- 2 8 oz. pkgs. refrigerator biscuits
- 1/4 c. melted butter or margarine
- 1/2 c. brown sugar
- 1/4 c. chopped nuts
Mix brown sugar and nuts together.
Dip each refrigerator biscuit in melted butter, then brown sugar and nuts.
Place in Rival Bread and Cake pan or a 3 pound coffee can.
Sprinkle each layer of biscuits with cinnamon.
If using coffee can, cover with several layers of paper towels.
Cook on high for 3-4 hours. No peeking! You can check bread after two hours.
You can use yeast rolls–frozen, unbaked–which may be thawed and
substituted for the refrigerator biscuits.
Fill your can and pan with 16 oz. of dipped rolls and let rise for 30 minutes before baking.
Bake as directed for 3-4 hours.