2packagesButtermilk Biscuits(Depending on your size skillet you may have some leftover)
1/4cupbuttermelted
1/4cup (45g)white sugar
1/2cup (92g)brown sugarlightly packed
1/2tablespoonground cinnamon
1/2tablespoonpumpkin pie spice
~1/2cuppumpkin butter
Maple Glaze/Frosting
4ouncescream cheeseat room temperature
3tablespoonsreal maple syrup
1-2tablespoonsheavy cream or milk
1 and 1/2cupspowdered sugar
Optional: Chopped Pecans
Instructions
Preheat the oven to 350 degrees F. Grease a skillet with nonstick spray and set aside.
(I used an 8-inch skillet. If you use a bigger one, you will need to adjust the ingredient amounts.)
Remove the biscuits from the packages.
Using a rolling pin, roll each of the biscuits very flat and thin.
Set out two bowls -- in one melt butter and in the other combine the white sugar, brown sugar, cinnamon, and pumpkin pie spice.
Dip each biscuit in the melted butter, shake off the excess.
Spread about 1/2 tablespoon pumpkin butter in the center of the biscuit. (Add as much or as little as you want, but avoid getting it too close to the edges of the biscuit)
Roll up each biscuit and place the rolled up biscuit on the outside of a skillet in a circle fashion spiraling towards the inside of the skillet.
Bake for 20-30 minutes or until the biscuits are completely baked through. (Varies on size of skillet used and how tightly packed in the biscuits are)
Meanwhile, prepare the frosting by beating together the room temperature cream cheese and maple syrup. Beat until creamy.
Beat in the milk or heavy cream (start with 1 tablespoon) and then the powdered sugar. Beat until smooth and creamy and add an additional tablespoon of heavy cream or milk if desired.
Put the frosting in a plastic bag and cut off the tip. Pipe the frosting onto the warm cake. Alternatively, just use a spatula and spread on the frosting. It melts on the warm cake becoming more of a cinnamon roll glaze.
Pipe the frosting over the cake and cut into slices to serve.
Notes
The measurements won't all be exact depending on the size skillet you use (or if you use a round cake pan) AND depending on how tightly you pack in biscuits. Use these measurements as a guide knowing that you may need more biscuits, melted butter, or sugar mixture. For the skillet I use, these measurements yield perfect amounts butter and sugar mixture and I only use about 13-16 biscuits. You can use leftover biscuits to make miniature cinnamon rolls in a muffin tin. :)