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Chocolate Peanut Butter Braided Coffee Cake

A sweet peanut butter filling stuffs this soft, braided coffee cake. Top with a chocolate glaze for a decadent breakfast treat!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12 people
Calories: 384kcal
Author: Julie Clark


  • 1 package active dry yeast
  • 1/2 cup warm water
  • 1 cup sour cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon butter softened
  • 1 large egg
  • 3 1/2 cups all-purpose flour

Peanut Butter Filling:

  • 1/4 cup packed brown sugar
  • 2 tablespoons butter softened
  • 3/4 cup creamy peanut butter

Cocoa Glaze:

  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 4 tablespoons heavy cream*


  • Dissolve the yeast in warm water in a large bowl.
  • Heat the sour cream in the microwave until it is lukewarm.
  • Add the sour cream to the yeast mixture along with the sugar, salt, butter, egg and 1 1/2 cups of flour.
  • Beat until this mixture is smooth.
  • Mix in the remaining flour.
  • Using the dough hook, beat the bread on medium speed for 5-7 minutes. The dough will be very soft.
  • Place the dough in a greased bowl and cover with plastic wrap.
  • Allow it to rise in a warm place for 1 hour or until doubled.
  • On a floured surface, roll the dough into a rectangle that is 25"x6".
  • Make 1 1/2" cuts on the long (25") sides of the dough at 1" intervals.
  • In a small bowl, mix together the brown sugar, butter and creamy peanut butter.
  • Spread this peanut butter mixture down the center of the dough.
  • Criss-cross the strips over the filling.
  • Carefully shape the ring into a circle and pinch the ends together.
  • Place the ring on a silicone baking mat or a greased baking sheet. Cover the braided ring with plastic wrap and allow it to rise for 1 hour.
  • Heat the oven to 375 degrees.
  • Bake about 20 minutes or until the braided coffee cake is golden brown.
  • In a small bowl, sift together the powdered sugar and cocoa.
  • Add the heavy cream, one tablespoon at a time, until you get a thick (but still able to be drizzlefrosting.
  • Drizzle the frosting over top the braided coffee cake that has slightly cooled.
  • We liked this served warm, but it kept well until we finished it the next day, too!


*You may substitute milk for cream, but start by adding only 3 tablespoons, then add an additional one if needed.
*If you don't have a stand mixer, just mix the dough by hand, then when it comes time to knead the dough, knead by hand for at least 10 minutes.


Serving: 113g | Calories: 384kcal | Fat: 17.9g