Preparation Steps

• Melt butter in a small saucepan over medium heat. Add brown sugar, heavy cream, pumpkin, vanilla, and salt. Whisk until smooth. Bring to a low simmer and let it bubble gently until incorporated and slightly thickened, about 3-5 minutes. Remove from heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Cut each biscuit into 6 even pieces (half, then into thirds). In a medium bowl, toss the biscuit pieces with cinnamon and granulated sugar until coated. Transfer to a greased round 9-inch cake pan or baking dish.
• Pour about 2/3 of the prepared pumpkin caramel sauce over the biscuit pieces until mostly covered. Reserve the remaining caramel for drizzling later.
• Bake for 20 minutes. Remove from the oven, let rest for 2-3 minutes, and then carefully invert onto a serving plate.
• While the bread is resting, melt the white chocolate chips and coconut oil together in a microwave-safe bowl in 15-second increments, stirring well after each increment until smooth. Drizzle the melted white chocolate over the monkey bread. Finish by drizzling with any reserved pumpkin caramel sauce. Serve warm.