Peanut Butter Apple Rolls

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

Ingredients
Servings:
ml
Milk
g
Active Dry Yeast
tbsp
Brown Sugar
g
Salted Butter
Eggs
g
All-Purpose Flour
tsp
Kosher Salt
Filling
g
Peanut Butter
Apples
tbsp
Brown Sugar
tsp
Ground Cinnamon
Brown Butter Maple Icing
g
Salted Butter
g
Cream Cheese
g
Maple Syrup
g
Icing Sugar
tsp
Vanilla Extract

Instructions

Preparing In The Kitchen
  1. For the dough, melt the butter in a saucepan over low heat. Add the milk and heat until the mixture is lukewarm.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 170 ºC. Bake the rolls for 25-30 minutes, or until golden brown.
  7. 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
  1. For the dough, melt the butter in a saucepan over low heat. Add the milk and heat until the mixture is lukewarm.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 170 ºC. Bake the rolls for 25-30 minutes, or until golden brown.
  7. 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.

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