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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.

Ingredients

Scale

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

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