Preheat your oven to 350℉ (175℃). Grease a bundt pan generously with unsalted butter or cooking spray, ensuring all the crevices are coated to prevent sticking.

Peel, core, and dice the apples into 1/4-inch pieces. Toss the diced apples with lemon juice to prevent browning, then sprinkle with 1 teaspoon ground cinnamon and 2 tablespoons granulated sugar. In a saute pan over medium heat, melt 1 tablespoon of unsalted butter. Add the prepared apples and cook for 7-10 minutes until softened. Let the apples cool slightly before using.

Open the buttermilk biscuit tubes and cut each biscuit into four bite-sized pieces. In a small bowl, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon, stirring to blend thoroughly. Toss the biscuit pieces in the cinnamon sugar mixture until they're evenly coated. I find it helps to do this in batches to get a nice even coating.

In the prepared bundt pan, layer the cooked apples from Step 2 and the cinnamon sugar-coated biscuit dough from Step 3, alternating between the two to distribute them evenly throughout the pan. This creates a lovely mix of flavors and textures in every bite.

In a small saucepan, combine 1 cup of melted unsalted butter, 1/2 cup packed brown sugar, and 1/2 cup of the remaining cinnamon-sugar mixture from Step 3. Stir the mixture gently over medium heat and bring it to a boil. Once the sugar is dissolved and the mixture is homogenous, immediately drizzle it evenly over the layered apples and dough in the bundt pan. This sauce makes the bread extra gooey and delicious.

Place the bundt pan in the oven and bake for 30-35 minutes, or until the biscuits are golden brown and cooked through. Allow the monkey bread to rest for about 5 minutes after baking, then carefully invert it onto a large serving plate while it's still warm.

While the monkey bread bakes or cools, prepare the glaze by whisking together 1 cup powdered sugar, 1–2 tablespoons milk, and 1/4 teaspoon vanilla extract until smooth and pourable. Drizzle the glaze generously over the inverted warm monkey bread just before serving. For an extra touch, I sometimes add a tiny splash of lemon juice to the glaze for brightness.