Preheat oven to 350 degrees and spray a nonstick 9-inch bundt pan with nonstick spray, set aside.

Open your biscuits and cut each biscuit into 4 pieces.

In a ziptop bag (or bowl) add granulated sugar and 2 teaspoons pumpkin pie spice. Mix together to combine.

Coat each piece of the cut biscuit in the sugar mixture by either adding it to a ziptop bag and shaking or coat in a bowl.

As you coat your pieces add them to the prepared bundt pan.

Sprinkle the apple bits through the bread as you add more biscuits.

Make sure to evenly distribute the rolled biscuits and when done rolling the pan should be about 3/4 full.

In a small pot or saucepan add brown sugar and unsalted butter.

Once fully melted let the mixture boil for 1 minute.

Pour the hot brown sugar mixture over top of the biscuits in the pan.

Try to evenly coat all the biscuits.

Bake for about 30-35 minutes or until the mixture is browned and the biscuits are fully cooked.

Let the bread cool for 10 minutes and then flip out onto a serving platter.

Drizzle with glaze and serve warm or room temperature.

Add all ingredients to a small bowl and whisk until you reach your desired thickness.

If the glaze is too thin add more powdered sugar if it’s too thick add a little more half and half.