CARAMEL NUT ROLLS CROCK POT RECIPE
2 8 oz. pkgs. refrigerator biscuits
1/4 cup melted butter or margarine
1/2 cup brown sugar
1/4 cup chopped nuts
Cinnamon
Mix brown sugar and nuts together. Dip each refrigerator biscuit in melted butter, then brown sugar and nuts. Place in a Rival Bread and Cake pan. Sprinkle each layer of biscuits with cinnamon. Cook on high for 3-4 hours. No peeking! You can check bread after two hours.
You can use yeast rolls--frozen, unbaked--which may be thawed and substituted for the refrigerator biscuits. Fill your can and pan with 16 oz. of dipped rolls and let rise for 30 minutes before baking. Bake as directed for 3-4 hours.
