Best 4 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!

SIMPLE PUFF PASTRY CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unfold puff pastry sheet on a slightly floured surface. Brush puff pastry with melted butter. Sprinkle brown sugar over the whole sheet, then sprinkle with cinnamon.
• Roll the sheet from right to left as tight as possible, without ripping the dough. Slice the puff pastry with a sharp knife into 12 equal-sized rolls, about 1 inch each. Place each roll cut side-up on the prepared baking sheet.
• Bake in the preheated oven until rolls have puffed and browned, 20 to 25 minutes.

CRUNCH -TOPPED PEANUT BUTTER CINNAMON ROLL PUDDING

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.

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.