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Peanut Butter Sweet Rolls with Coffee Glaze and Streusel Recipe

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3.8 from 2 reviews

  • Author: Molly
  • Total Time: 1 day 1 hour 15 minutes
  • Yield: 12 rolls

Description

These Peanut Butter Sweet Rolls combine the rich flavors of coffee-infused dough with a gooey peanut butter, brown sugar, and cream cheese filling. Topped with a sweet peanut butter streusel and finished with a cream cheese coffee glaze, these rolls are perfect for a comforting brunch or sweet treat. Featuring a long, slow overnight rise for deep flavor development and a tender, soft crumb, this recipe offers a delightful twist on classic sweet rolls with a nod to coffee lovers.

Ingredients

For the Dough

  • 2 large eggs
  • 2 egg yolks
  • 2 oz brown sugar
  • 4 oz unsalted butter, melted and cooled to warm
  • 1 ¼ teaspoon kosher salt (Morton’s recommended)
  • 20 oz bread flour
  • 2 teaspoons instant yeast
  • 6 oz double strength coffee, cooled to warm (Door County Peanut Butter Crunch suggested)

For the Filling

  • ¾ cup peanut butter (creamy or crunchy)
  • 1 cup brown sugar
  • Heavy pinch of salt
  • 2 oz cream cheese at room temperature (¼ block)
  • 2 oz butter, melted (½ stick)
  • ½ teaspoon coffee extract (optional)

For the Peanut Butter Streusel

  • ½ cup peanut butter
  • 1 cup powdered sugar
  • Pinch of salt
  • ¼ teaspoon coffee extract

For the Glaze

  • 2 oz cream cheese at room temperature (¼ block)
  • 1 oz butter at room temperature (2 tablespoons)
  • 1 ½ cups powdered sugar
  • 2-4 teaspoons double strength coffee (adjust to desired glaze consistency)

Instructions

  1. Make the Dough: In a stand mixer bowl, whisk together eggs, egg yolks, brown sugar, melted butter, and salt until combined. Add the bread flour, followed by the instant yeast. Pour in the cooled double strength coffee. Attach the dough hook and mix on low speed until the dough forms, about 2 minutes. Increase to medium speed and knead for 8-10 minutes until the dough is soft, smooth, and very stretchy.
  2. First Rise: Shape the dough into a smooth ball and place it back in the bowl. Spray the exposed dough lightly with pan spray. Cover with plastic wrap or a clean kitchen towel and refrigerate for 8 to 24 hours for a slow, cold rise.
  3. Prepare the Filling: In a medium bowl, thoroughly combine peanut butter, brown sugar, salt, cream cheese, melted butter, and optional coffee extract. Set aside.
  4. Shape the Rolls: Remove dough from the fridge and gently press out gases on a floured surface. Roll dough into an 18″ by 12-14″ rectangle. Evenly spread the filling over the dough, leaving about 1½” clear on the long end furthest from you. Roll the dough tightly into a jelly roll from the long edge towards you, pinching the seam to seal. Trim the ends to even out the roll.
  5. Slice the Rolls: Cut the dough log in half, then each half into halves, and then each quarter into thirds, making 12 equal pieces. Place rolls in a greased 9×13 baking pan arranged 3 across and 4 down.
  6. Second Rise: Cover the pan and let the rolls rise in a warm place for about 1½ hours until puffy and nearly doubled.
  7. Make the Peanut Butter Streusel: Combine peanut butter, powdered sugar, salt, and coffee extract in the bowl of a stand mixer or with a hand mixer. Mix until soft crumbles form.
  8. Preheat the Oven: During the last 30 minutes of the second rise, preheat the oven to 350°F (175°C).
  9. Top and Bake: Sprinkle the peanut butter streusel evenly over the risen rolls. Bake for 30-35 minutes until rolls are deeply golden brown, well risen, and an internal temperature of at least 195°F is reached.
  10. Make the Coffee Glaze: While rolls cool slightly to warm (not hot), mix cream cheese, butter, and powdered sugar until smooth. Gradually add double strength coffee until the glaze reaches your desired consistency.
  11. Glaze and Serve: Drizzle the glaze over the warm rolls. Serve immediately or store at room temperature up to 3 days. Reheat each roll briefly in the microwave before serving for a fresh-baked feel.

Notes

  • Can I Make a Half Recipe? Yes, you can halve all ingredients, including yeast, to make 6 rolls, especially if your mixer is smaller (about 4.5 quarts).
  • Rising: Refrigerate dough for at least 8 hours and up to 24 hours for best flavor and texture.
  • Freezing: Freeze baked rolls individually wrapped (plastic wrap and foil) for up to one month. Thaw overnight at room temperature or microwave on medium power. For best results, freeze before glazing. Let rolls come to room temperature before glazing and allow glaze to set about an hour before reheating.
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Sweet Yeast Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/peanut-butter-sweet-rolls-with-coffee-glaze-and-streusel-recipe/