Preheat the oven to 350°F and spray a 12-cup bundt pan with nonstick spray; set aside.
In a small bowl, mix together the chopped apples, brown sugar, cinnamon, and lemon juice; set aside.
In a small saucepan, melt the butter, brown sugar, vanilla, and milk over medium-high heat. Boil for 1 minute. Remove from heat; set aside.
Cut the cinnamon rolls into quarters.
Whisk together the sugar, cinnamon, and allspice and coat each cinnamon roll piece in the cinnamon mixture.
Layer the half the chopped apples in the bottom of the bundt pan, followed by a layer of cinnamon rolls and half of the butter mixture. Repeat the layers once, finishing with the butter mixture over the top and around the edges of the cinnamon rolls.
Bake for 40 to 45 minutes, when done the dough will puff up and become golden brown and crisp on top. And a toothpick inserted into the thickest part should come out clean.
Remove from the oven and flip the monkey bread out onto a serving dish. Make sure to use a rimmed serving plate or cake stand since this bread will drip. Drizzle with vanilla icing, if desired.