Every home baker should have a peanut butter cookie recipe in his or her arsenal. Peanut butter cookies are recognizable by their signature crisscross pattern, made using the tines of a fork while forming the cookie and made popular by Pillsbury in the 1930s.
CINNAMON ROLLS INGREDIENTS:
- 1 cup milk
- ½ cup butter, softened and halved
- 3½ cup all-purpose flour, halved
- ½ cup granulated sugar, halved
- ½ tbsp salt
- 2 ¼ tbsp instant (“rapid rise”) yeast
- ¼ cup packed brown sugar
- 2 tbsp ground cinnamo
TRADITIONAL ICING INGREDIENTS
- ¼ cup butter, melted
- 1 tbsp vanilla extract
- 1½ cup powdered sugar
- 1-2 tbsp milk
- Heat the milk and butter. Combine milk and 1/4 cup butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If the mixture is too hot, just wait a few minutes for it to cool.
- Combine dry ingredients. In a separate bowl, whisk together 3 cups flour (not all of the flour), 1/4 cup granulated sugar and salt until combined.
- Mix the dough. In the bowl of a stand mixer fitted with the dough-hook attachment, add the warm milk mixture and sprinkle the yeast on top, then give the mixture a brief stir.
- Add the flour mixture and egg, and beat on medium-low speed until combined.
- Continue beating for 5 minutes on medium-low speed. Remove dough and form it into a ball with your hands. Place it in a greased bowl and cover with a damp towel. Let rest for 10 minutes.
- Mix the cinnamon-sugar filling by whisking together the remaining 1/4 cup granulated sugar, brown sugar and ground cinnamon together in a small mixing bowl until combined.
- Once the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 9 x 14 inches in size. Use a knife or an offset spatula to spread the remaining 1/4 cup of softened butter out evenly over the entire surface of the dough.
- Sprinkle the dough evenly with the cinnamon and sugar mixture.
- Beginning at the long edge, tightly roll up the dough and give the final seam a little pinch so that it seals. Use a piece of dental floss or a knife to slice off the two ends of the roll so that the ends are even. Cut the remaining dough into 11 or 12 equal pieces.
- Let the dough rise. Place each of the cut cinnamon rolls into a greased 9-inch pie plate or 9 x 13-inch baking dish. Cover the dish with a damp towel, and leave it in a warm place to rise for 25 minutes.
- Heat the oven to 350°F.
- While the dough is rising, whisk together either the cream cheese icing or traditional icing ingredients in a mixing bowl until smooth. If it seems too thick, add in an extra tablespoon of milk at a time until it reaches your desired consistency. If it is too thin, add in extra powdered sugar.
- Once the rolls have risen, uncover the dish. Place on the center rack of the oven and bake for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
- Drizzle with the prepared icing and serve warm.
Every home baker should have a peanut butter cookie recipe in his or her arsenal. Peanut butter cookies are recognizable by their signature crisscross pattern, made using the tines of a fork while forming the cookie and made popular by Pillsbury in the 1930s. These simple but delicious little treats are easy to whip up at a moment’s notice; the dough comes together in minutes and, after about an hour chilling in the fridge, can be out of the oven in no time at all. Don’t skip the chilling in the fridge step: giving the dough time to firm up helps the cookie keep its shape as it bakes in the oven. Sifting your dry ingredients will result in lighter, fluffier cookies. You can use crunchy or creamy peanut butter depending on your preference - either option will yield delicious results!
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