PB & J Rolls with Peanut Butter Yogurt Glaze
This is the winning recipe out of six that were developed by noted food bloggers for the Peanut Butter & Co. and Stonyfield Nutty About Yogurt Recipe Contest. The recipes were created using Peanut Butter & Co. peanut butter and Stonyfield organic yogurt. The contest was a part of our 2012 yearlong initiative “Build a Better Breakfast with Peanut Butter.”
One of my favorite weekend breakfasts is a plate full of warm cinnamon rolls and fresh fruit with coffee on the side. This twist on my regular cinnamon rolls has the classic flavors of a peanut butter and jelly sandwich, rolled up into whole grain dough, and drizzled with a tangy yogurt and peanut butter glaze.
- Yield:8-10 servings
- Prep Time:2 hours and 30 minutes
- Cook Time:15-20 minutes
- Total Time:2 hours 50 minutes
For the rolls:
3 tsp yeast
2 cup whole wheat pastry flour
2 cup all-purpose flour
1 cup Stonyfield organic low fat Plain yogurt
1/4 cup water
2 tbsp butter
2 tbsp sugar
1 tsp salt
1/3 cup jam
For the glaze:
1/2 cup Stonyfield organic low fat plain yogurt
1 1/2 cup powdered sugar
Combine 2 cups of whole wheat pastry flour and yeast in a stand mixer or large bowl.
In a sauce pan with a heavy bottom, combine yogurt, water, butter, sugar, and salt. Heat over low heat just until it reaches 125°F or until small bubbles begin to form around the edges. Remove from heat.
Add the warm yogurt mixture to the mixing bowl with the flour-yeast mixture and blend on low speed. Mix for about one minute.
Add the egg and mix the dough for another minute until the egg is incorporated.
Add 1 cup of all-purpose flour slowly to get a dough ball to form. Turn the mixer to medium speed, adding more flour as needed. Once dough ball is formed, allow dough to mix for about 3 minutes or until you have a nice smooth dough ball.
Remove the dough and place into a greased pan and cover with a towel. Allow to rise for 45 minutes.
Once the dough has doubled, punch down and roll out into a rectangle on a floured surface.
Spread the peanut butter over the dough, then top with the jam, spreading out to cover almost all the dough, leaving a 1/2-1 inch edge.
Roll up the dough (starting with the side farthest away from you). Slice into 12 pieces and place in a greased baking dish.
Cover and let the rolls rise again for 30 minutes.
Turn oven on to 350°F.
Bake rolls 20-25 minutes and let them cool for 5-10 minutes before adding the glaze.
To make the glaze, whisk the peanut butter and yogurt together. Add in the powdered sugar and stir until the glaze is thick and smooth, adding more sugar or yogurt to get the texture you want.
Drizzle the rolls with glaze and serve.