Preheat the oven to 350°F. Generously grease a 12-cup fluted tube pan or bundt pan with baking spray.

Combine the apples, brown sugar, and cinnamon, tossing them together. Place about one-third of the apples in the pan and set the remainder aside.

In a small bowl, combine sugar and cinnamon, setting it aside.

Cut each biscuit into four pieces.

Melt 1/2 cup of butter. Dip each biscuit piece into the melted butter, shaking off the excess, and then coat it thoroughly in the cinnamon sugar mixture.

Add the biscuit pieces to the prepared pan. Alternate the addition of biscuit pieces and cinnamon apples, doing so about one-third at a time. This will create three layers of apples and three layers of biscuits.

Combine the remaining 6 tablespoons of melted butter, brown sugar, and vanilla extract. Pour this mixture evenly over the top of the biscuits in the pan.

Bake for 45-55 minutes or until the monkey bread is golden and no longer doughy. Due to the moisture in the pan, consider placing a cookie sheet on the rack underneath to catch any potential drips.

Allow the monkey bread to cool for 15-20 minutes in the pan, then invert it onto a plate with a raised edge to prevent moisture from dripping everywhere. Serve the monkey bread warm and enjoy!