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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A honey-blond version of the beloved cinnamon bun, these tender peanut-butter rolls are a delightful breakfast or brunch offering.Jeanne Holt, Mendota Heights, Minnesota Ingredients:
2-3/4 to 3-1/4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 package (1/4 ounce) active dry yeast |
3/4 teaspoon salt |
1 cup 2% milk |
6 tablespoons butter, cubed |
1 egg |
filling: |
1/3 cup sugar |
1/4 cup butter, softened |
1/4 cup plus 2 tablespoons heavy whipping cream, divided |
3 tablespoons creamy peanut butter |
2 tablespoons brown sugar |
2 tablespoons honey |
2/3 cup chopped honey-roasted peanuts |
1/2 cup peanut butter chips |
2 cups confectioners' sugar |
Directions:
1. In a large bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. For filling, in a small bowl, combine the sugar, butter, 1/4 cup cream, peanut butter, brown sugar and honey. Stir in peanuts and peanut butter chips. Spread half of filling to within 1/2 in. of edges; reserve remaining filling for topping.
4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place for 30 minutes.
5. Bake at 325° for 24-28 minutes or until golden brown. In a small bowl, beat confectioners' sugar, remaining filling and cream; spread over warm rolls. Cool on wire racks. Yield: 1 dozen.
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