Peanut Butter and Chocolate Spread Rolls
These Peanut Butter and Chocolate Rolls will taste like you are having dessert for breakfast! They are easy to make, quick to bake, and so craveable.
- 1 envelope dried yeast
- 1 teaspoon sugar1/4 cup milk, warm to the touch
- 4 cups all-purpose flour (500g/1 lb.), plus a few tablespoons more for dusting working area
- 1/2 teaspoon salt1/4 cup granulated sugar
- 2 tbspPB2Pure PeanutPowder
- 2 large eggs, well beaten
- 3/4-1 cup warm milk (or water)
- 2 tablespoons softened unsalted butter1 tablespoon oil, plus for greasing bowl for the dough
- 8 tbsp PB2 Pure Peanut Powder + Water
- 1/4-1/2 cup Chocolate Spread
Peanut Butter Cream Cheese Icing
- 1 block cream cheese, room temperature
- 2 tablespoons unsalted butter, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tbsp PB2 Pure Peanut Powder
- It is not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
- Mix and allow the yeast to start to bubble.
- When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 3-5 minutes, depending on the temperature. Never use hot milk or water.
- Measure and combine flour, salt, sugar, PB2 Pure Peanut
- Powder, etc. Mix it together.
- Add activated yeast.
- Using the kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and the rest of the warm milk.
- Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is
becoming a ball and pulling away from the sides of the mixer bowl.
- Do not overmix, there is no need. The dough will be softer on the touch. Oil dough and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes to up to 1 hour.
- It will double in size. Knead, then allow it to second proof for another 45 minutes, knead. This is the time to place in the fridge for about 6-8 hrs./overnight before making rolls.
NOTE: You do not have to chill the dough however they do come out so much better, plus it is easier to roll out. After chilling, let it sit at room temperature for about 10 minutes before rolling out. This is optional!
- Split the dough into two equal parts. Roll out dough to 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long. You do not have to split dough, but I liked these smaller rolls.
- Mix PB2 Powder with water to create spreadable Peanut Butter. Follow the directions in the back of the package. The spread needs to be just a bit thinner, so considers adding a tablespoon or two more.
- It would really be hard to spread it is not. On top of PB spread, evenly add chocolate spread. You can add chopped nuts if you prefer.
- Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into equal slices. These
two dough parts make 20-22 smaller rolls.
- Place cut side up and evenly spaced 9 x 13-inch baking dish.
- Cover pan with a cotton towel and set aside in a warm place to let rise for at least 30 minutes to one hour. if you have an oven with a proof setting place in the preheated oven for proof.
- Preheat oven to 375F and bake them for 25 minutes. This also
depends on your oven, and baking dish.
NOTE: If you are baking in the ceramic dish, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal/nonstick baking dish, bake at 375F for about 25 to 27 minutes, or until they are golden brown.
- While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended. I added PB2 Powder for a delicious warm peanut butter taste. If you prefer regular classic icing, then whisk together the
cream, sugar, and vanilla in a small bowl until smooth.
- Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and serve immediately.
- Keep in the fridge after they
cool down for 3 days. Reheat before eating for the best taste.
We hope you enjoy these rolls from our friend, Sandra’s Easy Cooking. For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.