Gingerbread Peanut Butter Rolls
Get your morning rolling with these Gingerbread Peanut Butter Rolls! Savor the rich fall flavors of ginger, molasses and cloves with a sweet peanut butter cinnamon filling and drizzled in homemade icing.
Get your morning rolling with these Gingerbread Peanut Butter Rolls! Savor the rich fall flavors of ginger, molasses and cloves with a sweet peanut butter cinnamon filling and drizzled in homemade icing.
9
15 Minutes
2 Hours 35 Minutes
Ingredients
- 1 (1/4 – ounce) package active dry yeast
- 1/2 cup warm 2% milk
- 1/4 cup warm water
- 1/3 cup molasses
- 1/4 cup packed brown sugar
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 1/2 to 4 cups flour
Filling
- 2/3 cup SKIPPY® Creamy Peanut Butter
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Garnish
- 1-1/3 cups powdered sugar
- 2 tablespoons milk
Directions
- In mixer bowl with dough hook, dissolve yeast in warm milk and water. Add molasses, 1/4 cup brown sugar, egg, oil, cinnamon, salt, ginger, cloves and 3 1/2 cups flour. Mix on low speed until smooth. Stir in enough remaining flour to form a soft dough, if necessary. Place in a greased bowl, turning once to grease top. Cover. Let rise in a warm place 1 hour or until doubled.
- In small bowl, mix filling ingredients. Turn dough onto a lightly floured surface. Press dough into 13 x 9-inch rectangle. Spread filling to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 9 slices.
- Place cut side down in a parchment lined 9 x 9-inch baking pan. Cover; let rise in a warm place 1 hour or until almost doubled.
- Heat oven to 375°. Bake 20 to 25 minutes until golden brown.
- In small bowl, mix icing ingredients. Drizzle over rolls.