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Preheat oven to 350°F. Line and grease a 9×5-inch loaf pan.
Split each biscuit horizontally into two thinner rounds. Mix sugar and cinnamon. Brush each round with melted butter, then coat in cinnamon sugar.
Mix the leftover cinnamon sugar with pumpkin purée and maple syrup. Spread over 15 rounds, leaving the final round plain.
Stack the rounds and arrange standing on their sides in the pan, keeping the filling between the layers.
Bake 35–45 minutes, until the center biscuit layers are baked through. Cover loosely with foil if the top browns too quickly.
Cool for 10–15 minutes. Mix the glaze ingredients and drizzle over the warm loaf. Pull apart and enjoy!