Peanut Bun Recipes

PEANUT BUTTER CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, dissolve yeast in warm water.
• Let stand approx.
• 5 minutes.
• Add cake mix, 1 cup flour, eggs, oil and salt.
• Beat well.
• Stir in remaining flour until a soft dough forms.
• Knead the dough on a well-floured surface until it becomes smooth and elastic (approx. 5 minutes).
• Place the dough in a greased bowl.
• Turn the dough in the bowl so the entire dough is coated.
• Let it rise until doubled in size (approximately 45 minutes).
• Punch the dough down and divide it in half.
• Roll out each section and spread the peanut butter over each.
• Sprinkle each section with brown sugar and cinnamon.
• Roll the sections and cut into 1 1/2 in.
• pieces.
• Place the rolls into greased baking pans, and rise until doubled in size.
• Bake at 350 degrees for 25-35 minutes.
• Frosting: Beat butter and peanut butter until fluffy.
• Slowly beat in 1/2 the sugar.
• Mix in 1/3 cup milk.
• Beat in remaining sugar.
• Slowly add milk until the frosting is a desired consistency.
• When rolls come out of the oven, frost and enjoy!

SALTED PEANUT ROLLS

Steps:

• Line two 15x10x1-in. pans with waxed paper. In a large bowl, beat marshmallow creme and 1 cup confectioners' sugar until blended. Knead in enough remaining confectioners' sugar until mixture is smooth and easy to handle., Divide mixture into 4 portions. Roll each portion into 1/2-in.-thick logs. Cut crosswise into 1-1/2-in. pieces; place on 1 prepared pan. Freeze until firm, about 15 minutes. Meanwhile, heat caramels and water over low heat until melted, stirring occasionally. Working with one-fourth of the logs at a time, dip in melted caramel; roll in peanuts. Place on remaining prepared pan. Repeat with remaining logs; freeze coated logs until set., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip bottom of rolls into melted chocolate; allow excess to drip off. Return to prepared pans. Refrigerate until set. Store between layers of waxed paper in an airtight container at room temperature.