Best 6 Peanut Butter Rolls Recipes

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Indulge in the delightful aroma of freshly baked Peanut Butter Rolls, a delectable treat that combines the classic flavors of peanut butter and sweet dough. These soft and fluffy rolls are perfect for breakfast, brunch, or as an afternoon snack. With just a few simple ingredients and easy-to-follow instructions, you'll be able to create a batch of these irresistible rolls in no time. This recipe also includes variations for making Chocolate Peanut Butter Rolls and Cinnamon Peanut Butter Rolls, offering a range of flavors to satisfy every palate. Additionally, a vegan version of the Peanut Butter Rolls is provided, ensuring that everyone can enjoy this delicious treat.

Here are our top 6 tried and tested recipes!

PEANUT BUTTER ROLLS



Peanut Butter Rolls image

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

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

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 :

CHOCOLATE PEANUT BUTTER AND JELLY ROLLS



Chocolate Peanut Butter and Jelly Rolls image

Provided by Hedy Goldsmith

Categories     dessert

Time 2h35m

Yield 12 servings

Number Of Ingredients 16

10 large eggs, separated, at room temperature
1 1/2 cups plus 2 tablespoons granulated sugar, divided
2 teaspoons pure vanilla extract
Pinch salt
3 ounces dark unsweetened natural cocoa powder
Peanut Buttercream:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup smooth peanut butter (or almond butter)
3/4 cup confectioners' sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 tablespoon heavy cream
6 ounces (3/4 cup) jelly (your choice of flavor; my favorite is strawberry)
6 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 cup peanut oil or canola oil

Steps:

  • For the cake: Heat the oven to 375 degrees F. Line two 9 1/2-by-14-inch jelly-roll pans with parchment paper, leaving 1 inch of paper hanging over on all sides (this will help you lift the cakes out of the pan after baking). In the bowl of a stand mixer fitted with the whisk attachment, whip the yolks and 1 cup of the sugar on medium speed until the mixture is thick and fluffy, 3 to 4 minutes. Add the vanilla and mix for 1 minute. Scrape into a medium mixing bowl and set aside. Wash the stand mixer bowl and whisk very well (even the smallest amount of yolk will prevent the whites from whipping properly). Put the whites and salt in the mixer bowl whisk at medium speed until he whites become frothy. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar. Increase the speed to high and whip until the whites become glossy and almost firm (the whites should not become dry). Remove the bowl from the mixer. Sift the cocoa over the egg yolk mixture and gently fold in one-third of the whites (this will help to prevent overmixing). Add the remaining whites and carefully fold until there are no visible streaks of white. Divide the batter between the two pans. Smooth the batter evenly with an offset spatula. Bake the cakes just until they have risen and feel like soft marshmallows, 8 to 10 minutes. Transfer the pans to wire racks and let the cakes cool to room temperature. Chill the cakes until cold, about 30 minutes. While the cakes are cooling, prepare the buttercream. For the peanut buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter on medium speed until fluffy, about 2 minutes. Turn the speed to low, add the confectioners' sugar, salt and vanilla and mix for another 2 minutes. Add the cream, turn the speed to high, and beat for 1 minute. Cover and set aside. When cooled, remove the cakes from the refrigerator. Gently lift one cake from the pan, using the overhanging parchment as handles, and place it on a cutting board. Carefully separate the paper from the cake. Lay a piece of parchment on top of the cake and quickly flip the cake over. Remove the parchment and replace with a clean sheet of parchment. With a rolling pin, firmly roll over the cake to even it out and thin it out. Trim each cake to a 12-by-9-inch rectangle. Place in the freezer for 15 to 20 minutes; this firms it up, and if the cake is stuck to the parchment this allows you to flip one more time to release the paper. Repeat with the remaining cake. Spread a thin layer of jelly over the surface of both cakes. Divide the buttercream between the cakes and spread it evenly over the jelly, leaving a border at the top of one long side. (The rolls look best when the cake layer and buttercream layer are the same thickness.) Begin rolling up the cakes, one at a time, starting at a long side. The first roll is the most important-keep it tight. Continue rolling toward the top. It's best to go slowly and carefully. When you completed rolling a cake into a log, place it in the center of a new sheet of parchment. Take the paper above the roll and cover the roll with a little overlap. Now take a flat-edge utensil, like a bench scraper or a long spatula, and force it underneath the roll and push tight. This helps fill in any air pockets in the roll. Chill the rolls 15 to 20 minutes or overnight before cutting them; the colder, the better. For the chocolate shell: Put the chopped chocolate in a heatproof bowl and set it over a pan with 3 inches of simmering water. When the chocolate is completely melted, stir in the butter and oil. Set aside in a warm place.
  • Remove the paper from the rolls. With a sharp knife, cut each roll into 6 even pieces; each will be about 2 inches wide. Place a screen over a sheet pan to allow excess chocolate to drip off. Working with one piece at a time, place a piece into the chocolate shell. Flip the piece over using a fork. Lift it out of the chocolate and tap off excess chocolate before setting it on the screen. Continue until each roll is completely coated. Move each roll slightly on the screen during drying so it doesn't stick. Once dry, carefully lift off the rolls and arrange them on a sheet pan. The rolls can be eaten right away or refrigerated, covered, for up to 4 days. Let them come to room temperature before serving.

