Line a 3 1/2- or 4-quart oval slow cooker with a double thickness of pan lining paper, parchment sides facing the food. In a small bowl stir together sugar and cinnamon.
Shape each biscuit piece around a candy, pinching to enclose. Arrange balls in the paper-lined slow cooker, starting in the center and working toward the edges, leaving a little space between pieces. Sprinkle with half of the sugar mixture. Repeat layers.
Cover and cook on high for 1 1/2 hours, then rotate the removable crockery liner. Cover and cook 40 to 50 minutes more or until an instant-read thermometer inserted in the center registers 200 degrees F. Using the edges of the pan lining paper, remove bread to a wire rack to cool slightly. Serve warm.