Take two pieces of foil that are 18 inches long and fold them in half, then half again so that each piece of foil measures 4 x 18 inches long. Place the pieces in a 6 quart slow cooker so they line the sides of the slow cooker. Place a piece of parchment paper in the slow cooker, over the foil.

Cut the biscuits into quarters.  Combine the sugar and the cinnamon in a large ziptop bag, then add the biscuits and shake lightly until the biscuits are coated. Place the biscuits in the bottom of the slow cooker in a single layer.

Mix the butter and brown sugar together, then drizzle over the top of the biscuits. Sprinkle the remaining cinnamon sugar from the bag over the top. Sprinkle the walnuts over the top.

Place a cotton towel between the lid and the slow cooker (this will absorb the condensation so that the monkey bread doesn’t get soggy).

Cook for 1 1/2 hours on high. If the middle of the biscuits are still undercooked, continue cooking in 5 minute increments.

Drizzle with the dulce de leche or caramel and sprinkle with the sea salt. Serve warm.