PEANUT BUTTER-CHOCOLATE CAKE ROLLS



Peanut Butter-Chocolate Cake Rolls image

Who knew something this impressive could start with a cake mix! The mini chocolate chips add a tasty crunch to each slice. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 cake rolls (12 slices each).

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
6 large eggs
2/3 cup water
1/4 cup canola oil
FILLING:
1-3/4 cups half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
3/4 cup chunky peanut butter
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup miniature semisweet chocolate chips
Baking cocoa, optional

Steps:

  • Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks., In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.

Nutrition Facts :

PEANUT BUTTER CINNAMON ROLLS



Peanut Butter Cinnamon Rolls image

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

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

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 CARAMEL ROLLS



Peanut Butter Caramel Rolls image

My husband's grandma came up with this recipe one day while she was making rolls and discovered she was out of cinnamon. Since her family loved peanut butter, she decided to make caramel rolls with a peanut butter filling. The results: a delicious recipe handed down from one generation to the next. We now use a bread machine to save time.

Provided by JAGRANT

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h15m

Yield 12

Number Of Ingredients 13

3 cups all-purpose flour
¾ cup warm water
6 tablespoons white sugar
1 large egg
¼ cup butter, softened
2 tablespoons nonfat dry milk powder
1 ½ teaspoons active dry yeast
1 teaspoon salt
1 tablespoon butter, softened, or to taste
¼ cup peanut butter, or to taste
1 pinch brown sugar
1 cup brown sugar
½ cup butter

Steps:

  • Place flour, water, white sugar, egg, 1/4 cup butter, milk powder, yeast, and salt in a bread machine in the order listed by the manufacturer. Run Dough cycle, 1 to 2 hours.
  • Turn dough onto a floured surface. Roll out into a rectangle. Spread 1 tablespoon butter over the dough; spread peanut butter over the butter. Sprinkle a pinch of brown sugar on top.
  • Roll up the dough carefully starting at the long end; pinch seams together. Slide a piece of thread or dental floss under the dough; crisscross end to cut the dough neatly into twelve 1-inch rolls.
  • Place rolls on a buttered baking sheet. Cover with a slightly dampened towel and let rice in a warm place until almost doubled in volume, 30 to 40 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1 cup brown sugar and 1/2 cup butter together in a saucepan over medium heat. Bring to a slow boil, stirring constantly, about 5 minutes. Pour sauce into the bottom of a 9x13-inch baking pan. Place rolls over the sauce.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Invert pan onto a baking sheet.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 44 g, Cholesterol 48.8 mg, Fat 15.9 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 8.6 g, Sodium 324.2 mg, Sugar 19.3 g

PEANUT BUTTER ROLLS?



Peanut Butter Rolls? image

on the next sibling of cinnamon rolls,it's peanut butter,it in the dough,filling and frosting,it perfect for breakfast and even midnight snack,it will be nutty.

Provided by raymond spencer

Categories     Sweet Breads

Time 45m

Number Of Ingredients 17

1/2 c warm water
2 (.25 ounce) packages active dry yeast
5 c all purpose flour
3 egg whites
1/2 c splenda sweetener
2 tsp sea salt
3/4 c creamy peanut butter
1 c milk
1 c peanut butter chips
FILLING
1 1/4 c creamy peanut butter
1 c chopped honey roasted peanuts
3/4 c light brown sugar
FROSTING
1 (3 ounce) package cream cheese,softened
1 c crunchy peanut butter
1/2 c heavy cream

Steps:

  • 1. Pour warm water into a small bowl and sprinkle in yeast.Let stand until the yeast softens and begins to form a creamy foam,about 5 minutes.
  • 2. Combine flour,egg whites,splenda sweetener and sea salt in a large bowl.Stir yeast mixture,peanut butter and milk into flour mixture until dough starts to hold together.
  • 3. Turn dough onto a lightly floured work surface and knead until smooth.
  • 4. Place dough in a lightly oiled bowl,turning to coat all sides.Cover the bowl with a damp cloth and let dough rise in warm place until doubled in size,about 1 hour.
  • 5. Preheat oven to 400 degrees F.Lightly grease a 9x13-inch baking dish.
  • 6. Add peanut butter chips.Roll dough into a 16x21-inch rectangle.Spread peanut butter over the top of the dough.
  • 7. Mix crushed honey roasted peanuts and brown sugar together in a small bowl and sprinkle over peanut butter layer.
  • 8. Roll dough around filling and cut into 12 to 15 rolls.Place the rolls in the prepared baking dish and let rise until nearly doubled in size,about 30 minutes.
  • 9. Bake in the preheated oven until golden brown,about 15 minutes.
  • 10. Beat cream cheese,crunchy peanut butter and heavy cream together in a medium bowl using an electric mixer until frosting is smooth;spread onto warm rolls.

Tips:

  • For a richer flavor, use dark chocolate chips instead of semi-sweet.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • To make the rolls ahead of time, assemble them and place them in the refrigerator overnight. In the morning, let them come to room temperature for 30 minutes before baking.
  • If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic.
  • To make sure the rolls are cooked through, insert a toothpick into the center of one. If it comes out clean, the rolls are done.

Conclusion:

These peanut butter rolls are a delicious and easy-to-make treat that are perfect for any occasion. They are soft and fluffy, with a rich peanut butter flavor. The chocolate chips add a bit of sweetness and crunch, making them irresistible. Whether you are serving them for breakfast, lunch, or dinner, these rolls are sure to be a hit.

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