Slow Cooker Monkey Bread (Dough Cut Method)

2 cans (16 oz each) refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar

Prepare the slow cooker: Line a 5- to 6-quart slow cooker with parchment paper, letting it come up the sides so you can lift the monkey bread out later. Lightly coat the parchment with nonstick spray or a thin film of butter to prevent sticking.

Cut the dough: Open the biscuit cans and separate the biscuits. Using a sharp knife or kitchen scissors, cut each biscuit into 4 equal pieces (the dough cut method). If the biscuits are very large, you can cut them into 6 pieces for smaller bites.

Mix cinnamon sugar: In a large bowl, combine the granulated sugar and ground cinnamon. Toss to blend thoroughly so the cinnamon is evenly distributed.

Coat the dough pieces: Add the cut biscuit pieces to the cinnamon sugar in batches, tossing gently until each piece is well coated. Shake off any excess and place the coated pieces evenly in the bottom of the prepared slow cooker, building up a loose, even layer.

Make the butter-brown sugar mixture: In a small saucepan over low heat (or in a microwave-safe bowl in the microwave), melt the butter. Stir in the brown sugar until the mixture is smooth and glossy. It will be thick but pourable.

Assemble in the slow cooker: Pour the warm butter-brown sugar mixture evenly over the cinnamon-sugar-coated dough pieces in the slow cooker, trying to cover as much surface area as possible so everything bakes up sticky and caramelized.

Cook: Cover the slow cooker with its lid. Cook on LOW for 2 to 2 1/2 hours, or until the dough pieces are puffed, cooked through in the center, and the edges are deeply caramelized. Avoid lifting the lid in the first 90 minutes, as that releases heat and slows cooking.

Rest and release: Once done, turn off the slow cooker and let the monkey bread sit, covered, for about 10 minutes. Then carefully use the parchment to lift the entire monkey bread out onto a serving platter or board. If any caramel sticks to the parchment, spoon it back over the top.

Serve: Serve warm, pulling apart pieces with your hands or using a spoon to scoop portions. This is best enjoyed the day it’s made, while the edges are still slightly crisp and the center is soft and gooey.