These maple sugar biscuits start with a flaky biscuit dough, rolled up with a maple sugar and butter filling. As they bake, 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 are these maple sugar biscuits. These are delicious buttery biscuits, that are rolled up with maple sugar and butter and baked up to flaky perfection.
Ingredients and Substitutions
Maple Sugar – maple sugar is quite easy to find in my part of the world, but I realize it’s not the case everywhere. If you can’t find maple sugar, or it’s too expensive where you live, you can make a simple substitute by combining 1 cup regular sugar with 1 1/4 tsp maple extract. You could also use light brown sugar or demerara sugar.
Recipe Tips
- 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.
Making Ahead, Storing and Freezing
Like most biscuits, these are best enjoyed freshly baked, though they will keep stored in an airtight container for a couple of days. These biscuits should also freeze well.
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Ingredients
Biscuits:
- 2 cups all-purpose flour
- 1 Tablespoons granulated maple sugar, *see Notes for substitution
- 1 Tablespoon baking powder
- 1/2 teaspoon salt, reduce to 1/4 tsp is using salted butter
- 5 Tablespoons butter, salted or unsalted, cold, cut into small pieces
- 3/4 cup whole milk, or 2% milk, in a pinch
Filling:
- 6 Tablespoon butter, at room temperature
- 1 cup granulated maple sugar
Instructions
- Preheat oven to 400F. (regular bake setting/not fan assisted) with rack in centre of oven. Lightly grease 12 muffin cups and set on to a baking sheet. Set aside.
- 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.
- 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.
- 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.
- 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.
Notes
More Maple Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
So beautiful ! Never heard of ragamuffins before so these are a beautiful start of a long lasting ragamuffins friendship :-) Thank you so much !
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.
Sounds perfect! These are so delicious. They are a perfect treat for Mother’s Day!
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.
Not only are you rewarded with a delicious treat but the aromas in the kitchen while these are baking must be great.
They definitely are, Karen! Thanks :)
What dreamy little biscuits! I know I’d have a hard time not devouring the entire batch! :)
Thanks so much, Laura :)
Made these this morning. They were delicious! One note on the maple sugar flakes – out west $5.00 only gets you about 1/2 cup. :(
I used that amount and when they came out of the oven I drizzled a little bit of maple syrup on each bun to make up for lack. Thank you for the tasty breakfast treat Jennifer.
So glad you enjoyed these Maria! Sorry the maple flakes were so expensive out west! There is probably a more economical source of maple sugar online, if that’s the case. I’ll hunt for one and add to this post, if I find one :)
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!
The name alone makes me want to make these ~ I just got my first maple sugar about a year ago and now I try to find every way possible to use it ~ these look like they have an incredible texture!
Thanks Sue and they really do! Super flaky and tender and of course, maple!
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!
Thanks so much, Cheyanne :) I could eat my weight in these. They were super yummy!
We are just swooning over your little ragamuffins! Tender, flaky and oh my goodness so delicious. Sharing everywhere of course!
Thanks so much :)
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!
Thanks Cindy and wish I could share some with you. Definitely no shortage here ;)
Oh my Lord, these look amazing Jennifer! I just started a little diet, so these will be my cheat as soon as I think I deserve one!
Thanks Mary Ann and definitely not diet food, but a great cheat ;)
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.
Hi Mary-Lou! No, I’ve never had that problem with the chelsea buns. What size loaf pan are you using?
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!
The testing was the best part ;) These are super delicious biscuits. Well worth seeking out the maple sugar!