Line your slow cooker with parchment paper. You will use this paper to remove the monkey bread from the pot, so make sure it is coming up the sides of the slow cooker. It may have some creases, but this won't affect the bread baking.
Sprinkle the surface of your dough with flour and take out a 1 1/2 pound (680g) piece. Place remaining dough back in refrigerator, loosely covered.
Divide the dough into about 32 pieces, as even in size as possible, but perfection is not needed here.
Roll the dough into small balls. If the dough is sticking to your hands, coat your palms with a small amount of flour.
Combine the sugar, salt, and cinnamon in a bowl. Drop the dough balls into the melted butter, then the bowl of cinnamon sugar and roll them around to evenly coat the outside of the balls.
Place the balls in the lined slow cooker, cover and turn it to high. Leave the crock pot covered until the dough is cooked through and springs back when touched, anywhere from 1 to 2 hours, depending on your appliance. Use the parchment paper ends to remove the monkey bread from the pot.
Flip the monkey bread onto a serving plate and remove the parchment paper (which is now the top).
Drizzle the Monkey Bread with the caramel sauce and let cool for 5 to 10 minutes. Eat and enjoy!