Peanut Butter and Jelly Cinnamon Rolls - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Rachel Conners
Ready to taste the best PB&J you've never had?
Ingredients
- 3/4 c. milk
- 1/4 c. butter, softened
- 3 1/4 c. all-purpose flour
- 1 .25-oz. package instant yeast
- 1/4 c. sugar
- 1/2 tsp. salt
- 1/4 c. water
- 1 egg
Instructions
- For the rolls: Heat milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
- In large mixing bowl, combine 2 1/4 cups flour, yeast, sugar and salt; mix well. Add water, egg and milk mixture; beat well. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Place dough into a well-oiled bowl and cover with plastic wrap. Let rise in a warm place for about 2 hours, until doubled in size. Meanwhile, in a small bowl, mix together peanut butter, brown sugar, and cinnamon.
- Roll out dough into a 12x9" rectangle and spread with peanut butter mixture, then jam. Roll up dough and pinch seam to seal. Cut into 12 rolls and place cut side up in a greased greased 9x13" dish. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.
- Bake 30 minutes. (You may need to tent with foil around 20 minutes to keep the rolls from getting too browned.) Let cool about 20 minutes. Meanwhile, make frosting.
- For the frosting: Cream together cream cheese and peanut butter in a large mixing bowl. Add powdered sugar and 2 tablespoons heavy cream. Beat until completely smooth. Add more heavy cream if you want a thinner consistency. Spread on baked rolls.
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