In the event that you’re in any way similar to me and love chocolate, these Peanut Butter Chocolate Rolls are for you. Putting my twist on natively constructed cinnamon moves, I added dim cocoa to the mixture and bested these peanut butter filled moves with a cream cheddar Nutella coat.
I love custom made bread, bagels and so forth and these Peanut Butter Chocolate Rolls are no exemption.
New and delicate, these draw separated and uncover a gooey peanut butter filling. Finished off with an incredible cream cheddar and Nutella coat with sprinkled ocean salt drops.
I needed something other than what’s expected a weekend ago other than a cinnamon roll thus these Peanut Butter Chocolate Rolls became.
The formula is a twist on my Pumpkin Butter Pecan Cinnamon Rolls with cocoa powder added to the batter.
Ingredients
Dough
- 2¼ tsp OR 1 package active dry yeast
- 1 cup warm milk
- ½ cup granulated sugar
- ⅓ cup butter melted
- 1 tsp salt
- 2 eggs
- 4 cups sifted flour
- 1/2 cup cocoa powder
Filling
- ½ cup brown sugar
- 1 cup peanut butter (See Note 1)
- 2 tbsp butter melted
Chocolate Glaze
- 2 tbsp butter melted
- 1½ cups powdered sugar
- ½ tsp vanilla
- 1 cup Nutella
- 1/2 cup cream cheese
- ⅛ tsp salt
Instructions
- Dissolve yeast in the warm milk and sugar in a small bowl.
- Add butter, salt, eggs, flour and cocoa powder to the bowl of a mixer with dough hook and mix well. Pour the milk/yeast mixture in the bowl and mix well until thoroughly incorporated and elastic.
- Place dough into an oiled bowl, cover and let rise in a warm place for 1 hour it should be doubled in size.
- Preheat oven to 350°F. Grease a 9×13” baking pan. Roll the dough out on a lightly floured surface into a rectangle of 16 inches long by 12 inches wide.
- In a small bowl mix the peanut butter, brown sugar and butter. Spread the peanut butter mixture evenly over the surface of the dough. Working carefully from the long edge, roll the dough to the other edge. Using dental floss or a serrated knife, cut the roll into 12 slices.
- Place the cut rolls in greased pan. Cover them with a damp towel and allow to rise for another 30 minutes, or when doubled in size.
- Bake for 22 minutes or until light golden brown. While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy. When the rolls are done and cooled slightly, spread the chocolate glaze evenly over the rolls and sprinkle sea salt flakes on top.
Notes
- I pop the peanut butter in the microwave for 20 seconds to melt it a little. Makes it easier to stir.
- If it’s too thick to spread, add a little milk to thin it out.
Nutrition
Calories: 667kcal | Carbohydrates: 87g | Protein: 14g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 58mg | Sodium: 443mg | Potassium: 409mg | Fiber: 5g | Sugar: 48g | Vitamin A: 415IU | Calcium: 93mg | Iron: 4.2mg
