2 weeks ago I won a contest, my first contest ever! I don’t recall ever winning anything before this so I have been pumped. I know that I don’t win things often, or ever, because I don’t enter contests. I have a fear of failure. I know we all do to some extent, but my fear keeps me from ever crossing the line of actually putting myself out there. But one day I had the courage to do it. I am not entirely sure where my new found courage came from, but maybe it had to do with the type of contest.

Peanut butter is quickly becoming my all time favorite food, ever, always. It is for sure one of my top five, and maybe even my top 2. So when I saw a contest of creating a recipe that included peanut butter, I knew I had to do it. Even if I didn’t win, it would challenge my peanut butter combinations. I got to thinking, and bam, it came tome: peanut butter gravy and biscuits. Done and done. I submitted them, and I WON!!!!!! I just about jumped through the ceiling when I found out I won. I won a huge supply of peanut butter, I actually won a contest, and, I revived my spirit of putting myself out there to enter into contests, challenges, competitions. Whatever you want to call them, I have an extra ounce of confidence now.

As soon as I found out what my prize was, lots of peanut butter, I got to brain storming on my next peanut butter combination. I didn’t think too long before I came up with peanut butter cinnamon rolls. So I waited patiently for my package to arrive. When it arrived I went further and decided that peanut butter sticky buns would be even better. 3 peanut butter elements: the dough, filling and topping. Freaking money $$$.

Let me be short and sweet, these taste delicious! Perfect for dessert or breakfast. They aren’t extremely soft and gooey like regular sticky bun. They are a little more dense, but I am going to guess that is because there is peanut butter, everywhere! And peanut butter isn’t exactly light and fluffy. Now to the downside: the look like a pile of poo when you serve them.

I named this picture ‘cat poop.’ See, not super pretty for pictures with all the brown mess.

Ya, I suppose I shouldn’t be ‘putting down’ my food on my blog, but I have to be honest about the presentation, terrible! That’s when I decided that the glaze was a necessity. At least it added another element, besides brown.

And shoot, you can always have more gooeyness on sticky buns! Everyone LOVED them. Who is everyone? I brought these to church, where 30 people had their chance to indulge in these beauties. And they did! You know you did something right when everyone goes back for seconds.

Peanut Butter Dough
makes 24 mini rolls or 12 regular rolls
1 package active dry yeast (.25 ounces)
1/4 cup warm water
3 1/2 cups all purpose flour
1/2 cup milk (1% is what I used)
2 eggs
2 tbsp brown sugar
1 1/4 tsp salt
1/2 cup smooth peanut butter

Peanut Butter Filling
1/2 cup packed brown sugar
1/4 cup sugar
2 tbsp cinnamon
1/4 cup peanut butter (crunchy or smooth, I used crunchy)
1/4 cup butter, melted

Peanut Butter Topping
4 tbsp butter
2 tbsp honey
3/4 cup brown sugar
1/2 cup peanut butter, crunchy

Mix the ingredients in a saucepan until the butter and sugar have melted. Pour into the bottom of a 9×13 inch pan, set aside.
*do this while the dough is on it’s first rise.

2 cups confectioners’ sugar
1/4 cup milk, I used 1%

Dissolve yeast in warm water, mix and let sit for 5-10 minutes. Add 3 cups flour, peanut butter, milk, eggs, sugar and salt.

Knead for 5 to 15 minutes until you have a smooth and form dough, add flour as needed. The dough should no longer stick to your hands, continue kneading until it is elastic.
*You can knead with a dough hook on your stand mixer. This will take about 7 minutes of kneading.

Set the dough in a greased bowl and cover and set in a (preferably warm) non-drafty place until it has doubled in size,about and hour and a half.
*I turn my oven on if my kitchen isn’t warm to help the buns rise.

Mix together the peanut butter and melted butter for the filling. In a a separate bowl mix together the cinnamon, sugar and brown sugar for the filling.

After the dough has doubled in size, punch it down and roll into a 16 x 21 inch rectangle, approximately.
Spread dough with butter/peanut butter mixture,then evenly sprinkle with cinnamon and brown sugar mixture. Cut the dough in half. This will help you make smaller rolls for mini cinnamon rolls.

Roll up the dough tightly.cut into 24 pieces.

Place the 24 mini rolls into the baking dish filled with the peanut butter topping.
Preheat oven to 350 degrees.

Let rolls rise for 30 minutes, until they have almost doubled in size.

Bake for 20 minutes,or until slightly browned.

Let cool in pan for at least 10 minutes before removing.

To remove: loosen the edges with a knife and invert the entire dish onto a large platter.
*To invert, place the large serving platter on top of the baking dish. Then flip them both over and shake the pan a little so the buns loosen and just fall out onto the tray.

Pour glaze over while still warm.

Look at the top, see how the top 1/3 of the roll is darker brown? That’s the peanut butter topping that absorbed into the dough while it was baking. YUM, extra peanut buttery goodness!