Peanut Butter Sweet Rolls with Chocolate Glaze
Yeasted dough rolled with a brown sugar peanut butter filling, and drizzled with a milk chocolate glaze. These sweet rolls make an extra special breakfast treat!
I’m married to a control freak.
It sounds like a bad thing, but most of the time, I really like it.
He balances the checkbook! That’s one less thing for me to worry about… 😉
Kids’ sports schedules? He’s all over it. Works out great, since I’m sorta what you might call “the opposite” of sporty.
He also holds the keys to our social calendar, which, for the most part, is a good thing. A) I’m a bit of a homebody, so if it were up to me, we’d probably never go anywhere. And B) He’s an expert on which restaurants to go to. He follows the restaurant reviews like they’re a soap opera. He knows which chef is at what restaurant, where they came from, and who they trained under. If there’s a special occasion coming up, he’ll tell you just where to go to celebrate. Chances are, he’ll even have a little pre-game warmup to recommend; some little hidden-away gem of a cocktail lounge, with the most fabulous aperitif to kick the evening off to a great start.
It’s great! Except when his own birthday is that special occasion in question.
He turns 40 in just a few short weeks! It’s a biggie! And of course, I had every intention of making it as special as I possibly could.
Turns out his dad is also turning 65 (another biggie!) and so my husband figured the whole family should celebrate both biggies together. He booked the date, the place, and nailed down the menu.
Ok, that’s ok, I can plan a party with all his friends then, right? Um, ya, he did that too.
??? What’s left for a wife to do?
I’m buying some time to get it figured out, with these peanut butter chocolate sweet rolls. He’s been begging me for pb desserts for weeks now. And since I can’t seem to get off this breakfast kick, I thought these seemed like a good way to give him what he’s craving.
Are you ready for a treat???
It all starts with Mimi’s favorite cinnamon roll recipe. I gave it an overnight rise to really develop the yeasty flavor. It’s such a pleasure to work with this dough! So silky smooth and dense. I didn’t even need any bench flour, and it cooperated so nicely when I rolled it out. And after it bakes up, it’s soooo gooey and moist, and it has that unmistakable tangy, Cinnabon flavor. I’ll never make another sweet roll dough recipe again, this is it, friends.
I recommend rolling it as thin as you can. More surface area on which to spread this glorious peanut butter filling.
The filling! Oh, the filling…! It truly is glorious. I could not stop licking this stuff off my fingers. I was like a little kid again, licking the bowl and beaters clean! It’s amaaaaazing!
After a second rise and an interminable 25 minutes in the oven, the rolls are golden, puffed, and bursting their seams with peanut buttery goodness. A heavy-handed drizzle of milk chocolate glaze takes them completely over the top.
I’ve decided an overnight stay in NYC will make for a nice, “just the two of us” kind of birthday celebration. I’m always hearing about all the great open-air markets, boutiques, bars, and restaurants in Brooklyn, so I’m hoping for at least a few hours there, to wander and discover. Any recommendations for me? I know it’s a big and complicated place but I’m thinking Williamsburg… what are your thoughts?
For now, maybe I can use these rolls to distract Mr. Allie from planning it all out before I get a chance to…
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Peanut Butter Sweet Rolls with Chocolate Glaze
Ingredients
For the Filling
- 3/4 cup light brown sugar
- 1/2 cup unsalted butter, , softened
- 1 cup peanut butter
For the Dough
- 3/4 cup warm water
- 1/2 cup granulated sugar
- 1/4 ounce dry active yeast, (1 packet)
- 1/3 cup oil
- 1/4 cup buttermilk, (at room temperature)
- 1 egg, (large)
- 1/2 teaspoon kosher salt
- 4 1/2 - 5 cups all-purpose flour
For the Glaze
- 4 ounces milk chocolate
- 1/4 cup heavy cream
- 1 tablespoon corn syrup, (light or dark)
Instructions
Make the Filling:
- Beat the butter and brown sugar together until pale and fluffy.
- Add the peanut butter, and mix until incorporated.
Make the Rolls:
- Combine the warm water and sugar in a large mixing bowl, then stir in the yeast and allow the mixture 5-10 minutes to proof and get foamy.
- Combine the oil, buttermilk, egg, and salt in a large liquid measuring cup, add the mixture into the mixing bowl, and stir to combine.
- Add 2 cups of flour to the mixture, and stir on low speed (with a dough hook attachment) until incorporated.
- Continue to add flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and looks clean.
- Increase the speed to medium and knead for 5 minutes, or until the dough sticks to itself but not to your fingers.
- Place the dough in a large, lightly oiled bowl (I used non-stick spray), and cover with plastic wrap. Allow it to rise, in a warm place, for at least 2 hours or up to overnight in the fridge.
