I love cinnamon rolls, but one day I thought about replacing the center with chocolate and peanut butter. Boy, was that a good idea! I must say, when I first tasted these, I was blown away. It is peanut butter cups on a whole new level. As a chocolate and peanut butter fanatic, this is exactly the type of treat I dream about! 

This recipe makes 12 rolls

 Ingredients:

  For the Dough

1 Packet (2 ¼ Tsp, 7g) Yeast

¼ Cup Water, 105 Degrees F (40 C)

1 Large Room Temperature Egg 

5 Tbs (71g) Unsalted Butter, Melted and Cooled

¼ Cup (50g) Granulated Sugar

1/8 Tsp (a pinch) Salt

1 Tsp (4g) Vanilla Extract

¾ Cup (177mL) Milk

3 ½ Cups (420g) All Purpose Flour

  For the Middle:

2/3 Cup (170g) Creamy Peanut Butter 

½ Cup (100g) Brown Sugar 

10 Oz (284g) chocolate chips 

  For the Glaze

8 oz (227g) Softened Cream Cheese

1 Tsp (4g) Vanilla Extract

1/8 Tsp (a pinch) Salt

2 Tbs (30g) Milk

2 Cups (260g) Confectioner’s Sugar

Directions:

1.     Sprinkle a little granulated sugar into the warm water and sprinkle the yeast on top of that. Allow to sit and activate for 10 minutes, it will get foamy. 

2.     In the bowl of a stand mixer, add the egg, melted butter, sugar, salt, vanilla and milk and whisk until combined. Add the yeast and 2 cups of the flour, then mix on a low speed with the dough hook attachment until the dough starts to come together. 

3.     Add the rest of the flour and once the dough comes together, turn the speed up to medium and knead for 5 minutes, until a smooth ball of dough is formed and it is slightly elastic. 

4.     Turn the dough onto a floured surface, bring it together into a ball and place in a well-greased bowl, being sure to grease the dough as well. Cover with plastic wrap then place a kitchen towel on top of that and place in a warm area for around 2 hours or until the dough is about 2.5 times the size. 

5.     After the dough has risen, punch it down then turn it onto a floured surface. Use a rolling pin to roll it out into a rough rectangle about ½-inch thick. Spread the peanut butter all over the surface of the dough, going all the way to the edges. \

6.     Sprinkle the brown sugar on top of the peanut butter, being sure the whole surface of the dough is covered. Sprinkle the chocolate chips all over, then start with a long side of dough and tightly roll it up into a log. 

7.     Use a serrated knife or flavorless dental floss to cut the log in half, then cut each half in half. Cut each of those sections into thirds for 12 rolls and place them in a very well-greased or buttered baking dish. Cover with plastic, a kitchen towel and allow to rise again for around 45 minutes or until doubled in size. 

8.     Preheat oven to 350 F (180C). Once the rolls have risen, remove the plastic and bake for 30 minutes or until nicely golden brown. 

9.     Once out of the oven, make the glaze by adding the cream cheese, vanilla, salt and milk to a bowl and mixing with a whisk or a hand mixer until smooth. Add the confectioner’s sugar and mix until smooth. 

10.  Spread the glaze all over the tops of the warm cinnamon rolls and serve immediately. 

-Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 4 days.