PB & J is a classic favorite and this recipe is a twist on classic flavors. The rolls bake up light and fluffy and the filling is comforting and delicious. Cinnamon Rolls are always a labor of love and these are worth it. And sugar-free!
We feel we need to tell you that the cream cheese peanut butter frosting will be hard to resist a quick spoonful before the baked rolls get frosted. But that's 100% okay because it's 100% sugar free.
Enjoy these delectable baked goodies with the reliable flavors of PB & J, in the morning for breakfast, for an after school snack, or even at midnight when the house is finally quiet.
Ingredients
For the Dough:
- 1 cup milk of your choice (110-120 F) (240ml)
- ¼ cup Lakanto Cane Sugar and Monk Fruit Sweetener (Reduced Sugar)
- 4¼ cup all-purpose or gluten-free flour plus more for dusting (510g)
- 2¼ tsp active dry yeast (0.25oz / 7g packet)
- ¼ cup unsalted butter melted and cooled (56g)
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 tsp salt
For the Filling:
- ¾ cup creamy peanut butter, natural
- ½ cup Lakanto Coconut Sugar and Monk Fruit Sweetener (Reduced Sugar)
- ½ cup sugar-free jam, any flavor, a great recipe found here
For the Frosting:
- 8 oz. cream cheese (room temperature)
- ¼ cup peanut butter
- ¾ cup Lakanto Powdered Monkfruit Sweetener
- 2 to 4 tablespoon heavy cream
Directions:
For the Dough
1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm milk, granulated sugar, and yeast. Let stand until foamy, about 10 minutes.
2. Add the flour, cooled butter, egg, vanilla extract, and salt. With a spatula, mix by hand until all of the flour is incorporated and a shaggy dough forms.
3. Place the bowl on the stand mixer and mix on low speed for 5 to 7 minutes, until the dough is smooth, wraps around the dough hook and pulls away from the sides and bottom of the bowl. (If the dough gets wrapped too high up around the hook at any point during mixing, stop the mixer, remove it from the dough hook, and place it the bottom of the bowl. Continue to mix.) The dough is ready when it is smooth and springs back quickly when pressed with a fingertip.
4. Remove the dough from the mixing bowl and spray the bowl with nonstick spray. Return the dough to the bowl and cover it with plastic wrap. Let rise in a warm place (about 75°F) for 1 hour to 1 hour and 15 minutes or until nearly doubled in size.
For the Filling
1. In a small bowl, mix together peanut butter and sweetener.
2. Lightly grease a 9×13-inch baking pan with softened butter
3. Turn the dough onto a lightly floured surface. Press and stretch the dough into a rectangular shape. With a rolling pin, roll the dough into a 12x18-inch rectangle, about ¼-inch thick. Use a bench scraper to press the edges of the dough towards the center to make straight sides and a neat rectangle shape.
4. Spread the peanut butter mixture onto the dough in an even layer, leaving a ½-inch border on the long side, farthest away from you. Then spread the jam on top of the peanut butter.
5. Starting with the long side closest to you, roll the dough into a tight log. Cut the log into 12 pieces of equal width (about 1½ inches wide). You can use a sharp, serrated knife to cut, or string a piece of dental floss underneath the log and pull up on the floss, crossing your hands and the floss above the log.
6. Place the rolls cut side down evenly spaced in the prepared baking dish.
7. Cover with plastic wrap and let rise in a warm place (75°F) for 45 minutes to 1 hour, until the sides are touching and the rolls are puffed.
8. After 30 minutes of rising, preheat the oven to 350°F.
9. Uncover the rolls and bake for 22 to 25 minutes or until lightly browned on top. Let cool for 20 minutes.
For the Frosting:
1. In a large bowl, mix together cream cheese and peanut butter using a stand or electric hand mixer. Add Lakanto Powdered Sweetener in 1 cup at at time and then add 2 tablespoons heavy cream. Beat until completely smooth-1-2 minutes. Add more cream if needed.
2. Spread a nice thick layer on your baked and cooled rolls. Makes 12.
