We had a cool front blow in this weekend. A legitimate-lows in the upper 50s-cool front. It was lovely. It couldn’t have come at a better time since our highs last week were around 102 and 103. Eww. I am now comfortable in bidding summer adieu and welcoming fall with open arms. I really do love this season.
If you were around last year at this time, you might know about my love for all things pumpkin. In case you weren’t, it’s as simple as this: I love pumpkin. I make no apologies for it. It seems as if the cool air that blew in gave me the motivation I needed to open up the first can of pumpkin puree this season. Remembering this Joy the Baker post in which she cleverly turns biscuits into cinnamon rolls, my mind was made up. I give you pumpkin biscuit cinnamon rolls. You’re welcome.
These cinnamon rolls are quite easy to make, despite the amount of steps involved. There is no rising time for the dough like a typical cinnamon roll meaning you can make, bake, and eat these within an hour. I’ve made them vegan and wheat free, but you can certainly experiment with your favorite gluten free flour blend (using 6 oz total) to make them gluten free as well. If you can’t find date sugar or you don’t keep it on hand, coconut sugar, natural cane sugar, or even muscovado sugar would work.
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