PB&J Cinnamon Rolls 15 rolls Chef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe

Ingredients for Tangzhong:
• 175 g. whole milk
• 35 g. bread flour

Ingredients for Final Dough:
• 4 eggs
• 32 g. whole milk
• 3 g. honey
• 465 g. bread flour
• 8 g. instant yeast
• 13 g. salt
• 75 g. granulated sugar
• 262 g. unsalted butter, pliable

Ingredients for Filling:
• 85 g. unsalted butter, softened
• 100 g. smooth peanut butter
• 213 g. brown sugar
• 18 g. cinnamon

Ingredients for Cream Cheese Icing:
• 285 g. cream cheese, cold
• 72 g. unsalted butter
• 285 g. confectioner’s sugar
• 1 tsp. vanilla
• 1 tsp. salt

Ingredients for Raspberry Jam:
• 454 g. The Perfect Purée Red Raspberry Puree, thawed
• 511 g. sugar

Garnish:
• toasted peanuts
• Taste Craft Freeze-Dried Raspberries

Method for Dough:
1. To make the tangzhong: combine the whole milk and flour in a small pot. Bring to a simmer and cook until thick, whisking constantly. Cool completely.
2. Add the cooled tangzhong and all ingredients except the sugar and butter to the bowl of an electric mixer.
3. Bring together with a dough hook until combined. Autolyse for 20 minutes.
4. Add the sugar, and mix on medium speed for 5 minutes.
5. On low speed, add the butter in 5 – 6 additions, mixing until completely homogeneous in between each addition.
6. Allow to bulk ferment for 1 hr, folding at 30 mins.
7. Rest overnight in the fridge.

Method for Cream Cheese Icing:
1. Paddle all ingredients in the bowl of an electric mixer until homogeneous.
2. Whip on high until lightened in color.
3. Set aside until finishing.

Method for Raspberry Jam:
1. Combine the puree and sugar in a pot.
2. Bring to a boil; reduce to a simmer.
3. Cook to 219-221 F; cool before using.

Assembly:
1. On a generously floured surface, roll the dough to a 30 x 16 in rectangle.
2. Spread with the butter and peanut butter; then evenly coat with the brown sugar and cinnamon. Roll tightly.
3. Cut into 2 in pieces and place into lightly greased 2.75 – 3 in silicone molds for individuals or lightly greased baking pan of choice.
4. Proof until doubled in size.
5. Bake at 320 F convection for 15-17 mins.
6. Allow to cool slightly before icing.
7. Portion icing with a 1 oz scoop.
8. Finish with raspberry jam as desired; sprinkle with crushed freeze-dried raspberries and chopped toasted peanuts.