Peanut Butter Cinnamon Buns
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45Prep Time Minutes
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200Total Time Minutes
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12Number of Ingredients
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8Servings
Add milk to bowl of stand mixer; sprinkle yeast over top. Let stand for about 5 minutes or until frothy. Stir in sugar, egg, egg yolk and 1/4 cup (60 mL) Earth Balance Creamy Peanut & Flaxseed Spread. In a separate small bowl, whisk together flour and salt; stir into yeast mixture until dough starts to form.
Using dough hook, knead dough for 3 to 5 minutes or until slightly sticky dough forms. Transfer to lightly floured work surface; knead until smooth.
Spray large bowl with PAM® Original Cooking Spray. Transfer dough to prepared bowl; cover with plastic wrap or tea towel. Let stand for 1 to 1 1/2 hours or until doubled in size.
Spray 9-inch (23 cm) round metal baking pan with Pam Baking Spray. Transfer dough to work surface; roll out into 14- x 9-inch (35 x 23 cm) rectangle. Combine 1 1/4 cups (300 mL) Creamy Peanut & Flaxseed Spread, honey and cinnamon; spread over dough, leaving 1/2-inch (1 cm) border around all edges. Sprinkle with 1/2 cup (125 mL) almonds.
Roll dough into log; slice into eight 1 1/2-inch (4 cm) thick pieces. Arrange pieces cut side down in prepared baking pan; cover with plastic wrap or warm tea towel. Let stand for 30 minutes.
Meanwhile, preheat oven to 375°F (190°C). Bake for 20 to 25 minutes or until golden brown and set. Remove from oven; let cool for 10 minutes.
Whisk remaining Creamy Peanut & Flaxseed Spread with 2 tbsp (30 mL) water until smooth; spread over buns. Sprinkle with remaining almonds.
To make ahead, arrange buns in baking dish and refrigerate overnight. Let stand for 30 to 45 minutes or until room temperature before baking for a decadent morning treat.
Peanut Butter Cinnamon Buns