Peanut Butter and Nutella Rolls with Concord Grape Glaze

Peanut Butter and Nutella Rolls with Concord Grape Glaze
It’s that time again. The peanut butter bash strikes again! This month we’re pairing our peanut butter with nutella to make a delicious dessert. That’s why you’re seeing these peanut butter and nutella rolls with concord grape glaze.

If you’re a blogger and love peanut butter, check out the peanut butter bash facebook group. We would love to have you join us!

So these rolls are similar to cinnamon rolls except they don’t have cinnamon in them. I have so much going on with the peanut butter, nutella, and concord grape that I didn’t want to overwhelm it with adding cinnamon to the mix. Understandable, right?

Peanut Butter and Nutella Rolls with Concord Grape Glaze
The rolls are super soft which I think everyone can appreciate. The center of the swirl has a gooey peanut butter and nutella mix.

I think my favorite thing about these rolls may just be the color of the concord grape glaze. It is gorgeous. The glaze makes these rolls pop.

Peanut Butter and Nutella Rolls with Concord Grape Glaze
My mom even complimented how pretty these rolls are. Now, that’s saying something. Getting a compliment out of that woman can be tricky business. She insisted on my dad taking a look because they were so pretty. My dad, who’s a manly man, said, “uh.. yeah, they’re nice, Gert.”

Yep, the secret is out. My parents and brother call me Gert.

Peanut Butter and Nutella Rolls with Concord Grape Glaze
Peanut Butter and Nutella Rolls with Concord Grape Glaze

Peanut Butter and Nutella Rolls with Concord Grape Glaze
 
Prep time
Cook time
Total time
 
These are beautiful peanut butter and nutella rolls topped with a concord grape glaze.
Author:
Serves: 15 rolls
Ingredients
Dough
  • 2 (.25 oz) packages active dry yeast
  • ¾ cup warm water (110 degrees)
  • 1 stick salted butter, cold and cubed
  • 5 cups bread flour, divided
  • ½ cup + 1 tsp. granulated sugar
  • 1 cup milk
  • 2 eggs
Filling
  • ¾ cup nutella
  • ¾ cup peanut butter
  • ¾ cup brown sugar
Glaze
  • 2½ T. concord grape jam
  • 1 T. margarine
  • ¼ cup powdered sugar
Instructions
Dough
  1. Dissolve yeast in the warm water. The water needs to be about 110 degrees otherwise the yeast won't activate. Use a thermometer to make sure it's not too cold or too hot.
  2. Add in the teaspoon of sugar into the yeast mixture. Let it sit for 10 minutes. The mixture should start to foam.
  3. Using a food processor, add in the sugar and 3 cups of bread flour. Pulse 10 - 12 times to combined the dry mixture.
  4. Add the cold, cubed butter into the food processor and turn the processor on high. Let it mix until the flour looks coarse and yellow tinted about 30 seconds. This will cover all the flour with the butter and help make the crust flaky.
  5. Add in the yeast and water mixture, milk, and eggs. Pulse until combined. The dough will be incredibly sticky.
  6. Add in 1 cup of flour and pulse until the dough starts to pull away from the sides of the processor. The dough will still be quite sticky.
  7. Turn the dough out onto a well floured surface. Knead it the remaining cup of flour or enough so the dough isn't sticky anymore. The dough should be very soft.
  8. Spray a bowl with non-stick cooking spray and place the dough in it. Spray the dough with the non-stick cooking spray and cover with a tea towel. Place in a warm place and let the dough rise until doubled. My dough took about 2 hours to double.
  9. Once the dough has doubled, punch it down carefully. Flour the clean work surface again and begin to roll out the dough. Make sure you have a nice rectangle form. I would say I rolled mine out close to 16 inches by 18 inches.
Filling
  1. In a medium bowl, add in the nutella and peanut butter. Mix until completely combined.
  2. Spread all of the nutella and peanut butter mix on the rectangle of dough. Make sure it is evenly spread out. Leave about ½ inch on all edges bare.
  3. Sprinkle the brown sugar on top of the nutella and peanut butter spread.
  4. Begin rolling the dough up starting with the longest side. This way your roll of dough will be longer rather than fatter.
  5. Prepare a 9x13 pan with non-stick cooking spray.
  6. Using a piece of unflavored floss, slide it under the bottom of the dough. Measure about 2½ inches from the end and cross the two ends of the floss to cut it. This is the easiest way I've found to do this.
  7. Place each roll in the prepared pan and give it a press down. Cover the rolls and let double again. Mine took another 2 hours to double.
  8. Preheat oven to 350 degrees. Place the pan of rolls in the oven for 35-45 minutes or until they're done. Give one of a rolls that's facing the center of the pan a little tug. If it's still doughy, let it bake for a while longer. Let cool.
Glaze
  1. In a small microwave-safe bowl, add in the grape jam. Place in the microwave for 30 seconds. Stir until the jam is all liquid. Add in the butter and continue mixing until the butter is completely melted.
  2. Let cool for 15-20 minutes or until completely cool.
  3. Add in the powdered sugar and whisk until the powdered sugar is incorporated. It should form a pretty fluid glaze.
  4. Using the whisk, swirl the glaze on the peanut butter and nutella rolls.

Seriously people. If you want to “wow” some friends take this recipe for them to admire and try.

Peanut Butter and Nutella Rolls with Concord Grape Glaze
 

Peanut Butter Bash
We’ve had so many readers want to join us that we’ve started a peanut butter sharing group for all! Join us at The Peanut Butter Recipe Box on Facebook.

Bloggers, do you want to join in on the peanut butter bash fun? If so, email me at miranda@cookiedoughandovenmitt.com and request to join the Peanut Butter Bash facebook group! The first Thursday of each month we post a dessert/sweet with peanut butter and a mystery ingredient. This month’s ingredients were peanut butter and nutella.

Here are the other peanut butter and nutella creations

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