Put the Dutch oven on to preheat to 350 degrees F (180 degrees C).
Cut the pre-made biscuits into quarters. Add one packet at a time to the Dutch oven and cook for 10 minutes until firm on the outside, but not necessarily cooked all the way through. Repeat for the second packet.
Peel and dice the apples, then chop the pecans if necessary. Put aside until needed.
In a saucepan add the butter and brown sugar. Heat, while stirring, until starting to bubble. Add the apple, pecans, and maple syrup. Bring back to a simmer and cook until it starts to thicken.
Put the white sugar and cinnamon in a zip lock bag and shake to mix. In small batches add the partly cooked biscuits and shake to give a light coat of cinnamon sugar.
Start to build the monkey bread by adding a layer of the cinnamon sugar-coated biscuit pieces in the Dutch oven, then lightly drizzle with the apple pecan caramel. Repeat these steps until all the ingredients are used.
Bring the Dutch oven back to a baking temperature of 350 degrees F (180 degrees C). Cook for 30 minutes until all the biscuits are cooked all the way through and the caramel has melded in.
To serve place a chopping board on top of the Dutch oven then turn it upside down. The bread will fall onto the chopping board. Allow people to take pieces in a communal dessert, or serve indirvidual portions.