Hello, friends! I am excited to provide you a bit of escapism in the form of these ooey-gooey coffee peanut butter sweet rolls.
Today’s coffee sweet roll recipe features Door County Coffee. Thanks, Door County friends!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of my recipes. All opinions are my own.
A Sweet Week for you, My Friends
I am truly glad you’re here today, friends. This event, #springsweetsweek, has been in the making for months and months, and we all decided to go on with it because who doesn’t want to look at all the tastiness, plus make a lot of these recipes if they can?!
These sweet rolls are the first of three recipes I’ll be sharing with you this week, so please stick around.
There is also a giveaway brought to you by our sponsors. Seven prizes from seven sponsors, so please make sure to enter for chances to win!
Along with all the other recipes from participating bloggers, you’ll find sponsor information, prize descriptions, and the entry form below the recipe. Good luck!
Making the Dough
This dough is a straight dough, which pretty much means that all the ingredients go into the pool at one time.
I do make a couple of concessions about the order I add things, though.
Yeast does not like salt, so I make sure to put the salt in first with some of the wet ingredients (eggs, egg yolks, and melted butter, in this instance), dump on all the flour, and add the yeast on top before pouring in the coffee.
Yes, coffee. I usually like to use buttermilk in my sweet rolls, but this time, I used double strength coffee from one of our sponsors, Door County Coffee.
They have a ton of different flavors, and their “Peanut Butter Crunch” flavor inspired me to make what was going to be cinnamon rolls into peanut butter sweet rolls!
At any rate, just add all the ingredients to your mixer in the order I specify, and you will be good to go. Promise!
Rising and Rolling The dough gets a beautiful almost amber color, thanks to the coffee and egg yolk in the recipe. It’s very easy to work with, especially after refrigeration.
Once you have your dough all beautifully made and kneaded, form it into a ball, spray the top, cover it, and let it rise very slowly in the fridge for at least 8 and up to 24 hours.
It will have gotten noticeably bigger, but it might not be doubled in size.
In the photo above, you can see the risen dough, and then the next three steps:
turning out the dough onto a clean work surface and pressing out all the gases (otherwise known as “punching down.”) starting to roll out the dough into a rectangular shape, and the finished rectangle, about 18″ long and maybe 14-16″ tall. How to Mix And Spread the Filling
The filling is very easy to make. Just mix all the ingredients together until evenly combined.
That’s peanut butter, brown sugar, softened cream cheese, melted butter, a pinch of salt and some optional coffee extract.
You can see how I just dotted the surface of the dough with the filling and then spread it out from edge to edge, keeping about 1 1/2″ clear at the far end.
After rolling the dough up, just pinch the seam together as well as you can.
Don’t worry if it doesn’t completely seal. They won’t unroll because all the rolls will press on each other as they rise and bake.
How to Cut Twelve Even Rolls
I have used both dental floss and a good serrated knife to cut cinnamon rolls and sweet rolls. Either will work.
This time, I used a serrated knife and was perfectly happy with the results. The chilled dough stands up well as long as you saw with the knife and don’t press it straight down.
Here’s how I cut mine to get the most even slices I can:
First, I cut off the two ends, which aren’t very even. Then I cut the log of dough in half, and the halves in half so I have 4 even pieces of dough. Cut each quarter of the log into 3 even slices, and voila! 12 rolls! Place them evenly in your non-stick pan. You do not have to grease the pan. Secrets to a Good Rise
My favorite way to ensure the rolls rise beautifully is to make them a cozy place in the microwave.
Look how much they expand during the rise. I gave mine 1 1/2 hours, and then they rise even more in the oven.
Here’s how to do it:
fill a mug with water. Bring it to a boil in the microwave. Carefully move the mug over to the side, and then slide in your covered pan of rolls and close the door.
And that’s how you make a homemade proof box!
If the second rise takes over an hour, you may have to remove your rolls for a minute so you can reheat the water to keep your proof box nice and warm and humid.
Streusel and Baking
The streusel was my friend Brandy’s genius idea. She is the mind and cook behind Nutmeg Nanny, and her Amish Peanut Butter Pie uses little peanut butter and powdered sugar “nuggets.”
She suggested I give it a try, and I was all in.
I really love the way the nuggets bake up into sweet, slightly crunchy, peanut butter streusel. They’re much more delicate than regular streusel, which is made with sugar and flour.
