Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray.
Combine the sugar and cinnamon in a gallon sized plastic bag.
Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
In a small bowl, combine melted butter, brown sugar, and maple syrup.
Spoon the mixture evenly over the biscuit pieces.
Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.