Chocolate Peanut Butter Sweet Rolls
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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 homemade sweet rolls as much as I do, be sure to check out some of my other favorites like my Nostalgic Cinnamon Rolls, Healthy Whole Wheat Cinnamon Rolls with Maple Cream Cheese Icing, or my Funfetti Cinnamon Rolls.
Table of Contents
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
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Costco Kirkland Organic Peanut Butter
NuNaturals Organic Dutch Cocoa Powder
Florida Crystals Organic Powdered Sugar
Tools Needed
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
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.
Leave a Comment