Let’s indulge in the creation of Peanut Butter Cinnamon Rolls, a twist on the classic breakfast treat that’s sure to please any crowd. This recipe marries the smooth, rich taste of peanut butter with the warm, spicy notes of cinnamon, creating a delightful pastry that’s perfect for any occasion.

The dough is soft and tender, infused with a sweet peanut butter filling, and finished with a drizzle of peanut butter glaze. Whether for a special brunch or a cozy morning at home, these cinnamon rolls bring comfort and joy with every bite.

Ingredients Needed for This Recipe

For the Dough:

1 cup warm milk (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)

1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, room temperature

1/2 teaspoon salt
4 1/2 cups all-purpose flour

For the Filling:

1 cup creamy peanut butter
1 cup brown sugar, packed
2 tablespoons ground cinnamon

1/4 cup unsalted butter, room temperature

For the Glaze:

1 cup powdered sugar

2 tablespoons creamy peanut butter
2-4 tablespoons milk

Instructions for Making Peanut Butter Cinnamon Rolls

Prepare the Dough: In a large bowl, dissolve the yeast in warm milk. Add sugar, melted butter, eggs, salt, and flour to the bowl and mix until well combined. Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Make the Filling: In a small bowl, combine the peanut butter, brown sugar, and cinnamon. Once the dough has risen, roll it out on a floured surface into a 20×14 inch rectangle. Spread the softened butter over the dough, then evenly distribute the peanut butter mixture over the top.
Form the Rolls: Starting with the long edge, roll the dough tightly into a log. Cut into 12 equal pieces and place them in a greased 9×13 inch baking pan. Cover and let rise again until nearly doubled, about 30 minutes.
Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until golden brown.

Prepare the Glaze: While the rolls are baking, whisk together powdered sugar, peanut butter, and milk in a bowl until smooth. Adjust the consistency with more milk or powdered sugar, as needed.
Finish and Serve: Once the rolls are finished baking, let them cool for a few minutes, then drizzle with the peanut butter glaze. Serve warm and enjoy the comforting blend of peanut butter and cinnamon in every bite.

Tips for Perfecting the Recipe

Understanding Yeast: Active dry yeast is pivotal in making the dough rise. Ensure your milk is warm but not hot to touch (about 110°F) to activate the yeast without killing it. If the milk is too hot, it can kill the yeast, which will prevent your dough from rising.

Dough Consistency: The dough should be tacky but not overly sticky. If the dough sticks to your hands, add a little more flour, a tablespoon at a time, until it reaches the right consistency. However, avoid adding too much flour, as this can make the rolls dense and hard.

Rolling the Dough: When rolling the dough, aim for an even thickness to ensure uniform baking. If one side is thinner than the other, you might end up with rolls that are baked unevenly.

Peanut Butter in Filling: Using creamy peanut butter for the filling ensures a smooth spread over the dough. For an extra burst of flavor, you can slightly warm the peanut butter to make it easier to spread, but be careful not to make it too runny.

Slicing the Rolls: For clean cuts, use a very sharp knife or unflavored dental floss to cut the roll into slices. If using a knife, do not saw; instead, use a single slicing motion per cut. With dental floss, slide it under the roll, cross the ends over the top, and pull in opposite directions to slice through.

Second Rise is Crucial: Don’t rush the second rise after shaping the rolls. This rise is key to ensuring that the rolls are light and fluffy. They should almost double in size and fill the pan snugly.

Oven Temperature: Oven temperatures can vary, so it’s a good idea to use an oven thermometer to make sure your oven is at the correct temperature. If the rolls are browning too quickly, cover them with aluminum foil until they’re done baking.

Adding the Glaze: For best results, drizzle the glaze over the rolls while they are still warm. This allows the glaze to seep into the rolls, making them even more flavorful.

Serving Suggestions

Serve Warm: Peanut Butter Cinnamon Rolls are best served warm. If you’ve made them ahead of time, gently reheat them in the oven or microwave before serving to bring back that fresh-from-the-oven taste.

