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Peanut Butter Chocolate Morning Rolls

Creamy peanut butter, dark brown sugar, and semisweet chocolate adorn these incredible and unique peanut butter chocolate morning rolls. 
Servings: 9

Ingredients

For the Dough:

  • 1 - ¼ Ounce Pack of Instant or Dry Active yeast (.25 ounce if weighing)
  • ⅓q Cup Granulated Sugar
  • 1 ⅓ Cup Whole Milk, warmed to about 110°
  • ⅓ Cup Salted Butter, softened to room temperature
  • ⅓ Cup Creamy Unsweetened Peanut Butter (I always use Adams)
  • 2 Large Eggs, room temperature
  • 1 Teaspoon Salt
  • 4 ¾-5 Cups All Purpose Flour, more for dusting and rolling out the dough
  • 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 Cup Creamy Unsweetened Peanut Butter
  • ⅔ Cup Packed Brown Sugar of Choice
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Cups Chocolate Chips of Choice, OPTIONAL FOR FILLING, you can leave this out or use less

Browned Butter Peanut Butter Glaze:

  • ¼ Cup Salted Butter, browned and cooled to room temperature or slightly warmer (just don't use it straight off the burner)
  • 1 Cup Powdered Sugar, sifted to remove any lumps
  • 2 Tablespoons Creamy Unsweetened Peanut Butter
  • 1 Teaspoon Pure Vanilla Extract
  • ¼ Cup Half and Half, more if a 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.

Notes

See blog for dietary substations regarding dairy and gluten. Note that the texture will vary and the rolls will not be quite as pillowy with the gluten free flour.