I felt the need to pull a switch on the usual sweet roll. So here we go, a chocolaty peanut butter filling with a chocolate glaze to finish them off. I hope you think they are sweet!
(In all honesty…this is what I have lived on for the past two days. I am now headed to the store to buy fruit to compensate.)
Sweet Roll Dough:
1 cup warm milk (110°)
4 Tbl butter, melted
1 pkg (2¼ tsp) dry yeast
1/4 cup sugar
1 tsp vanilla
1 egg, beaten
3½ cups flour
1/2 tsp salt
In large bowl of mixer, dissolve yeast in warm milk and melted butter, let sit until foamy. Add sugar, vanilla, egg, flour, and salt. Knead to form a soft, smooth dough. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Peanut Butter Chocolate Chip Filling:
1/2 cup peanut butter, softened in microwave
2 Tbl butter, softened
1 cup brown sugar
1/2 cup mini semi-sweet chocolate chips
In small glass bowl, mix peanut butter, butter, and brown sugar. Punch dough down. Roll dough into a 18″x12″ rectangle. Spread with filling and sprinkle with mini chocolate chips. Roll up jelly-roll style, starting with a long side, pinch seams to seal. Cut into 12 slices about 1½” each. Place into greased 13″x9″ baking pan. Cover and let rise until doubled, about 30 minutes. Bake in preheated 350° oven for 15-20 minutes, or until golden. Cool for a bit, then frost with chocolate glaze when just warm.
2 Tbl butter, melted
1 tsp vanilla
1½ cups powdered sugar
2 tsp unsweetened cocoa
1-2 Tbl milk
Combine butter, vanilla, powdered sugar, cocoa, and enough milk to achieve desired consistency, spread over rolls.
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