Peanut Butter Cinnamon Rolls Recipes

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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



Peanut Butter Cinnamon Rolls image

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!

2 (1/4 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees, F)
1 (18 1/4 ounce) box yellow cake mix
6 cups all-purpose flour, divided
3 eggs
1/3 cup vegetable oil
1 1/2 teaspoons salt
2/3 cup creamy peanut butter
1/2 cup brown sugar
2 tablespoons ground cinnamon
1/2 cup butter
1 cup creamy peanut butter
4 cups confectioners' sugar
2/3 cup milk

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



Crunch -Topped Peanut Butter Cinnamon Roll Pudding image

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

1/4 cup muscovado sugar
1 cup enriched rice milk (I used sprouted Rice Dream)
1 egg
2 tablespoons natural-style peanut butter
1 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (6 ounce) baked cinnamon rolls, stale, torn into pieces (I used one from Panera)
2 tablespoons nature's path gluten free fruit and nut granola cereal

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



Peanut Butter Rolls image

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 :

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm whole milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
2 large eggs
7 to 7-1/2 cups all-purpose flour
2/3 cup peanut butter
FROSTING:
4 cups confectioners' sugar
1/3 cup peanut butter
1/2 cup hot freshly brewed coffee

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