Description
Indulge in these delicious Chocolate Peanut Butter Rolls, a perfect combination of rich chocolate dough and creamy peanut butter filling topped with a decadent chocolate cream cheese icing.
Ingredients
Scale
- 1 cup Milk, warmed to 110℉
- 2 1/4 tsp Active dry yeast, one 11 gram packet
- 2 Large eggs, room temperature
- 10 TBSP Unsalted butter, room temperature and cubed
- 4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder, dutch process
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 1 1/4 cup Peanut butter, creamy or crunchy
- 1/2 cup White granulated sugar
- 1 1/4 cup Mini Reese’s, chopped
- 1/2 cup Heavy cream, for pouring
- 4 TBSP Unsalted butter, room temperature
- 4 oz Cream cheese, room temperature
- 1 cup Powdered sugar, sifted
- 2 TBSP Unsweetened cocoa powder, sifted
- 1/4 cup Peanut butter, melted for drizzling
Instructions
- In a small bowl, heat the milk in the microwave for 45 seconds until it is warmed to 110℉. Pour in the yeast and sprinkle a pinch of sugar over the yeast. Let it sit for 10 minutes until bubbly.
- In a large mixing bowl, sift the flour and cocoa powder together. Add in sugar and salt.
- Add in the milk/yeast mixture, cubed butter, and lightly beaten eggs.
- Mix on low speed until a dough starts to form, then switch to medium speed. Mix for 5 minutes until soft and tacky.
- Preheat the oven to 200℉. Spray a large mixing bowl with nonstick spray and place dough inside. Cover and let rise for 1 hour until doubled in size.
- Chop the peanut butter cups while the dough is rising.
- Roll out the dough to 1/4 inch thick into a 18X20 inch rectangle on a floured surface.
- In a microwave-safe bowl, add peanut butter and heat for 15 seconds. Stir in sugar until combined.
- Spread the filling over the dough and sprinkle chopped peanut butter cups on top.
- Roll starting on the short side into a log and cut off the ends. Cut into 12 rolls.
- Place the rolls in a sprayed 9X13 inch pan. Cover and let rise for 20 minutes.
- Preheat the oven to 375℉. Pour heavy cream around the edges of the rolls.
- Bake for 28-33 minutes until tops are golden or the middle reaches 160℉.
- For the icing, beat butter and cream cheese on high speed for 1 minute. Add sifted powdered sugar and cocoa powder. Beat until creamy.
- Dollop and spread icing on the rolls, drizzle melted peanut butter on top and serve warm!
Notes
- For making by hand, see recipe notes.
- Ensure the milk is not too hot to prevent killing the yeast.
- Feel free to use either creamy or crunchy peanut butter based on preference.
- Prep Time: 1 hour 40 minutes
- Cook Time: 28-33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg