Peanut Butter Cinnamon Rolls

A simple peanut butter frosting takes this homemade cinnamon roll recipe to the next level. Peanut butter is also mixed right into the flaky cinnamon roll batter for a double dose of nutty deliciousness.

Peanut Butter Cinnamon Rolls
Prep Time:
45 mins
Rise Time:
60 mins
Bake Time:
20 mins
Total Time:
45 mins
Servings:
18
Yield:
18 rolls

Ingredients

  • 2 cup whole wheat flour

  • cup nonfat dry milk powder

  • 2 tablespoon sugar

  • 2 packages active dry yeast

  • 2 teaspoon salt

  • 2 ¼ cup hot water (120 degrees to 130 degrees F)

  • 1 cup peanut butter

  • 3 ½ cup bread flour

  • ½ cup sugar

  • 2 teaspoon ground cinnamon

  • Peanut Butter Frosting (see recipe below)

Peanut Butter Frosting

  • 4 cup powdered sugar

  • ¼ cup peanut butter

  • 6 tablespoon milk

Directions

  1. In a large bowl, combine whole wheat 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 of the bread flour. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining bread flour as you can.

  2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). 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. 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 to 25 minutes or until browned. Remove from oven. Cool for 1 minute. Carefully invert rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Spread with Peanut Butter Frosting. Makes 18 rolls.

Peanut Butter Frosting

  1. In a medium bowl, combine powdered sugar and peanut butter. Stir in enough milk to reach spreading consistency.

Nutrition Facts (per serving)

304 Calories
9g Fat
55g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 304
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 359mg 16%
Total Carbohydrate 55g 20%
Protein 11g
Vitamin C 0.6mg 3%
Calcium 80.8mg 6%
Iron 2.3mg 13%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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