I made these Pumpkin Biscuit Sticky Buns as redemption for a handful of recent apple recipe fails.
I had planned to share one new and wonderful apple recipe before I started down the road into pumpkin land, but it just wasn’t in the cards. Yep, grand plans. It all sounded so good in my head, but I had a couple of disasters…edible disasters, but disasters none the less.
In one case, I took my gorgeous apple creation out of the pan and even started to shoot it…until I realized that the middle did NOT fully cook and was just a mess of raw dough. Ugh! I looked at it and thought, I am NOT going to waste all of those ingredients! And so, I scooped it all back into the pan and baked it again. I baked it until I was sure the dough was fully cooked. It wasn’t pretty, but it was cooked. I thought, how bad could it be? I mean, everything in there was good stuff, right?
I set it before my family with all of the requisite disclaimers. I said, listen, it’s not pretty, but I think it might taste good. I can’t blog about it, but if you want to try it, have at it. Let me know what you think. Seriously, the oohs and aahs were a little unexpected. They loved it! I tried a piece. Yep, all kinds of apple and cinnamon deliciousness right there. But not a tried and true recipe. I was going to have to figure out a different process or the directions would read, “Scrape the whole mess out of the pan and then back in before you bake it for a second round.” It wasn’t just about baking it longer. The whole thing didn’t work the way I put it together. At that point, I was kind of over it. It was really good, but I really wasn’t in the mood for a do over.
I decided to go down another route. While I was dreaming up the disaster apple recipe, I was also planning this little pumpkin number. Actually, I’ve been planning this one for a long time but I kept moving it as I came up with other ideas I wanted to try. I had a bit more confidence with this one, but that was certainly no guarantee that it would turn out.
I started with my Pumpkin Buttermilk Biscuit Recipe. You know I love biscuits and scones and scones and biscuits forever and ever and ever. I was so excited when that biscuit recipe was a winner. Oh, it’s such a good variation of a delicious buttermilk biscuit! It’s got pumpkin and spice in the dough along with some orange zest. If you like a hit of orange and spice with your pumpkin, you’ve come to the right place or… er…post.
I’ve always wanted to make cinnamon rolls out of those pumpkin biscuits. I make Buttermilk Biscuit Cinnamon Rolls all of the time. It’s the easy way to make cinnamon rolls. No yeast, no rising, no waiting. It’s what I make when I want cinnamon rolls STAT. I have readers that actually prefer the texture of the biscuit cinnamon roll to a yeasted cinnamon roll. One of the wonderful things about a biscuit cinnamon roll is that it doesn’t dry out as fast as a traditional roll. That’s a good thing, because we can’t seriously eat a whole pan of cinnamon rolls in one sitting. Well, maybe we can, but I’ve never put that option on the table.
Instead of just making the pumpkin version of the cinnamon rolls, I made Pumpkin Biscuit Sticky Buns!!!! That’s right. Pumpkin Biscuit Sticky Buns. You get that pumpkiny, spicy, dough all rolled up with brown sugar and pumpkin spice. Aaaaannnd, you get buttery, maple-y, pecan filled syrup dripping all over the whole darn thing. I know. I mean, have you ever even had a pumpkin spiced biscuit sticky bun??? I haven’t. It’s a whole other genre of cinnamon roll. Sooo good! If you’ve read my post about Fluffy Buttermilk Biscuits, you’ll see how easy it is to make biscuits from scratch at home. For this recipe, all you have to do is make a batch of the pumpkin version.
But first, make the gooey syrup for the bottom of the pan. Toss in a bunch of pecans. I give you a measurement, but use what you want.
The dough is easy to roll out and it doesn’t have to be perfect. Once you get it rolled out to rectangle, you’re going to spread some melted butter all over it. Sprinkle with brown sugar, white sugar and pumpkin pie spice. Roll it up, working from one end to the other so that it’s a tight roll, not tight like you need to stretch it, but take your time working from one end to the other so you don’t end up with a sloppy roll up.
Cut the dough into about 1 to 1 1/4″ slices and put them in the pan. It’s okay if your ends are a little loose. Just wrap them back around and fit all of the slices nicely into the pan. You can even see that some of my rolls are looser than the others. It’s all good. I learned this lesson with my Buttermilk Biscuit Cinnamon Rolls. I thought they looked a little wimpy in the pan, but boy, magic just happens in the oven and you’ll be shocked when they come out!
Seriously, when I flipped the pan and saw all of those toasty pecans just dripping with caramel sauce, topping the most fragrant pumpkin cinnamon rolls, well, I stopped thinking about my apple tests that went awry. My family could smell the spicy goodness throughout the house and they kept visiting me in the kitchen to see if it was time to taste test. When I finally finished shooting, the rolls were still warm, just the way you want to serve them.
I allow for some reserved sauce to drizzle on after they’re baked. I know there are some die hard, drench your rolls, fans out there, so that extra sauce is for you, my friends. For me, they were perfect without another drop. (The photo of the whole pan of biscuits on the serving plate is without any extra syrup.)
I never bite right into a cinnamon roll. Sacrilege! These Pumpkin Biscuit Sticky Buns were no different. I am quite content and very determined to start on the outside and slowly unravel all the spicy, tender goodness….saving that center bit until the very end…But I have to say, because these are made with tender biscuit dough, that last bite, is pretty much just as good as the first.
Redemption never tasted so good :)