It’s not unusual to for a restaurant to choose a signature item or two, then package those items for retail sale.  It is uncommon however to find a restaurant that specializes in just one item and use that product in 90% of the menu.  However, that business model does make it easier to choose what item to offer for retail sale.

Peanut Butter & Co. is that oddball company.  PB & Co. started life in New York City when founder Lee Zalben decided to turn life long love of peanuts into a quest to push the envelope of what a humble peanut butter sandwich could be.  Soon citizens of the one of the world’s most jaded cities were lined up out the door waiting for one of his sandwiches.  That was in 1998, in 2013 you do not need to venture to NYC to enjoy one PB&Co gourmet peanut butter sandwiches.

Today Peanut Butter & Co. is sharing Lee’s love for PB by offering one lucky reader a Big 6 Assortment Pack.

Last month we told you about our peanut butter tasting.  Coming in at number 2 in the overall rankings was the Cinnamon Raisin Swirl.   We thought it would be perfect for making Peanut Butter Cinnamon Rolls.  They are delicious, the restaurant should give them a try 🙂

Vegan Peanut Butter Cinnamon Rolls
Makes 12 rolls

Dough
1 package dry yeast / 2 1/2 tsp
3/4 cup warm vanilla almond milk
1/2 cup brown sugar
1/3 cup vegan butter
1 tsp Himalayan salt (regular salt may be used)
3/4 cup heavy cashew cream
1/2 cup applesauce
4 – 5 cups All purpose unbleached flour

Filling
1 1/2 cups of Peanut Butter & Co.

Icing
1/2 cup vegan butter
1/2 cup powder sugar
1/4 cup vegan cream cheese
1/2 tsp maple syrup

Directions
In a large bowl dissolve yeast in warmed almond milk. Add remaining dough ingredients except flour and mix well. Add flour one cup at a time until dough is no longer sticky. Lightly flour hands and begin kneading dough. Knead into a large ball. Keep in bowl, cover and let sit for at least an hour in a warm place so dough may rise.

Once dough has risen preheat oven to 400 degrees.  Roll dough out on a lightly floured surface until it is approximately 21″ by 16″ and approximately 1/4″ thick.

For the filling spread the softened soften the peanut butter over low heat the spread in on the entire surface of the dough. evenly. Carefully roll dough starting on the bottom long end and roll all the way to the top. Cut roll  in  1 1/2″ slice and place on a baking sheet greased or covered with parchment paper. Bake for 12 minutes or until light golden brown.

While rolls are baking make icing. Beat cream cheese, maple syrup, and butter well with an electric mixer until well blended. Slowly add in powdered sugar. When rolls are done and still hot,  generously add icing to each roll. Eat. A napkin and a glass of milk substitute of your choice, coffee or chai are recommended.

Added bonus – PB&Co was nice enough to send along coupons for free products.  If you’re a gift recipient from Day 8 forward there is a going to be a little extra from vegan santa in your gift!

Let’s be clear this isn’t a ‘contest’.  We’re giving away gifts to our friends.  However the limit quantities available gifts means we need to make some choices.   If you want to receive a gift, please leave a comment on the Don’t Fear the Vegan blog post for that day.  Commenting on Facebook doesn’t count.  Around midnight Pacific time the day after a post, a  recipient will be randomly chosen from the comments section.  We will reveal the gift recipients via email and a reply in the comments.  The giftee will have 48 hours to contact us from the time of post, otherwise we will choose another lucky reader who then has 48 hours to get back to us, and so on…. We have learned from past give aways that it is sometimes very difficult to get a hold of folks.  Lastly we can only afford to ship within the United States.  Sorry the rest of the world.