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Peanut Butter Bread Twists is a delicious recipe to make for brunch, a snack, or even dessert. Tender, sweet bread with a peanut butter and honey filling, then drizzled with a peanut butter icing. It’s perfect for any peanut butter lovers in your family.
Earlier this year, a member of our church brought Peanut Butter Twists for a potluck dinner. I loved them so much I had to try to duplicate her recipe. The dear lady, bless her heart, simply said she throws the ingredients together. A little bit of this, a little bit of that. And she had used frozen bread. I tried to coax a few more instructions out of her and thought I had a pretty good handle on the recipe.
To begin, I substituted a sweet bread recipe that I’ve made since getting married. And because I adore peanut butter and honey, I used that in the filling along with brown sugar, melted butter, and added some ground cinnamon for good measure.
The hardest part about this recipe (or should I say messiest) is twisting the pieces of dough. With peanut butter spread between the dough, it tends to squeeze out when twisted.
Upon researching better ways to do this, I only learned that some bakers pinch the seams to seal them. But that’s a lot of seals to deal with. And actually, I like the visual of peanut butter peaking out of the dough. It looks pretty yummy, doesn’t it? So, I just deal with the gooey mess. Trust me–the bread twists are worth it!
More Peanut Butter Recipes to Enjoy
Ingredients for Peanut Butter Bread Twists
(See the full recipe at the bottom of this post.)
- all-purpose flour
- granulated sugar
- instant yeast
- kosher salt
- whole milk
- butter
- large egg
Filling
- creamy peanut butter
- honey
- brown sugar
- melted butter
- ground cinnamon
Icing
- powdered sugar
- creamy peanut butter
- hot water
Instructions for Making this Recipe
Gather the ingredients so that you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or silicone baking mats.
Make the Dough
Heat milk in a small saucepan over medium heat, along with the butter. When the butter starts to melt, remove from heat and allow to set for 4-5 minutes.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and kosher salt. Mix to combine.
Pour the milk mixture into the flour ingredients. Knead by hand or with a bread hook until dough forms a ball. Add more flour by tablespoon, as needed, to form a nice dough.
Spray a medium bowl with cooking spray and place dough inside. Turn dough to cover with oil. Cover bowl with plastic wrap and allow the dough to rise until double, approximately 60-90 minutes, depending on the temperature of your kitchen.
Prepare the Peanut Butter Filling
While the dough rises, prepare the peanut butter filling. Heat 1/4 cup butter in a glass dish in the microwave to melt.
Place melted butter in a small bowl. Add to it the creamy peanut butter, honey, brown sugar, and ground cinnamon. Mix to combine until fully incorporated. Set aside until ready to spread on dough.
If desired, feel free to use crunchy peanut butter for this step. I prefer creamy peanut butter in most of my recipes, so that is what I usually have in the pantry. But if you’d like a little crunch to the bread twists, try crunchy peanut butter!
Assemble the Bread Sticks
When the dough has doubled in size, turn out on a lightly floured surface. Gently punch down and roll dough into a 12″ x 22″ rectangle.
If needed, allow your dough to set for 10 minutes for better pliability when rolling.
Spread the peanut butter filling on the dough, up to 1/2-inch of edges.
Carefully, fold the dough in half lengthwise. Pinch open edges to seal. Slice the dough, cutting it in half, and then by halves again, until you have enough slices to make 20-24 sticks. I used a bench knife to cut the dough.
Twist each stick 2-3 times and place on a prepared baking sheet.
This step is always messy, but try to place the sticks in a straight row on the baking sheet, with 1/2 – 3/4 inches between each stick.
Preheat oven to 350 degrees. Cover with a clean cotton tea towel and allow the dough to rise until nearly double, about 45-50 minutes.
When sticks are nearly double, bake in preheated oven, one sheet at a time for 12-15 minutes until lightly golden. For soft, tender rolls, try not to overbake, so be sure to check at 12 minutes.
Place bread twists on a wire rack to cool. Repeat baking steps with the second baking tray.
Prepare the Icing
While the twists bake, prepare the peanut butter icing. In a medium bowl, combine the powdered sugar, creamy peanut butter, and hot water.
