Preparing the dough: Preheat your oven to 350°F (175°C). Grease a bundt pan or a 9-inch round cake pan with non-stick spray or butter. In a small bowl, mix the granulated sugar and cinnamon together. Cut each biscuit into quarters and roll each quarter into the cinnamon-sugar mixture, coating them evenly. Layer the coated dough pieces in the prepared bundt pan, alternating with chopped apples and pecans. Continue layering until all the dough, apples, and pecans are used up.

1. Making the caramel sauce: In a small saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, vanilla extract, and salt. Stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until the caramel thickens slightly. Pour the caramel sauce evenly over the layered dough in the pan.
2. Baking the monkey bread: Bake the monkey bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread is cooked through. You can check the center with a toothpick to make sure it comes out clean. Let the bread cool in the pan for about 10 minutes, then carefully invert the pan onto a plate to release the monkey bread.