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Peanut Butter Rolls

 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.
24 ServingsPrep: 25 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 2 eggs
  • 7 to 7-1/2 cups all-purpose flour
  • 2/3 cup peanut butter
  • FROSTING:
  • 4 cups confectioners' sugar
  • 1/3 cup peanut butter
  • 1/2 cup hot freshly brewed coffee

Directions

  • 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 14-in. x 9-in. rectangle. Spread 1/3 cup

2 of 2

Peanut Butter Rolls (continued)

Directions (continued)

  • 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
  • 13-in. x 9-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. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 320 calories, 9 g fat (2 g saturated fat), 20 mg cholesterol, 165 mg sodium, 53 g carbohydrate, 2 g fiber, 8 g protein.