Peanut Butter Chocolate Morning Rolls

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Creamy peanut butter, dark brown sugar, and semisweet chocolate adorn these incredible and unique peanut butter chocolate morning rolls. 

Indulging in the divine combination of peanut butter and chocolate is a simple pleasure that never fails to satisfy the sweet tooth. Today, we're diving into the world of irresistible Peanut Butter Chocolate Morning Rolls. Imagine soft, pillowy dough embracing a luscious filling of peanut butter, brown sugar, and a cascade of chocolate chips, all crowned with a decadent browned butter peanut butter glaze. Top it off with a sprinkling of chocolate shavings for that perfect final touch. Let’s make them. 

Ingredients

For the Dough:

• 1 ¼ Ounce Pack of instant or dry active yeast
• ⅓ cup granulated sugar
• 1 ⅓ cups Whole Milk, warmed to about 110°
• ⅓ cup salted butter, softened to room temperature
• ⅓ cup creamy unsweetened peanut butter
• 2 Large Eggs, room temperature
• 1 Teaspoon Salt
• 4 ¾- 5 cups All-Purpose Flour, plus more for dusting and rolling the dough out
• ⅓ cup heavy cream, for pouring over the risen rolls prior to baking

For the Filling:

• ¼ cup salted butter, softened to room temperature
• ¼ creamy unsweetened peanut butter
• ⅔ cup packed brown sugar
• 1 teaspoon vanilla
• 2 cups chocolate chips

Browned Butter Peanut Butter Glaze:

• ¼ cup salted butter, browned and cooled to a paste
• 1 cup sifted powdered sugar
• 2 tablespoon creamy unsweetened peanut butter
• 2 teaspoons vanilla bean paste or extract
• ¼ cup half and half, more if thinner consistency is desired 

Instructions

For the Dough:

• Combine yeast, sugar, and ½ cup warmed milk in the bowl of a standing mixer. Let it sit until frothy, about 10-20 minutes.
• Add remaining milk, softened butter, sugar, peanut butter, eggs, salt, and 1 cup of flour. Mix on low, gradually adding the rest of the flour until a soft dough forms.
• Knead the dough for 5 minutes in the mixer or 5-8 minutes by hand until smooth. Place in a greased bowl, cover, and let it rise for 1 ½ - 2 hours until doubled in size.

For the Filling:

• Combine all filling ingredients in a bowl to create a smooth paste.

Assembling the Rolls:

• Roll out the risen dough into a ¼-inch thick rectangle.
• Spread peanut butter filling evenly and sprinkle chocolate chips.
• Cut into 9 slices and place in a greased 9x13-inch baking dish.
• Cover and let the rolls rise for an additional 30 minutes.

Baking:

• Preheat oven to 350°F (175°C).
• Pour ⅓ cup heavy cream over risen rolls.
• Bake for 25-30 minutes until golden brown and cooked through.

Browned Butter Peanut Butter Glaze:

• Beat together browned butter, peanut butter, powdered sugar, vanilla, and half and half until smooth.

Finishing:

• Drizzle the glaze over slightly cooled rolls. Optionally, shave chocolate on top.
• Serve warm and savor the delightful blend of peanut butter and chocolate in each delicious bite.

Make ahead variation: 

For those seeking a convenient way to savor the goodness of Peanut Butter Chocolate Rolls without the morning rush, consider preparing them the night before. After assembling the rolls in the baking dish, cover it tightly with plastic wrap and place it in the refrigerator before the second proof. This step allows the flavors to meld and intensify while also providing a time-saving advantage for a stress-free morning. The next day, remove the rolls from the refrigerator and let them sit on the counter for about an hour to allow for a final rise before adding the heavy cream and baking as instructed. This overnight method not only enhances the depth of flavors but also makes it effortlessly delightful to wake up to the aroma of freshly baked rolls, ready to be enjoyed with a steaming cup of coffee or tea.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified gluten free old fashioned oat as well. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

43% Oat Milk Chocolate + Coconut Sugar by Scharffenberger are dairy free + allergen friendly chocolate chunks and would work great in the filling and the topping. 

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream. 

Conclusion

Peanut Butter Chocolate Morning Rolls are a delectable treat that brings together the comforting warmth of homemade rolls with the irresistible combination of peanut butter and chocolate. Perfect for a cozy breakfast or a sweet indulgence, these rolls are sure to become a favorite in your baking repertoire.

Tag @heathershomebakery on Instagram if you upload a picture of your rolls, because I want to see your baking endeavors!  

Post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save to enjoy whenever the cravings strikes.

Revel in the delightful flavors and textures in this easy-to-follow recipe, and be sure to leave a comment if you make them and love them! 

XO,

Heather 

PS- try my other morning roll variation including these classic cinnamon rolls, gingerbread cinnamon rolls, and Nutella chocolate cinnamon rolls!