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1
Preheat oven to 350 degrees F.
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2
On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath.
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3
Turn the parchment over and use to line your baking sheet.
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4
Set aside.
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5
In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside.
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6
Open can of biscuits and separate into individual biscuits.
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7
Sprinkle a rolling surface with some of the sugar-spice mixture.
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8
One at a time, press each biscuit into the bowl of sugar-spice mixture.
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9
Roll each biscuit on sugared surface to a 5-inch diameter.
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10
Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps.
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11
Position leaves overlapping around the circle drawn on parchment.
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12
Set aside.
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13
Lightly beat egg with 1 tablespoon of water.
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14
Using a pastry brush, paint egg wash between the leaves where they overlap.
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15
Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths.
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16
Bake in preheated oven for 14 to 17 minutes.
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17
Remove from oven and cool completely before moving.
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18
While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth.
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19
Cover and set aside.
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20
Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation.
