Sugar and Nut Coated Bread Rolls Recipe

Sugar and Nut Coated Bread Rolls Recipe

1/4 cup of butter (or margarine); melted
1/4 cup of nuts: chopped
1/2 cup of sugar (brown)
2 pkgs of refrigerator biscuits (8 oz)
1 Tbsp of Cinnamon

Combine the sugar with chopped nuts in a small bowl. Mix well. Dip individual refrigerator biscuits into melted butter, and then coat using the nut and sugar mix.

Layer the biscuits onto a deep baking pan (that would fit inside the crockpot), sprinkling cinnamon after every layer. Fill the pan with approximately 16 ounces of dipped refrigerator biscuits.

Place a rack on the bottom crockpot. Place the baking pan on the rack. Cover crockpot with lid. Set the crockpot control to high. Cook for about 3-4 hours. The biscuits may only be checked on the second hour of cooking.

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