Indiana Artisan

Peanut Butter & Banana Yeast Rolls with Maple Icing



  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1/4 cup brown sugar
  • 1/3 cup + 1 Tablespoon peanut butter
  • 1/3 cup + 1 Tablespoon mashed bananas
  • 3/4 teaspoon salt
  • 1    medium-size egg
  • 1/2 cup lukewarm milk
  • 3    cups King Arthur White Flour
  • 2 Tablespoons white sugar
  • 1 Tablespoon ground cinnamon


  • 3 Tablespoons softened butter
  • 4 ounces cream cheese
  • 1 cup powdered sugar
  • 1/2 cup Pure Maple Syrup


In a small bowl, gently stir the yeast into the warm water and stir until dis- solved. Add a teaspoon of the brown sugar to the yeast mixture and stir gently just to mix evenly. Allow yeast mixture to set about 10 minutes or until bub- bles form on top of the liquid.
Whilt the yeast is setting, in a large bowl, using a mixer, cream together the remaining brown sugar, the peanut butter, bananas and egg. Slowly add the salt and lukewarm milk.
Using a large wooden spoon or large mixing spoon, gently add the yeast mixture to the peanut butter mixture.

Add the King Arthur Flour, one cup at a time, to the peanut butter mixture. Stir after each addition of flour. Stir until a soft dough is formed. (Additional flour can be added if dough is too sticky).

Turn dough onto a floured surface and knead untill a smooth, elastic ball of dough is formed.

Turn dough into a large greased bowl. Turn dough once to grease top. Put bowl of dough in a warm place to rise until about doubled in bulk (around 45 minutes to an hour).

Turn dough unto floured surface and knead gently about ten times.

Roll dough into a rectangle shape about14 inches by 8 inches.

Spread softened butter across surface of dough and sprinkle sugar and cinnamon evenly on top of butter.

Using hands, roll flat dough into a jelly roll shape then slice into 12 even pieces.

Place 12 rolls into greased, 9 by 13 inch baking pan. Place pan in warm place and allow rolls to raise about forty minutes.

Preheat oven to 350 degrees.

Bake rolls in preheated oven about 25 minutes or until firm and slightly browned.
Allow rolls to cool and then ice.

To make icing, in a medium bowl, using an electric mixer, cream butter and cream cheese, add powdered sugar and maple syrup and mix until well blended. Spread onto top of rolls and serve.