Monkey bread in a slow cooker

Ingredients:

• 50 g unsalted butter
• 0.5 tbsp. sugar turbinado
• 1 tbsp. ground cinnamon
• 1 package (450 g) chilled dough for layered biscuits, cut each bun into 4 pieces
• 0.5 cup powdered sugar
• Special equipment: 6-cup round cake pan; 6-8 quart Instant Pot multicooker.

Preparation:

1. Spray a muffin tin with a hole in the center with cooking spray and set aside.
2. Tear off a piece of aluminum foil about 60 cm long and place it in front of you with the long side facing you. Fold it in half lengthwise toward you once, then fold it again to create a foil strap for the loaf pan. Set it aside.
3. Turn the slow cooker on to the saute setting (see Note) and let it heat for 5 minutes. Add the butter and cook, stirring frequently, until browned bits begin to form in the bottom of the pan and the butter begins to smell nutty, 3-4 minutes. Turn off the slow cooker, carefully remove the bowl, and pour the browned butter into a medium bowl. Return the bowl to the slow cooker and immediately pour in 1 cup of water. Place the rack in the slow cooker with the handles facing up.
4. In a medium bowl, combine the turbinado sugar and cinnamon. Sprinkle 1 tablespoon of the mixture into the bottom of the prepared pan. Using three separate batches, dip one-third of the roll dough pieces into the brown butter, then roll them in the sugar mixture to coat completely. Arrange the pieces in the prepared pan. Cover the pan tightly with foil.
5. Place the pan with the dough in the center of the foil sling, then grasp both ends of the sling, lifting them up the sides of the pan. Carefully lower the pan onto the rack in the slow cooker. Fold the foil sling to fit inside the pan. Following the manufacturer's instructions, close the lid of the slow cooker and prepare it for use. Set the pressure cooker to high heat for 25 minutes.
6. Once the pressure cooker cycle is complete, follow the manufacturer's instructions and release the pressure naturally. After 10 minutes, being careful of any residual steam, open and remove the lid. Gently pull the foil straps to remove the pan and transfer it to a cooling rack. Remove the foil from the pan and let cool for 10 minutes.
7. Meanwhile, in a small bowl, combine the powdered sugar with 1 tablespoon of water and whisk until smooth. Once the monkey bread has cooled slightly, carefully invert it onto a plate or platter and drizzle with the glaze. Serve immediately.
   
   Note
   
   Multicooker settings may vary depending on the model. Please refer to the manufacturer's instructions for use.