I am a big peanut butter fan, and therefore wanted to create an alternative to cinnamon buns, filling them with peanut butter. These exceeded all expectations! They’re also a bit more healthful than regular cinnamon buns. The frosting takes them to a whole new level. Peanut butter in and out! What more can you ask for?!
Peanut Butter Buns
- Cook & Prep: 3 h
- Serving: 36
Make the Dough
Yields 36 buns
Dissolve yeast in warm water. Let proof for a few minutes. Put in mixing bowl.
Add soy milk (warmed in a microwave for two minutes), sugar, oil, eggs, and half the flour, and beat until smooth.
Add salt and enough remaining flour to form a soft dough. Knead for five to six minutes.
Place in a greased bowl or bag, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
Shape and Bake
Meanwhile mix light brown sugar and vanilla sugar for the filling in a small bowl.
Punch dough down and divide in half. Roll each half into a large rectangle about 14 x 9 inches (35 x 22.5 centimeters).
Spread with half the peanut butter and sprinkle with half the sugar mixture.
Roll dough up, jelly-roll style, starting with the longer side. Pinch edges to seal. Cut each (slightly on the diagonal for prettier slices) into 18 slices. Place, cut-side down, in two greased baking pans. Cover and let rise until doubled, about one hour.
Fifteen minutes before end, preheat oven to 375°F (190°C). Bake for 20–25 minutes or until light brown.
Combine glaze ingredients in a small bowl. Drizzle over warm buns or pour in the center of each. Cool.