Peanut Butter Chocolate Breakfast Rolls
Soft, fluffy cinnamon rolls swirled with rich chocolate and creamy peanut butter, baked to gooey perfection and topped with a sweet drizzle. The ultimate indulgent twist on a classic roll
Ingredients
Chocolate Dough
- 1 cup warm milk 110–115°F
- 2 ½ teaspoons instant dry yeast
- 2 large eggs room temperature
- ½ cup salted butter softened
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ cup unsweetened cocoa powder
- 4 1/2 cups all-purpose flour
- 3-4 tablespoons extra warm milk as needed
Peanut Butter Fudge Filling
- ½ cup salted butter softened
- ½ cup creamy peanut butter
- ¾ cup packed brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Cream Pour
- ¼ cup warm heavy cream
Chocolate PB Swirl Frosting
- 8 ounces cream cheese softened
- ½ cup salted butter softened
- 3 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup creamy peanut butter
- 1 tablespoon vanilla extract
Instructions
Activate the Yeast
- In the bowl of a stand mixer, whisk together the warm milk and yeast.
- Let sit for about 5 minutes until it becomes foamy on top.
Make the Chocolate Dough
- Add eggs, softened butter, sugar, and salt.
- Stir in the cocoa powder and 4 cups of flour.
- Let the dough rest for 5 minutes — this helps the cocoa hydrate.
- Knead with the dough hook for 5–7 minutes, adding the extra tablespoons of warm milk as needed until the dough becomes soft, slightly sticky, and smooth.
- Fold in chocolate chips if using.
- Cover and let rise for 30 minutes.
Make the Filling
- Mix butter, peanut butter, brown sugar, cinnamon, and vanilla until smooth and fudgy.
- Fold in chocolate chips if you want extra melty pools inside the swirl.
Shape the Rolls
- Roll the dough into a large rectangle about ½-inch thick.
- Spread the peanut butter fudge filling evenly across the surface.
- Roll up tightly and slice into 12 large rolls.
Second Rise
- Arrange the rolls in a greased 9×13" pan.
- Cover and rise for another 20 minutes.
Cream Pour & Bake
- Preheat oven to 375°F.
- Warm the heavy cream and pour it over the risen rolls — this helps keep the centers soft and gooey.
- Bake for 20–22 minutes, or until the rolls are set but still soft in the middle.
Frost
- Beat all frosting ingredients together for 3–5 minutes until cloud-like, silky, and fluffy.
- Spread over warm rolls so it melts into every swirl and crack.
- Beat frosting ingredients 3–5 minutes until fluffy.
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