• Preheat the oven to 350 degrees Fahrenheit. Spray a 12 cup bundt cake pan with nonstick spray.

For the Apples:

• Peel the apples, and remove the apple cores. Dice the remaining apple into small pieces.
• Add the brown sugar and cinnamon to the apple pieces and toss them together until the apples are fully coated in the sugar mixture. Set it aside.

For the Bread Pieces:

• Open up the canned biscuits, and cut them into 6 pieces if using Grands! Biscuits, or 4 pieces each if using regular.
• Add the dough pieces, sugar, and cinnamon to a large bowl or zip top bag and toss them together until the pieces are evenly coated in the mixture. Separate any pieces that stuck together and make sure they get coated too.
• Add about 1/3 of the apple pieces to the bottom of the prepared bundt pan.
• Top the apple pieces with about 1/3 of the biscuit pieces.
• Repeat with more apples, more biscuits, more apples, and the final biscuits.

For the Caramel Sauce:

• Add the melted butter, brown sugar, and vanilla to a medium bowl and stir them together until you have a saucy caramel mixture.
• Pour the caramel sauce over the top of the biscuit pieces in the pan.
• Bake the monkey bread in the preheated oven for 50-60 minutes, or until the dough is cooked through (the bottom and middle pieces will take longer to bake). Cover the pan with foil for the last 10 minutes or so if needed if the top/bottom is getting to brown.
• Remove the pan from the oven and let the bread cool in the pan for about 5-10 minutes.
• Carefully flip the monkey bread over onto a large plate. Serve warm.