Preheat the oven to 350F. Generously grease a bundt pan with butter.
In a microwave safe bowl, melt the butter and set aside. Once slightly cooled, add one teaspoon of vanilla and whisk to combine.
In a large bowl, mix the sugar, brown sugar and cinnamon and whisk until combined.
Separate 1/4 cup and dust the bottom and sides of the bundt pan.
Separate another 1/4 cup of the sugar mixture and toss the chopped apples to coat.
Separate the biscuits from each can, for a total of 20, and cut each into quarters. Roll each quarter into a ball and coat with the sugar mixture. You should have about 80 dough balls.
Arrange dough balls in the bundt pan, sprinkling the coated apples and chopped pecans as you go.
Pour melted butter over the top.
Bake for 35-40minutes, until golden brown. Allow to cool for 15 minutes, then carefully run a knife or metal spatula around the edge of the pan.
Set an inverted heatproof plate on top and turn the monkey bread out onto it.
When ready to serve, top with caramel sauce (or place on the side) and vanilla whipped cream dip (recipes follow).
For the Caramel Sauce
In a medium saucepan over medium-low heat, combine heavy cream, brown sugar, butter and salt. Whisk gently until it thickens. Add in vanilla and cook for another minute.
Turn off the heat, let sauce cool slightly before transferring to a glass jar.
For the Vanilla Whipped Cream Dip
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy. Scrape down the sides of the bowl.
Gradually, pour the heavy cream and continue beating until soft peaks form. Add vanilla and beat until smooth. Refrigerate until ready to use.
Note: this recipe was prepared for Rodelle by Rosana at @yogaofcooking.
