Prep time: 1 hour and 20 minutes
Cook Time: 25 minutes
Total time: 1 hour and 45 minutes
Yield: 8 cinnamon rolls
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 teaspoons 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 teaspoons baking powder
1 teaspoon baking soda
1/4 cup evaporated cane juice or granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsweetened applesauce
1 tablespoon butter, melted
1/2 cup Cinnamon Raisin Swirl peanut butter
For the filling:
1/2 cup lightly packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons butter, melted
1/2 cup raisins
For the peanut butter glaze:
1/2 cup powdered sugar, sifted
2 tablespoons 1% low-fat milk
2 tablespoons Cinnamon Raisin Swirl peanut butter (for a perfectly smooth icing, pick out any raisins… and eat them!)
1/4 teaspoon 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 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 Cinnamon Raisin Swirl peanut butter, 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. Drizzle peanut butter glaze over tops of cinnamon rolls with a spoon.
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.