Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
In a saucepan over medium heat, combine diced apples, lemon juice, brown sugar, ⅓ c white sugar, 1 Tbsp cinnamon, and salt. Cook, stirring occasionally, until apples are soft and sauce has thickened, about 10 minutes.
Carefully pull the canned biscuits apart horizontally (just like you would open a cooked biscuit) to form two circles. Flatten each biscuit half with the palm of your hand.
Combined ¼ cup sugar and 1 tablespoon of cinnamon to make cinnamon sugar.
Coat each piece of biscuit dough with cinnamon sugar by dipping it into the sugar mixture.
Start laying the pieces together. Place about a tablespoon of apple filling on a piece of dough. Top with the next piece of dough and another tablespoon of filling. Repeat until you have a stacked all of the pieces together.
Carefully lay the stack in the loaf pan, arranging it so that it fills the pan.
Cover the pan with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until bread is golden brown.
Once the bread is finished cooking remove the pan from the oven and let it cool for 5-10 minutes then remove it from the loaf pan and let it continue to cool.
While the bread cools make the cream cheese glaze.
Combine cream cheese and butter in a microwave safe bowl and microwave at 15 second intervals until it is softened enough to stir it together.
Add powdered sugar and vanilla and stir until fully combined.
Once the bread has cooled drizzle the glaze over top and sprinkle with chopped pecans (optional). If the glaze isn’t thin enough to drizzle you can warm it in the microwave again to loosen it up.