Cinnamon Raisin Peanut Butter Rolls Recipe
I had a great Opportunity to do a product review for Peanut Butter & Co’s All Natural Flavored peanut butters. I was so super excited to get two different flavors, and I honestly didn’t know which one I wanted to start with! Of course, the Dark Chocolate Dreams was speaking to me…but I had to put a stop my chocolate madness and try to move forward in a different direction. So I decided to go with the Cinnamon Raisin Swirl. At first I was concerned, mostly because I didn’t know if the raisins were going to be whole or minced. If they were whole chunks of raisins, then I automatically knew I wasn’t going to like it. Thank goodness that wasn’t the fact! The raisins were puréed into the peanut butter with cinnamon. I have a great recipe for homemade cinnamon rolls, so I used the base of it to try out with this type of flavored peanut butter.
I was completely happy with the outcome. But before I got started with everything, I needed a little kitchen helper. Enter my sister Angela. Even though I made the dough, she was a great help in putting everything else together for me. She may not ever be able to cook on her own without supervision, but she’s a great help…and at more than just eating the finished product!
As you can see here, we started off by preheating the oven to 375 degrees and spraying down a 9″ glass pie plate with some non-stick vegetable oil spray.
From there, we needed to shape and roll out the dough into a long rectangular piece. You really don’t need to add any flour to your rolling pin, but a small dusting on top of the dough isn’t going to hurt anything. I normally spray a little bit of vegetable oil spray on top. This really does the trick. Another thing is that you don’t want to press your dough down too hard. Just enough pressure to create a 1/4″ thick layer.
Just to add a bit more sweetness to the plate, we sprinkled 2 tablespoons of light sugar onto the dough before adding Cinnamon Raisin Swirl on top. We also love craisins, so I was pretty much forced to add some on top. From there, you roll it up length wise and cut into your own little swirls. Bake at 375 degrees for approximately 18 minutes, or until a lovely golden brown color. For a yummy icing, enjoy my Chocolate Nutella Cream Cheese Icing.
- Fresh Dough (can use store bought, but follow the instructions on my original recipe for homemade cinnamon rolls).
- 2 tablespoons of light brown sugar
- 6 tablespoons of Cinnamon Raisin Swirl Peanut Butter
- ¼ Cup Craisins
- Preheat oven to 375
- Roll out dough into rectangular shape
- Sprinkle light brown sugar around dough
- Spread peanut butter over dough, evenly
- Sprinkle Craisins on top and spread out evenly
- Roll dough lengthwise into a tube form and then cut int small to medium size rolls.
- Place on lightly greased pan, I used a 9" glass pie pan.
- Bake for approximately 18 minutes, or until golden brown