I was really trying…

Posted on

…not to have to type out the whole recipe, but I ended up doing it anyway. Enjoy!

Peanut Butter Cinnamon Rolls

• 2 cups whole wheat flour • 2/3 cup nonfat dry milk powder • 2 tablespoons sugar • 2 packages active dry yeast • 2 teaspoons salt • 2 ¼ cups hot water (120F to 130F) • 1 cup peanut butter • 3 ½ to 4 cups bread flour • ½ cup sugar • 2 teaspoons ground cinnamon • Peanut Butter Frosting

1. In a large bowl, combine whole wheat flour, dry milk powder, 2 tablespoons sugar, yeast and salt. Add hot water and ½ cup of the peanut butter. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Add 1 cup of the bread flour. Beat on low to medium speed for 30 seconds. Beat in 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 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 rise for 10 minutes. Meanwhile, lightly grease two 9x9x2-inch square baking pans; set aside.

4. For filling, combine ½ cup sugar and cinnamon in a small bowl.

5. Roll each dough half into a 14×6-inch rectangle. Spread each rectangle with ¼ cup of the remaining peanut butter to within ½ inch of the edges. Sprinkle each with the sugar-cinnamon mixture. Roll up each rectangle starting from the long side; seal seams. Slice each roll into nine pieces. Arrange, cut side down, in prepared pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

6. Bake in preheated 375F oven 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.

Peanut Butter Frosting: In a medium bowl, combine 4 cups powdered sugar and ¼ cup peanut butter. Stir in enough milk (6 to 7 tablespoons) to make spreading consistency.

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