Mini Razzle Dazzle Peanut Butter Cinnamon Rolls

There may be a whole lot of Thanksgiving recipes floating around these days, but it’s still Peanut Butter Lover’s Month and I’m taking a break from the pumpkin to celebrate with peanut butter cinnamon rolls. Taking another spin on mini cinnamon rolls, these have PB Crave’s Razzle Dazzle peanut butter all up in their business making them taste like PB+J rolls. With peanut butter in the dough and peanut butter in the filling, I almost did a peanut butter glaze but decided to bring out the flavor of white chocolate instead (which is also included in this raspberry-peanut butter). These shrunken mini cinnamon rolls would also be a great treat to prep the day before Thanksgiving and bake in the morning for breakfast. You know, in case you need another thing to bake and prepare ;-).

Mini Razzle Dazzle Peanut Butter Cinnamon Rolls

One year ago: Pumpkin Bagels with Cinnamon-Walnut Cranberry Cream Cheese Spread

Two years ago: Pumpkin Swirl Cheesecake


Makes 24 mini rolls



1-1/4 tsp active dry yeast

1/4 cup + 2 Tbsp warm milk (about 100-110 F)

1/4 cup (1/2 stick) unsalted butter, at room temperature

1/4 cup PB Crave Razzle Dazzle peanut butter

2 Tbsp sugar

1 tsp vanilla extract

1-3/4 to 2 cups all-purpose flour

1/4 tsp salt

1 egg, at room temperature


1/4 cup brown sugar

1/2 tsp cinnamon

1 Tbsp unsalted butter, at room temperature

1/4 cup PB Crave Razzle Dazzle peanut butter


1 cup confectioners’ sugar

2 Tbsp white chocolate chips, melted

1 Tbsp milk

1 tsp vanilla extract


  1. In the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes.  Add the butter, peanut butter, sugar, vanilla, salt, and 1/2 cup of the flour and mix briefly to combine.  Add the egg and enough of the remaining flour to make a soft yet sticky dough.  Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic.  (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
  2. Lightly grease a large bowl with cooking spray.  Add the dough and turn to coat.  Cover the bowl with plastic wrap and set in a warm spot.  Let the dough rise until nearly doubled, about an hour.
  3. For the filling, mix the sugar with the cinnamon in a small bowl and set aside. In another small bowl blend together the peanut butter and butter.
  4. Lightly grease two 9 inch round baking dishes with cooking spray.  On a floured surface, roll the dough out into a rectangle that is approximately 10×12 inches.  Cut into two 10×6 inch rectangles.  Spread the peanut butter mixture evenly over both doughs, then sprinkle the sugar filling mixture over top.  Starting with a long end facing you, roll the dough up tightly.  Pinch the dough at the end to seal the seam.  Repeat with remaining rectangle.  Cut each dough roll into 12 even rolls (24 total), and place them, cut side up, in the prepared baking dish.
  5. Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled.  (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
  6. Heat the oven to 350.  Bake for 20-35 minutes, or until the rolls are lightly browned.
  7. While the rolls are baking, prepare the glaze.  Whisk together the powdered sugar, chocolate, milk, and vanilla until smooth.  Add more milk if necessary reach desired consistency.
  8. When the rolls finish baking, smear them with the glaze. Serve while warm.

Source: Adapted from Mini Meyer Lemon Sticky Rolls.


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