Sunday, November 21, 2010
Peanut Butter Cinnamon Rolls with Maple Icing
Cinnamon rolls are good, sure. But Peanut butter cinnamon rolls, topped with a gooey maple cream cheese icing, whoa!
For the dough:
1 cup (235 ml) water, heated to lukewarm
2 tablespoons (24 g) sugar
1 1/2 teaspoons (1/4 ounce, 7 g) active dry yeast
2 cups (250 g) all purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup (64 g) creamy no stir peanut butter
1 teaspoon pure vanilla extract
1/2 teaspoon oil
For the filling:
1/4 cup (56 g) nondairy butter
2 tablespoon (32 g) creamy no stir peanut butter
1 cup (220 g) firmly packed brown sugar
1/2 teaspoon ground cinnamon
For the icing:
8 ounces (227 g) nondairy cream cheese
3 tablespoons (45 ml) maple syrup
3 cups (360 g) powdered sugar, sifted
Combine water with sugar in a microwave-safe dish. Heat until lukewarm, about 30 seconds. Stir in yeast and let sit a few minutes until bubbles appear, to ensure the yeast is active.
In a large bowl, combine flour, cinnamon and salt.
Add peanut butter and vanilla to yeast mixture.
Stir yeast mixture into dry, mixing until combined,
Lightly flour the counter, place dough onto counter and start kneading. If dough is too dry, add a smidge more water as needed. If it is too wet, add a smidge more flour as needed. Knead for 8 minutes, until the dough is smooth and pliable.
Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.
Lightly coat a large bowl with 1/2 teaspoon of oil. Place dough in bowl and gently roll and turn dough to coat with oil. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
Gently deflate dough and place on a lightly floured surface.
Knead for an additional 3 to 5 minutes.
Preheat oven to 350°F (180°C, or gas mark 4).
Line a baking sheet with parchment or a silicone baking mat.
On a well floured surface, roll dough out into a rectangle about 12-inches x 16-inches (30 cm x 40 cm).
Prepare the filling by mashing together butter, peanut butter, brown sugar and cinnamon using your hands to make a well incorporated paste.
Spread the filling in an even layer across the dough.
Starting at the short end of the rectangle, roll up the dough tightly.
Using a sharp knife, cut the rolled up dough into 12 equal cinnamon rolls.
Place on baking sheet, equally spaced from each other.
Allow to sit for about 20 minutes before baking.
Bake for 16 to 18 minutes, or until golden brown.
While cinnamon rolls are baking, prepare the icing.
Beat together cream cheese and maple syrup.
Slowly beat in powdered sugar, 1 cup at a time.
Once cinnamon rolls are done, allow to cool for a few minutes before topping with icing.
Yield: 1 dozen cinnamon rolls
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni