Peanut Butter Chocolate Rolls
User Reviews
5
Peanut Butter Chocolate Rolls
Description
Peanut Butter Chocolate Rolls start with a yeast dough enriched with cocoa powder for a deep chocolate note. The dough is kneaded until elastic and allowed to rise until doubled, creating a light texture. After rolling out into a rectangle, the peanut butter, brown sugar, and butter filling is spread evenly, then rolled tightly and sliced. After a second rise, the rolls bake to light golden brown with soft, fluffy interiors and subtle chocolate undertones. The finishing touch is a luscious glaze blending melted butter, powdered sugar, vanilla, Nutella, and cream cheese, gently drizzled over the warm rolls to add both moisture and sweetness.
The rich peanut butter filling balances the chocolate dough, giving a creamy texture in every bite. The glaze adds extra indulgence without overpowering the core flavors. These rolls suit breakfast, brunch, or dessert occasions where a satisfying sweet roll is desired.
To make spreading easier, warm the peanut butter slightly in the microwave to loosen it. If needed, thin it with a little milk to achieve spreadable consistency. The dough requires proper rising times for best texture, so plan accordingly. Baking until the rolls are lightly golden ensures a tender crumb without drying.
Ingredients
Dough
- 2¼ tsp active dry yeast 1 package
- 1 cup milk warm
- ½ cup granulated sugar
- ⅓ cup butter melted
- 1 tsp salt
- 2 egg
- 4 cups all-purpose flour sifted
- 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 9x13” 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
- Warm the peanut butter briefly to make it easier to spread.
- If the filling is too thick, thin with a small amount of milk for easier application.
- Allow dough to fully rise after shaping for soft, fluffy rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 87g | 29% |
| Protein | 14g | 28% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 58mg | 19% |
| Sodium | 443mg | 18% |
| Potassium | 409mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 48g | 96% |
| Vitamin A | 415IU | 8% |
| Calcium | 93mg | 9% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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