2(16.3-ounce)packages refrigerated biscuits,16 biscuits total
2tablespoonscaramel-flavored ice cream topping
Preheat oven to 350 degrees. Butter a 10-inch Bundt pan really well. Sprinkle half the pecans in the bottom of the pan.
Combine both sugars, cocoa powder, and cinnamon in a large plastic bag.
Cut each biscuit into 3 pieces. Flatten each biscuit piece somewhat, place a Rolo in the center, and bring the dough up and around the Rolo to form a sealed ball.
Working about 4 balls at a time, dip in butter, and then add to sugar mixture in plastic bag. Shake to coat them and then place the sugar coated balls in the Bundt pan. Repeat with remaining biscuit balls.
Sprinkle any remaining sugar mixture on top of the biscuit balls in the Bundt pan.
Sprinkle with remaining pecans.
Drizzle any leftover butter on top along with 2 tablespoons of caramel sauce.
Bake for 40 to 45 minutes. Let cool in pan for 5 minutes and then invert onto a serving platter. Spoon any pecans and topping left in the pan on top of the bread. (Note: Do not let cool in the pan longer than 5 minutes. The sugar mixture will start to harden and the bread will stick badly to the pan.)