PEANUT BUTTER SWIRLS
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
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- 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)., 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., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-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., 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 13x9-in. baking pan. Cover and let rise in a warm place for 30 minutes., 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.
Nutrition Facts :
PEANUT BUTTER CARAMEL ROLLS
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
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
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
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 :
PEANUT BUTTER ROLL
Always a special treat for Christmas, this is a candy that everyone loves.
Provided by UKKats
Categories Desserts Candy Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Dust a clean dishcloth thoroughly with confectioners' sugar.
- Bring white sugar, water, and corn syrup to a boil in a saucepan. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
- Beat egg whites in a glass, metal, or ceramic bowl on low speed until soft peaks form, about 5 minutes. With mixer running, gradually pour hot syrup mixture into egg whites as they beat. Once all the syrup has been added, increase the speed to medium and beat until egg whites are thick, stiff and no longer glossy. The sides of the bowl should be cool to the touch.
- Dust rolling pin lightly with confectioners' sugar. Roll out egg white mixture on the dishcloth to a rectangle about 3/16-inch thick. Spread peanut butter evenly on top.
- Roll candy carefully into a log and let cool. Slice into pieces about 1/2-inch thick.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 45.4 g, Fat 2.7 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 40.4 mg, Sugar 37.9 g
PEANUT BUTTER ROLL
This is an old favorite. It is a nice addition to a cookie tray. Although the instructions say to form it into a roll, I have made it as a square in an 8x8-inch pan as well.
Provided by GaylaV
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Put the first three ingredients into a saucepan and bring to a boil. Boil for about 1 minute. Be careful not to burn.
- Stir the cereals into the above mixture.
- Form into a long roll (grease your hands).
- Cut pieces about 1/2 inch to serve.
- Enjoy!
Nutrition Facts : Calories 151.5, Fat 5.5, SaturatedFat 1.1, Sodium 92.2, Carbohydrate 24.9, Fiber 0.7, Sugar 13.7, Protein 3
PEANUT BUTTER AND JELLY ROLL-UPS
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- COMBINE cream cheese and preserves in small bowl until well blended.
- SPREAD tortillas with peanut butter to within 1/2-inch of edges. Top peanut butter with cream cheese mixture, to within 1/2-inch of edges. Carefully roll up tortillas.
- WRAP each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla into 4 to 8 angled slices.
90 MINUTE PEANUT BUTTER ROLLS
I found this on a package of Fleischmann's RapidRise Yeast in answer to a request from the boards. Looks great.
Provided by Mysterygirl
Categories Yeast Breads
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine 1 C flour, sugar, undissolved yeast and salt.
- Heat milk, water and peanut butter until warm- about 120-130°F.
- Gradually add to dry ingredients.
- Beat for 2 minutes at medium speed by electric mixer.
- Add egg and 1/2 C flour, beat 2 minutes at high speed.
- Stir in enough remaining flour, by hand to make a soft dough.
- Knead on light floured surface until smooth and elastic- about 8- 10 minutes.
- Combine peanut butter filling ingredients until smooth.
- Cover and let rest 10 minutes.
- Divide dough into 2 equal portions.
- Roll each half to 14 x 8 inch rectangle.
- Spread with filling.
- Roll up tightly from long side, pinching the seam to seal.
- Cut into 8 equal pieces.
- Place cut side up in each of 2 greased 9 inch round cake pans.
- Cover and let rise in warm draft-free place until double in size- about 45 minutes.
- Bake at 375°F for 20- 25 minutes or until done.
- Remove from pans and cool on a wire rack.
- Melt chocolate glaze ingredients together, stirring until smooth.
- Drizzle over rolls.
- Sprinkle with chopped peanuts.
Nutrition Facts : Calories 347.7, Fat 16.3, SaturatedFat 5.3, Cholesterol 34.8, Sodium 340.3, Carbohydrate 42, Fiber 3.1, Sugar 9.3, Protein 11.4
PEANUT BUTTER AND JAM CREPE ROLL
Upgrade a kid-friendly lunchtime classic with these easy-to-eat PB & J rolls using our recipe for Simple Crepes. They make a great after-school snack.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- Spread a cooled crepe with grape jam and peanut butter. Roll, then slice into rounds with a serrated knife, if desired.
Nutrition Facts : Calories 297 g, Fat 16 g, Fiber 1 g, Protein 9 g
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