Cooker of Deliciousness

0 Toast pecans on a baking sheet at 350 degrees for 8-10 min then set aside.
1 Cut each grands biscuit into 6 pieces.
2 Add sugar and cinnamon to a gallon ziploc bag and shake until mixed.
3 Add biscuit pieces and shake bag until each piece is well coated.
4 On low medium heat melt 2 sticks of butter in a saucepan.
5 Add brown sugar and continue to whisk until smooth.
6 Turn heat off and add a pinch of salt as well as tsp vanilla paste or extract.  Whisk until combined.
7 Grease a bundt pan and layer biscuits and pecans.  Evenly distribute caramel sauce over the top.(It will work its way through the biscuit pieces)
8 Bake in a preheated oven at 350 degrees for 35 to 40 min until biscuits are cooked through.
9 Remove and allow to cool on counter for 10 minutes before flipping.
10 While bundt pan is cooling make glaze by whisking powdered sugar, heavy cream, and vanilla paste or extract.
11 Place cake stand or cutting board over bundt pan and carefully flip and lift bundt pan off.  
12 Allow to cool about 5 more min then drizzle glaze over the top.  Enjoy!