With Coffee or Tea: The rich flavors of these cinnamon rolls pair perfectly with a cup of coffee or tea. The bitterness of coffee or the slight astringency of tea balances the sweetness of the rolls beautifully.

Ice Cream: For a decadent dessert, serve these cinnamon rolls with a scoop of vanilla ice cream. The contrast of warm cinnamon rolls and cold ice cream is irresistible.

Fruit Compote: A fruit compote made from berries or apples can add a tangy contrast to the sweetness of the rolls, enhancing the overall flavor profile.

Nut Garnish: For added texture and flavor, sprinkle chopped nuts such as pecans or walnuts over the glazed rolls.

Storage Tips

Room Temperature: Store leftover cinnamon rolls covered at room temperature for up to 2 days. This will keep them relatively fresh, but they are best enjoyed the day they are made.

Refrigerating: For longer storage, you can refrigerate the rolls for up to 5 days. Wrap them tightly in plastic wrap or store them in an airtight container to prevent them from drying out.

Freezing: Peanut Butter Cinnamon Rolls freeze well for up to 3 months. Wrap each roll individually in plastic wrap and then place them in a freezer bag. Thaw overnight in the refrigerator or for a few hours at room temperature before reheating.

Reheating: To revive cinnamon rolls, warm them in a 300°F oven for about 10 minutes or give them a quick zap in the microwave for 20-30 seconds. If they have been frozen, allow them to thaw completely before reheating.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast in the same quantity. Instant yeast doesn’t need to be dissolved in milk and can be mixed directly with the dry ingredients.

Can I make these cinnamon rolls vegan? To make this recipe vegan, use plant-based milk, vegan butter, and replace the eggs with your favorite egg substitute. Ensure the peanut butter is vegan as well.

Why did my dough not rise? There could be a few reasons: the yeast was expired, the milk was too hot or too cold, or the environment was too cool. Ensure the yeast is fresh, and the milk is at the right temperature.

Can I add nuts or chocolate chips to the filling? Absolutely! Adding chopped nuts or chocolate chips can introduce new textures and flavors to the rolls. Sprinkle them over the peanut butter layer before rolling the dough.

Can I make these rolls ahead of time? Yes, you can prepare the rolls up to the point of the second rise, then cover and refrigerate them overnight. The next morning, let them sit at room temperature for about 30 minutes before baking.

Peanut Butter Cinnamon Rolls

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Let's indulge in the creation of Peanut Butter Cinnamon Rolls, a twist on the classic breakfast treat that's sure to please any crowd.

Ingredients

For the Dough:

1 cup warm milk about 110°F

2 1/4 teaspoons active dry yeast 1 packet
1/2 cup granulated sugar
1/3 cup unsalted butter melted

2 large eggs room temperature
1/2 teaspoon salt
4 1/2 cups all-purpose flour

For the Filling:

1 cup creamy peanut butter
1 cup brown sugar packed
2 tablespoons ground cinnamon

1/4 cup unsalted butter room temperature

For the Glaze:

1 cup powdered sugar
2 tablespoons creamy peanut butter

2-4 tablespoons milk

Instructions

Prepare the Dough: In a large bowl, dissolve the yeast in warm milk. Add sugar, melted butter, eggs, salt, and flour to the bowl and mix until well combined. Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Make the Filling: In a small bowl, combine the peanut butter, brown sugar, and cinnamon. Once the dough has risen, roll it out on a floured surface into a 20×14 inch rectangle. Spread the softened butter over the dough, then evenly distribute the peanut butter mixture over the top.

Form the Rolls: Starting with the long edge, roll the dough tightly into a log. Cut into 12 equal pieces and place them in a greased 9×13 inch baking pan. Cover and let rise again until nearly doubled, about 30 minutes.
Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until golden brown.
Prepare the Glaze: While the rolls are baking, whisk together powdered sugar, peanut butter, and milk in a bowl until smooth. Adjust the consistency with more milk or powdered sugar, as needed.

Finish and Serve: Once the rolls are finished baking, let them cool for a few minutes, then drizzle with the peanut butter glaze. Serve warm and enjoy the comforting blend of peanut butter and cinnamon in every bite.