I guess it’s time to admit it: I think I need an intervention. This maple addiction has gotten completely out of control. I’ve replaced a lot of my processed sugar with maple sugar, and have developed a love affair (in moderation, of course) with maple whiskey. Pure maple syrup is my go-to sweetener for cereal and tea, though I add a little Mapleine to it for more maple kick. Yep…I have it BAD!
Today I made Maple Streusel Rollups, which my husband said were “the best thing I’ve made in a long time”. There you have it, folks. You just have to make these!
I started with the recipe that I use for Maple Bars and Cinnamon Rolls, but made it a wee bit richer with the addition of butter and buttermilk, and sprinkled maple sugar on the dough before rolling. Then I covered the raised rolls with streusel and drizzled the baked rolls with rich maple icing.
Do I have your attention yet? If not, just look at THIS!
Light, fluffy, sweet and mapley (I’m pretty sure that’s a real word), and topped with a crunch pecan streusel, drizzled with a serious maple icing.
Oh.My.Word.
Here you go:
| Maple Streusel Rollups | Print |
- ¾ cup milk (I use whole milk)
- ¼ cup shortening
- ¼ cup butter
- ½ teaspoon cinnamon
- ¾ cup buttermilk
- ⅓ cup very warm water
- 2 packages active dry yeast
- ½ teaspoon sugar
- 2 eggs
- ⅓ cup sugar
- 1½ teaspoons salt
- 5½ cups all-purpose flour
- FILLING:
- ½ cup very soft butter (almost melted)
- ½ cup maple sugar (or ½ cup white sugar plus ½ teaspoon maple extract)
- ½ cup brown sugar
- STREUSEL TOPPING:
- ½ cup brown sugar
- ½ cup flour
- 4 tablespoons melted butter
- ⅓ cup finely chopped pecans (I toast mine first, but you don't have to)
- ICING:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 teaspoons maple extract (I use Mapleine)
- 1 tablespoon milk (more if necessary)
- In a small pan on medium low heat, combine the milk, shortening, butter and cinnamon. Heat until shortening and butter are melted. Remove from heat and stir in the buttermilk. Set aside.
- In a small bowl or ramekin, combine the warm water, yeast, and ½ teaspoon sugar. Allow the mixture to sit until bubbly (about 5 minutes).
- In a large bowl, preferably using a stand mixer, combine the milk mixture, yeast mixture, eggs, and ⅓ cup sugar. If using a stand mixer, switch to a dough hook.
- Slowly add flour and salt and knead by beating on low for 5 minutes. Dough should come cleanly away from sides of bowl, but still be slightly sticky. (If kneading by hand, knead for 7 minutes on floured surface.)
- Place dough in greased bowl and allow to rise until double - about 1 hour.
- Prepare a large 11x15-inch pan by either lining with parchment or spraying with an oil/flour mixture like Baker's Joy.
- Punch down dough and divide in half.
- Working with one half at a time, roll out on parchment (or lightly floured surface) to a 15x9-inch rectangle, with the long side facing you.
- Spread half of the butter (1/4 cup) on surface of dough and sprinkle with half of the sugar. Roll snugly.
- Cut roll into 12 pieces. and place in prepared pan, filling half of the pan. Repeat with the other half of the dough.
- Cover with a clean dishtowel or plastic wrap, and allow the rolls to rise until almost double.
- Heat oven to 400 F.
- Combine the streusel ingredients in a small bowl. Taste a spoonful (optional...just thought you might want permission to indulge) and sprinkle over the raised rolls.
- Bake for 20-25 minutes, or until the streusel is a browned - then remove from oven and place on rack to cool.
- While slightly warm, combine the ingredients for the icing in a small bowl and spoon icing into a piping bag or a plastic zipper bag with one corner snipped off. Drizzle over the top of the streusel.
- Serve!
Add buttermilk to heated mixture.
Yeast mixture should be bubbly.
The dough comes cleanly away from sides of bowl, but is still slightly sticky.
Punch down the dough.
Add maple sweetness and roll!
Slice…
Sprinkle risen rolls with streusel.
Drizzle the baked rolls with icing.
This is where I should tell you I’m through with maple recipes for a while…but I’m not. I have another idea I’ve been playing with – not with great success – but it’s given me an idea. A mapley idea.
Oh, and if maple isn’t your thing, I AM working on a savory, hearty dish for the Super Bowl. Come back – please come back.
Lorinda
These look wonderful Lorinda, I bought so much maple baking things when I was in Vermont, you have inspired me!! Delicious Happy New Year!! Nettie xxoo
Thank you! There is NEVER enough maple. Ooops…you’re from Maine. Let me rephrase that: There is NEVAH enough maple!
Wow! Need I say more? The only other thing I could add is to repeat you: Oh.My.Word.
Over the top, even for me. Thanks, Mary Rose!