Generously grease a 10 inch bundt pan. Sprinkle half of the pecans in the bottom of the pan; set aside. In a small bowl, stir together cinnamon and sugar; set aside.
Cut biscuit dough into quarters. Dip each piece of dough into melted butter and roll in cinnamon/sugar mix to coat. Drop dough pies in pan. Sprinkle with remaining pecans.
Stir together caramel topping and maple-flavored syrup and drizzle over dough pieces in pan. Bake at 350 for 25 minutes or until dough is light brown.
Cover with foil to prevent over browning and bake five minutes more. Let stand for one minute only, and invert onto a serving platter. Spoon any remaining topping and nuts in the pan onto rolls. Serve warm. ( NOTE:- Allowing the bread to sit in the pan for more than one minute will make it difficult to remove.)