A cinnamon roll, without the cinnamon. Instead the buttery, spiraled dough has a smooth, creamy peanut butter filling laced with milk chocolate and topped with a rich chocolate glaze.
Oh yeah, and without the yeast and the waiting, and the hour prolonging process with the same pillow-y, melt-in-your-mouth pastry.
These peanut butter + chocolate stuffed “cinnamon rolls” are to die for. The taste of peanut butter is so prevalent with just the right amount of chocolate to balance it out. The chocolate glaze replaces the traditional vanilla glaze cinnamon rolls, adding the perfect about of sweetness.
There’s something so comforting about peanut butter and chocolate. It reminds me of my childhood when I’d sneak the peanut butter jar into my room before dinner and shove the spoonfuls into my mouth before I was called out to the dinner table. If I was lucky, I’d get ahold of the chocolate chips in the pantry, too. Sometimes I could even make my mom go get them- making sure to hide it from my step-dad who was busy cooking away a laboring meal.
By the time I got to the dinner table, I was already stuffed with peanut butter and chocolate. I would then only eat the “good” part of my dinner (read: probably the rice or bread, definitely not the vegetables though) and my dad would tell me “eat your the rest of your dinner!” My sister and I would have this thing where we would say “but we’re saving the best for last!” Then be “too full” for the “best” part. Worked every time ;)
Mini Chocolate Peanut Butter Sweet Rolls:
Ingredients: (makes about 20 small rolls)
For the dough-
2 3⁄4 cup all-purpose flour
2 tablespoon sugar
1 1⁄4 teaspoons baking powder
1⁄2 teaspoon baking soda
1/2 teaspoon salt
1 1⁄2 cups whole milk
6 tablespoons melted butter
For the filling-
1 cup creamy peanut butter
1 cup milk chocolate chips
3 tablespoons sugar
2 tablespoons melted butter
For the chocolate glaze-
1/4 cup powdered sugar
2 tablespoons cocoa powder (I used Hershey’s special dark because that’s what I had on hand)
2 tablespoons milk
Preheat oven to 425 degrees. Whisk together the flour, salt, sugar, baking powder & soda for the dough in the bowl of a stand-in mixer. Fit the stand-in mixer with a paddle attachment and mix in the melted butter and milk into the flour mixture until it forms a dough-like consistency (the dough will be sticky). Knead the dough into a ball on a floured surface. Roll out the dough into a 1/4 inch thin rectangle. Brush on the 2 tablespoons melted butter onto top surface of the dough. Spread on the peanut butter carefully so the dough doesn’t break (I had to use my hands)- covering the complete surface of the dough. Sprinkle sugar and chocolate chips evenly on top of it. Roll the rectangle longways into a tight log. If your dough is sticking to your surface, push flour under the dough while rolling. Flour the edges of a sharp knife, and carefully cut the log into 1 inch thick rolls. To cut the rolls, rock your knife back and forth, being careful not to press too much into the dough. Place the rolls on a baking sheet lined with parchment paper, placing them about 1 inch apart. Bake for 15 minutes or until golden brown, then place on a cooling rack to cool completely. While the rolls are cooling, make the glaze. In a medium sized bowl whisk together the sugar, cocoa, and milk until it forms a smooth mixture with no clumps. Drizzle over cooled rolls and enjoy!