INGREDIENTS:

3/4 c. nuts
5 pkg. buttermilk biscuits
1/2 c. white sugar
2 tsp. cinnamon
1 to 1 1/2 stick butter
3/4 c. brown sugar

DIRECTIONS:

Mix 1/2 cup white sugar and 1 teaspoon cinnamon together. Cut rolls into 4’s-roll in sugar/cinnamon mixture. Butter a 9×13 pan, place rolls in after rolled, sprinkle nuts in between layers. Then mix 1 to 1 1/2 sticks of butter, 3/4 cup of brown sugar, and 1 teaspoon of cinnamon in saucepan. Bring to boil, let boil 1 minute, pour on top of the rolls. Bake 35 to 40 minutes at 350 degrees. Cool 5 to 10 minutes, turn over onto plate.

INGREDIENTS:

3 cans buttermilk biscuits
2 tsp. cinnamon
1 c. sugar
1 stick butter
1 c. brown sugar

DIRECTIONS:

Cut biscuits into 4 pieces each. Drop into 2 teaspoons of cinnamon and 1 cup of sugar. Layer in a tube pan. Heat butter and brown sugar until boiling, pour over biscuits. Cook 35 minutes at 350 degrees.

INGREDIENTS AND DIRECTIONS:

3 cans biscuits
1/2 tsp. cinnamon
1/3 c. sugar

Cut each biscuit in 4 pieces and roll in cinnamon and sugar.

1 1/2 sticks butter
1 tsp. cinnamon
1 c. brown sugar

Boil for 2 to 3 minutes. Grease bundt pan or angel food cake pan. Place nuts in bottom of pan. Then place roll pieces in pan. Pour butter mixture over rolls. Bake for 25 minutes at 350 degrees. Cool 10 minutes and turn out.