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peanut butter cinnamon rolls

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

I found this recipe on Recipe.com. It looked wonderful so I had to try it. It is wonderful. I always make recipes as written the 1st time, except this recipe called for wheat flour in the 1st 2 cups. I didn't have any at the time, so made it with all white flour. I think next time, I will add mini chocolate chips to the center and maybe frost with chocolate frosting or half peanut butter and half chocolate. It is open to so many interpretations. I hope you enjoy!

(1 rating)
yield 18 serving(s)
prep time 30 Min
cook time 30 Min
method Convection Oven

Ingredients For peanut butter cinnamon rolls

  • 5-6 c
    flour, all purpose
  • 2/3 c
    nonfat dry milk powder
  • 2 Tbsp
    sugar
  • 2 pkg
    active dry yeast
  • 2 tsp
    salt
  • 2 1/4 c
    hot water (120-130 degrees f)
  • 1 c
    peanut butter
  • 1/2 c
    sugar
  • 2 tsp
    ground cinnamon
  • PEANUT BUTTER FROSTING
  • 4 c
    powdered sugar
  • 1/4 c
    peanut butter
  • 6-7 Tbsp
    milk

How To Make peanut butter cinnamon rolls

  • 1
    In a large bowl, combine 2 cups 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 flour and beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can, still having a tender dough. Too much flour will make a tough dough. Knead by hand or with dough hook for 3-5 minutes.
  • 2
    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).
  • 3
    Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. meanwhile, lightly grease two 9x9x2-inch square baking pans; set aside.
  • 4
    For filling, in a small bowl, combine 1/2 cup sugar and cinnamon.
  • 5
    Roll each dough half into a 14x6-inch rectangle. Spread each rectangle with 1/4 cup of the remaining peanut butter to within 1/2 inch of the edges. (NOTE: I used more than 1/4 cup of peanut butter; more like 1/4-1/2 cup for each.) Sprinkle each with sugar-cinnamon mixture. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 9 pieces. Arrange, cut sides down, in prepared pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
  • 6
    Preheat oven to 375 degrees F. Bake for 20-25 minutes or until browned. Remove from oven. Cool for 1 minute. Cool slightly. Spread with Peanut Butter Frosting. Makes 18 rolls.
  • 7
    PEANUT BUTTER FROSTING In a medium bowl, combine powdered sugar and peanut butter. Stir in enough milk to reach spreading consistency.
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