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

2-Combine granulated sugar and cinnamon in a large ziplock bag. Add the cinnamon roll pieces, seal the bag, and shake to coat them evenly for that sweet, spicy touch.

3-Mix brown sugar and melted butter in a bowl until mostly combined, creating a gooey sauce that ties everything together.

4-Spray a 5-7 quart slow cooker with nonstick spray; you can also use a slow cooker liner sprayed with nonstick spray to make cleanup easier.

5-Add the coated cinnamon roll pieces to the slow cooker. Pour the brown sugar butter mixture over the top and gently stir to coat all pieces thoroughly.

6-Place a paper towel over the insert, then put the lid on to keep condensation from affecting the rolls and ensuring even cooking.

7-Cook on low for about 2 hours, checking at 1½ hours to avoid over-browning the edges might get dark while the center stays doughy. Or, cook on high for about 1½ hours, starting checks from 1 hour.

8-Drizzle the reserved icing over the monkey bread while it’s still in the slow cooker or pour it on after serving for extra sweetness.

9-Rotate the slow cooker insert during cooking if you notice hot spots causing uneven browning, helping everything cook just right.

10-Remove the monkey bread before it cools to prevent sticking and serve it warm for the best taste and texture.