Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla until smooth.
Cut the biscuits into 8ths and add to the bowl along with the pecans.
Gently fold everything together so the pecans and biscuits are coated in the sauce.
Pour into the prepared baking dish.
Bake for 45-50 minutes, until golden brown on top, and bubbly along the edges. The center will still be slightly jiggly. If you find it is browning too fast, tent with foil.
Allow to cool at room temperature on a wire rack for 20 minutes. This will help the filling set up.
After 20 minutes, make the glaze by whisking together the powdered sugar and milk in a small down.
Pour the glaze over the bubble up.
Then scoop and serve!
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
You could also use cinnamon rolls but keep in mind that this recipe is already pretty sweet so that might make it far too sweet but I'll leave that up to your tastebuds.
Cover and store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months.