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Chocolate Peanut Butter Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 12 reviews
  • Author: Lora
  • Prep Time: 30 minutes
  • Cook Time: 33 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings
  • Category: Breakfast/Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these decadent Chocolate Peanut Butter Rolls featuring a rich cocoa-infused dough layered with creamy peanut butter filling and chopped Reese's pieces. Topped with luscious chocolate cream cheese icing and a drizzle of melted peanut butter, these rolls make a perfect treat for gatherings or any indulgent occasion.

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 (Dutch process recommended)
  • 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)

Baking and Finishing

  • 1/2 cup Heavy cream (for pouring)
  • Nonstick spray for bowl and pan

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 tsp Vanilla extract
  • 1/4 cup Peanut butter (melted for 30 seconds for drizzling)

Instructions

  1. Activate Yeast: Warm the milk to 110℉ and sprinkle yeast with a pinch of sugar, allowing it to bubble for 10 minutes, ensuring yeast is active.
  2. Prepare Dry Ingredients: Sift together flour and cocoa powder in a large bowl. Add sugar and salt, mixing to combine.
  3. Mix Dough: Add the activated milk mixture, cubed butter, and lightly beaten eggs to the dry ingredients. Using a stand mixer with a dough hook, mix on low until dough forms, then medium speed for 5 minutes until soft and tacky.
  4. First Rise: Preheat oven to 200℉. Spray a large bowl with nonstick spray; place dough inside, cover with a towel. Place bowl in turned-off oven with door cracked and let rise 1 hour until doubled.
  5. Chop Peanut Butter Cups: While dough rises, chop mini Reese's in half and set aside.
  6. Roll Out Dough: On a lightly floured surface, roll dough to a 18x20 inch rectangle at 1/4 inch thickness.
  7. Prepare Filling: Microwave peanut butter for 15 seconds; stir in sugar until combined. Spread filling evenly over dough and sprinkle chopped Reese's on top.
  8. Shape Rolls: Roll dough from the short side into a log. Use a serrated knife to trim ends and cut the log into 12 equal rolls.
  9. Second Rise: Spray a 9x13 inch pan with nonstick spray. Place rolls inside, cover with a towel and let rise 20 minutes.
  10. Preheat Oven & Add Cream: Set oven to 375℉. Pour heavy cream around the edges of the rolls in the pan.
  11. Bake: Bake rolls for 28-33 minutes until tops are slightly golden or an internal temperature of 160℉ is reached.
  12. Make Icing: Beat butter and cream cheese with a hand mixer on high for 1 minute. Add powdered sugar, cocoa powder, and vanilla; beat low to combine then high until creamy.
  13. Decorate and Serve: Spoon icing over warm rolls. Melt peanut butter for 30 seconds, drizzle over icing, and serve warm.

Notes

  • Activating yeast with warm milk and sugar ensures proper rise.
  • If making dough by hand, knead on a floured surface for 10-12 minutes until smooth and elastic.
  • Use Dutch process cocoa powder for a richer chocolate flavor and darker color.
  • Check roll doneness by internal temperature or visual golden tops to avoid undercooking.
  • Serve rolls warm for the best texture and taste experience.
  • Store leftovers covered in the refrigerator up to 3 days, reheat before serving.

Find it online: https://meallora.com/chocolate-peanut-butter-rolls-recipe/