These chocolate peanut butter rolls are like a Reese’s in cinnamon roll form! They have a chocolate dough, peanut butter filling with chopped peanut butter cups, chocolate cream cheese icing with melted peanut butter.

Fork inserted into one chocolate peanut butter rolls.

I really wanted to create a rolls recipe that celebrates a peanut butter cup. This is exactly that! It is a cinnamon roll (minus the cinnamon) and a peanut butter cup all in one!

The best part about these rolls is the filling. The filling is just peanut butter and sugar mixed together and I also added chopped peanut butter cups too! These rolls are rich, decadent, and mouthwatering!

I have tips and tricks and process photos to easily help you make this recipe! If you love peanut butter desserts, you have to try my chocolate peanut butter cheesecake

Top view of chocolate peanut butter rolls.

Tips for making these chocolate peanut butter rolls

Here are my tips, so yours turns out like this recipe!

  • Tip 1: For shorter, fatter cinnamon rolls make sure to roll your dough out into a more square shape. If you roll it into a more elongated rectangle your rolls will end up taller and skinnier.
  • Tip 2: Make sure the flour is scooped and then leveled. If you put your whole measuring cup into the flour, it will compact the flour. The result is a drier dough.
  • Tip 3: Use the heavy cream! The heavy cream getting poured around the rolls is what helps make the whole roll extra gooey! The heavy cream get absorbed while it bakes.
  • Tip 4: I used Reese’s peanut butter cups that are mini and says unwrapped. Then, I cut each cup in half.

Assembling the rolls

Chocolate dough in a bowl.
After your dough rises, it will be doubled in size.
Peanut butter filling on top of dough.
Roll the dough out into a large rectangle. The filling will be easy to spread to the edges.
Peanut butter cups on top of peanut butter filling.
Add the peanut butter cups evenly. Roll into a tight log.
Raw roll in a pan.
Use a serrated knife to lightly saw the rolls. For cleaner rolls, wash the knife each cut.
Heavy cream pour in the pan of rolls.
Baked rolls in a pan.

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FAQ’s

Can I make these rolls overnight?

Make the cinnamon rolls as instructed until you cut the rolls and place them in a pan. Then, cover the pan with rolls and place them in the fridge for up to 16 hours.

This will count for your second rising. When you are ready to bake preheat your oven and let the rolls warm up on the counter while it preheats. Then, bake as instructed.

Do the rolls have to rise in the oven?

No you don’t have to. If your home is warm, then they can rise on your kitchen counter.

Why didn’t my cinnamon rolls rise?

This has to do with 2 different issues. First, when you activate the yeast the milk needs to be around 110°F. If it is too hot the yeast will be damaged. If it is too cold then it will slow the yeast growth.

Another tip for the yeast is to sprinkle a little sugar in with the yeast and milk mixture to help activate it.

The other issue can be if the rolls did not receive the full rise time or were too cold during the rise. That’s why I recommend rising the rolls in a warm oven.

Storing and Freezing

Place the leftover rolls in an airtight container in the fridge for up to 5 days. They are best eaten when heated in the microwave until warm.

You can freeze leftover rolls for up to 30 days. Thaw and heat them before eating.

If you wish to freeze the rolls before baking, you can place the assembled rolls in the freezer for up to 30 days. Thaw them before baking. They will not rise as much as rolls that were prepared fresh, but will still taste the same.

Side view of rolls in a pan.

For more cinnamon roll recipes, check out my

Bites missing from chocolate peanut butter rolls.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Fork inserted into one chocolate peanut butter rolls.
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Chocolate Peanut Butter Rolls

These are a combination of chocolate and peanut butter into a cinnamon roll! It has chocolate dough, peanut butter filling with chopped peanut butter cups, and topped with chocolate cream cheese icing and melted peanut butter.
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Prep Time: 1 hour
Cook Time: 30 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 50 minutes
Servings: 12 rolls

Ingredients
 
 

Chocolate Dough

  • 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, I used dutch process cocoa powder
  • 1/4 cup White granulated sugar
  • 1 tsp Salt

Peanut Butter Filling

  • 1 1/4 cup Peanut butter, creamy or crunchy
  • 1/2 cup White granulated sugar
  • 1 1/4 cup Mini Reese's , chopped and then measured. I used Reese's unwrapped.
  • 1/2 cup Heavy cream, for pouring

Chocolate Cream Cheese Icing

  • 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 30 seconds

Instructions
 

Chocolate Dough

  • These instruction use a stand mixer with a dough hook. For making by hand instructions see recipe notes.
  • 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. It will become bubbly.
    1 cup Milk, 2 1/4 tsp Active dry yeast
  • In a large mixing bowl, sift the flour and cocoa powder together. Add in sugar and salt.
    4 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/4 cup White granulated sugar, 1 tsp Salt
  • Add in the milk/yeast mixture, cubed butter, and lightly beaten eggs.
    2 Large eggs, 10 TBSP Unsalted butter
  • Mix on low speed until a dough starts to form, then switch to medium speed. Mix for 5 minutes. The dough will be soft and tacky to the touch.
  • Preheat the oven to 200℉. Spray a large mixing bowl with nonstick spray and place dough into the bowl. Cover with a kitchen towel. Place bowl in the oven. Turn it off and crack open the door. Let it rise for 1 hour until doubled in size.

Peanut Butter Filling

  • While dough is rising chop the peanut butter cups, I cut them each in half. Make the peanut butter filling after you rolled out the dough.
    1 1/4 cup Mini Reese's
  • Use a rolling pin to roll out the dough on a lightly floured surface. Roll the dough till 1/4 inch thick into a 18X20 inch rectangle. The measurements do not have to be precise.
  • In a microwave safe bowl, add the peanut butter and heat in the microwave for 15 seconds. Add in the sugar and stir until combined.
    1 1/4 cup Peanut butter, 1/2 cup White granulated sugar
  • Spread the filling over the dough using an icing offset spatula. Sprinkle the chopped peanut butter cups evenly throughout.
  • Roll starting on the short side into a log. Use an serrated knife with light sawing motions to cut off the ends. Cut into 12 rolls.
  • Spray a 9X13 inch pan with baking nonstick spray. Place the rolls inside the pan. Cover with a kitchen towel and let rise for 20 minutes.
  • Preheat the oven to 375℉. Pour the heavy cream around the edges of the rolls.
    1/2 cup Heavy cream
  • Bake for 28-33 minutes. Bake until the tops are slightly golden or the middle is 160℉

Chocolate Cream Cheese Icing

  • In a small bowl using a hand mixer, beat the butter and cream cheese on high speed for 1 minute. Add in the sifted powdered sugar, cocoa powder, and vanilla. Beat on low until combined, then switch to high speed and beat until creamy.
    4 TBSP Unsalted butter, 4 oz Cream cheese, 1 cup Powdered sugar, 2 TBSP Unsweetened cocoa powder
  • Use a spoon to dollop and spread the icing on the rolls. Melt the peanut butter in the microwave for 30 seconds. Use a spoon to drizzle it on top. Serve warm!
    1/4 cup Peanut butter

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the dough.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Overnight Instructions
Follow instructions until you have cut the rolls and placed in a pan. Cover with foil and place in the fridge.
The next morning/day. Pull the rolls out of the fridge while the oven preheats.
Calories: 600kcal, Carbohydrates: 66g, Protein: 14g, Fat: 38g, Saturated Fat: 17g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 376mg, Potassium: 356mg, Fiber: 4g, Sugar: 18g, Vitamin A: 714IU, Vitamin C: 0.1mg, Calcium: 73mg, Iron: 3mg
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