Maple Sugar Scrolls
Prep time
Cook time
Total time
These soft, fluffy buns swap out the usual cinnamon for the delicate sweetness of maple sugar. Pair them with a piping hot double-double for a real Canadian breakfast, eh?
Recipe type: Breakfast
Serves: 18
  • 1 cup milk
  • ¼ cup unsalted butter
  • 1 package (2¼ tsp) rapid-rise yeast
  • 2 eggs
  • ¼ cup maple sugar
  • 1 tsp salt
  • ½ tsp vanilla extract
  • 4 - 4½ cups flour, divided
  • ½ cup maple sugar
  • ¼ cup butter, softened
  • ½ tsp maple extract
  • 1½ cups icing sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk
  • ½ tsp maple extract
Prepare the Dough:
  1. In a small saucepan set over medium heat, warm up the milk and butter until the butter melts and small wisps of steam start to rise up from the surface of the milk. (It should be just slightly above lukewarm.)
  2. Pour the warm milk into the bowl of stand mixer fitted with a dough hook. Add yeast and let stand until frothy, about 4-5 minutes.
  3. Add eggs, maple sugar, salt and vanilla extract, and beat until well combined. Working on low speed, add 4 cups of flour, and continue mixing the mixture forms into soft and elastic dough that pulls away from the sides of the bowl, adding more flour as needed if the dough is still too sticky.
  4. Shape the dough into a ball and transfer to a large lightly oiled mixing bowl, turning to coat the top with oil. Cover with a clean dishtowel, and let rise in a warm, draft-free spot until doubled in size, about 1½ hours.
Prepare the Filling and Shape the Rolls:
  1. In a small mixing bowl, beat together the maple sugar, butter and maple extract until smooth and well combined.
  2. Punch down the dough. Transfer to a clean, lightly floured work surface, and roll out into a 15×11-inch rectangle.
  3. Spread the filling mixture onto the dough, leaving a small border around the edges. Starting with one of the long sides, roll the dough into log, then pinch the seam closed. Using a length of dental floss or a sharp knife, cut the dough crosswise into 18 equal slices (each about ½ to ¾ inch wide).
  4. Lightly butter three 9-inch round pans. Arrange the rolls cut-side-up in the pans, spacing them as evenly as possible (don't worry if the rolls look too far apart right now - they'll expand to fill the pan during the next rise).
  5. Cover baking dishes with plastic wrap. Let dough rise in warm draft-free area until the buns are doubled in size and have almost filled the pan, about 40-45 minutes. (Or, if you prefer, transfer them to the refrigerator to rise overnight, and then bake in the morning.)
Bake and Frost the Rolls:
  1. Preheat oven to 375°F.
  2. Bake the rolls in preheated oven for 20-25 minutes, or until tops are golden brown. Remove from oven and let cool in the pan for at least 10 minutes before frosting.
  3. Once the rolls are partly cooled, whisk the icing sugar with maple syrup, milk and maple extract in a small bowl, and drizzle all over the rolls before serving.
If you'd like to sleep in and still get a fresh-baked breakfast, you can also prepare the rolls the night before, and then let rise overnight in the fridge. In the morning, take the pans out of the fridge to let them come to room temperature while the oven preheats, then bake as directed.
Recipe by Crumb: A Food Blog at