Peanut Butter Cinnamon Rolls
Gooey Peanut Butter Cinnamon Rolls made with super soft and fluffy peanut butter brioche dough and a sticky peanut butter cinnamon sugar filling. Topped off with a silky smooth peanut butter cream cheese frosting.
Equipment
- 8" square baking tray
- stand mixer fitted with a dough hook
Ingredients
Ingredients for Peanut Butter Brioche Dough
- ¼ cup full fat milk or whole milk, warmed to 104℉ (40C)
- 2¼ teaspoon dry active yeast
- 1 tablespoon granulated sugar or caster sugar, divided
- 1 cup all purpose flour
- ¾ cup bread flour
- 1 teaspoon salt
- 3 large eggs one of the eggs divided into yolk and white
- ¼ cup unsalted butter softened at room temperature and cut into small pieces
- ¼ cup peanut butter crunchy or smooth work in this recipe
Ingredients for Filling
- ¾ cup peanut butter crunchy or smooth
- ½ cup light brown sugar
- 1 tablespoon ground cinnamon
Ingredients for Peanut Butter Cream Cheese Frosting
- 1 cup powdered sugar or icing sugar, this usually doesn't need to be sifted for this recipe
- 3 tablespoon peanut butter crunchy or smooth
- 4 tablespoon spreadable cream cheese
- 1 teaspoon vanilla extract
Instructions
Instructions for Peanut Butter Brioche Dough
- Lightly grease a bowl with butter or flavorless oil and set aside.
- Next, sprinkle the yeast and a teaspoon of sugar over the warm milk. Give this a stir and leave to sit and activate for about 10 minutes until it is very foamy.
- Meanwhile, place the flours, remaining sugar and salt in the bowl of a stand mixer fitted with a dough hook and give the mixture a quick stir.
- When your yeast is ready, add this to the flour mixture, followed by two eggs and one egg white. Reserve the remaining egg yolk for an egg wash when baking.
- Knead the dough on a low setting for about 15 minutes until it begins pulling itself away from the sides of the bowl. (see note)
- While continuing to knead, slowly add the butter a few pieces at a a time, and then add the peanut butter in a couple of spoonfuls.
- Now that all of your ingredients are added, continue kneading for another 15 minutes until the dough is again coming together. It should be fairly sticky, but should be slapping the sides of the bowl, even if some residue is being left on the sides.
- Scrape this dough into your greased bowl, cover with plastic wrap and place in the refrigerator for a long slow proof. This should be about 8 hours (or overnight), until doubled in size.
Instructions for Filling and Baking
- Start off by lining an 8" square baking pan with parchment paper. Set this aside until you've got your rolls sliced.
- In a small mixing bowl, mix together the peanut butter, cinnamon and brown sugar until you have a paste. (see note)
- Scrape your dough out of the bowl and onto a floured work surface. Gently press it into a rectangle and then roll out to be about 12" wide by 15" long.
- Spread the peanut butter mixture over the surface, leaving a small gap around the edges.
- Then roll the dough from the bottom to the top into a tight log.
- Use floss or a thin kitchen twine to trim about an inch or so off of each end, removing uneven and unfilled dough.
- Then divide the remaining log into 9 rolls and place these in the lined baking pan (3x3 with a small space between).
- Cover with a kitchen towel and allow to proof at room temperature for about 2 hours, until doubled in size.
- Towards the end of the proof, preheat your oven to 350℉ (175C/155C Fan) and prepare an egg wash with the remaining yolk and some milk.
- Brush your egg wash over the rolls and bake in the centre of the oven for about 25 minutes until risen and golden.
- Remove and allow to cool for about 10 minutes while you prepare the frosting.
Instructions for the Frosting
- Stir together the powdered sugar, vanilla extract, peanut butter and cream cheese until you have a thick smooth and creamy icing. Additional cream cheese or a splash of milk can be added to loosen the consistency if it is too thick to spread, but add sparingly.
- Frost over your warm rolls and serve.
Notes
Just like my other Brioche Cinnamon Roll recipes, this dough will be quite wet and sticky. Don't worry if it is not pulling itself cleanly from the sides of the bowl. It should be showing signs of holding to itself, and smacking at the sides of the bowl as it kneads.
Depending on the size of your stand mixer and bowl, you may need to stop to scrape the sides down to ensure all of the flour is mixed into the dough during the early stages of kneading.
When mixing the filling together, the type of peanut butter being used may impact the consistency of your spreadable paste. You may find this a bit stiffer, more crumbly, or even silky smooth. As long as it is essentially spreadable, you should be fine! If it seems too thick to spread, you can add a little extra peanut butter.
Nutrition
Calories: 493kcalCarbohydrates: 54gProtein: 13gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 75mgSodium: 453mgPotassium: 286mgFiber: 3gSugar: 31gVitamin A: 337IUVitamin C: 0.04mgCalcium: 64mgIron: 2mg
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