2 12-ounce can refridgerated biscuits
3 T maple syrup
1/4 c melted butter
2/3 c white sugar
1 T cinnamon
1/2 c pecans, chopped fine
1/2 c butter
1 c brown sugar
1 t cinnamon
Preheat the oven to 350 degrees. Put cupcake liners in 12 muffin cups.
In a small pot, melt butter, cinnamon and brown sugar until bubbly.
Combine maple syrup and melted butter in a small bowl.
In another small bowl, mix the sugar, cinnamon and pecans.
Cut each biscuit in 4 pieces and roll into little balls.
Dip each piece in butter and then roll in sugar.
Place 4-5 pieces in each muffin cup.
Drizzle the tops with bubbly butter sauce.
Bake for 12-15 minutes or until golden brown.