Chocolate Peanut Butter Cinnamon Rolls
The ultimate cinnamon roll for the chocolate peanut butter lover! These chocolate brioche rolls are filled with a peanut butter, cinnamon sugar and chocolate chip filling. Topped off with thick and creamy peanut butter icing and some extra chocolate chips for good measure.
Equipment
- 8" square baking tray
- stand mixer fitted with a dough hook
Ingredients
Ingredients for the Dough
- ¼ cup full fat milk or whole milk, heated to 104℉ (40C), plus extra for an egg wash (the extra does not need to be heated)
- 2¼ teaspoon dry active yeast
- 1 tablespoon granulated sugar or caster sugar, divided in two parts
- ¾ cup all purpose flour
- 1 cup bread flour
- ¼ cup cocoa powder
- 1 teaspoon salt
- 3 large eggs ideally at room temperature, one of the eggs will be divided into yolk and white
- ½ cup unsalted butter softened at room temperature and chopped into small pieces, plus extra for greasing
Ingredients for the Filling
- ¾ cup peanut butter smooth or crunchy will work in this recipe
- ¼ cup light brown sugar firmly packed measurement
- 1 tablespoon ground cinnamon
- 3 oz dark chocolate chips
Ingredients for the Frosting
- ¾ cup powdered sugar
- ¼ cup peanut butter
- 2 tablespoon milk measurement may vary based on desired consistency of frosting
- small handful of chocolate chips and peanut butter chips optional decoration
Instructions
Instructions for Dough
- Begin by greasing a bowl with some spare butter and setting this aside.
- Sprinkle the yeast and 1 teaspoon of sugar into the warmed milk, stir and set aside for about 10 minutes. During this time the yeast should develop a foamy surface.
- Meanwhile, in the bowl of a stand mixer fitted with a dough hook, add your flour, bread flour, cocoa powder, remaining sugar and salt. Give this a quick stir.
- Once the yeast is ready, add this to the flour mixture, immediately followed by 2 whole eggs and one egg white. Begin kneading on a low setting, and continue for about 10 minutes until the dough has come together and is pulling itself from the sides of the bowl (see note).
- After the 10 minutes, continue kneading on a low setting and begin adding the butter a few small pieces at a time.
- Once all the butter has been added, continue kneading on a low setting for about 15 minutes. The dough should be starting to pull itself from the sides of the bowl and you should be able to touch it without it leaving significant residue on your finger.
- Scrape the dough into your greased mixing bowl and cover with plastic wrap. Place this in the refrigerator to proof for about 8 hours (or overnight) until doubled in size.
Instructions for Filling
- When the dough is near the end of its first proof, line an 8" square baking tray with parchment paper.
- In a small mixing bowl, stir together your peanut butter, cinnamon and brown sugar until you have a paste.
- Scrape the dough out of the bowl and on to a well floured work surface.
- Press this into a rectangular shape and then roll out until it is about 12" wide by 15" long.
- Spread your peanut butter mixture over the surface of the dough, leaving a small gap around the edges. Then sprinkle the chocolate chips over top.
- Roll the dough up from the bottom to the top, forming a log.
- Then, using flavourless dental floss or kitchen twine, trim the ends off of the log, removing about an inch or so of uneven and unfilled dough from each end. Divide the remaining log into nine equal rolls and place these in your lined pan to proof at room temperature for about 2 hours.
Instructions for Baking
- When the second proof is nearly complete, preheat your oven to 350℉ (175C/155C Fan).
- Prepare a quick egg wash using your reserved egg yolk and a splash (about half a tablespoon) of milk. Beat this together with a fork and then brush over your rolls.
- Place the rolls in the centre of the preheated oven to bake for about 25 minutes until risen and going golden (see note).
- Once baked, remove from the oven and allow to cool for about 10 minutes while you prepare the frosting.
Instructions for the Frosting
- In a small mixing bowl, stir together the powdered sugar with the peanut butter and a couple of teaspoons of the milk. Continue adding the milk a teaspoon or two at a time and stirring after each addition, until you reach your desired consistency.
- Pipe, drizzle or spread the frosting over top of the rolls. Then sprinkle some chocolate chips and peanut butter chip over top for decoration (optional).
Notes
Tips on Kneading
- Depending on the size of your mixer, you may find that you need to stop the kneading early on to knock dry ingredients down from the sides of the bowl. This will help ensure all of your ingredients are properly combined into the dough as it kneads.
- During the first stage of kneading (prior to adding the butter), you may find that the dough appears almost dry and you may be tempted to add extra moisture. Avoid doing this as the addition of the butter will make this dough significantly wetter than it might at first appear! It just takes a little time and patience to bring it all together.
- It can be difficult to tell when chocolate or cocoa doughs are baked due to the fact that the dough starts off darker and therefore doesn't show as obvious a sign of going golden as a vanilla or lighter dough. You should still be able to see a transitioning of shade happening with this dough. Also, if in doubt, try gently tapping the centre of the central roll - this shouldn't sink deeply in on itself or seem like it is completely mobile on top of molten dough. You'll get the feel for it!
Nutrition
Calories: 505kcalCarbohydrates: 50gProtein: 13gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 83mgSodium: 421mgPotassium: 341mgFiber: 4gSugar: 24gVitamin A: 415IUVitamin C: 0.1mgCalcium: 88mgIron: 2mg
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