A little change from buttercream or cream cheese frosting on cinnamon rolls – peanut butter cream frosting! Why not? Yum!
Cinnamon Roll Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt
In mixer bowl, sprinkle yeast over warm water. Add sugar, oil, and 1 cup flour. Mix until well combined. Add remaining flour and salt. Knead. Let rise until doubled.
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
Mix sugar, brown sugar, and cinnamon together in small bowl.
Roll out dough to 24″×8″ rectangle. Spread softened butter over dough and sprinkle cinnamon sugar filling over dough. Roll from long end to long end, pinch seam. Cut into 12 – 2″ rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ or 15’x10″ pan. Cover and let rise until doubled. Bake in preheated 375° oven for 15-20 minutes. Frost with peanut butter cream frosting.
Peanut Butter Cream Frosting:
1/4 cup creamy peanut butter
1 cup powdered sugar
Mix powdered sugar into peanut butter, add enough milk to make desired frosting consistency. Spread over cinnamon rolls as they come from the oven.
One Year Ago: Sour Cream Raisin Squares
Two Years Ago: Lion House Rolls
Three Years Ago: Italian Zucchini Crescent Pie
If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.