Preheat oven to 350 degrees, and grease a bundt cake pan.
Sprinkle 1/2 cup of pecans into the bottom of the bundt pan. Set aside.
Cut each biscuit into fourths, and roll each piece into a ball.
Mix sugar and cinnamon together. Roll each dough ball in the cinnamon sugar mixture, and place inside the bundt pan.
Sprinkle the remaining 1/2 cup of pecans over the dough. Set aside.
In a medium saucepan over med-low heat, melt butter, brown sugar, vanilla extract, and maple syrup together, stirring occasionally.
Once everything is combined, bring the mixture to a boil over med-low heat, stirring constantly. Remove from the heat, and whisk in heavy cream or half and half. Allow the sauce to sit for a couple of minutes, then pour the mixture over the dough.
Bake for 25 minutes, then cover with foil (this keeps the bread from browning too much), and bake for 5-6 more minutes.
Allow the monkey bread to cool for about 10 minutes. Then, turn upside down onto a plate. Serve warm, and if desired, sprinkle more chopped pecans on top.