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“Peanut Butter-licious” Ring-a-Rounds

peanut-butter-licious-ring-a-rounds

Cook Time: 18 Min

Yield: 12 Servings

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peanut-butter-licious-ring-a-rounds

Ingredients

ROLLS

  • 1/3 C. confectioners sugar
  • 1/4 C. creamy peanut butter
  • 2 Tbsps. unsalted or salted butter, softened
  • 1/2 tsp. banana extract
  • 2 cans (11 oz each) refrigerated original breadsticks (12 breadsticks each)
  • GLAZE
  • 1/2 C. milk chocolate chips
  • 3 Tbsps. unsalted or salted butter, softened
  • 2 tsps. light corn syrup
  • 1/8 tsp. Spice Islands® Pure Vanilla Extract
  • 1/8 tsp. banana extract
  • 1/4 C. pecan chips

Directions

  1. Heat oven to 375°F. Spray large cookie sheet with a non-stick cooking spray like Baker’s Joy®.
  2. In small bowl, stir powdered sugar, peanut butter, 2 Tbsp. butter and 1/2 tsp. banana extract until smooth; set aside.
  3. Unroll both cans of dough on cutting board; divide into 4 equal sections along center perforations. Spread about 1/4 C. peanut butter mixture over each of 2 dough sections. Place remaining dough sections over filling. Using sharp knife, cut along perforations into 12 strips. Gently stretch each strip until about 10 inches long. Twist each strip 4 or 5 times. Coil each strip into pinwheel shape; tuck end under. Place 2 inches apart on cookie sheet.
  4. Bake 12 to 18 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack placed on waxed paper. Cool 10 minutes.
  5. Meanwhile, in 2-quart saucepan, melt chocolate chips, 3 Tbsp. butter and the corn syrup over medium heat, stirring occasionally, until chocolate chips are melted and mixture is smooth. Stir in vanilla and 1/8 tsp. banana extract.
  6. Drizzle glaze over warm rolls. Sprinkle each with 1 tsp. pecan chips. Serve warm or at room temperature.
  7. Heat oven to 350ºF. Bake 14 to 20 minutes.

“Peanut Butter-licious” Ring-a-Rounds

peanut-butter-licious-ring-a-rounds

Cook Time: 18 Min

Yield: 12 Servings

Ingredients

ROLLS

  • 1/3 C. confectioners sugar
  • 1/4 C. creamy peanut butter
  • 2 Tbsps. unsalted or salted butter, softened
  • 1/2 tsp. banana extract
  • 2 cans (11 oz each) refrigerated original breadsticks (12 breadsticks each)
  • GLAZE
  • 1/2 C. milk chocolate chips
  • 3 Tbsps. unsalted or salted butter, softened
  • 2 tsps. light corn syrup
  • 1/8 tsp. Spice Islands® Pure Vanilla Extract
  • 1/8 tsp. banana extract
  • 1/4 C. pecan chips

Directions

  1. Heat oven to 375°F. Spray large cookie sheet with a non-stick cooking spray like Baker’s Joy®.
  2. In small bowl, stir powdered sugar, peanut butter, 2 Tbsp. butter and 1/2 tsp. banana extract until smooth; set aside.
  3. Unroll both cans of dough on cutting board; divide into 4 equal sections along center perforations. Spread about 1/4 C. peanut butter mixture over each of 2 dough sections. Place remaining dough sections over filling. Using sharp knife, cut along perforations into 12 strips. Gently stretch each strip until about 10 inches long. Twist each strip 4 or 5 times. Coil each strip into pinwheel shape; tuck end under. Place 2 inches apart on cookie sheet.
  4. Bake 12 to 18 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack placed on waxed paper. Cool 10 minutes.
  5. Meanwhile, in 2-quart saucepan, melt chocolate chips, 3 Tbsp. butter and the corn syrup over medium heat, stirring occasionally, until chocolate chips are melted and mixture is smooth. Stir in vanilla and 1/8 tsp. banana extract.
  6. Drizzle glaze over warm rolls. Sprinkle each with 1 tsp. pecan chips. Serve warm or at room temperature.
  7. Heat oven to 350ºF. Bake 14 to 20 minutes.

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