Crockpot Caramel Rolls

Crockpot Caramel Rolls

2 packages (8 ounces each) refrigerator biscuits
1/4 cup melted butter
1/2 cup packed brown sugar
1/4 cup chopped nuts
cinnamon
sugar

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.