November 8, 2017 | Posted by The B-Team
We know what you are thinking…another pumpkin spice flavored recipe? Well, in all fairness, over the past few years, we have really only offered up one to devotees of www.bobbyflay.com. And while this recipe does contain pumpkin puree and pumpkin pie spice, it is so much more than that. It is a breakfast treat, a mid-day pick-me-up or just something really delicious to make with all that leftover butter, flour, spices and pumpkin puree from the holidays.
This recipe is also something else, it is easy. NO yeast or rise-time required so you can have these mixed up and baked off in about an hour.
Enjoy and Happy Holidays from the B-Team!
Pumpkin Biscuit Cinnamon Buns with Vanilla Bean-Orange Glaze
Vanilla Bean-Orange Glaze
1 cup confectioners’ sugar
2-5 tablespoons whole milk
1 teaspoon finely grated orange zest
1/2 vanilla bean, seeds scrape
¼ teaspoon pure vanilla extract
1. Whisk together the sugar, milk, zest, vanilla seeds and extract in a medium bowl until smooth.
2. Start by adding 2 tablespoons of the milk and keep adding until you get a smooth, slightly thick glaze. As the glaze sits, it thickens. Add more milk, if needed to thin out before icing the buns.
4 cups all-purpose flour, plus more for rolling
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
12 tablespoons cold unsalted butter, cut into small pieces
1 ¼ cups cold buttermilk
½ cup pumpkin puree
½ teaspoon pumpkin pie spice
½ cup pumpkin pie filling
½ cup plus 2 tablespoons dark brown sugar, divided
½ teaspoon pumpkin pie spice
3 tablespoons cold unsalted butter, cut into small piece
¼ teaspoon ground cinnamon
Chopped pecans, for garnish, if desired
1. Preheat oven to 375 degrees F. Lightly butter the sides and bottom of a 9-inch square baking pan or lightly butter 8 muffin tins.
2. Combine flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal.
3. Whisk together the buttermilk, pumpkin puree and pumpkin pie spice in bowl until smooth. Add the buttermilk mixture to the dry ingredients and gently mix until the mixture just begins to come together. Form into a round disk, wrap in plastic wrap and pop in the freezer for 20 minutes to chill.
4. While the dough is chilling, combine the pumpkin puree, 2 tablespoons of the brown sugar and the pumpkin pie spice in a small sauté pan over high heat. Cook, stirring constantly, until the pumpkin puree deepens in color and the spice is aromatic, about 2 minutes. Remove from the heat and stir in the butter until melted, let cool slightly.
*The addition of pumpkin puree to the dough makes this dough a bit softer and wetter than typical biscuit dough. Make sure the dough is properly chilled and that you use extra flour to roll it. It requires a bit more patience but it is worth it.
5. Lightly flour a flat surface and your rolling pin. Place the dough on the floured surface and sprinkle the top with more flour. Roll the dough into a 16 inch x 12-inch rectangle about ¼-inch thick. Position the dough so the short side is facing you. Spread the pumpkin butter evenly over the surface of the dough, leaving a 1/2- inch border around the outside of the dough. Sprinkle the remaining dark brown sugar evenly over the pumpkin butter, again, leaving a 1/2-inch border.
6. Fold ¼ inch of the short side in and then roll the dough up tightly into a log. Pinch the bottom of the dough to itself to seal and then gently roll back and forth to make a smooth cylinder shape. and even the end of slicing ¼-inch off each side. Cut the log into 8 equal pieces. Bake until golden brown and just baked through, about 25 minutes. REmove and let cool on a baking rack for 15 minutes. Drizzle with the glaze and sprinkle with toasted pecans, if desired.