Breakfast Bundt Bread

1 tablespoon butter, softened
4 (10 count) cans refrigerated biscuits, each biscuit halved
1/4 lb butter, melted
1 cup sugar
1 tablespoon cinnamon
1/2 cup finely chopped pecans
1/2 cup coarsely chopped pecans
1 cup vanilla frosting

Heat oven to 375 degrees F (350 if using a glass bundt pan).
Grease bundt pan with softened tablespoon of butter (you may need more depending on the size of your bundt pan, DO NOT SUBSTITUTE - the butter mixes with the sugar mixture on the outside of the bread, making it gooey).
Roll biscuit half into a ball and let stand at room temperature.
In a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.
Roll each biscuit ball in butter and then in sugar mixture (I ususally do a handful of biscuit balls at a time).
Layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.
Bake for 40-45 minutes or until golden brown.
Remove from oven and up-end onto serving plate.
Place icing by spoonfuls on top of hot bread; allow to melt and cover the sides and center of bread; icing will pool in dish, use for dipping.