Peanut butter meets chocolate with a hint of banana in a scrumptious breakfast treat.
Bake-Off® Contest 43, 2008
Erika Couch
Frederick, Maryland
Rolls
-
1/3
-
cup powdered sugar
-
1/4
-
cup JIF® Creamy Peanut Butter
-
2
-
tablespoons LAND O LAKES® Butter, softened
-
1/2
-
teaspoon banana extract
-
2
-
cans (11 oz each) Pillsbury™ refrigerated original breadsticks (12 breadsticks each)
Glaze
-
1/2
-
cup Hershey's® milk chocolate baking chips
-
3
-
tablespoons LAND O LAKES® Butter
-
2
-
teaspoons light corn syrup
-
1/8
-
teaspoon vanilla
-
1/8
-
teaspoon banana extract
-
1/4
-
cup Fisher® Chef's Naturals® Pecan Chips
Steps
-
1
Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. In small bowl, stir powdered sugar, peanut butter, 2 tablespoons butter and 1/2 teaspoon banana extract until smooth; set aside.
-
2
Unroll both cans of dough on cutting board; divide into 4 equal sections along center perforations. Spread about 1/4 cup 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.
-
3
Bake 12 to 18 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack placed on waxed paper. Cool 10 minutes.
-
4
Meanwhile, in 2-quart saucepan, melt chocolate chips, 3 tablespoons 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 teaspoon banana extract.
-
5
Drizzle glaze over warm rolls. Sprinkle each with 1 teaspoon pecan chips. Serve warm or at room temperature.
-
1
Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. In small bowl, stir powdered sugar, peanut butter, 2 tablespoons butter and 1/2 teaspoon banana extract until smooth; set aside.
-
2
Unroll both cans of dough on cutting board; divide into 4 equal sections along center perforations. Spread about 1/4 cup 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.
-
3
Bake 12 to 18 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack placed on waxed paper. Cool 10 minutes.
-
4
Meanwhile, in 2-quart saucepan, melt chocolate chips, 3 tablespoons 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 teaspoon banana extract.
-
5
Drizzle glaze over warm rolls. Sprinkle each with 1 teaspoon pecan chips. Serve warm or at room temperature.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Roll
- Calories
- 290
- Calories from Fat
- 120
% Daily Value
- Total Fat
- 14g
- 21%
-
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 400mg
- 17%
- Total Carbohydrate
- 35g
- 12%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 11g
- Protein
- 6g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license.
®Jif is a trademark of The J.M. Smucker Company
®Crisco is a trademark of The J.M. Smucker Company
2009 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2009
Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
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