Make the apple filling first by placing the butter and apples in a skillet over medium low heat. Add in remaining ingredients and let cook down for 15 minutes. Stirring occasionally. Take off the heat and let cool.
Monkey Bread Assembly:
Working with one can of biscuits at a time, place all the biscuits on work surface and flatten out. Add in 1/2 tsp of the apple mixture with 1/4 tsp of the cream cheese in each. Fold biscuit in half, pinching to secure the edges and with hand, roll into ball. After all the biscuits are stuffed and rolled, roll them in the melted butter then into a separate bowl that has the brown sugar and cinnamon combined. Place into a bundt pan that has been sprayed with cooking spray.
Repeat this process until all the biscuits are done. Cover with plastic wrap and let sit in fridge over night.
In the morning, take out the bundt pan about an hour before cooking to let it come to room temperature.
Make the glaze by placing the butter and brown sugar in a sauce pot and bring to a boil, whisking constantly. As soon as it comes to a boil, pour evenly over biscuits.
Bake in a preheat 350 degree oven for 45-55 minutes, until the outside is golden brown and the biscuits are cooked through. Let sit on counter top 10 minutes to let cool slightly and VERY CAREFULLY invert bundt pan onto serving platter, enjoy!
Overnight Apple Cinnamon Monkey Bread Recipe found on https://thissillygirlskitchen.com/overnight-apple-cinnamon-monkey-bread/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.