Peanut Rolls Recipe

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Peanut Rolls

Terri Gibson


When I was in elementary school in a small town in Missouri (also my dad's hometown), any time there was a fundraiser, for any reason, there was usually a bake sale. Everyone in the community loved and made peanut rolls. Sometimes peanut rolls were the only item at the bake sale! I hadn't had these delicious treats in nearly 40 years until I crossed paths with a childhood friend on Facebook, who shared the recipe with me. DELICIOUS!

pinch tips: How to Measure Ingredients






1 2/3 c
cake flour
1/4 tsp
1/2 tsp
baking powder
eggs, separated
1 1/2 c
sugar, divided
2 tsp
cold water
1/2 c
hot water
2 tsp
vanilla extract, divided
1/4 tsp
cream of tartar
4 c
powdered sugar
2 Tbsp
softened butter or margarine
4-6 Tbsp
milk or half-n-half
4 c
finely ground salted peanuts

Directions Step-By-Step

Line bottom of 9 X 13 cake pan with parchment paper or waxed paper. Preheat oven to 325*.
For the cake, sift dry ingredients (cake flour, salt and baking powder) together 4 times.
In a separate bowl, beat egg yolks til creamy. Add 1 cup sugar gradually, beating until sugar is dissolved, then add 2 tsp. cold water.
Add dry ingredients, alternating with 1/2 cup hot water until well blended.
Add 1 tsp. vanilla
Beat 4 egg whites until foamy. Add 1/4 tsp. cream of tartar and beat until stiff. Gradually add 1/2 cup sugar.
Fold beaten egg whites gently into egg yolk mixture. Pour into prepared cake pan and bake 40-50 minutes until top springs back when touched.
Cool cake and remove from pan. Cut into 24 pieces (4 X 6).
Prepare glaze by sifting 4 cups of powdered sugar. Blend in softened butter or margarine.
Add 1 tsp. vanilla and enough milk or half-n-half for consistency just heavier than drizzling.
Ice top and all sides of cake piece; drop upside down in ground peanuts and finish icing the bottom. Cover with peanuts.
Let finished peanut rolls set out a little while to give the icing a chance to set up. ENJOY!
NOTES: Peanut rolls freeze well.

Cake flour substitution: In a 1 cup measuring cup, add 2 tbsp corn starch. Add enough all-purpose flour to make 1 cup. Sift well to make equivalent to 1 cup cake flour.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy