• Line bottom of crock pot with parchment paper. Be sure to extend paper halfway up the sides of your crock pot.

FOR ROLLS:

• In a mixing bowl, whisk together flour, baking powder, salt and baking soda to combined. With a pastry cutter or two knives, cut 6 TBSP butter into mixture until approx pea-sized.
• Gradually, stir in milk and mix until dough forms.
• On a floured surface, turn dough until smooth. Roll dough into approx a 15 x 10 inch rectangle.
• Spread dough rectangle with 1/3 cup of soft butter.
• In a bowl. mix together remainder of filling ingredients. Sprinkle evenly over butter. If you have some leftover, that’s OK.
• Roll rectangle, starting from the shorter side of dough. Seal dough at the seam. Then, cut dough into 10 rolls.
• Place rolls in crock pot. Sprinkle with leftover cinnamon/sugar filling mixture.
• Cover and cook on high for 1 1/2- 2 hours. Sides of the rolls with be browned, but, tops should be still slightly wet.
• Remove crock insert from your crock pot and remove lid. Let rolls cool for 20-30 minutes before frosting.

FOR FROSTING:

• Beat together cream cheese and caramel topping until smooth. Frost on rolls. If desired, garnish with your favorite chopped nuts.