It’s Fall, y’all!

My favorite season is finally here! And to celebrate, I played with my classic Cinnamon Roll Biscuits recipe to create an original treat that combines the autumn flavors we love so much: pumpkin, apple, pecans, maple, and warm spices. Enjoy!

Autumn Cinnamon Rolls

Makes 10 rolls

Preheat oven to 450 F. Grease and line with parchment paper a 10-inch circle pan and set aside. In a large bowl, whisk together the dry ingredients for the dough:

3 cups all-purpose flour (I use White Lily because it’s a soft biscuit flour)

1 tbsp + 1 1/2 tsp of baking powder

1 tsp salt

3 tbsp white sugar

1 teaspoon pumpkin pie spice (see recipe at end if you can’t buy it)

Shred 6 tablespoons cold unsalted butter into the dry mixture and finish cutting in with a pastry blender.

Mix together in a small bowl or glass measuring cup:

1/2 cup pumpkin puree

3/4 cup buttermilk

Pour the wet mixture into the dry/butter mixture and toss with a large fork until combined. If still a bit crumbly, add a spoonful of buttermilk at a time until the dough comes together. Turn out dough onto a floured surface, preferably a half-sheet silicone mat, about 12 X 16 inches. Knead a few times to bring dough nicely together, adding a sprinkle of flour if still too sticky.

Make sure the surface is still floured, then roll out the dough evenly to cover the silicone mat (or 12 X 16 inches). Orient the dough so the long edge is at the bottom nearest you. Spread 1/4 cup softened butter evenly over the surface, except for the bottom half inch. Mix together:

3/4 cup dark brown sugar

2 teaspoons pumpkin pie spice

1/2 cup chopped pecans

Spread this mixture evenly over the butter. Peel, core, shred and place into a sieve over a small bowl:

1 medium to large Honeycrisp apple

Toss shredded apple with 1 tablespoon fresh lemon juice.

Squeeze very well in the sieve so shredded apple is almost dry, so you end up with 1/2 cup packed shredded apple. Save the fresh juice for the glaze. Spread the shredded apple over the sugar mixture. Because it’s shredded it will cook quickly and because it isn’t too wet, it won’t make the roll soggy.

Starting at the top, carefully roll up the dough. If your mat was floured enough, you can lift the mat behind the roll to help roll up the dough. If it does stick a little, no worries. Biscuit dough can be easily pinched back together. Roll it up all the way, then roll the finished log back a touch, so you can pinch the seal closed.

With a sharp serrated knife, cut the roll into 10 equal slices. I make a mark in the middle, then 4 marks on each side for the 5 rolls (times 2). I put the end rolls cut side up so they all look the same when baked.

Place 7 rolls in a circle near the pan’s edge and the other 3 in the middle. Bake at 425F for 25 minutes or just until slightly browned. Let cool in the pan for 5 minutes, then turn out, right side up, onto your serving plate. Top with the following glaze. Rolls are best eaten warm:

Autumn Glaze

Stir together and spread as much as you like on the warm rolls:

3 tbsp melted unsalted butter

1 1/3 cup powdered sugar

1/2 teaspoon pumpkin pie spice

3 tbsp of your saved apple juice (I drink what’s leftover. So good!)

1/2 tsp maple flavoring

1/2 tsp vanilla extract

1 tablespoon maple syrup

Pumpkin Pie Spice Mix

Make your own by combining these ground spices together:

2 tablespoons cinnamon

1 1/2 teaspoons ginger

1 teaspoon nutmeg (fresh ground from whole is best!)

1/2 teaspoon allspice

1/4 teaspoon cloves