Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
In a medium saucepan, whisk together melted butter, brown sugar, heavy cream, pumpkin puree, vanilla extract, and salt over medium heat until smooth and slightly thickened. Set aside.
Cut each biscuit into quarters with a knife or kitchen shears.
In a small bowl, mix the ground cinnamon and granulated sugar.
Toss the biscuit pieces in the cinnamon-sugar mixture until coated.
Place the coated biscuit pieces into the prepared bundt pan.
Pour the prepared pumpkin caramel sauce evenly over the biscuits in the pan.
Bake for 30-35 minutes or until the bread is golden brown and bubbling.
Let the bread cool in the pan for 5 minutes, then invert onto a serving platter.
In a small microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second bursts until smooth, then drizzle over the bread before serving.