Thoroughly spray a non stick bundt pan with cooking oil spray. Cut 10 biscuits in half.

Lay 8 of the biscuit halves in a single, overlapping layer in the bottom of the pan, placing the pieces end to end, forming a scalloped circle. Melt butter and mixed with maple syrup. Pour about 1/3 over biscuit dough. Sprinkle with half of the brown sugar and top with generous sprinkle of cinnamon. Add chopped bacon and nuts in an even layer.

Place the remaining 12 biscuit halves on top, arranging like the spokes of a wheel, with pieces touching each other. Pour remaining butter mixture slowly overall and sprinkle with more brown sugar and cinnamon.

Bake at 375 for 20 minutes. Check at 18 minutes. Remove from oven as soon as biscuits are cooked through and golden on top. Cool in pan 1-2 minutes and then invert onto a plate. Cut into slices as you would a cake to serve.

Leftovers can be reheated in the microwave, 20-30 seconds per slice

I used a standard bundt pan and this filled it perfectly, but you might have to use more or less dough depending on your pan. Bake the remaining biscuits and store or freeze for another breakfast