1-Open the cans of cinnamon rolls and reserve the icing. Cut each roll into 6 pieces to create bite-sized chunks that will soak up all the flavors.

2-Combine the granulated sugar and cinnamon in a large resealable plastic bag. Add the cinnamon roll pieces to the bag and shake to coat them evenly with the cinnamon sugar mixture, making sure every piece gets that spicy-sweet cover.

3-Mix the brown sugar and melted butter together in a bowl, creating a rich sauce that will make your bread extra gooey and delicious.

4-Spray a 5-7 quart slow cooker with nonstick cooking spray or use a slow cooker liner and spray it as well to keep things from sticking and simplify cleanup.

5-Place the coated cinnamon roll pieces into the slow cooker. Pour the brown sugar and butter mixture over the top and gently stir to coat all pieces evenly for that perfect blend of flavors.

6-Cover the slow cooker insert with a paper towel before placing the lid on to prevent condensation from dripping onto the bread, which keeps the texture just right.

7-Cook on low for about 2 hours, checking around 1½ hours to ensure the edges don’t brown too much. The bread is done when edges are dark brown and the center remains slightly doughy; alternatively, cook on high for about 1½ hours, checking after 1 hour and removing when edges are dark brown but center stays soft.

8-Drizzle the reserved icing over the monkey bread either inside the slow cooker or after serving to add a final sweet touch.

9-If edges brown unevenly, rotate the slow cooker insert during cooking to promote even heat distribution.

10-Serve warm directly from the slow cooker to prevent sticking, and remove all portions before the bread cools completely for the best experience.

11-Follow the earlier directions for storing any leftovers, keeping in mind this step ensures your treat stays fresh.