1 can large refrigerated biscuits (8 count)
4 tbsp melted butter
1 cup sugar
1 tbsp cinnamon
Pumpkin filling:
Leftover cinnamon sugar from coating
⅓ cup pumpkin purée
1 tbsp maple syrup
Maple pumpkin glaze:
½ cup powdered sugar
1 tbsp pumpkin purée
1 tbsp maple syrup, plus more as needed
¼ tsp vanilla
Pinch of cinnamon
1. Preheat oven to 350°F. Line and grease a
9x5-inch loaf pan.
2. Split each biscuit horizontally into two thinner rounds. Mix sugar and cinnamon.
Brush each round with melted butter, then coat in cinnamon sugar.
1. Mix the leftover cinnamon sugar with pumpkin purée and maple syrup. Spread over 15 rounds, leaving the final round plain.
2. Stack the rounds and arrange standing on their sides in the pan, keeping the filling between the layers.
3. Bake 35-45 minutes, until the center biscuit layers are baked through. Cover loosely with foil if the top browns too quickly.
4. Cool for 10-15 minutes. Mix the glaze ingredients and drizzle over the warm loaf.
5. Pull apar
RBy Rie
Servings
8
1 can Refrigerated large biscuit dough
4 tbsp Butter, melted
1 cup Granulated sugar
1 tbsp Ground cinnamon
0.33 cup Pumpkin purée (for filling)
1 tbsp Maple syrup (for filling)
0.5 cup Powdered sugar
1 tbsp Pumpkin purée (for glaze)
1 tbsp Maple syrup (for glaze), plus more as needed
0.25 tsp Vanilla extract
1 pinch Ground cinnamon (for glaze)
Calories
351 kcal
Protein
4g
Carbs
67g
Fat
8g
Fiber
1g
Sugar
35g
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Prepare Biscuits
1. Preheat the oven to 350°F (175°C). Line and grease a 9x5-inch loaf pan.
2. Split each biscuit horizontally into two thinner rounds. Mix the sugar and cinnamon together in a shallow dish. Brush each round with melted butter, then coat in the cinnamon sugar.
1 can Refrigerated large biscuit dough,
4 tbsp Butter, melted,
1 cup Granulated sugar,
1 tbsp Ground cinnamon
Fill and Assemble
3. Mix the leftover cinnamon sugar with the pumpkin purée and maple syrup. Spread over 15 of the rounds, leaving the final round plain.
0.3 cup Pumpkin purée (for filling),
1 tbsp Maple syrup (for filling)
4. Stack the rounds and arrange them standing on their sides in the pan, keeping the filling between the layers.
Bake
5. Bake for 35 to 45 minutes, until the center biscuit layers are baked through. Cover loosely with foil if the top browns too quickly.
Glaze and Serve
6. Cool for 10 to 15 minutes. Mix the powdered sugar, pumpkin purée, maple syrup, vanilla extract and a pinch of cinnamon, adding more maple syrup as needed to reach a drizzling consistency. Drizzle over the warm loaf.
0.5 cup Powdered sugar,
1 tbsp Pumpkin purée (for glaze),
1 tbsp Maple syrup (for glaze), plus more as needed,
0.2 tsp Vanilla extract,
1 pinch Ground cinnamon (for glaze)
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