The peanut butter “streusel” is very easy to make in a mixer or with a hand mixer. Just mix up peanut butter, powdered sugar, a pinch of salt, and a tiny bit of (optional) coffee extract.
Spread the sweet peanut buttery nuggets all over the tops of the rolls. If some falls down in between the rolls, that’s completely okay.
Bake them for about 35 minutes and just look how gorgeous they are and how much they rise in the oven!
Let them cool, and then glaze them. You can let the glaze set up for a couple of hours, but if you can’t wait, I won’t blame you. I mean, look:
Need a Gluten-Free Version?
My friend Sandi from Fearless Dining can hook you up with some gluten free cinnamon rolls with a peanut butter glaze you’re going to love.
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend:
I really hope you love these sweet rolls, you guys!
If you make some, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe.
Thanks, and enjoy! And don’t forget to keep scrolling to find the other recipes and to enter the contest, friends. Take care.
Peanut Butter Sweet Rolls Recipe Yield: 12 Prep Time: 40 minutes Cook Time: 35 minutes Rise/Fridge Time: 1 days Total Time: 1 days 1 hour 15 minutes
These 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. 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.
Print Ingredients For the Dough 2 large eggs 2 egg yolks 2 oz brown sugar 4 oz unsalted butter, melted and cooled to warm 1 1/4 teaspoon kosher salt (I use Morton's) 20 oz bread flour 2 teaspoons instant yeast 6 oz double strength coffee, cooled to warm (I used Door County in Peanut Butter Crunch) For the Filling 3/4 cup peanut butter (creamy or crunchy) 1 cup brown sugar heavy pinch of salt 2 oz cream cheese at room temperature (1/4 block) 2 oz butter, melted (1/2 stick) 1/2 teaspoon coffee extract, optional For the Peanut Butter Streusel 1/2 cup peanut butter 1 cup powdered sugar pinch of salt 1/4 teaspoon coffee extract For the Glaze 2 oz cream cheese at room temperature (1/4 block) 1 oz butter at room temperature (2 Tablespoons) 1 1/2 cups powdered sugar 2-4 teaspoons double strength coffee, or 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 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Door County Coffee Sampler Pack Nielsen-Massey Pure Coffee Extract, with gift box, 4 ounces Escali Primo Kitchen Scale OXO 9" x 13" Non-Stick Pro Cake Pan KitchenAid 6 quart Stand Mixer Nutrition Information Yield 12 Serving Size 1 roll
Amount Per Serving Calories 678Total Fat 32gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 15gCholesterol 107mgSodium 468mgCarbohydrates 86gFiber 3gSugar 46gProtein 14g The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only. © Jenni Field Cuisine: American / Category: Sweet Yeast Breads
Thanks for being here today, friends.
Please read on to find out about all our sponsors as well as to enter our giveaway, and good luck!
#SpringSweetsWeek Recipes Auntie Ann’s Italian Cookies by Jolene’s Recipe Journal Blood Orange Madelines by Simply Inspired Meals Butter Pecan Macaron by A Kitchen Hoor’s Adventures Butterscotch Pie with Pecan Crust by Art of Natural Living Carrot Cake Cheesecake Bars by Cookaholic Wife Carrot Cake Pecan Pie by The Spiffy Cookie Coconut Pineapple Bread by Family Around the Table Coffee Peanut Butter Sweet Rolls by Pastry Chef Online (you’re here!) Coffee Pudding Cake by That Recipe Gluten Free Almond Poppyseed Bread by Frugal & Fit Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World Lemon Cake Pops by A Savory Feast Lemon Jelly Roll by A Day in the Life on the Farm Lemonade Crinkles by Kate’s Recipe Box Lemony Baked Doughnuts by Karen’s Kitchen Stories Mint Chocolate Quick Bread by Cindy’s Recipes and Writings Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen Orange Posset by Shockingly Delicious Pecan Pie Cheesecake Bars by Sweet Beginnings Pink Lemonade Rice Krispie Treats by Blogghetti Praline Ice Cream by Fresh April Flours Sponge Cake by Books n’ Cooks Spring Pastel Watercolor Cake by Hezzi-D’s Books and Cooks Vegan Turtle Layer Cake by The Baking Fairy White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice #SpringSweetsWeek
Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks! What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway? 27 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring! So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and the prizes you can win!
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Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!
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Many thanks to Millican Pecan, Dixie Crystals, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.
The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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