In a large frypan over medium heat, melt 2 tablespoons of butter and cook the diced apples until tender, about 4-5 minutes, then mix in 2 teaspoons cinnamon and set to the side to cool.

Next, preheat your oven to 350 degrees Fahrenheit and spray your bundt pan with cooking oil.

In a large food storage container (or large plastic food bag), mix the ½ cup sugar and 2 teaspoons of ground cinnamon.

Next, cut all of the dinner rolls in half, place them inside the food storage container, seal the container, and shake it to evenly coat the dinner rolls in cinnamon sugar. I find that it helps to sugarcoat a few at a time so that they don’t all stick together. Set to the side.

In a small saucepan over medium-low heat, add ½ cup butter, 1 cup brown sugar, and 1 teaspoon vanilla extract.

Whisk continuously until the butter has melted and the ingredients have combined, for about 2-3 minutes, and then remove the pan from the heat. Let cool slightly.

Sprinkle ~⅓ of the cinnamon apples in the bottom of the bundt pan.

Then place ½ of the apple cinnamon sugar-coated dough balls in the base of the bundt cake, and top with ~⅓ cinnamon apples and half of the brown sugar butter mixture.

Then fill the bundt cake with the remaining sugar-coated dough balls, cinnamon apples, and the rest of the brown sugar mixture.

Bake for 30-35 minutes or until the top is golden and the dough is thoroughly baked.

Let the Apple Cinnamon Monkey Bread cool for 5 minutes, then invert on a cake plate, and leave the bundt pan on top for an additional 5-10 minutes, before removing the bundt pan from the Apple Cinnamon Monkey Bread.

While the Apple Cinnamon Monkey Bread is cooling, place 4 tablespoons butter, 4 ounces cream cheese, 2 cups powdered sugar, and 1 teaspoon vanilla extract in a small bowl and blend until combined.

Drizzle the cream cheese icing on top of the cooled Apple Cinnamon Monkey Bread, and enjoy!