Peanut Butter Cinnamon Rolls

Peanut Butter Cinnamon Rolls

In my mind, nothing can rival a warm and gooey cinnamon roll fresh out of the oven and slathered with sweet frosting on a cold snowy morning. Especially if it happens to be Christmas morning! Imagine waking up not only to the excitement of opening presents with loved ones, but also to the intoxicating aroma of warm cinnamon, sweet sugar, and rich peanut butter wafting from the kitchen. My inspiration for creating these peanut butter and raisin cinnamon rolls was threefold: my brother’s love of peanut butter (it must run in the family), my sister-in-law’s tradition of making cinnamon rolls on Christmas morning, and my nephew’s adoration of raisins. Therefore, these sweet and rich peanut buttery cinnamon rolls dotted with raisins are dedicated to Dan, Jaime, and Aiden! 

  • Yield:8 Cinnamon Rolls
  • Prep Time:1 hour 20 minutes
  • Cook Time:25 minutes
  • Total Time:1 hour 45 minutes


For the peanut butter dough: 

Canola oil baking spray 

1 cup 1% low-fat milk, heated in the microwave for 45 seconds or until it reaches around 100°F) 

2 1/4 tsp. or 1 packet (0.25-ounce)active dry yeast, at room temperature 

1 1/4 cup whole wheat pastry flour 

1 1/4 cup unbleached all-purpose flour (plus up to 1/4 cup for kneading and rolling) 

2 tsp. baking powder 

1 tsp. baking soda 

1/4 cup evaporated cane juice or granulated sugar 

1 tsp. ground cinnamon 

1/4 tsp. salt 

1/4 cup unsweetened applesauce 

1 tbsp. butter, melted 

1/2 cup Peanut Butter & Co. Cinnamon Raisin Swirl

For the filling: 

1/2 cup lightly packed brown sugar 

1 tbsp. ground cinnamon 

2 tbsp. butter, melted 

1/2 cup raisins 

For the peanut butter glaze: 

1/2 cup powdered sugar, sifted 

2 tbsp. 1% low-fat milk 

2 tbsp. Peanut Butter & Co. Cinnamon Raisin Swirl (for a perfectly smooth icing, pick out any raisins… and eat them!) 

1/4 tsp. pure vanilla extract 


  1.  Coat a 9-inch round cake pan with canola oil baking spray. Set aside. 

  2. Scatter yeast over warmed milk and allow to activate for about 10-15 minutes, or until frothy. 

  3. Meanwhile, whisk together both kinds of flour, baking powder, baking soda, granulated sugar, 1 teaspoon cinnamon, and salt in a large bowl. 

  4. In a medium bowl, whisk together applesauce, 2 tablespoons melted butter, and ½ cup Peanut Butter & Co. Cinnamon Raisin Swirl until well combined. 

  5. When yeast and milk mixture is bubbly, stir it into the applesauce, melted butter, and peanut butter mixture. Add wet ingredients into the dry ingredients and mix just until incorporated. Transfer dough onto a clean lightly floured surface and knead until soft and smooth, adding enough extra all-purpose flour (up to 3 tablespoons) to keep dough from sticking, about 2 minutes. Let rest for 5 minutes 

  6. In a small bowl, stir together the brown sugar, 1 tablespoon cinnamon, and 2 tablespoons melted butter for the filling. Set aside. 

  7. Lightly flour work surface again and roll dough out to 1/4-inch thickness, about a 12-inch x 9-inch rectangle. 

  8. Sprinkle brown sugar, cinnamon, and butter mixture evenly over the rolled-out dough, leaving about a 1-inch border around the perimeter. 

  9. Scatter raisins evenly over the top. Gently push raisins into the dough. 

  10. Preheat oven to 350°F. 

  11. Starting at a short end, carefully & tightly roll the dough jelly roll-style, making sure the filling doesn’t come out at the sides. Gently pinch seam closed. Cut the roll into 8 even pieces and place in prepared pan. Cover with a clean kitchen towel and let rise in a warm place (I like to place it on top of the preheating oven) until doubled in size, about 1 hour. Either refrigerate, covered, overnight or proceed immediately to step 12. 

  12.  Remove the towel and bake rolls at 350°F for about 25 minutes, or until golden brown on top. 

  13. While cinnamon rolls are baking, prepare the peanut butter glaze by whisking together the powdered sugar, 2 tablespoons milk, 2 tablespoons Peanut Butter & Co. Cinnamon Raisin Swirl, and pure vanilla extract until very smooth.

  14. Remove rolls from the oven and let cool in the pan for 5 minutes. Transfer rolls to a wire rack. 

  15. Remove rolls from the oven and let cool in the pan for 5 minutes. Transfer rolls to a wire rack. 

  16. Leftover cinnamon rolls may be refrigerated in an airtight container for 3-5 days, or individually wrapped and sealed in a freezer-safe bag in the freezer, for up to 1 month. 

Tags: Breakfast Cinnamon Raisin Swirl Dessert Peanut butter Peanut Butter & Co. seasonseatings Snack Sweets