Crockpot caramel sticky buns are rolled in butter and then in spiced brown sugar and nuts. The rolls are baked to perfection in the slow cooker.
We used 8 of our frozen make-ahead biscuits, thawed and cut in half horizontally, layered in a 3-quart cooker (pictured). A baking dish in a larger oval or round cooker would make it easier to get the biscuits out in one piece. You could also use small homemade biscuits or about 1 pound of thawed bread dough, cut in 16 to 20 pieces.
These buns make a tasty breakfast or snack. Refrigerator biscuits and the slow cooker make them super easy!
- 2 tubes (7 to 8 ounces each) refrigerated biscuits*
- 3/4 cup packed brown sugar
- 1 teaspoons ground cinnamon
- 1/4 cup finely chopped pecans or walnuts
- 6 tablespoons melted butter
Generously butter a 3 to 4-quart slow cooker insert or a casserole or baking dish which will fit in a larger slow cooker.
Mix brown sugar, cinnamon, and chopped nuts together.
Dip each refrigerator biscuit in melted butter to coat, then in the brown sugar, cinnamon, and nut mixture.
Layer in the prepared slow cooker crockery insert or baking dish.
Sprinkle any remaining brown sugar mixture over the top.
Cook on high for 1 1/2 to 2 hours, until the biscuits, are baked. We took ours out after about 1 hour and 45 minutes. They were done, but slow cooker temperatures can vary.
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