Description
Deliciously soft and fluffy peanut butter cinnamon rolls made with a rich brioche dough, filled with a spiced peanut butter and brown sugar mixture, baked to golden perfection, and topped with a creamy peanut butter cream cheese frosting. Perfect for breakfast or a comforting treat.
Ingredients
For the Dough
- ¼ cup full fat milk (or whole milk, warmed to 104℉ / 40°C)
- 2¼ tsp dry active yeast
- 1 tbsp granulated sugar (divided)
- 1 cup all purpose flour
- ¾ cup bread flour
- 1 tsp salt
- 3 large eggs (one egg separated into yolk and white)
- ¼ cup unsalted butter (softened at room temperature and cut into small pieces)
- ¼ cup peanut butter (crunchy or smooth)
For the Filling
- ¾ cup peanut butter (crunchy or smooth)
- ½ cup light brown sugar
- 1 tbsp ground cinnamon
For the Frosting
- 1 cup powdered sugar (or icing sugar)
- 3 tbsp peanut butter (crunchy or smooth)
- 4 tbsp spreadable cream cheese
- 1 tsp vanilla extract
Instructions
- Prepare the yeast mixture: Lightly grease a bowl with butter or neutral oil. Sprinkle the yeast and 1 teaspoon of sugar over warmed milk (104℉ / 40°C). Stir and let it activate for about 10 minutes until foamy.
- Mix dry ingredients: In a stand mixer bowl fitted with a dough hook, combine all-purpose flour, bread flour, remaining sugar, and salt. Stir quickly to combine.
- Add wet ingredients and start kneading: Add the activated yeast mixture, two whole eggs, and one egg white to the flour mix. Reserve the last egg yolk for egg wash. Knead on low speed for about 15 minutes until the dough pulls away from the bowl sides.
- Add fats and continue kneading: Gradually add softened butter in small pieces, continuing to knead, then add ¼ cup peanut butter a couple of spoonfuls at a time. Continue kneading for another 15 minutes until dough is sticky but cohesive.
- First proof: Transfer dough to the greased bowl, cover with plastic wrap, and refrigerate for a slow proof for about 8 hours or overnight until doubled in size.
- Prepare the filling: In a small bowl, mix ¾ cup peanut butter, brown sugar, and cinnamon until it forms a smooth paste.
- Shape the rolls: On a floured surface, gently press and roll the dough into a rectangle approximately 12" by 15". Spread the peanut butter filling over the dough, leaving a small border around edges.
- Roll and cut: Roll the dough tightly from bottom to top into a log. Use kitchen twine or floss to trim about an inch off each end to remove uneven dough, then cut the log into 9 equal rolls.
- Second proof: Place the 9 rolls in a parchment-lined 8" square baking pan spaced evenly (3x3). Cover with a kitchen towel and proof at room temperature for about 2 hours until doubled in size.
- Prepare for baking: Preheat oven to 350℉ (175℃ / 155℃ fan). Make an egg wash using the reserved yolk mixed with a little milk. Brush this over the risen rolls.
- Bake: Bake rolls in the center of the oven for about 25 minutes until golden brown and risen.
- Cool before frosting: Remove rolls and let cool for about 10 minutes.
- Make frosting: Mix powdered sugar, vanilla extract, peanut butter, and cream cheese until smooth and thick. Add extra cream cheese or a splash of milk to adjust consistency if needed.
- Frost and serve: Spread frosting over the warm rolls and serve immediately for the best taste.
Notes
- Kneading the dough for the full time ensures it develops enough gluten for a soft, airy texture.
- Using kitchen twine or floss to cut the rolls prevents squashing the dough and keeps rolls neat.
- Proofing the dough slowly in the refrigerator develops richer flavor and better texture.
- If the frosting is too thick, add milk sparingly to ease spreading without making it runny.
- Peanut butter can be crunchy or smooth depending on preference; both work well.
