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
For the Dough
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.