Ingredients
| 1 | (1/4 – ounce) package active dry yeast |
| ½ | cup warm 2% milk |
| ¼ | cup warm water |
| ⅓ | cup molasses |
| ¼ | cup packed brown sugar |
| 1 | egg |
| 2 | tablespoons vegetable oil |
| 1 | teaspoon cinnamon |
| ½ | teaspoon salt |
| ½ | teaspoon ground ginger |
| ⅛ | teaspoon ground cloves |
| 4 | cups flour |
| ⅝ | cup SKIPPY® Creamy Peanut Butter |
| ½ | cup packed brown sugar |
| 1 | teaspoon ground cinnamon |
| ½ | teaspoon ground ginger |
| ¼ | teaspoon ground cloves |
| 1⅓ | fluid ounces powdered sugar |
| 2 | tablespoons milk |
Directions
In mixer bowl with dough hook, dissolve yeast in warm milk and water. Add molasses, 1/4 cup brown sugar, egg, oil, cinnamon, salt, ginger, cloves and 3 1/2 cups flour. Mix on low speed until smooth. Stir in enough remaining flour to form a soft dough, if necessary. Place in a greased bowl, turning once to grease top. Cover. Let rise in a warm place 1 hour or until doubled.
In small bowl, mix filling ingredients. Turn dough onto a lightly floured surface. Press dough into 13 x 9-inch rectangle. Spread filling to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 9 slices.
Place cut side down in a parchment lined 9 x 9-inch baking pan. Cover; let rise in a warm place 1 hour or until almost doubled.
Heat oven to 375°. Bake 20 to 25 minutes until golden brown.
In small bowl, mix icing ingredients. Drizzle over rolls.
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