Peanut Butter Sweet Rolls with Chocolate Glaze

3.67 stars (3 ratings)

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!

Prep Time35

Cook Time25

Proofing Time3 10

Total Time4 10

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: chocolate peanut butter sweet rolls, peanut butter chocolate sweet rolls, peanut butter sweet rolls with chocolate glaze

Servings: servings

Calories: 1162kcal

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.

Nutrition