Marshmallow Fun "Sugar High" Sweet Rolls

I did not intend on making these Sugar High - but they are. These are Trial 1 sort of sweet rolls... I thought that I had been baking sweet rolls long enough to get it right the first time, but I'm going to have to go for a Trial 2 on these ones - and cut half the sugar out of them.

One reason being that they are filled with globs of marshmallow fluff - and that adds an intense sweet flavor of it's own. 

The good news: looks! The kids took one look and said, I want some!!! 

But after a bite or two, they said, it's too sweet. I love my kids - so honest and mostly healthy. They like candy and marshmallows like most kids, but they recognize when something is too sweet.

That's great... I'll make them again - one thing is for sure, looks wise, these would make a great birthday treat in place of standard cake.

They are very colorful - psychadelic and tie-dye sort of hippy colors - kind of Dr. Suess colors - rainbow bright - loved making them. I used yellow, pink and light blue, but I think any combination would be fun.

I also served them with a small handful of colorful twisty marshmallows.

Dough:
2/3 cup warm (soy) milk
50 ml oil or melted butter
1 egg
1/2 teaspoon salt
1 T sugar
2 cups all purpose flour
1/4 cup yellow cake mix
1 heaping teaspoon active dry yeast

I put it in bread machine by order suggested by the manufacturer - which is liquids first, followed by dry stuff. I also do yeast last. - put it on dough cycle - hit start.

Of course you can mix it and knead it by hand, but lately, I'm looking for short cuts. (I'm 6 months pregnant after all)

Remove from bread machine and punch down. Let sit a few minutes while preparing filling ingredients. Roll out into rectangle - about 1-2 centimeters thick.

Top with Fillings (see below), roll up and cut into 8 or 12 equal slices. If 8 slices, it fits nicely into a large pie tin. If 12 slices, it fits nicely into a 9x13-inch casserole dish.

Line casserole or pie tin with baking paper - for easier clean up - or grease with butter generously.

Put into the oven on the lowest temperature or in another warm place to rise a second time - 30 minutes or until doubled in size. Meanwhile, prepare Topping ingredients (see below).

Bake at 175-C degrees for about 15 minutes (a bit longer for glass casserole - a bit less for pie tin - take a look at and bake according to how toasty the top of the rolls look, you can also tap them to see if they spring back lightly).

Remove from oven and drizzle with frostings and sprinkle with cake sprinkles or pearls (which we call parels in the Netherlands - like balls).

Filling: spread on rectangle 2 tablespoons melted butter, spread on top of that - 1/2 cup light brown sugar and up to 1 tablespoon cinnamon powder. Then put globs of marshmallow fluff on top - evenly spaced out over the rectangle (up to about 1/2 cup in total).

Topping: mix together 2 tablespoons each softened butter and cream cheese. Mix in 1/4 cup at a time, sifted powdered sugar and 1 tablespoon yellow cake mix and thin out with up to 1/2 teaspoon vanilla extract. Then divide into two or three parts and color each - pink, blue, yellow. Add a little (soy) milk 1/2 teaspoon at a time to reach desired drizzling consistency.

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Peanut Butter Oreo Sweet Rolls

You know that movie The Parent Trap? It's a Disney movie - pretty good one, too. Now, I think in the original with Hayley Mills - there is something about peanut butter and Oreo's except that's when she's like "no I don't want some you dummy, don't you get it - we're sisters..." but in the remake with Lindsay Lohan - they do eat the Oreo's with peanut butter. I liked both versions.

I had been wanting to make some Peanut Butter Oreo Sweet Rolls for sometime but I just didn't get around to it. Then, one day I finally made some White Chocolate Oreo Cookie Spread - blogged on my other site... and I used that to make the rolls. 

Honestly, they weren't as good as I hoped. I made two kinds - one topped with the plain White Chocolate Oreo Cookie Spread and one topped with the variation - Peanut Butter & White Chocolate Oreo Cookie Spread. I think I preferred the latter. 

But, to be honest... my tastes buds are way off. Ever since I got pregnant - sweet things just don't do it for me as much as salty and savory things. I'm way more into eating chips and salsa than sweet rolls. 

I did dream about donuts the other night - so it's probably not a permanent thing.

My friend tried them out along with me - and she really liked them. She's not pregnant - so her tastes buds aren't out of whack like mine. 

Here is what I did: 
For the dough:
In a mixing bowl, combine 3/4 cup boiling water + 1 1/2 Tablespoons peanut butter (chunky)  - mix well and then let cool to warm temperature. Mix in 1 egg, 1/4 cup vegetable oil and 3 cups HOT ROLL BASIC MIX and 1 1/2 teaspoons yeast. Put into bread maker on dough cycle and hit start. About 1 1/2 to 2 hours later - prepare the filling. Take dough out of bread maker, and punch down on lightly floured surface. Let rest 10 minutes. Then roll out into large rectangle. Spread with filling. Roll up and cut into 8-12 slices and place into prepared pan. I use a pie tin with a sheet of parchment paper (makes for really easy clean cup). Then let it rise in a warm place until doubled in size. (like the oven on the lowest setting - for example 50-C degrees.) Turn up oven to 175-C degrees and bake for 10-15 minutes - keeping an eye on it so it doesn't over bake. Not all ovens are the same - but mine seems to bake pretty quickly. Remove from oven with lightly toasted golden and springs back when poked. Top with spread while still warm.

Filling: 1 Tablespoon butter, room temperature blended with 1 Tablespoon chunky peanut butter. - might need to warm it up a bit to spread easily onto dough. The top with 1/4 cup brown sugar and generous sprinkle of cinnamon!

Topping: White Chocolate Oreo Cookie Spread OR Peanut Butter White Chocolate Oreo Cookie Spread!

Both recipes are in the first link. Or be creative and top it with something you have access to. I was thinking something simple like vanilla frosting with crushed up Oreo's blended into it. And if you want the peanut butter variety - just blend a couple tablespoons of peanut butter into the mix. That would taste really good - an American style vanilla frosting - like Betty Crocker or Duncan Hines - that stuff is a lot like European white chocolate sandwich spread.

I loved the look of the peanut butter pieces mixed into the dough.

Spread with peanut butter/butter mixture... then cinnamon and sugar.

Here they have been rolled up and cut, risen and are ready to bake.
See how I did it with the parchment paper -
that was the same sheet of parchment paper from the above photo -
I really don't like to clean up messes,
so the less mess I make while I go - the better.

Baked and frosted with each kind of spread... Again, I liked the Peanut Butter variety better.

bloglovin'

As many people know - google reader is going to stop soon. I use it all the time so I was really bummed. My husband recommended feedly to read blogs from and we uploaded and found out we both didn't really like the user interface of feedly. 

I was stumped. What now? Then I saw Rindy Mae - post this: bloglovin
And I was so happy to find an alternative. I signed up and I like the user interface a lot better already.

Now I just need to figure out now to add my own blog to their system.... and I think I just figured it out!

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