Honey Pumpkin Biscuit Cinnamon Rolls

I've already made my version of easy pumpkin cinnamon rolls.  These involve a few more steps and ingredients, but no yeast and rise time.  And I'd say they're easily 10x better than the easy version, so based on science, these are still totally worth the extra mixing and preparing. 
Oh my goodness they are so good too!  I turned a recipe for honey pumpkin biscuits into a cinnamon roll.  It wasn't hard, and the results are so amazingly good.  I decreased the sugar in the original biscuits, and increased the pumpkin, so the cinnamon and sugar filling wouldn't overwhelm.  Let's gather some ingredients!
 Cut butter into flour and spices.
Stir the wet ingredients together until uniform, and combine with dry.
Turn out onto a floured surface, fold a couple times for some flaky layers, and roll out into a somewhat rectangle.
Cinnamon and sugar mixture, melted butter and vanilla extract make a wonderful filling!
Drizzle the melted butter and vanilla extract onto the dough, distribute evenly.  Then add the cinnamon and sugar mixture.  Seems like too much, it's just enough!
Cut twelve pieces.  It's easy when you score the dough in half, then halves again.  Then divide each section into 3 equal parts.  It makes 12 easier.
Place them in a well sprayed (or buttered) cake pan.  Put the cinnamon rolls in the oven and then devour!
The honey pumpkin biscuits would be amazing on their own.  With the addition of cinnamon and sugar, they just sing!  The pumpkin isn't overwhelming, and these are just an amazing fall cinnamon roll to make!
Now let's get our hands dirty!

Honey Pumpkin Biscuit Cinnamon Rolls (adapted from a Food52 recipe)
2 cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1 scant teaspoon salt
4 tablespoons cold butter, cubed
3/4 cup buttermilk
1/2 cup pumpkin puree
1/4 cup honey
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon

Preheat the oven to 400 degrees.

In a small bowl or liquid measuring cup, combine the buttermilk, pumpkin puree, and honey until uniform.  Set aside.

Combine the flour, baking powder, cinnamon, ginger, and salt in a separate medium bowl and whisk to combine.  Add the cubed butter into the bowl and combine using your fingers, a pastry cutter, or two knives, until the largest pieces of butter are the size of peas.

Add about 2/3 of your buttermilk mixture to the flour mixture and combine.  If the mixture seems too dry, add more until the dough comes together.  The dough should be sticky, but able to be worked a bit.

Turn out the dough onto a floured surface and pat into a rectangle shape.  Fold the dough in half, then rotate it 90 degrees.  Pat it out into a rectangle shape again, then fold it in half again.  This will create some layers to your dough!  Feel free to add flour as necessary to work with the dough.

Using a rolling pin, roll the dough into a large rectangle, about 1/2" thickness.  Mine wasn't perfect, so don't worry about the shape too much!  Combine the melted butter and vanilla extract, then spread evenly over the dough.  Stir together both sugars and the cinnamon, then sprinkle evenly over the melted butter.

Carefully roll the dough up the long way, and slice into 12 equal rolls.

Grease a round cake pan with baking spray, or use butter, and place the rolls in the pan side by side.

Bake at 400 degrees for 17-20 minutes, or until the tops are starting to get golden.  Remove from the oven and let cool for a few minutes, before using a knife to carefully remove the rolls to serve warm.  These don't need any additional toppings, but when eating the next day would probably be awesome with some jam or fruit butters (apple or pumpkin come to mind).

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