Peanut Butter Cinnamon Rolls

Instructions for Peanut Butter Brioche Dough

1. Lightly grease a bowl with butter or flavorless oil and set aside.
2. Next, sprinkle the yeast and a teaspoon of sugar over the warm milk. Give this a stir and leave to sit and activate for about 10 minutes until it is very foamy.
3. Meanwhile, place the flours, remaining sugar and salt in the bowl of a stand mixer fitted with a dough hook and give the mixture a quick stir.
4. When your yeast is ready, add this to the flour mixture, followed by two eggs and one egg white. Reserve the remaining egg yolk for an egg wash when baking.
5. Knead the dough on a low setting for about 15 minutes until it begins pulling itself away from the sides of the bowl. (see note)
6. While continuing to knead, slowly add the butter a few pieces at a a time, and then add the peanut butter in a couple of spoonfuls.
7. Now that all of your ingredients are added, continue kneading for another 15 minutes until the dough is again coming together. It should be fairly sticky, but should be slapping the sides of the bowl, even if some residue is being left on the sides.
8. Scrape this dough into your greased bowl, cover with plastic wrap and place in the refrigerator for a long slow proof. This should be about 8 hours (or overnight), until doubled in size.

Instructions for Filling and Baking

1. Start off by lining an 8" square baking pan with parchment paper. Set this aside until you've got your rolls sliced.
2. In a small mixing bowl, mix together the peanut butter, cinnamon and brown sugar until you have a paste. (see note)
3. Scrape your dough out of the bowl and onto a floured work surface. Gently press it into a rectangle and then roll out to be about 12" wide by 15" long.
4. Spread the peanut butter mixture over the surface, leaving a small gap around the edges.
5. Then roll the dough from the bottom to the top into a tight log.
6. Use floss or a thin kitchen twine to trim about an inch or so off of each end, removing uneven and unfilled dough.
7. Then divide the remaining log into 9 rolls and place these in the lined baking pan (3x3 with a small space between).
8. Cover with a kitchen towel and allow to proof at room temperature for about 2 hours, until doubled in size.
9. Towards the end of the proof, preheat your oven to 350℉ (175C/155C Fan) and prepare an egg wash with the remaining yolk and some milk.
10. Brush your egg wash over the rolls and bake in the centre of the oven for about 25 minutes until risen and golden.
11. Remove and allow to cool for about 10 minutes while you prepare the frosting.

Instructions for the Frosting

1. Stir together the powdered sugar, vanilla extract, peanut butter and cream cheese until you have a thick smooth and creamy icing. Additional cream cheese or a splash of milk can be added to loosen the consistency if it is too thick to spread, but add sparingly.
2. Frost over your warm rolls and serve.