Ingredients:
1 c. brown sugar
1 tsp. cinnamon
(I love using Pampered Chef’s Cinnamon Blend)
1/2 c. butter or margarine, melted
2 – 10 ct. tubes refrigerated (buttermilk) biscuits
Glaze:
1/4 c. melted butter or margarine
1 tsp. vanilla
1 Tb. milk
2 c. powdered sugar
Mix well until smooth. Add more milk if needed for desired consistency.
Directions:
Line the crockpot (4 – 5 qt.)with parchment paper. (I cut out a circle using the lid as a guide for the bottom, then using a long piece to place around the sides.)
Then spray the paper with cooking spray.
Mix brown sugar and cinnamon together in bowl.
Separate biscuits and dip into the melted butter, then into brown sugar mixture, coating both sides.
Place in crockpot. (Standing them more on the edge allows them to overlap and fit into the crockpot).
Place a paper towel over the top before placing lid on (this keeps the moisture from falling onto the rolls).
Cook on high for 1 – 1/2 hours.
Check after an hour to see how close they are to being done.
Let stand 10 minutes, then place on plate and drizzle with frosting or glaze.
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