In a small saute pan, melt butter and add chopped apples, vanilla extract, cinnamon, brown sugar and sugar in the raw and cook apples until slightly tender. Set aside.
In a small bowl, mix together the granulated sugar, cinnamon, and brown sugar until combined. Set aside.
Remove the cinnamon rolls from the packaging and cut into quarters. Toss the cinnamon roll dough quarters in the bowl with the cinnamon sugar mix.
Once well coated, layer the cut cinnamon rolls into the bundt pan along with the apple butter mixture so that each layer has a nice mix of apples, butter and coated cinnamon rolls. (Be sure to coat the Bundt pan with non stick cooking spray or the monkey bread will be difficult to remove later).
Bake for about 20-25 minutes, until the top is golden and bubbly then let cool for about 10-15 minutes. Once the monkey bread is no longer hot, you can flip it onto a plate from the bundt pan.
While the Monkey bread is cooling, make the cream cheese frosting.
In the bowl of a stand mixer , mix together cream cheese and butter until smooth. Add in powdered sugar and vanilla and mix until you reach your desired consistency and flavor. If you need to make the frosting sweeter add more powdered sugar. If the frosting is too thick for your preference add in milk or heavy cream to thin it our a bit.
Drizzle frosting over Apple Cinnamon Roll Monkey Bread. Enjoy!
If you would like a thinner frosting, add about 1 tablespoon of milk or heavy cream.