At The Bake Shop and Cafe in Cleveland, Shawnda Moye offers the Cinny, a warm cinnamon roll-meets-biscuit that is just the thing with a cup of coffee or hot chocolate.
Preheat oven to 350°. In a small bowl, combine brown sugar, cinnamon and ginger. Set aside. In a large bowl, whisk together flour, baking powder and salt. Make a well and pour in the 3/4 cup milk and the vegetable oil. Mix with hands. (Dough will feel wet.)
Turn dough out onto a floured work surface. Roll into a longish, 1/2-inch-thick oval. Top evenly with brown sugar mixture, leaving a 1/2-inch border. Fold in the short sides to partially enclose the filling and make a rough rectangle; then fold that in half, like a book. Fold again into quarters. Roll this rough lump out again and repeat the folds. Roll a third time, to a 3/4-inch thickness. Using a 2 1/2- to 3-inch cutter, cut biscuits. (You can reroll the scraps.) Place on an ungreased baking sheet. Bake until lightly golden and no longer doughy, 25 to 30 minutes. Transfer to wire racks; let cool 5 to 10 minutes.
In a bowl, whisk together 3/4 cup powdered sugar, the 1 tablespoon milk, maple syrup, bourbon and vanilla. Add a dribble of milk, if needed, to reach desired consistency. Spoon icing over biscuits. If desired, sprinkle with chopped pecans.
If you would like to leave the alcohol out, just add an extra teaspoon of milk to the glaze.