Peanut butter rolls (also known as pinwheels) are an old fashioned dessert that everyone remembers as a child. This is my grandmas famous recipe! They’re incredible.
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Pin ItHow to Make How to Make Peanut Butter Rolls (Pinwheels)
- Blend it. Mix mashed potato, milk, vanilla extract, and salt. Gradually add powdered sugar while beating to form a dough ball, then dust with powdered sugar.

- Roll. Roll the dough to 1⁄8 inch thick, cut into a rectangle, spread with peanut butter, and roll up like a jelly roll.




- Chill. Wrap in parchment paper and freeze for 1 hour, then slice and serve.
Make-Ahead and Freezing Instructions
To Make-Ahead: Peanut butter rolls can be stored in a sealable container for up to five days. Make sure to refrigerate them to keep them fresh.
To Freeze: You can also freeze these rolls for up to two months. To thaw, put them in the refrigerator overnight.



Peanut Butter Rolls (Pinwheels)

Ingredients
- ⅓ cup mashed potato, cold
- 1 tbsp milk
- 1 tsp vanilla extract
- pinch of salt
- 6 cups powdered sugar plus extra for dusting
- ⅓ cup creamy peanut butter
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment add the mashed potato, milk, vanilla extract and salt and beat to combine.
- Add the powdered sugar, 1 cup at a time and beat to combine.
- Gather the dough into a ball and dust with powdered sugar.
- Roll to ⅛ inch thick on silicone mat or parchment paper and cut into a 12- x 10-inch rectangle.
- Spread the peanut butter over the dough.
- Roll up, jelly-roll style, starting with a long side.
- Wrap in parchment paper, and freeze for 1 hour.
- Slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.





