Maple Streusel Rollups
Makes 24 rolls.
  • 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
  • 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
  • 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)
  1. 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.
  2. 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).
  3. 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.
  4. 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.)
  5. Place dough in greased bowl and allow to rise until double - about 1 hour.
  6. Prepare a large 11x15-inch pan by either lining with parchment or spraying with an oil/flour mixture like Baker's Joy.
  7. Punch down dough and divide in half.
  8. 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.
  9. Spread half of the butter (1/4 cup) on surface of dough and sprinkle with half of the sugar. Roll snugly.
  10. Cut roll into 12 pieces. and place in prepared pan, filling half of the pan. Repeat with the other half of the dough.
  11. Cover with a clean dishtowel or plastic wrap, and allow the rolls to rise until almost double.
  12. Heat oven to 400 F.
  13. 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.
  14. Bake for 20-25 minutes, or until the streusel is a browned - then remove from oven and place on rack to cool.
  15. 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.
  16. Serve!
Recipe by The Rowdy Baker at