1. Preheat oven to 350°F (175°C). Grease a bundt pan generously with non-stick spray or butter.

2. Peel and dice apples into small cubes. Set aside.

3. Cut each biscuit into quarters.

4. In a bowl, mix granulated sugar and cinnamon. Toss biscuit pieces in the mixture until coated.

5. In layers, add biscuit pieces and diced apples into the bundt pan.

6. In a saucepan over medium heat, melt butter and brown sugar together. Stir until smooth, then remove from heat and stir in vanilla extract.

7. Pour caramel mixture evenly over the biscuit and apple layers in the pan.

8. Bake for 35–40 minutes until golden brown and bubbling.

9. Let cool in the pan for 10–15 minutes, then invert onto a serving plate.

10. For the glaze (optional), mix powdered sugar and milk until smooth. Drizzle over the warm monkey bread before serving.