Preheat oven to 350 degrees.

In a medium saucepan over medium-high heat, add in apples. Cook for 6-8 minutes, or until tender, but not overly soft.

Remove apples from the saucepan, drain excess liquid. Place in a bowl and gently coat with flour and caramel sauce. Set aside to cool.

In a small bowl, add in granulated sugar and cinnamon, gently mix together. Set aside.

Take rolls and for each roll, cut it in half. Roll it into a ball and with a rolling pin, roll the dough. Until it's about a 3-4 inch circle.

Fill each circle with a teaspoon and a half with the apple mixture. Gently, like a dumpling, bring the edges together to the center and pinch together the ends.

Coat it in the sugar and cinnamon mixture, tap off excess sugar and place it, seam side up onto a well-greased bunt pan. Continue the process until all rolls are used.

Over medium-high heat add brown sugar and butter into the pan used for the apple mixture (keep any remaining apples in there). Stirring occasionally, cook for 3-4 minutes.

Pour sauce over the monkey bread.

Bake for 32-37 minutes. Take out of the oven and allow to cool for 10-15 minutes before inverting the pan.

Once monkey bread has been flipped out of the pan allow it to set an extra 10 minutes before garnishing with glaze supplied by Pillsbury, nuts, and powdered sugar.