- When the dough has doubled in size, roll into a (horizontal) rectangular shape about ⅛-inch thick, and top with an even layer of filling, leaving a one inch margin on the edge furthest from you.
- Carefully roll (away from you) into a long log, sealing with the bare margin.
- Cut into 8 equal rolls, and place in a cast iron skillet. Cover with plastic wrap and allow to rise for one hour, or until doubled in size.
- Bake in a preheated 350 degree oven for 25 minutes, or until puffed and lightly golden on the top.
- Cool completely, and drizzle with Milk Chocolate Glaze.
Make the Glaze:
- Chop the chocolate evenly, into small pieces, and place in a small bowl.
- Heat the cream until simmering, then pour the hot cream over the chopped chocolate, and allow to stand for 5 minutes.
- Whisk in the corn syrup until well blended.
These rolls were very good, but a bit bland, despite the filling and glaze. I think the dough could use more salt, and may have a richer taste if there was butter in the dough, rather than oil. The dough was easy to work with and rolled nicely. I did the bulk fermentation in the fridge overnight, then rolled out the dough in the morning, added the filling,, proofed for 1 1/4 hours and baked. The recipe yield of 8 servings is misleading. A yeast dough with 4 1/2 – 5 cups of flour yields more than 8 rolls. I ended up with 12 rolls and they were huge. I didn’t make any adjustments to the recipe. The filling was creamy and fluffy when spread on the dough, but had a slightly grainy texture in the baked rolls.
Hey! I stumbled upon your website and Ooh My Goodness!! (big heart eyes) I am a painter and I have to say your recipes are like edible art. They are soo beautiful and drool worthy 🙂
Question- is there a way to make these in advance? Can I bake the rolls and freeze them? And than heat them before serving? If yes- would you suggest doing the chocolate glaze after?
Thank you!
Hi Sarah! Thank you so much for the sweet compliments! You can definitely make these ahead and freeze them- and yes I probably would save the chocolate glaze until just before serving. Good instincts!
i luv u.
adopt me pls.
This might be the best comment ever. And don’t think I didn’t notice your name, and email address. !
I don’t have a cast iron skillet. What else can I bake these in and how would I adjust the temp and baking time. I’ve been a baker for a long time, but there’s quite a difference between a cast iron skillet and a regular baking pan. BTW, These look AWESOME!!!!!! And tell hubby happy birthday! 🙂
Thank you Coleen and sorry for the late response! You are absolutely right, cast iron is a lot different than say, aluminum. I’d recommend baking them in a heavy glass dish, like a Pyrex pie plate or like an 8×8″, and keep an eye on them. When they start to get brown around the edges, take them out and let them cool a bit. Hope that answers your excellent question, and thanks so much for asking! And for the sweet birthday wishes!
This is a great baked birthday gift! It looks so delicious! I’m sure I could eat several of these rolls!
Ha ha, I know I sure did, lol! Thanks for the awesome feedback, Laura! I’m so happy you enjoyed the post 🙂
When I saw this post I seriously died and went to Heaven!!! This has everything I want! I don’t need anything else. Seriously! I am definitely going to try these. Thanks for sharing!
Oh yay! I’m so glad you liked the post, Sara! You should definitely try making these, they were phenomenal! Definitely one of the best things I’ve ever made. Thanks so much for reading and for the great comment! Enjoy your weekend!
These peanut butter sweet rolls look so incredible! Like, I want to dive through my computer screen right now face first into that pan of deliciousness! And have a great time in NYC! I live out on Long Island but am there pretty much every weekend, always trying to discover new places to eat 🙂 And I know you said you were looking for some recommendations… my list of places that I have eaten and want to eat is here (just scroll down to the Brooklyn section): http://sharedappetite.com/the-restaurant-list/
Oh, wow, thank you so much for the link! I cannot wait to go through it and start planning. I really appreciate it, Chris! And thank you for the sweet compliments about my recipe 😉 I hope you’re keeping warm!
I am in awe of that peanut butter filling – total perfection Allie! Pinned and shared on Facebook 🙂
Aw, thank you so much Trish! The filling was insane. I could not stop eating it! So happy you liked 😀
Hi. I’m new to your blog. These look amazing. Thank you so much for sharing! I hope to make these this weekend but I don’t have cast iron skillets. Do you think I could bake them in a Pyrex glass tray? If so, how should I adjust the temperature or baking time?
Hi Rose! Thank you so much for stopping by and saying hello! You ask an excellent question- if you don’t have a cast iron skillet you can absolutely use a pyrex dish. If you have a round pie plate or a square dish that would be perfect. I think the bake time should be about the same. Just keep an eye on them and you’ll know they’re done when they are puffy and a little browned on the top. Good luck and I hope you enjoy!