For the Apple Filling

1. Place apples in a medium saucepan, pour lemon juice over top and stir to combine. Add the maple syrup and dry ingredients. Mix well to coat the apples.
2. Cook apples on the stove over medium heat, adding 1-2 tablespoons of water to prevent sticking as needed. Continue cooking, stirring occasionally for 10-15 minutes until the apples are just soft and tender but not mushy. Remove from heat to cool.

For the Dough

1. Preheat oven to 350℉. Liberally grease a large 10-cup size Bundt pan with shortening.
2. Cut each biscuit into quarters. Set aside.
3. In a large gallon-size Ziploc bag, combine the brown sugar and cinnamon. Dip each piece of chopped dough in melted butter to fully coat it and then toss into the cinnamon sugar bag, shaking to coat thoroughly.
4. To assemble, lay the pieces into the prepared Bundt pan, layering them on top of each other, mixing in the apple filling between layers.

For the Sugar Sauce

1. Mix together the butter and brown sugar in a small saucepan and bring the mixture to a boil. Once it is boiling and all of the sugar has dissolved, remove from heat and stir in vanilla extract.
2. Carefully and evenly, pour hot sugar sauce all over the dough balls in the top of the pan, allowing it to soak down into the cracks.
3. Place the Bundt pan on a baking sheet lined with parchment and bake for 40-50 minutes, or until the outside is deep golden brown and puffy and the sauce is bubbling at the edges of the pan.
4. Remove from the oven and let it stand for 5 minutes. Then place a large, rimmed plate or a platter that is just wider than the tip of the bundt and flip the pan over so that the bread is upturned onto the platter. Let rest out of the pan for 10 minutes.

For the glaze

1. In a medium bowl, whisk together the powdered sugar, 5 tablespoons of milk and vanilla extract. To further thin out the glaze, add additional milk, 1-2 teaspoons at a time. Drizzle all over the monkey bread. Serve while still warm.