These peanut butter sweet rolls are made with sponsor Door County Coffee in the dough and in the glaze. The filling is a gooey mixture of brown sugar, peanut butter, cream cheese, and melted butter. Feel free to add some cinnamon to your filling to make peanut butter cinnamon rolls. You'll love the sweet little nuggets of peanut buttery streusel on top, and you won't want to miss the cream cheese coffee glaze.The long, slow overnight rise--which you can push to 24 hours if necessary--gives to plenty of down time to do other things. After you pull the dough from the fridge, roll it out, spread on the filling, roll, slice, add the streusel, bake, and then glaze.
All in all, these coffee peanut butter sweet rolls are rich, gooey, something a little bit different, and perfect to share for brunch or whenever a comforting peanut butter smackerel is necessary.
6ozdouble strength coffeecooled to warm (I used Door County in Peanut Butter Crunch)
For the Filling
¾cuppeanut buttercreamy or crunchy
1cupbrown sugar
heavy pinch of salt
2ozcream cheese at room temperature1/4 block
2ozbuttermelted (1/2 stick)
½teaspooncoffee extractoptional
For the Peanut Butter Streusel
½cuppeanut butter
1cuppowdered sugar
pinchof salt
¼teaspooncoffee extract
For the Glaze
2ozcream cheese at room temperature1/4 block
1ozbutter at room temperature2 Tablespoons
1 ½cupspowdered sugar
2-4teaspoonsdouble strength coffeeor enough to make a glaze the consistency you like
Instructions
For the Dough
Place the eggs, yolks, brown sugar, melted butter, and salt in the bowl of your stand mixer and whisk by hand until combined.
Dump in all the flour followed by the yeast.
Pour on the cooled coffee.
Fit your mixer with the dough hook and mix on low until the dough comes together, about 2 minutes.
Increase the speed to medium and knead until the dough is soft and smooth and very stretchy, about 8-10 minutes.
Form the dough into a smooth ball, place it back in the bowl, and spray the exposed dough with pan spray.
Cover the bowl with plastic wrap or a lint-free kitchen towel and refrigerate for 8 hours and up to 24 hours.
To Shape and Bake
Pull the dough out of the fridge, turn it out onto a clean work surface, and press out all the gases.
Use a rolling pin to roll it into a rectangle about 18 inches on the long side and 12-14" on the short. Take your time.
Spread out the filling evenly on the dough, leaving about 1 1/2" of dough clear on the long end away from you.
Roll up the dough into a jelly roll. Use a bench knife for some help if you need it.
Pinch the seam together as best you can.
Cut off either end of the roll to even it up.
Slice the remaining dough log into equal pieces by first cutting the log in half, cutting the halves in half, and then cutting each piece into thirds.
Place in a 9 x 13 pan, 3 across the short way and 4 down.
Cover and let rise in a warm place for about 1 1/2 hours, or until nice and puffy and almost doubled.
During the last 30 minutes of the rise, preheat oven to 350F.
Once the rolls are nicely risen, sprinkle evenly with the peanut butter streusel.
Bake for 30=35 minutes until the rolls are deeply golden brown and well risen. The internal temperature in the center should be at least 195F.
Remove from the oven. Cool to barely warm before glazing.
Store at room temperature for up to 3 days. Microwave each roll for a few seconds before serving.
For the Filling
In a medium bowl, mix all the filling ingredients together until evenly combined.
For the Peanut Butter Streusel
Place all the ingredients together in the bowl of your stand mixer (or in a bowl and using a hand mixer) and mix with the paddle attachment (or your beaters if using a hand mixer) until you get soft crumbles.
For the Coffee Glaze
MIx the cream cheese, butter, and powdered sugar together until smooth.
Add the coffee, a bit at a time, and mix until you get a nice glaze consistency.
Notes
Can I Make a Half Recipe?
If you only want or need 6 rolls, feel free to half the recipe, especially if you have a smaller 4.5 quart mixer. You'll be fine to simply cut each measurement in half, including the yeast.
Rising
Once you make the dough, you can refrigerate it for up to 24 hours if you need to. But give it at least 8 hours for a nice, cold rise.
Freezing
Cut the baked rolls apart and freeze on a sheet until firm. Then wrap each one individually in plastic wrap and foil and freeze for up to a month.Thaw at room temperature overnight or in the microwave on medium power.For best results, freeze them before glazing. Allow to come to room temperature before glazing. Let the glaze set up for about an hour and then heat each roll for a few seconds in the microwave.