Easy Peanut Butter Roll Recipes

Steps:

• 1. Mix together both icing's. add enough powdered sugar to make a nonsticky ball.
• 2. add sugar to a flat surface to roll out the icing. "like you would a pizza or biscuits" the sugar keeps it from sticking on the flat surface.
• 3. once you have rolled the icing out flat, spread peanut butter on top of the icing to cover the top.
• 4. starting at one end, roll forward to make a log. place in refrigerator for 1 hour. take out & cut into slices.

Steps:

• Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball (hard ball stage), about 15 minutes.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners' sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.

Steps:

• Put the first three ingredients into a saucepan and bring to a boil. Boil for about 1 minute. Be careful not to burn.
• Stir the cereals into the above mixture.
• Form into a long roll (grease your hands).
• Cut pieces about 1/2 inch to serve.
• Enjoy!

Steps:

• 1. Empty can of frosting into a bowl.
• 2. Add enough powdered sugar to make a soft dough, a little on the sticky side.
• 3. Using more powdered sugar, sprinkle a large piece of wax paper.
• 4. Add frosting mixture and knead until it reaches a true soft dough.
• 5. Roll out to desired thickness.
• 6. Spread with peanut butter.
• 7. Roll up to make a log. Roll log in wax paper and refrigerate until chilled then cut into pieces.
• 8. I don't chill mine-for some reason it disappears before it gets to the frig. Also do not use too much powdered sugar when rolling it out. It will dry out the dough and make it crack. enjoy!

Steps:

• In a sauce pan mix sugar, corn syrup, water and salt to a boil, stirring occasionally so that it does not stick bring to a soft ball stage or 115 degrees on a candy thermometer. While mixture is cooking beat egg whites until peaks form, once syrup mixture is to the soft ball stage slowly pour over the egg whites in the mixer. Add vanilla, This is when your kitchen aid is your best friend. Continue mixing until the shinny look is no longer on the mixture and has cooled some. Place wax paper out and put some conf sugar on the paper, place the mixture on the was paper and roll out with a rolling pin into a rectangle, spread peanut butter on the white mixture, use the edge of the wax paper to roll into a long roll, allow to cool some more then slice.