Chocolate Peanut Butter Sweet Rolls
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Indulge in these decadent Chocolate Peanut Butter Sweet Rolls that combine the two most iconic flavors in perfect harmony. Soft, pillowy rolls are lovingly filled with a creamy blend of peanut butter and Dutch cocoa for a sweet morning treat.
If you love making organic sweet rolls as much as I do, be sure to check out some of my other favorites like my One Rise Cinnamon Rolls, Healthy Cinnamon Rolls, or my Funfetti Cinnamon Rolls.
Table of Contents
I am obsessed with homemade sweet rolls because I have developed a one rise dough that is incredibly fluffy, easy, and it's so good! So, you never need to buy sweet rolls again because you can easily make your own at home. Even though there are some organic sweet rolls (like Annie's) out there, it's still so much better to make them at home.
These organic sweet rolls combine peanut butter and chocolate together for the ultimate sweet rolls! I use a mix of Dutch cocoa and cane sugar inside and top these babies with a sweet peanut butter glaze. If you love chocolate and peanut butter, these organic sweet rolls are sure to become a favorite!
Why You'll Love This Recipe
Decadent Flavor Combination: This recipe for Chocolate Peanut Butter Sweet Rolls combine the irresistible pairing of rich chocolate filling and creamy peanut butter glaze, creating a pastry that perfectly balances sweetness and savoriness.
Comforting and Satisfying: The soft, fluffy texture of these rolls, combined with the rich chocolate filling and smooth peanut butter glaze, provides a comforting and satisfying treat that will satisfy your sweet cravings.
Perfect for Any Occasion: Whether for breakfast, brunch, or a special dessert, these sweet rolls are versatile enough to impress at any time of day, making them a crowd-pleaser!
Ingredients
- Yeast: I use dry active yeast in these homemade sweet rolls. You can also use instant yeast too, it will rise quicker.
- Cane Sugar: I use organic cane sugar.
- Butter: I use Organic Valley Salted Butter, but you can also use unsalted, just a little pinch extra of salt.
- Buttermilk: I use Organic Valley Buttermilk, but you can also make your own easily with my Homemade Buttermilk recipe. Buttermilk gives these sweet rolls a really nice tang that makes them taste very nostalgic.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Salt: I use a fine sea salt in the dough.
- Eggs: Make sure to use organic large eggs, too small eggs can cause dry dough and eggs that are too large can cause very wet or sticky dough.
- Peanut Butter: I use organic creamy peanut butter, Costco is my fave!
- Dutch Cocoa Powder: You want to use organic Dutch cocoa powder, as this provides the most rich, sweet and chocolatey flavor.
- Powdered Sugar: I use organic powdered sugar for the glaze, always be sure to sift this for a nice smooth glaze.
Tools Needed
- Scale: You should always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer with the dough hook here for ease, but you can use just a mixing bowl and your hands if you don't have a stand mixer.
- Rolling Pin: You'll need a rolling pin to roll out the dough for these homemade sweet rolls.
- Baking Dish: I use my Staub baking dish that's 11 x 7-inches to bake these in. But, a 10-inch cast iron skillet also works.
- Mixing Bowl: You'll need a mixing bowl to mix up the glaze.
- Whisk: I use a whisk to whisk the glaze.
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Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the warm water, yeast, and ½ teaspoon cane sugar. Stir to combine and let sit for 5 minutes until bubbly.
Step 2
In a small saucepan over medium heat, add the butter and buttermilk. Stir until completely melted. Remove from the heat.
Step 3
Add the flour, ¼ cup cane sugar, and sea salt to the mixing bowl in that order. Add the egg and the buttermilk mixture and knead on low for 3 to 5 minutes, until a smooth dough forms. Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise for 1 to 3 hours, until doubled in size.
Step 4
Preheat the oven to 350°F and grease a baking dish, either a 9-inch circle dish or an 11 x 7-inch dish.
Step 5
To make the filling: In a small bowl mix the cane sugar and cocoa powder together, set aside.
