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Mix brown sugar and nuts together. Dip each refrigerator biscuit in melted butter, then brown sugar and nuts. Place in a bread/cake pan insert or a 3 pound coffee can (a pan which will fit in your slow cooker).Sprinkle each layer of biscuits with cinnamon and a little sugar. If using coffee can, cover with several layers of paper towels.
Cook on high for 3 to 4 hours - do not lift lid.
You can use yeast rolls -- frozen, unbaked -- which may be thawed and substituted for the refrigerator biscuits. Fill your can or pan with 1 pound of dipped rolls and let rise for 30 minutes before baking. Bake as directed for 3 to 4 hours.
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