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.
Here you go:
|Maple Streusel Rollups|| |
- 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
- 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)
- 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.
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.