1 can 10 count refrigerated flaky or buttermilk biscuits
1/4 c butter, melted
1/2 c brown sugar, firmly packed
1 or 2 tsp cinnamon
1 tsp vanilla extract
Chopped pecans, optional
1 1/3 c powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Spray the crock pot with Pam cooking spray.
In a bowl, mix melted butter and vanilla.
In another bowl, combine brown sugar and cinnamon.
Separate the biscuits; roll each biscuit in the butter mixture and then in the brown mixture. Place the prepared biscuits in the crock pot and sprinkle with nuts, if desired. Cover the crock pot with a large sheet of paper towel or cheese cloth and then place the lid on the towel. (This helps prevent condensation from dripping on the rolls.)
Cook 2-3 hours on low.
Mix glaze ingredients and pour over the warm rolls on serving plate.
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