Sticky Bun Doughnuts

In deep fat fryer or heavy saucepan, heat 1 quart canola oil to 380 ° F. Separate 1 can (16. 3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits into 8 biscuits. Separate each biscuit into 2 layers. Place 1/2 tablespoon butter each on top of 8 biscuits. Top butter on each with 1/2 tablespoon packed brown sugar and 1/4 teaspoon ground cinnamon. Place other half of each biscuit on top of buttered half; pinch all around edges to seal. Fry doughnuts one at a time in hot oil 40 to 50 seconds on each side. Drain on paper towels. In 1-quart saucepan, heat 1 cup packed brown sugar and 2 tablespoons water to boiling. Simmer 3 minutes. Reduce heat; add 1/4 cup chopped pecans. Spoon over each doughnut. In small microwavable bowl, microwave 1/2 cup cream cheese frosting (from 16-oz container) uncovered on High 15 seconds. Stir; drizzle over doughnuts. Serve immediately.