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Peanut Roll with Banana and Pineapple Habanero Sauce

Peanut Roll with Various Topping Choices including Caramelized Banana and Pineapple Habanero Sauce

So many topping choices to pair with this super yummy, <I could inhale another one> Peanut Roll. Add a strawberry jam spread, bacon bits, honey drizzle or my choice, Caramelized Banana and Pineapple Habanero Sauce!

Ingredients
  

Roll Dough

  • 1 package (2 teaspoons instant yeast 4 ½ teaspoons dissolved in 1/2 cup warm water at 105-110F
  • 3 tablespoons shortening
  • 1/3 cup granulated sugar
  • 4 ½ cups all-purpose flour
  • 1 cups hot water
  • 1 large egg
  • 2 teaspoons table salt

Peanut Filling:

  • 1 ½ cups smooth peanut butter
  • ½ cup peanuts pieces or ground ¼” coarse
  • Sprinkle cinnamon
  • 3 tablespoons coconut sugar

Topping Choices

  • Strawberry jam
  • Honey drizzle
  • Chocolate Sauce
  • Maple syrup glaze
  • Marshmallow fluff
  • Banana slices

Caramelized Banana and Pineapple Habanero Sauce

  • 3 yellow bananas
  • 2 tablespoons butter
  • ¼ cup brown sugar not necessary to be packed
  • ¼ cup Craig’s Rib Candy – Pineapple Habanero
  • ¼ cup Craig’s Rib Candy – Apple No Heat

Instructions
 

Make Roll Dough

  • Warm oven – proofing setting, 140F or add boiling water to a large bowl inside the oven and close the door.
  • In a liquid measuring cup, add instant yeast to 110F water and set aside for 5-10 minutes to proof or foam.
  • In a mixer bowl with a dough hook, add shortening and sugar.
  • Add 1 cup hot water and mix to melt the shortening.
  • Stir in 2 cups flour, foamy yeast mixture in the liquid measuring cup and eggs.
  • Stir in remaining flour and allow dough to rest for 5 minutes. This allows the dough to absorb the water and gluten to start working.
  • Allow mixer to kneed dough is smooth for 5 minutes or until a small piece of dough will stretch to almost translucent across 2” inches when pulled apart. If the dough does not stretch, continue to stir/ knead with the machine for another 2-5 minutes.
  • In the same mixing bowl, allow dough to rise in a warm spot in the kitchen for 60 minutes or until dough doubles in size.

Roll Dough with Filling

  • Place dough on a lightly floured surface. Using a rolling pin, roll dough into a 24” x 10” rectangle, about ¼ inch thick.
  • Generously spread peanut butter across the dough.
  • Sprinkle the ground peanuts on top of peanut butter across the dough
  • Sprinkle coconut sugar on top of the peanuts and peanut butter across the dough.
  • Roll the dough along the long edge.
  • Using a piece of thread or sharp knife, cut dough in half along the long edge. Cut each half into 6 pieces, about 1 ½ to 2 inches thick. Place rolls evenly spaced into a greased or parchment lined 9X13 baking pan.
  • SmellaQue Tip: alternate between middle wider piece of the roll with the ends of the roll for more consistent sizing.
  • Place pan of rolls in a warmed oven. Let rolls rise until double in bulk, about an hour.

Bake Rolls

  • Remove pans from oven, place on counter and preheat oven to 350F/177F.
  • Bake rolls at 350F/ 177F for 30-40 minutes or until internal temperature is 200F. The insides should be soft, but not doughy. Remove pans from oven and let cool on a wire rack.
  • Add topping of choice. I encourage you to consider Caramelized Bananas and Pineapple Habanero Sauce.

Caramelized Banana and Pineapple Habanero Sauce

  • In a small sauce pan, melt butter and add brown sugar.
  • Add Craig’s Rib Candy Pineapple Habanero and Apple, No Heat sauce until bubbling. Stir with rubber spatula
  • Cut banana’s into cross slices/ medallions and add to sauce mixture. Once banana begins to heat, flip to coat, as the banana will become soft. Immediately take sauce off heat.
  • Generously spoon onto Peanut Roll.