Whisk together ½ cup melted butter and brown sugar in a small mixing bowl until combined.

Spread all of the butter brown sugar mixture into the bottom of your slow cooker.

Sprinkle about half of the pecans over the mixture.

Add remaining ½ cup melted butter to shallow bowl and pour cinnamon sugar into a another shallow bowl.

Dip each biscuit into the butter then coat in the cinnamon sugar.

Place biscuits on top of pecans in the bottom of the slow cooker

Sprinkle any leftover butter and cinnamon sugar over the tops of the biscuits.

Then sprinkle with remaining pecans.

Cook on high heat until the dough is cooked through, about 1 1/2 hours. You want to keep a good eye on them and make sure the edges aren’t getting too dark.

Run a knife along the edges of the sticky buns in the slow cooker to make sure they are loose.

Very carefully, invert the sticky buns all at once onto a serving platter.