Chocolate Peanut Butter Rolls

5 from 1 review

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.

Prep Time1

Cook Time30

Resting Time1 20

Total Time2 50

Servings: rolls

Calories: 600kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition