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For the dough

  • 3/4 cup milk
  • 1/4 cup butter (softened)
  • 3 1/4 cups all-purpose flour
  • 1 .25 ounce package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg

For the filling

  • 3/4 cup chocolate peanut butter (or regular creamy PB)
  • 1/2 cup brown sugar
  • 1/2 cup mini chocolate chips

For the frosting

  • 4 oz. cream cheese (room temperature)
  • 1/2 cup peanut butter
  • 3/4 cup powdered sugar
  • 24 tablespoons heavy cream


For the rolls

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together peanut butter and brown sugar.
  4. Roll out dough into a 12×9 inch rectangle. Spread dough with peanut butter mixture. Sprinkle with mini chocolate chips. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a greased 9×13 pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 30 minutes, or until browned. Top with frosting.

For the frosting

  1. Cream together the cream cheese and peanut butter in a mixing bowl. Add in the powdered sugar and 2 tablespoons of heavy cream. Beat until completely smooth. Add in more heavy cream if you want a thinner consistency. Spread on the baked rolls and top with more mini chocolate chips if desired. Serve!