Peanut Butter Cinnamon Rolls Topped with whipped peanut butter frosting
Cut the roll of dough into eight equal slices and place them in a greased 10-inch cast iron skillet. Bake at 375 degrees for 19-23 minutes, until golden brown. Mix together powdered sugar and half-n-half to make the icing. Drizzle over the peanut butter and jelly cinnamon rolls. Nutrition Information:
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Instructions. Make the banana cinnamon roll dough, up through Step 3 (allowing the dough to double in size). Grease a 9ร13โณ baking dish with butter or coconut oil, set aside. Once the dough has about doubled in size, lightly cover rolling pin and flat surface with flour. Roll out dough into a 15ร9 inch rectangle.
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Combine 1 ยฝ cups of the flour with the yeast in a large bowl. Set aside. In a saucepan, heat the milk, butter, sugar, and salt until it reaches 120 degrees F. Remove it from the heat and stir it until the butter is melted. Add the butter mixture to the flour and yeast.
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Whisk in the melted butter and peanut butter. Fit the mixer with the paddle attachment. Turn on the mixer to combine the dry ingredients and then slowly add in the buttermilk mixture and the eggs. Mix until combined. Switch to the dough hook attachment and mix for 10 minutes.
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Let rise in a warm place for about 2 hours, until doubled in size. Meanwhile, in a small bowl, mix together peanut butter, brown sugar, and cinnamon. Roll out dough into a 12ร9โณ rectangle and spread with peanut butter mixture, then jam. Roll up dough and pinch seam to seal. Cut into 12 rolls and place cut side up in a greased greased 9ร13.
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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 375ยฐ for 20-25 minutes or until.
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Cover and let the rolls rise in a warm place until doubled, about 30 minutes. Meanwhile, preheat oven to 375 degrees. Bake 12-15 minutes, or until starting to brown on top. Meanwhile, prepare the glaze. In a small saucepan, add chocolate, cream, butter, peanut butter, and corn syrup. Place over low heat, stirring frequently, until just melted.
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Mix peanut butter and butter with a hand mixer until well blended. Mix in powdered sugar until crumbly. Add vanilla and 2 tablespoons heavy cream and mix until desired consistency, adding more cream slowly as needed. Frost warm rolls. Store rolls loosely covered for up to 2 days on the counter.
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For filling, in a small bowl, combine 1/2 cup sugar and cinnamon. 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. Sprinkle each with sugar-cinnamon mixture. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 9 pieces.
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Set this aside until you've got your rolls sliced. In a small mixing bowl, mix together the peanut butter, cinnamon and brown sugar until you have a paste. (see note) Scrape your dough out of the bowl and onto a floured work surface. Gently press it into a rectangle and then roll out to be about 12" wide by 15" long.
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Instructions for Filling. When the dough is near the end of its first proof, line an 8" square baking tray with parchment paper. In a small mixing bowl, stir together your peanut butter, cinnamon and brown sugar until you have a paste. Scrape the dough out of the bowl and on to a well floured work surface.
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Using a medium mixing bowl, add both sugars and cinnamon; stir until well combined. Set mixture aside. Working on a well-floured surface, roll the dough into a rectangle approximately 10"x16". Spread the peanut butter evenly on top of dough and then brush the top of the peanut butter with the melted butter.
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Bake: Bake the cinnamon roll dough for 20-25 minutes at 375ยฐF. After golden brown, remove from the oven and cool. Make peanut butter glaze: In a medium bowl mix together powdered sugar, peanut butter and milk. Beat with an electric mixer on low to medium speed until combined.
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While cinnamon rolls are baking, prepare the peanut butter glaze by whisking together the powdered sugar, 2 tablespoons milk, 2 tablespoons Peanut Butter & Co. Cinnamon Raisin Swirl, and pure vanilla extract until very smooth. Remove rolls from the oven and let cool in the pan for 5 minutes. Transfer rolls to a wire rack.
Peanut Butter Cinnamon Brownies
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).
Reflections in the Window Peanut Butter Cinnamon Rolls
Heat the milk and butter in the microwave until the butter melts. Remove from microwave and set aside until the mixture is lukewarm (about 100 degrees). In the bowl of a standing mixer fitted with the paddle attachment, mix together the water, yeast, sugar, egg and yolks at low speed until well combined.