Did you ever just have one of those days?
The day I made these did not begin well. I wasn’t feeling 100%, it was gloomy and snowy outside, and the recipe I was originally going to make and share ended up being a complete disaster. It was my first time baking with coconut oil, and I decided to just swap it out for the butter in a tried-and-true oatmeal coconut square recipe. The result was complete failure. Taste? Good! Texture? Horribly crumbly, disintegrating as soon as you touched it. My friend tried to warn me and I should have listened.
Don’t you hate when a recipe doesn’t work out? I find it incredibly frustrating to have spent all that time, not to mention spending money on the ingredients, only to have the endeavour end in failure. Doubly so now that I’m blogging, because since I work Monday through Friday, weekends are my designated (and only available) cooking/baking/blogging times.
I had a moment of panic where I thought I was either going to have to venture out into the blizzard and get the ingredients for something different, or else not have anything new and exciting to share with you this week. I decided neither was an acceptable option, and instead stood in front of my pantry and tried to figure out what to throw together with things I had already on hand.
Thank heaven for these sweet little sticky rolls. Aside from the maple sugar, which is a bit out-of-the-ordinary but I had on hand because I have a serious maple addiction, these are made entirely of pantry basics. And butter.
This recipe is also incredibly easy to throw together. Good thing, because my temper that day could not have handled anything too taxing. The mixture comes together like a biscuit dough that is rolled out into a large rectangle, slathered with butter and sprinkled with maple sugar, rolled up like a jelly roll and cut into individual buns. Don’t have maple sugar (or can’t find any at the store)? Simply substitute brown sugar instead and they will still be divine.
The ragamuffins bake up flaky, puffed and golden, and the sugar-butter mixture in the middle melts into every crevasse and oozes out to caramelize on the bottom. The dough itself is not too sweet, and every bite is well-balanced by the toasty walnuts and caramelized maple sugar. Yum. These babies can turn any bad day around, especially if you eat them right out of the oven. I’m living proof.
- 2 cups all-purpose flour
- 1 tablespoon maple sugar
- 1 tablespoon baking powder
- ½ teaspoon coarse salt
- 5 tablespoons cold unsalted butter, cut into ½-inch pieces
- ¾ cup milk (I used 2%)
- ¾ stick (6 tablespoons) unsalted butter, well softened
- ½ cup maple sugar
- ½ cup brown sugar
- ½ cup finely chopped walnuts
- Preheat oven to 400 degrees F. Line a 9 x 13-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, maple sugar, baking powder and salt. Add cold butter pieces and cut in (with a pastry blender or your fingertips) until the mixture looks like coarse meal with some pea-sized lumps. Add in milk and stir with a fork until a shaggy dough forms. Turn dough onto a lightly floured surface and knead gently 8-10 times.
- With a rolling pin, roll dough out into a 13 x 11-inch rectangle. Smear softened butter evenly all over dough; sprinkle with maple sugar, brown sugar, and walnuts and press firmly to adhere. Starting on one long side, roll dough tightly up like a jelly roll. Cut into 12 slices with a sharp knife.
- Place slices cut side down in the prepared pan. If any sugar or walnuts remain on the work surface, gather them up and sprinkle overtop of the rolls. Bake until rolls are puffed and golden, about 18-20 minutes. Transfer to a wire rack to cool.
- Best eaten immediately after they're baked, but will keep covered at room temperature for a day or two. If you like, reheat leftovers in a 350 degrees F oven to serve.
Source: Adapted from Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen