Peanut Butter Maple Breakfast Rolls

These Peanut Butter Maple Breakfast Rolls are pure comfort on a plate. Imagine fluffy golden rolls spiraled with velvety peanut butter and finished with a glossy maple glaze. They fill the kitchen with a cozy aroma and make any morning feel special whether it is a family brunch or a restful weekend breakfast.

I first baked these on a chilly Saturday when we had a last minute guest and there was not a crumb left The combination of peanut butter and maple was such a hit my kids now beg for these on snow days.

Ingredients

• All purpose flour: Essential for structure in the dough Use the scoop and level method for accurate measuring and select unbleached flour for best results
• Granulated sugar: Adds sweetness and encourages browning Choose superfine cane sugar if available
• Active dry yeast: Makes the dough rise Lively yeast yields the best fluffy rolls check the date is fresh
• Salt: Balances sweet flavors opt for fine sea salt for even mixing
• Whole milk: Brings richness and keeps the rolls moist Warm it to just above body temperature but not hot to touch
• Unsalted butter: Adds tenderness and flavor Use European style if possible for creamy results
• Eggs: Provide structure and richness Use large eggs at room temperature for a smoother dough
• Creamy peanut butter: Fills the rolls with nutty goodness look for natural but no stir types for easier spreading
• Light brown sugar: Caramelizes and melts into the filling Use fresh soft sugar to avoid dryness
• Ground cinnamon: Optional but brings cozy warmth choose Saigon cinnamon for bold notes
• Powdered sugar: Creates a silky smooth glaze Sift before measuring to avoid lumps
• Pure maple syrup: Brings signature maple sweetness Always pick 100 percent pure maple syrup for full flavor
• Vanilla extract: Adds fragrance use real extract not imitation
• Chopped roasted peanuts: Optional extra crunch go for freshly roasted and unsalted

Instructions

Mix the Dry Ingredients:

Combine all purpose flour granulated sugar active dry yeast and salt in a large mixing bowl Mix thoroughly with a whisk to distribute the yeast and salt evenly so you avoid pockets of unmixed ingredients

Prepare the Wet Ingredients:

In a separate bowl add the lukewarm milk melted unsalted butter and large eggs Whisk until completely smooth The milk should be just warm to activate the yeast but not so hot it cooks the eggs

Form the Dough:

Pour the wet mixture into the dry ingredients Stir with a sturdy spoon or the dough hook of your mixer until the mixture starts to clump together Continue mixing until a shaggy soft dough forms

Knead the Dough:

Turn the dough out onto a clean lightly floured surface Knead by pushing the dough with the heel of your hand folding it over itself and turning for six to eight minutes Watch for a smooth elastic texture that gently springs back when poked This step is crucial for a tender roll

First Rise:

Transfer the dough to a greased bowl and turn once to coat the surface Cover with a clean kitchen towel and let rise in a warm draft free area for about one hour or until doubled in volume The dough should feel puffy and pillowsome

Roll Out the Dough:

Dust your work area lightly with flour Roll the risen dough into a rectangle about sixteen by twelve inches Go slowly for even thickness to ensure your rolls bake uniformly

Spread the Filling:

Scoop creamy peanut butter onto the dough and use an offset spatula to spread it evenly over the surface Dot bits of softened butter over the peanut butter and shower with light brown sugar For fragrant warmth sprinkle with cinnamon now if using

Form and Slice the Rolls:

Starting on the long side tightly roll the filled dough into a log With a sharp knife or unflavored dental floss slice into twelve even rolls Try to apply gentle pressure so the spirals are tidy

Second Rise:

Arrange the rolls in a well buttered nine by thirteen inch baking pan Cover loosely and let rise for twenty minutes until the rolls puff and fill the pan spaces

Bake:

Preheat your oven to three hundred fifty degrees Fahrenheit during the second rise Bake the rolls for around twenty two to twenty five minutes The tops should be golden brown and the centers soft but cooked through Rotate the pan if needed for even color

Mix the Maple Glaze:

As the rolls bake whisk together sifted powdered sugar pure maple syrup milk vanilla extract and a pinch of salt until completely smooth The glaze will be pourable but not runny

Glaze and Serve:

Once the rolls are out of the oven cool slightly then spoon or drizzle glaze generously over the warm rolls Let it soak in just a bit before serving for the best oozy bite

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My favorite part is always swirling the peanut butter clouds onto the dough and sneaking a spoonful I remember my youngest helping me press the rolls into the pan grinning because his hands got sticky with peanut butter This is a recipe that always brings chatter and smiles to the table

Storage Tips

Keep leftovers in an airtight container at room temperature for up to three days Reheat in the microwave for a few seconds for gooey rolls If storing longer wrap tightly and freeze unglazed for up to two months Glaze after reheating for best texture Do not refrigerate after baking as they can dry out faster at cold temperatures

Ingredient Substitutions

Swap out almond or cashew butter if you prefer or to accommodate peanut sensitivities Replace whole milk with oat milk or soy milk and use vegan butter to create a dairy free version For extra crunch sprinkle a handful of chopped pecans or walnuts in the filling instead of peanuts

Serving Suggestions

Serve warm right out of the oven for the most indulgent breakfast Pair with a hot mug of coffee milk or chai for a cozy treat These rolls double as a fun after school snack or sweet brunch centerpiece

Cultural and Seasonal Inspiration

Classic cinnamon rolls inspire this treat with an American peanut butter and maple twist Try cinnamon sprinkled apples inside the filling during the fall for seasonal flavor Decorate the glaze with chopped walnuts or Halloween sprinkles for festive breakfasts

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Enjoy these rolls fresh from the oven for the ultimate breakfast treat They are guaranteed to bring warmth and smiles to your table

Common Recipe Questions

→ Can I prepare the dough in advance?

Yes, you can refrigerate the dough after the first rise and assemble the rolls the next morning. Allow the dough to come to room temperature before shaping.

→ Is a stand mixer necessary for kneading?

No, hand-kneading works well. A stand mixer with a dough hook can help, but kneading on a lightly floured surface yields great results.

→ Can I substitute peanut butter with another spread?

Absolutely. Almond or cashew butter can be used for those with peanut allergies, creating a similar texture and flavor.

→ How should I store leftover rolls?

Store rolls in an airtight container at room temperature for up to two days. Reheat briefly for best texture before serving.

→ What's the secret to a perfectly fluffy texture?

Letting the dough rise fully in a warm spot and proper kneading create a light, fluffy finished roll.