Peanut Butter Maple Rolls

Fluffy peanut butter maple breakfast rolls are the ultimate reward for slow mornings or celebratory brunches. Each golden swirl is wrapped with creamy peanut butter and a buttery brown sugar layer, topped with a puddle of silky maple glaze. They fill the kitchen with rich, nostalgic bakery scents and taste even better fresh from the oven.

When I first made these on a chilly Sunday, I watched the pan empty in minutes. My best friend said it was her all time favorite breakfast treat. I now double the batch for special occasions.

Ingredients

• All purpose flour: This gives the rolls lightness and structure. Look for unbleached for best flavor
• Granulated sugar: Adds subtle sweetness to the dough. Use cane sugar for more depth
• Active dry yeast: Ensures a fluffy rise. Always check the expiration date for proofing power
• Salt: Balances the sweetness and enhances flavor. Use fine sea salt for even blending
• Whole milk: Lukewarm milk activates the yeast and enriches the dough. Whole is key for tenderness
• Unsalted butter: Melted into the dough and blended in the filling. Choose high quality for best flavor
• Eggs: Add moisture and create softness. Use large eggs for consistent results
• Creamy peanut butter: The star swirled through every bite. Look for a smooth, natural version without added oils
• Light brown sugar: Melts into the filling for a gooey layer. Choose fresh, moist brown sugar for best texture
• Ground cinnamon: Optional but adds a gentle warmth. Select true cinnamon (Ceylon) for softer spice notes
• Powdered sugar: Forms the dreamy glaze. Sift for ultra smoothness
• Pure maple syrup: Lends the signature glaze flavor. Always choose real Grade A or B
• Vanilla extract: Adds fragrance and rounds out the glaze. Use pure, not imitation
• Pinch of salt: Just enough in the glaze to balance sweetness. Fine or flaky salt both work

Instructions

Make the Dough:

In a large bowl, mix together flour, sugar, yeast, and salt until fully combined. This helps distribute the yeast evenly

Prepare Wet Ingredients:

In a smaller bowl, whisk lukewarm milk, melted butter, and eggs together until the mixture is completely smooth. This will help the dough bind together evenly

Combine Wet and Dry:

Pour wet mixture into the dry and stir gently with a spoon or a stand mixer fitted with a dough hook until the dough starts to come together. It should be shaggy but mostly hold its shape

Knead the Dough:

Transfer to a lightly floured counter and knead for six to eight minutes until the dough is very smooth and elastic. You know it is ready when it bounces back when poked

First Rise:

Place dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about one hour until doubled. Avoid drafty areas for a strong rise

Prepare the Pan:

Grease a nine by thirteen inch baking pan well so the rolls will not stick. Preheat the oven to 350 degrees Fahrenheit

Shape the Rolls:

Roll the dough out on a lightly floured surface into a sixteen by twelve inch rectangle. Aim for an even thickness throughout

Add the Filling:

Spread peanut butter gently over the surface with an offset spatula. Dot with softened butter and sprinkle brown sugar and cinnamon if you wish. Try to cover all edges for maximum flavor

Roll and Slice:

Roll up the dough from the long side into a tight log. Use a sharp knife or flavorless dental floss to slice into twelve even rolls

Second Rise:

Arrange the rolls in the pan without crowding them too tightly. Cover and let them rise again for about twenty minutes until puffy

Bake:

Place in the oven and bake for twenty two to twenty five minutes until the tops are golden brown and the kitchen smells like heaven

Make the Maple Glaze:

While rolls bake, whisk powdered sugar, maple syrup, milk, vanilla, and a tiny pinch of salt until perfectly smooth and pourable

Finish and Serve:

Drizzle the fresh warm rolls generously with glaze while they are still warm so it soaks in. Serve at once for the ultimate treat

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My favorite part is swiping the pan for gooey glaze corners. My family jokes that the last sticky roll is the golden ticket and it always disappears first

Storage Tips

Once cooled completely store the rolls in an airtight container at room temperature for up to two days. For longer freshness refrigerate and rewarm for a few seconds in the microwave before serving. If freezing wrap individual rolls tightly and freeze for up to two months. Just thaw overnight and reheat

Ingredient Substitutions

For peanut allergies use almond or cashew butter or any favorite nut free spread like sunflower or oat butter. You can swap brown sugar with coconut sugar or try honey for a more floral sweetness. Oat milk or another plant based milk can stand in for whole milk in a pinch

Serving Suggestions

Serve these rolls warm with a second scoop of glaze and strong coffee or hot cocoa. For a brunch buffet offer alongside scrambled eggs and fruit salad. Layer in more crunch by scattering chopped nuts over the glaze for texture or try a sprinkle of flaky salt

Cultural and Seasonal Adaptations

Breakfast rolls like these have roots in sweet morning breads enjoyed in American kitchens into the twentieth century. Maple syrup and peanut butter are classic breakfast flavors in North America. For a seasonal twist fold in a small handful of chopped apples or pears with the peanut butter filling or use a touch of pumpkin spice in autumn

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The rolls are best served warm and fresh with plenty of maple glaze. Make an extra batch for busy mornings or a celebratory weekend to bring everyone together

Recipe Questions & Answers

→ Can I use a stand mixer to make the dough?

Yes, a stand mixer with a dough hook simplifies kneading and helps achieve an elastic, smooth dough.

→ What alternatives can I use for peanut butter?

Consider almond or cashew butter for nut allergies, ensuring labels are allergen safe and cross-contamination free.

→ How do I get a fluffy texture in the rolls?

Let the dough rise until fully doubled and bake just until golden to maintain a light, tender crumb.

→ Is it possible to prepare the rolls ahead of time?

Assemble and refrigerate the sliced rolls overnight; bake fresh in the morning for convenience.

→ Can I add crunch to the filling?

Sprinkle chopped roasted peanuts into the filling before rolling for added crunch and texture.

→ What is the best way to slice the log into rolls?

Using a sharp knife or dental floss ensures neat, even slices without squishing the dough.