Chocolate-Peanut Butter Cinnamon Rolls {Whole Wheat + No Butter}

Name: Chocolate-Peanut Butter Cinnamon Rolls {Whole Wheat + No Butter}
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 10 min
Yield: 11 serving
Ingredients: 1 cup plus 1 tablespoon white whole-wheat flour; 1/2 teaspoon salt; 1/2 package instant yeast; 3 tablespoons water; 1 1/2 tablespoons honey; 1 tablespoon unsweetened vanilla almond milk; 1 tablespoon coconut oil; 2 tablespoons plain Greek nonfat yogurt; 1 tablespoon egg whites; 1 cup white whole-wheat flour; 2 teaspoons unsweetened cocoa powder; 1/2 teaspoon salt; 1/2 package instant yeast; 1/16 teaspoon baking soda; 3 tablespoons water; 2 tablespoons honey; 1 tablespoon unsweetened vanilla almond milk; 1 tablespoon coconut oil; 2 tablespoons plain Greek nonfat yogurt; 1 tablespoon egg whites; 3 tablespoons natural peanut butter; 1 teaspoon coconut oil; 1/2 teaspoon cinnamon; 1 tablespoon granulated sugar; 1 1/2 tablespoons brown sugar packed; 3-4 tablespoons mini semisweet chocolate chips; 2 tablespoons natural peanut butter; 2 tablespoons reduced-fat cream cheese; 1/2 teaspoon pure vanilla extract; 1 cup powdered sugar

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings
11
Calories
243 kcal
Course
Dessert

Chocolate-Peanut Butter Cinnamon Rolls {Whole Wheat + No Butter}

Xochitl Lang

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These Chocolate-Peanut Butter Cinnamon Rolls have serious crowd-pleaser potential!

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Ingredients

Servings

For the Regular Dough:

1 cup plus 1 tablespoon white whole-wheat flour
1/2 teaspoon salt
1/2 package instant yeast about 1 teaspoon
3 tablespoons water
1 1/2 tablespoons honey
1 tablespoon unsweetened vanilla almond milk
1 tablespoon coconut oil
2 tablespoons plain Greek nonfat yogurt
1 tablespoon egg whites

For the Chocolate Dough:

1 cup white whole-wheat flour
2 teaspoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 package instant yeast about 1 teaspoon
1/16 teaspoon baking soda
3 tablespoons water
2 tablespoons honey
1 tablespoon unsweetened vanilla almond milk
1 tablespoon coconut oil
2 tablespoons plain Greek nonfat yogurt
1 tablespoon egg whites

For the Filling:

3 tablespoons natural peanut butter
1 teaspoon coconut oil
1/2 teaspoon cinnamon
1 tablespoon granulated sugar
1 1/2 tablespoons brown sugar packed
3-4 tablespoons mini semisweet chocolate chips

For the Glaze:

2 tablespoons natural peanut butter
2 tablespoons reduced-fat cream cheese, softened
1/2 teaspoon pure vanilla extract
1 cup powdered sugar sifted
1-2 tablespoons unsweetened vanilla almond milk depending on how thick you want the glaze

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Instructions

In a medium bowl, mix together the dry ingredients for the regular dough (the flour, salt, and yeast). Do the same in a separate medium bowl with the dry ingredients for the chocolate dough (the flour, cocoa powder salt, yeast, and baking soda).
In two separate, microwave-safe measuring cups, heat the water, honey, almond milk, and oil for each dough until it reaches 110-120 degrees Fahrenheit. You don’t want it hotter than that or it will kill the yeast. Mix each honey/oil mixture into each bowl, adding the Greek yogurt and egg whites. Stir each dough until the Greek yogurt is well mixed and the dough is soft and a little bit sticky.
Turn the regular dough out onto a lightly floured surface and knead for 4 minutes until soft and elastic. Spray the bowl that it was in with cooking spray and place it back inside to let it rest. Repeat the kneading with the chocolate dough, and then let it rest for 10 minutes.
Once the doughs have rested, roll them each between your hands, and then twist them together to form a rope. Roll the dough on a lightly floured surface to a 14x8-inch rectangle.
In a small bowl, melt the peanut butter and coconut oil until smooth. Mix well and spread out onto the rolled dough, making sure to really cover it.
Ina separate small bowl, mix together the cinnamon, granulated sugar, and brown sugar. Spread the sugar mixture all over the peanut butter, using your fingers to really rub it in. Sprinkle the mini chocolate chips over top, lightly pressing into the dough.
Tightly roll the dough up and cut into 11 buns. You can use a very sharp knife or, my favorite, dental floss. Just slide the floss under the dough, and then cross each side over top of each other at the top of the roll and pull down to make a smooth slice.
Spray a 9-inch circular baking dish (or pie dish) with cooking spray and place the rolls inside. Cover lightly with tinfoil and let the buns rise in a cool, dry place for 90 minutes.
Preheat your oven to 375 degrees Fahrenheit and bake the risen rolls for 10 minutes. Then lightly cover with tinfoil to prevent too much browning, and bake for an additional 5-10 minutes.
While the buns bake, whisk together the peanut butter, softened cream cheese, vanilla, powdered sugar, and almond milk until smooth. Make sure the cream cheese is nice and soft or you will have chunks in your glaze.
Pour the glaze over the buns and serve immediately.

Nutrition Information

Show Details

Calories 243kcal (12%) Carbohydrates 40g (13%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.004g Cholesterol 2mg (1%) Sodium 280mg (12%) Potassium 125mg (4%) Fiber 3g (12%) Sugar 21g (42%) Vitamin A 18IU (0%) Vitamin C 0.04mg (0%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 11Serving

Amount Per Serving

Calories 243 kcal

% Daily Value*

Calories	243kcal	12%
Carbohydrates	40g	13%
Protein	6g	12%
Fat	8g	12%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.004g	0%
Cholesterol	2mg	1%
Sodium	280mg	12%
Potassium	125mg	3%
Fiber	3g	12%
Sugar	21g	42%
Vitamin A	18IU	0%
Vitamin C	0.04mg	0%
Calcium	38mg	4%
Iron	1mg	6%