Peanut Butter Cinnamon Rolls
My friend Caitlin had a baby the other day and I texted her to say I wish I could bring her some cinnamon rolls (and of course to say I was thinking of her as well) and she wrote back that she would like that and some peanut butter please.
Unfortunately I can’t take either to her since she had her baby in Seattle…it would be a rather long drive…worth it I am sure but alas, the goats. Always the goats. There are just certain things you cannot pick up and do when you have dairy goats.
Anyway, the comment about the peanut butter got me thinking….
So I decided it would be fun to try making a batch of peanut butter cinnamon rolls. Now lately I have been making a ton of cinnamon rolls because I keep a large batch of brioche dough on hand in a large tub out in the garage (to keep it cool). The thing about cinnamon rolls is they just have so much sugar.
However, I have been finding that when using a brioche, it’s so buttery and delicious, you really don’t need much sugar. So I decided these would be a great flavor to try out ‘no refined sugar’ on.
Insert honey.
Yum.
- ¾ cup luke warm water
- ¾ tablespoon yeast
- ¾ tablespoon kosher salt
- 4 eggs, lightly beaten
- ¼ cup honey
- ¾ cup (1½ stcks) melted butter
- 3¾ cups all purpose flour
FOR THE FILLING - ¾ cup soft butter
- ⅓ cup honey
- 1 teaspoon cinnamon
FOR THE ICING- ½ cup peanut butter
- ½ cup butter
- ¼ cup honey
- ¼ cup heavy cream
- The day before you want these delightful cinnamon rolls, mix together the dough ingredients in a large bowl with a lid.
- Once they are all in the bowl and mixed together, place the lid on top. Not tightly, don't seal it down, just set it there.
- Place the bowl in the fridge, personally I have mine out in the garage because it's quite cold out there right now.
- The next morning, grab a 9x13 pan and smear it with some soft butter and set it aside.
- Then get your dough and roll it out on a floured surface so that it is about ¼" thick and sort of a rectangular shape.
- In a small mixing bowl, combine the filling ingredients together and then smear all over the rolled out dough.
- Start at one long side of the dough and roll it up.
- Then take a knife and cut into 2" thick pieces. Place the pieces in the prepared pan and set aside to rise.
- Preheat the oven to 350˚. Once the oven is preheated the dough should be ready risen enough to bake (about 15 minutes) but if not, give it a bit more time, the rolls should look large and soft.
- Once risen, place the rolls in the oven and bake until golden brown, about 35 minutes.
- To make the frosting, place the butter and peanut butter in the bowl of an electric mixer and using the paddle attachment, beat on medium high until creamed together, about 3 minutes.
- Add the honey and the cream and beat on medium until light and slightly fluffy. It won't be as fluffy as a buttercream since it has the peanut butter in it but it will be fluffier than it was a minute ago.
- While the rolls are still warm, spread the frosting all over the top.
- Serve with a drizzle of honey or some applesauce.
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