Best 3 Peanut Butter Cinnamon Rolls Recipes

PEANUT BUTTER CINNAMON ROLLS

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!

PEANUT BUTTER CINNAMON ROLLS

Steps:

• 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.

PEANUT BUTTER ROLLS

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.