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In a small saucepan over medium heat, stir brown sugar, butter, and cinnamon until butter melts. Pour butter mixture into a 9-inch round cake pan. Sprinkle pecans over butter mixture. Dip one side of each biscuit in mixture; place coated side up in pan. Cover and refrigerate (best if baked and eaten within 1 to 2 days). Give with serving instructions
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