Preheat oven to 350 degrees F and grease 2 (9 inch) round non-stick cake pans generously with cooking spray. Set aside.
Place granulated sugar, butterscotch pudding mix, and cinnamon into a gallon sized ziplock bag.
Seal and shake to combine.
Add in quartered biscuits and pecans, then gently shake until fully coated in the cinnamon sugar mixture - some of the sugar won’t stick, that’s ok.
Dump evenly into the 2 prepared pans. Set aside.
Melt butter over medium heat in a small saucepan.
Once melted, whisk in brown sugar and bring to a simmer.
Simmer for 1 minute, whisking constantly, then remove from heat and stir in the vanilla extract and salt.
Pour the hot liquid evenly over the 2 pans.
Bake in preheated oven for 20-30 minutes, or until the biscuits have cooked through.
Let bread cool slightly, then serve and enjoy!
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