Teddie Peanut Butter, Strawberry Jelly, & Cinnamon Rolls with Cream Cheese Icing
Teddie Peanut Butter, Strawberry Jelly, & Cinnamon Rolls:
1 package of Cinnamon Rolls
Strawberry or raspberry jelly
Teddie Peanut Butter, Smooth
Cream Cheese Icing:
4 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 cup of powdered sugar
1 teaspoon vanilla extract
Pinch of salt
¼ – ⅓ cup of milk (your choice! We like whole milk)
Teddie Peanut Butter, Strawberry Jelly, & Cinnamon Rolls Directions:
Preheat oven to 350°F. Remove cinnamon rolls from the package and transfer them to a large cutting board or countertop.
Gently separate and unravel cinnamon rolls until you have long strips of dough. Spread a thin layer of jelly atop each strip of dough, followed by a thin layer of Teddie peanut butter. Gently roll the dough strips back into their roll shape and place them on an ungreased baking sheet, about 2 inches apart.
While the rolls are baking, make the icing.
Bake the rolls on the center rack of the oven for 18-20 minutes, or until golden brown.
Cream Cheese Icing Directions:
In a medium bowl, combine the cream cheese and butter and whisk until completely combined and smooth.
Add vanilla and salt and mix well.
Whisk in powdered sugar until fully blended.
Add milk, 1 tablespoon at a time, until the icing reaches a pourable, but still thick, consistency.
Remove the rolls from the oven and let cool slightly.
Pour and spread the icing evenly over the warm rolls in the pan, making sure the tops of the rolls are completely covered.
SERVINGS: 5-6 (depends on the number of rolls)