Add only enough water (3-4 tablespoons) to make desired consistency. Mix with a wire whisk until smooth and silky.
Generously drizzle icing over warm bread twists. Allow the icing to set completely before serving, 15-20 minutes.
Serve Peanut Butter Bread Twists warm or at room temperature with a glass of icy cold milk. These twists are perfect for an afternoon snack, to serve at a brunch, or as an evening dessert.
Store bread twists in a tightly covered container for up to 3 days at room temperature. If desired, you may also freeze the bread sticks to enjoy at a later time. Simply wrap between pieces of waxed paper and place in a gallon freezer bag. Store in freezer for up to 2 months. To serve, allow the bread to come to room temperature before removing from the bag.
This recipe will make 20-24 bread twists.
See more Bread Recipes Here. Browse Peanut Butter Recipes Here.
Peanut Butter Bread Twists
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 cup whole milk
- 1/3 cup butter room temperature
- 1 large egg beaten
Peanut Butter Filling
- 1 cup creamy peanut butter
- 1/3 cup honey
- 1/3 cup brown sugar
- 1/4 cup butter melted
- 1 teaspoon ground cinnamon
Icing
- 2 cups powdered sugar
- 2 tablespoons creamy peanut butter
- 4 tablespoons hot water as needed
Instructions
- Gather the ingredients so that you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or silicone baking mats.
Make the Dough
- Heat whole milk in a small saucepan over medium heat, along with the butter. When the butter starts to melt, remove from heat and allow to set for 4-5 minutes.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and kosher salt. Mix to combine.
- Add the milk mixture to the flour ingredients. Knead by hand or with a bread hook until dough forms a ball. Add more flour by tablespoon, as needed, to form a nice dough.
- Spray a medium bowl with cooking spray and place dough inside. Turn dough to cover with oil. Cover bowl with plastic wrap and allow the dough to rise until double, approximately 60-90 minutes, depending on the temperature of your kitchen.
Prepare the Peanut Butter Filling
- While the dough rises, prepare the peanut butter filling. Heat 1/4 cup butter in a glass dish in the microwave to melt.
- Place melted butter in a small bowl. Add to it the creamy peanut butter, honey, brown sugar, and ground cinnamon. Mix to combine until fully incorporated. Set aside until ready to spread on dough.
- (If desired, feel free to use crunchy peanut butter for this step. I prefer creamy peanut butter in most of my recipes, so that is what I usually have in the pantry. But if you'd like a little crunch to the bread twists, try crunchy peanut butter!)
Assemble the Bead Sticks
- When the dough has doubled in size, turn out on a lightly floured surface. Gently punch down and roll dough into a 12 x 22 rectangle. (If needed, allow your dough to set for 10 minutes for better pliability when rolling.)
- Spread the peanut butter filling on the dough, up to 1/2-inch of edges. Carefully, fold the dough in half lengthwise. Pinch open edges to seal.
- Slice the dough, cutting it in half, and then by halves again, until you have enough slices to make 20-24 sticks.
- Carefully twist each stick 2-3 times and place on a prepared baking sheet. (This step is always messy, but try to place the sticks in a straight row on the baking sheet, with 1/2 - 3/4 inches between each stick.)
- Preheat oven to 350 degrees. Cover the bread twists with a clean cotton tea towel and allow the dough to rise until nearly double, about 45-50 minutes.
- When sticks are nearly double, bake in preheated oven, one sheet at a time for 12-15 minutes until lightly golden. For soft, tender rolls, try not to overbake, so be sure to check at 12 minutes.
- Place bread twists on a wire rack to cool. Repeat baking steps with the second baking tray.
Prepare the Icing
- While the twists bake, prepare the peanut butter icing. In a medium bowl, combine the powdered sugar, creamy peanut butter, and hot water. Add only enough water (3-4 tablespoons) to make desired consistency. Mix well.
- Generously drizzle icing over warm bread twists. Allow the icing to set completely before serving, 15-20 minutes.
- Serve warm or at room temperature. This recipe will make 20-24 bread twists.
Notes