Step 6
On a floured surface, roll out the dough to a rectangle that is about 12 x 16 inches. Using a spatula, spread the butter all over the rolled-out dough. Sprinkle the sugar and cocoa mixture on top of the butter. Starting at the longer side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off the edges and cut the dough log into eight rolls.
Step 7
Place the rolls in the prepared baking dish and bake for 40 minutes, or until golden brown. Allow to cool for 5 to 10 minutes. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 8
To make the glaze: In a mixing bowl, add the powdered sugar, peanut butter, and milk and whisk until you have a smooth glaze. Pour the glaze over the top of the warm sweet rolls.
Baker's Tips
- Make sure that your yeast turns bubbly. If the yeast doesn't turn bubbly then it has gone bad and there is no point to go on with the recipe as the sweet rolls won't rise. And that is a crucial part of the recipe to have fluffy sweet rolls, they must rise!
- I use Dutch cocoa powder in these sweet rolls as I prefer the flavor of this cocoa as it's sweeter than natural cocoa. But, if you have natural cocoa you can also use that as well.
- Use a peanut butter that you like the flavor of. I prefer to use organic creamy peanut butter with only two ingredients: organic roasted peanuts and sea salt. My two favorite brands are Kirkland Costco Organic Peanut Butter and Smuckers Organic Creamy Peanut Butter. These two are truly the best peanut butters I have ever had, try them!
- I prefer to use a ceramic 11 x 7-inch baking dish for these. You can use a 9-inch pie pan in a pinch, but I feel they bake up better in the rectangle dish. I have a Le Creuset baking dish set that Delaney bought a long time ago, that has this size, which I used for this recipe. I couldn't find it to link, but I also have this Staub set that I love here.
- A trick to make these sweet rolls fresh early in the morning is make the entire recipe, but do not bake them. Cover the dish with plastic wrap (very important it stays airtight so the dough doesn't dry out), and place the dish in the fridge. The next morning, preheat your oven and remove the dish as the oven is preheating. Then bake! Just be sure to check for doneness, as they may need a few additional minutes depending on how much they warmed up while the oven was preheating.
FAQ's
Yes, just add a pinch of salt to the dough.
Store under a cake dome or in an airtight container.
Craving More?
Chocolate Peanut Butter Sweet Rolls
Ingredients
Dough
- ¼ cup warm water
- 2 teaspoons active dry yeast
- ½ teaspoon cane sugar
- 57 grams salted butter
- ¾ cup buttermilk
- 446 grams all purpose flour
- 57 grams cane sugar
- 1 teaspoon fine sea salt
- 1 large egg
Filling
- 57 grams salted butter (softened)
- 57 grams cane sugar
- 10 grams Dutch cocoa powder (sifted)
Glaze
- 212 grams powdered sugar (sifted)
- 28 grams peanut butter
- 3 tablespoons milk
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the warm water, yeast, and ½ teaspoon cane sugar. Stir to combine and let sit for 5 minutes until bubbly.
- In a small saucepan over medium heat, add the butter and milk. Stir until completely melted. Remove from the heat.
- Add the flour, ¼ cup cane sugar, and sea salt to the mixing bowl in that order. Add the egg and the buttermilk mixture and knead on low for 3 to 5 minutes, until a smooth dough forms. Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise for 1 to 3 hours, until doubled in size.
- Preheat the oven to 350°F and grease a baking dish, either a 9-inch circle dish or an 11 x 7-inch dish.
- To make the filling: In a small bowl mix the cane sugar and cocoa powder together, set aside.
- On a floured surface, roll out the dough to a rectangle that is about 12 x 16 inches. Using a spatula, spread the butter all over the rolled-out dough. Sprinkle the sugar and cocoa mixture on top of the butter. Starting at the longer side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off the edges and cut the dough log into eight rolls.
- Place the rolls in the prepared baking dish and bake for 40 minutes, or until golden brown. Allow to cool for 5 to 10 minutes. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- To make the glaze: In a mixing bowl, add the powdered sugar, peanut butter, and milk and whisk until you have a smooth glaze. Pour the glaze over the top of the warm sweet rolls.
- Store in an airtight container for up to 3 days.
Notes
Nutrition
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