Maple Sugar Ragamuffins

Maple Sugar Ragamuffins

These Maple Sugar Ragamuffins are delicious, flaky biscuits rolled up with maple sugar and butter. As they bake up, the sugar and butter caramelizes in to such sweet goodness!

I love using maple sugar in and on things and one of my favourite sweet treats to make with maple sugar is these Maple Sugar Ragamuffins (such a great name! :) These are delicious buttery biscuits, that are rolled up with maple sugar and butter and baked up to flaky perfection.

The recipe comes from Epicurious originally, but after several test batches, I have changed them up a bit. The original calls for baking the ragamuffins individually on a baking sheet. I encountered two problems with that method. First, they have a tendency to unroll as they bake. I could live with that. These are ragamuffins, after all. More concerning was the fact that as they baked, the butter and maple filling liquifies and tends to run off and away from the buns. I for one wanted all that maple and butter goodness to stay in my buns! I tried baking them closer together in my second batch. That solved the unrolling problem, but I still wasn’t happy with the amount of run-off. My third batch was baked up in a muffin tin and it works perfectly to solve both issues.

Maple Sugar Ragamuffins - flaky biscuits, rolled up with maple sugar and butter

Cook’s Notes for Maple Sugar Ragamuffins

I purchased my maple sugar at Bulk Barn here in Canada, so for Canadians, look for it there. The Bulk Barn version is actually maple flakes, which you’ll want to quickly run through a food processor to make it more fine. A word of warning though … it’s not the cheapest of ingredients. You’ll need about $5.00 worth of maple flakes for this recipe. But trust me when I say … it will be worth every penny :) For others, maple sugar is available to purchase online quite easily.

Don’t skip the baking sheet under your muffin tin. These will bubble up and over a bit and make a mess of the bottom of your oven if you don’t have something under it. Even at that, you may wish to run your oven fan, as any bubble overs are quite sugary, so may burn and smoke a bit.

These are best eaten on the day they are baked, but they do freeze well, so don’t hesitate to freeze any you can’t eat up right away. Store in an airtight container, once cooled. You can re-heat them to enjoy them warm again, by placing them on a baking sheet and re-heating in a 350F. oven just until warm.

If maple sugar is just not available to you, there is a way to make a maple sugar substitute. It involves regular sugar and maple extract. I won’t include the actual recipe here, as I haven’t tried it myself, but simply search it and you will find it :)

Maple Sugar Ragamuffins - flaky biscuits rolled up with maple sugar and butter

Maple Sugar Ragamuffins

Course: Snack
Cuisine: American, Canadian
Keyword: recipes using maple sugar, rolled biscuits recipe, sweet biscuits recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 muffins
Energy: 230 kcal
Author: Jennifer

Flaky, buttery biscuits rolled up with maple sugar, for an easy and delicious sweet treat!




  • 2 cups all-purpose flour
  • 1 Tbsp granulated maple sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp unsalted butter cold, cut into small pieces
  • 3/4 cup whole milk


  • 6 Tbsp unsalted butter at room temperature
  • 1 cup granulated maple sugar


  1. Preheat oven to 400F. with rack in centre of oven. Lightly grease 12 muffin cups and set on to a baking sheet. Set aside.

  2. In a large bowl, whisk together the flour, maple sugar, baking powder and salt. Blennd in butter with a pastry cutter or two knives until the mixture resembles coarse meal with some pea-sized pieces of butter. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
  3. Roll out dough on a lightly floured surface with a floured rolling pin into a 13 x 11-inch rectangle. Spread softened butter evenly over the dough and then sprinkle all over with maple sugar, pressing firmly on the sugar with your palm to help it stick to the butter.
  4. Beginning with one long side, roll up the dough tightly, jelly-roll style. Trim both ends slightly, to remove any uneven part of the roll, then cut the roll into 10-12 slices with a sharp knife (about 1-inch wide). Place slices cut side down in prepared muffin cups. Gather any maple sugar from your work surface and sprinkle on top of rolls. Fill any empty muffin cups 1/2 full with water, to ensure even cooking.

  5. Bake in preheated oven with muffin tins on top of a baking sheet to catch any bubble overs, until rolls are puffed and golden, about 18 to 20 minutes. Allow to cool in the muffin tin for 10-15 minutes, then transfer to a rack to cool further.

Recipe Notes

If your maple sugar is more like flakes, simply run through a food processor for 30 seconds or so to make it more fine.


Maple Sugar Ragamuffins - flaky biscuits rolled up with maple sugar and butter

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    • Thanks! I have made these rolled biscuits in all kinds of flavours. They are a fun treat for anytime :)

  • These sound absolutely lovely. I can just see myself enjoying one (!!?) of these with a coffee. I know I can’t find maple sugar here but I can make something up that will suffice. AND I’m not going to lose any of that lovely syrup out of the cups – I will cook them in tall paper cups which I hope will capture all that loveliness. Mother’s Day will be with us in another weeks time and these seem like something I would like to make for myself for said day. Yum Yum!! Will I share? Maybe.

  • I would LOVE to make these for my treat day at work! Do they hold up well over night? Or has anyone actually ever had any last that long?

    • Hi Rhonda, I have had some “next day” and they are fine. The biscuit part dries a tiny bit, but still enjoyable. I kept them in an airtight container.

  • Oh Wow Jennifer! These look absolutely incredible and as luck would have it I happen to have some maple sugar in my pantry. . .just waiting for something like this. But. . . my taste buds will have to wait because if anything even lets off the tiniest of smoke, my fire alarm will start blaring (yes. . .I learned the hard way). And since I live in an apartment building. . .visits from the fire department are a big no no. I’m moving into my own place in a few months (our new place is under construction). . .and will have proper ventilation. Yeah!!!

    • I hear you Lynn. I have the worlds most sensitive smoke detector ever and while the fire department doesn’t come when mine goes off, it’s super annoying. So I always warn people when a dish sets mine off ;) Do enjoy your new home and these buns!

  • I swear I commented on this post, Jennifer… but maybe I just thought I did because I spent, like, a solid 30 minutes staring at these on FB and Instagram. And all the drooling just got to my head? ;) Anyways, these are absolutely EVERYTHING! So flaky and buttery! I could eat a dangerous amount of these ragamuffins! I love that you tweaked this recipe and made them in muffin tins! GENIUS! I can’t wait to try these, girlfriend! Cheers!

  • The name ragamuffins is the cutest thing but a rolled up biscuit situation? Absolutely and positively yes! Although I wish I could grab some of that good ol’ maple Canadian syrup. Thanks for sharing!

  • These look and sound absolutely delicious however, I am one of the few who do not enjoy maple flavor. Could I use brown sugar instead of maple sugar?

    • Hi Marilyn, I suppose you could, although I’m thinking a turbinado sugar might be closer in texture to the maple sugar.

  • Hi Jennifer,
    My Muskoka Chelsea buns really bubble up as well. And when I turn them out, it’s almost a Carmel-like sauce. Like you I’ve experimented with rolling them loose, then right, close in pan, space in pan, less butter, more butter. Is the bubble over the expected norm? Thanks Jennifer.

  • I could get into testing a few batches of these gorgeous muffins! I LOVE the name, the creativity and I am now on a quest to find the maple sugar. The aroma of these baking but be pure heaven :) Hope you enjoyed your long holiday weekend and a beautiful Easter too!

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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