Have I told you yet how much I love peanut butter? It’s ridiculous, really. I even eat peanut butter spread on a banana for breakfast. When I was nursing my daughter I thought (mistakenly so) that I must be burning a ton of calories (I mean, my body WAS creating food for another, growing human being) so I made myself oatmeal cookies (that’s healthy, right?) and topped them with a thin (or thick) layer of peanut butter before eating them. Oh, those were the days!
I think peanut butter tastes great on just about anything. Ice cream. Cookies. I’ve even had a pasta dish made with (you guessed it) peanut butter. So hopefully it won’t come across as too much of a surprise when I tell you that I like cinnamon rolls made with peanut butter. I like to amuse myself by thinking that they’re healthier than the average cinnamon roll because peanut butter has protein in it. That’s good, right? (Please agree with me because if you don’t, I’ll just sing “La, la, la” loudly, put my hands over my ears and squeeze my eyes shut in order to stay in my own little, happy peanut butter world).
Peanut butter is just a common progression of ingredients in food anyway. Snickers did it. So have Twix bars. I say if its good enough for Oreo’s, it’s good enough for cinnamon rolls too.
Oh, and I like icing too. And lots of it. May you enjoy this recipe with abandon (meaning: without concern for your hips…you can always work-out later!).
(Adapted from a recipe by The Pioneer Woman)
- ½ quart Soy Milk
- ½ cup vegetable oil
- ½ cup sugar
- 1 package active dry yeast
- 4 (plus 1 extra cup) cups Flour, I use approx. 1/3 whole wheat
- ½ teaspoon baking powder, (heaping)
- ½ teaspoon baking soda, (scant)
- ½ tablespoon salt, (heaping)
- ½ cup margarine
- ½ cup peanut butter
- 1 cup sugar
- 3 teaspoons cinnamon
- ½ bag powdered sugar
- ¼ cup soymilk
- ⅛ cup melted margarine
- pinch salt
Mix the soymilk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in Active Dry Yeast. Let this sit for a minute or so. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Combine margarine and peanut butter together in a microwave-safe dish and heat until the margarine is just melting. Stir together and drizzle over the dough. Next, mix together the sugar and cinnamon and sprinkle sugar over the margarine/PB.
Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spray a seven inch round cake or pie pan with cooking spray. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the greased pans.
Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees about 20 minutes, or until light golden brown.
Prepare the frosting by mixing together all ingredients and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.