Peanut Butter Buns
Food and prop styling by Renee Muller | Photography by Moishe Williger
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?!
INGREDIENTS
YIELDS 36 BUNS
Buns
- 2 pkgs (4½ tsp) dry yeast
- ½ cup warm water 2 cups warm soy milk (plain or vanilla) ¼ cup sugar ¼ cup oil 2 eggs 7–7½ cups flour divided (whole wheat pastry is fine) 1 tsp salt
Filling
- ⅔ cup natural peanut butter slightly warmed
- ⅔ cup light brown sugar1 Tbsp vanilla sugar
Glaze
- 2 cups confectioners’ sugar
- 2 heaping Tbsp. natural peanut butter ½ tsp coffee granules dissolved in ¼ cup warm water
PREPARATION
Dissolve yeast in warm water. Let proof for a few minutes. Put in mixing bowl.
Add soy milk (warmed in a microwave for 2 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 5–6 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.
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 14x9 inches (35x22.5 cm). 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 1 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.
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