Print Options

Back to Peanut Butter Swirls >

Include these items:

Taste of Home Logo

Peanut Butter Swirls

 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
12 ServingsPrep: 45 min. + rising Bake: 25 min.

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

  • 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 of 2

Peanut Butter Swirls (continued)

Directions (continued)

  • 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
  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 roll equals 472 calories, 21 g fat (10 g saturated fat), 54 mg cholesterol, 299 mg sodium, 64 g carbohydrate, 2 g fiber, 9 g protein.