1-Open the cinnamon roll cans and reserve the icing. Cut each roll into 6 pieces.

2-Mix granulated sugar and cinnamon in a large resealable bag. Add cinnamon roll pieces, seal the bag, and shake to coat evenly.

3-Combine brown sugar with melted butter until mostly blended.

4-Spray the slow cooker with nonstick cooking spray or use a slow cooker liner and spray it as well.

5-Place the coated cinnamon roll pieces into the slow cooker, pour the brown sugar and butter mixture over them, and stir gently to coat.

6-Cover the slow cooker insert with a paper towel before placing the lid on to prevent condensation from dripping onto the bread.

7-Cook on low for about 2 hours, checking at 1½ hours, or cook on high for about 1½ hours, checking after 1 hour to avoid over-browning.

8-The bread is done when the edges are dark brown and the center appears doughy. Flip the insert if browning is uneven.

9-Drizzle the reserved icing over the warm monkey bread before serving.

10-Serve immediately to prevent sticking. Remove all bread from the slow cooker before it cools.