Peanut Butter Chocolate Chip Sweet Rolls

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.

Chocolate Glaze:
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.

One Year Ago Today:  Dark Chocolate Cookies with Chips & Nuts

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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