PEANUT BUTTER CINNAMON ROLLS
These are a nice change of pace from your ordinary cinnamon roll and a favorite of peanut butter lovers!
Provided by teachypeach
Categories Breads
Time 50m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, dissolve yeast in warm water.
- Let stand approx.
- 5 minutes.
- Add cake mix, 1 cup flour, eggs, oil and salt.
- Beat well.
- Stir in remaining flour until a soft dough forms.
- Knead the dough on a well-floured surface until it becomes smooth and elastic (approx. 5 minutes).
- Place the dough in a greased bowl.
- Turn the dough in the bowl so the entire dough is coated.
- Let it rise until doubled in size (approximately 45 minutes).
- Punch the dough down and divide it in half.
- Roll out each section and spread the peanut butter over each.
- Sprinkle each section with brown sugar and cinnamon.
- Roll the sections and cut into 1 1/2 in.
- pieces.
- Place the rolls into greased baking pans, and rise until doubled in size.
- Bake at 350 degrees for 25-35 minutes.
- Frosting: Beat butter and peanut butter until fluffy.
- Slowly beat in 1/2 the sugar.
- Mix in 1/3 cup milk.
- Beat in remaining sugar.
- Slowly add milk until the frosting is a desired consistency.
- When rolls come out of the oven, frost and enjoy!
CRUNCH -TOPPED PEANUT BUTTER CINNAMON ROLL PUDDING
Peanut Butter Cinnamon Roll Bread Pudding topped with Nature's Path Organic Fruit & Nut Granola? Yes please! This is dairy free depending on the roll you choose, Annie's and Bunner's Cinnamon Rolls are both dairy free options.
Provided by YummySmellsca
Categories Breakfast
Time 1h25m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, beat together the sugar, rice milk, egg, peanut butter, vanilla, baking powder and salt until well combined.
- Add cinnamon roll pieces and fold in well to coat with the mixture.
- Let stand 20 minutes.
- Heat the oven to 350F and grease two (1 ½ cup) jars or ramekins.
- Spoon the bread pudding mixture into the jars, pressing in lightly, and place in a 2" high baking pan.
- Top with granola.
- Pour hot water halfway up the sides of the pan and carefully place in the oven.
- Bake for 45 minutes, until set.
- Cool in the waterbath for 15 minutes, then remove jars to a wire rack and cool at least 15 minutes longer before serving.
- Alternatively, cool completely and store, covered, in the fridge up to 1 week.
Nutrition Facts : Calories 259.6, Fat 8, SaturatedFat 1.6, Cholesterol 46.5, Sodium 420, Carbohydrate 38.8, Fiber 1.8, Sugar 14.9, Protein 8.3
PEANUT BUTTER ROLLS
Reach for this recipe when you're looking for a change from typical cinnamon rolls. The unique combination of confectioners' sugar, peanut butter and coffee in the frosting is finger-licking good.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.
Nutrition Facts :
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- In a large bowl, combine whole wheat flour, dry milk powder, 2 tablespoons sugar, yeast, and salt. Add hot water and 1/2 cup of the peanut butter. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Add 1 cup of the bread flour. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining bread flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (about 30 minutes).
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- Place milk in a microwave safe measuring cup. Heat for 30-45 seconds in the microwave, until it’s about 120 degrees. Add yeast and stir. Let it sit for a few minutes.
- These rolls are perfect on their own, but if you want a cream cheese frosting, make it while they bake (or the night before, and store in the refrigerator).
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