Instructions: 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 to 4 hours. No peeking! You can check bread after 2 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 ounces of dipped rolls and let rise for 30 minutes before baking. Bake as directed for 3 to 4 hours.

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