|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 1g||2%|
|Total Sugars 14g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 (7- to 8-ounce) tubes refrigerated biscuits
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup finely chopped pecans or walnuts
6 tablespoons melted butter
Gather the ingredients.
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.
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.