Chocolate Peanut Butter Rolls Recipe

Introduction

These Chocolate Peanut Butter Rolls are a decadent treat combining rich cocoa dough with a creamy peanut butter filling and chopped Reese’s cups. Topped with a luscious chocolate cream cheese icing, they are perfect for breakfast or an indulgent snack.

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
• 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 drizzling

Instructions

1. Step 1: In a small bowl, heat the milk in the microwave for about 45 seconds until warmed to 110℉. Stir in the yeast and sprinkle a pinch of sugar over it. Let sit for 10 minutes until bubbly.
2. Step 2: In a large bowl, sift together the flour and cocoa powder. Add sugar and salt and combine.
3. Step 3: Add the milk and yeast mixture, cubed butter, and lightly beaten eggs to the dry ingredients. Mix on low speed until a dough starts to form, then increase to medium speed and mix for 5 minutes until soft and tacky.
4. Step 4: Preheat the oven to 200℉. Spray a large mixing bowl with nonstick spray, place the dough inside, cover with a towel, and put it in the oven with the door cracked open to rise for 1 hour until doubled.
5. Step 5: While dough rises, chop the mini Reese’s peanut butter cups. Once risen, roll out the dough on a floured surface into an 18×20 inch rectangle approximately 1/4 inch thick.
6. Step 6: In a microwave-safe bowl, heat the peanut butter for 15 seconds, then stir in the sugar until combined. Spread evenly over the dough using an offset spatula and sprinkle chopped Reese’s cups on top.
7. Step 7: Starting at the short edge, roll the dough tightly into a log. Trim off the ends with a serrated knife using light sawing motions. Cut the log into 12 equal rolls.
8. Step 8: Spray a 9×13 inch pan with nonstick spray and arrange the rolls inside. Cover with a kitchen towel and let rise for 20 minutes.
9. Step 9: Preheat the oven to 375℉. Pour the heavy cream around the edges of the rolls and bake for 28-33 minutes until tops are lightly golden or an internal temperature of 160℉ is reached.
10. Step 10: For the icing, beat the butter and cream cheese on high speed for 1 minute. Add powdered sugar and cocoa powder and beat on low until combined, then high until creamy.
11. Step 11: Dollop and spread the icing over the warm rolls. Melt the peanut butter for 30 seconds and drizzle it on top. Serve warm and enjoy!

Tips & Variations

• Use dutch process cocoa powder for a richer chocolate flavor in the dough.
• Try crunchy peanut butter for added texture in the filling.
• If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until smooth.
• Swap Reese’s cups for chopped peanuts or your favorite chocolate candies for a different twist.

Storage

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave to soften icing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10 minutes until it becomes smooth and elastic.

Can I use other types of peanut butter or chocolate candy?

Absolutely! Creamy or crunchy peanut butter both work well, and you can substitute mini Reese’s with other chopped peanut butter cups, chocolate chips, or nuts to suit your preference.

Chocolate Peanut Butter Rolls Recipe

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5 from 129 reviews

Deliciously rich Chocolate Peanut Butter Rolls combine a soft, cocoa-infused dough with a creamy peanut butter filling and chopped Reese’s cups, baked to golden perfection and topped with a luscious chocolate cream cheese icing and a peanut butter drizzle. Perfect for indulgent breakfasts or dessert treats.

• Author: rami
• Prep Time: 30 minutes
• Cook Time: 33 minutes
• Total Time: 2 hours 5 minutes
• Yield: 12 rolls 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 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

Instructions

1. Activate yeast: Warm milk to 110℉ then stir in the active dry yeast with a pinch of sugar. Let sit for 10 minutes until bubbly to activate the yeast.
2. Mix dry ingredients: Sift together flour, cocoa powder, sugar, and salt in a large mixing bowl.
3. Combine dough: Add the yeast mixture, cubed butter, and lightly beaten eggs to the dry ingredients. Mix with a stand mixer on low speed until dough forms, then increase to medium and knead for 5 minutes until soft and tacky.
4. First rise: Preheat oven to 200℉. Place dough in a greased bowl, cover with kitchen towel, place inside the turned-off oven with door cracked open. Let rise for 1 hour until doubled in size.
5. Prepare filling: Chop Mini Reese’s into halves. In a microwave-safe bowl, warm peanut butter for 15 seconds and stir in sugar until combined.
6. Roll dough: On a lightly floured surface, roll dough into an 18 x 20 inch rectangle about 1/4 inch thick.
7. Spread filling: Evenly spread the peanut butter and sugar mixture over the dough with an offset spatula, then sprinkle chopped Reese’s cups over the top.
8. Shape rolls: Roll dough from the short side into a log. Trim ends with a serrated knife and slice into 12 even rolls.
9. Second rise: Place rolls in a greased 9×13 inch pan, cover, and let rise for 20 minutes.
10. Preheat oven: Set oven to 375℉.
11. Add cream and bake: Pour heavy cream around the edges of the rolls to keep them moist. Bake for 28-33 minutes until tops are lightly golden and internal temperature reaches 160℉.
12. Prepare icing: Beat butter and cream cheese on high speed for 1 minute. Add powdered sugar, cocoa powder, and vanilla; beat on low until combined, then high speed until creamy.
13. Finish rolls: Spoon and spread the chocolate cream cheese icing over warm rolls. Melt peanut butter for 30 seconds and drizzle over the icing. Serve warm.

Notes

• For hand mixing: Combine ingredients and knead dough by hand for 8-10 minutes until soft and elastic.
• Use Dutch-processed cocoa powder for a richer chocolate flavor in the dough and icing.
• Ensure milk is warmed to exactly 110℉ to prevent killing the yeast.
• Use an instant-read thermometer to check roll doneness; internal temp should be 160℉.
• Store leftovers covered at room temperature and reheat before serving for best texture.
• Crunchy peanut butter and chopped peanut cups add great texture contrast but creamy versions work well too.

Keywords: Chocolate rolls, peanut butter rolls, chocolate peanut butter, baked rolls, breakfast rolls, sweet rolls, cream cheese icing