Just the autumn breakfast we’re all looking for. Easy fluffy Peanut Butter Apple Rolls with Maple Cream Icing.
Buttery, soft, and fluffy dough swirled with peanut butter and sweet apple pieces. There’s nothing not to love, every bite is melt in your mouth delicious.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
For the dough, melt the butter in a saucepan over low heat. Add the milk and heat until the mixture is lukewarm.
In the bowl of a stand mixer fitted with the dough hook, combine the milk mixture, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add additional flour as needed, until the dough is smooth to touch.
Cover the bowl with a moist cloth and let sit at room temperature for 1 hour or until doubled in size. In the meantime, wash the apples, remove the seeds and cut them into small pieces.
Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 40 x 30 cm. Spread the peanut butter evenly over the dough. Sprinkle on the apples, brown sugar and cinnamon.
Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
Preheat the oven to 170 ºC. Bake the rolls for 25-30 minutes, or until golden brown.
Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. To a bowl with the cream cheese in it, whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls.
Preparing In The Kitchen
For the dough, melt the butter in a saucepan over low heat. Add the milk and heat until the mixture is lukewarm.
In the bowl of a stand mixer fitted with the dough hook, combine the milk mixture, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add additional flour as needed, until the dough is smooth to touch.
Cover the bowl with a moist cloth and let sit at room temperature for 1 hour or until doubled in size. In the meantime, wash the apples, remove the seeds and cut them into small pieces.
Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 40 x 30 cm. Spread the peanut butter evenly over the dough. Sprinkle on the apples, brown sugar and cinnamon.
Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
Preheat the oven to 170 ºC. Bake the rolls for 25-30 minutes, or until golden brown.
Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. To a bowl with the cream cheese in it, whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls.
