In a small mixing bowl, add in the dry yeast, warm water and 1 tsp of granulated sugar. Let it proof for 5-10 minutes (foam on top). Preheat oven to 350°.
In a saucepan, add the evaporated milk and butter. Melt the butter completely or until small bubbles form around the edges of the pan. DON'T let it boil.
In a bowl of a stand mixer fitted with the dough hook attachment, add the yeast and milk mixture. Add the rest of the granulated sugar and whisk until well combined.
Add in the 5 cups of bread flour and on low knead until the dough pulls away from the sides of the bowl and forms a smooth ball of dough.
Put a little bit of vegetable oil on top of the dough and roll it all over it so it is completely covered. Cover bowl with a towel and place in a warm area for 1-2 hours (I use my microwave).
Once the dough has doubled in size, punch it down. Spray your cast iron skillet with non stick spray and set aside.
Pull off little pieces of dough to make smaller little balls. Roll each ball in the cinnamon/sugar mixture and put on the bottom of the skillet. Melt butter in microwave and then drizzle over the dough balls.
Dice apples into small pieces, add the lemon juice, both sugar, flour and apple pie spice. Mix well and then layer on top of the dough balls in the cast iron skillet.
Layer the last of the dough balls on top of the apple mixture (I ran out of dough, so I just added more apple pie filling).
In another small bowl, combine the flour, both sugars and butter. Using a pastry cutter, blend the mixture together until coarse crumbs form. Using your hands, squeeze the mixture together until all of the butter is absorbed and the crumb topping comes together.
Bake for about 55-60 minutes until apple mixture if bubbling or crumbs and crust are golden brown in color. If the edges of the biscuits are getting browned quicker, place aluminum foil around the edges. Take out and serve!