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+ servings

Peanut Butter and Chocolate Cinnamon Rolls

A small batch of easy to make cinnamon rolls are jazzed up with a chocolate filling and a peanut butter icing.
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Prep Time 40 mins
Cook Time 18 mins
Total Time 1 hr
Course Bread
Servings 6


For the Rolls:

  • ½ cup warm water
  • 1 tablespoon sugar
  • 1 tablespoon active dry yeast
  • ½ teaspoon salt
  • 3 tablespoon unsalted butter very soft
  • 1 ½ cups all purpose flour

For the Filling:

  • 2 tablespoon unsalted butter softened
  • 1 tablespoon cinnamon
  • ½ cup mini chocolate chips

For the Glaze:

  • ¼ cup creamy peanut butter
  • 2 tablespoon unsalted butter very soft
  • 1 ¼ cups powdered sugar
  • 3-5 tablespoon milk


  • 1. Preheat the oven to 400 degrees. Spray an 8-inch round cake pan with non-stick spray. Cut a round of parchment to fit into the bottom of the pan, place that in the pan and coat again with non-stick spray.
  • 2. In the bowl of your stand mixer, combine water, sugar and yeast and allow to stand for 15 minutes.
  • 3. Add the salt and butter to the stand mixer and mix until combined. Switch to the dough hook and add in the flour a little bit at a time until a soft dough forms. If needed, add more flour by the tablespoon until it pulls away from the mixer and is tacky, but not sticky to the touch.
  • 4. Turn out the dough onto a lightly flour surface. Roll out the dough into a 9x11 rectangle.
  • 5. Combine the cinnamon and sugar fillig and sprinkle down the long side of the dough, leaving a ½ inch border. Follow with the chocolate chips.
  • 6. Carefully and tightly roll up the long end of the dough. Cut into 6 evenly sized rolls. Place the rolls in the prepared cake pan and let rest for 5 minutes.
  • 7. Bake for 15-18 minutes or until the tops are golden brown.
  • 8. Meanwhile, prepare the glaze by combining peanut butter and butter in the bowl of your stand mixer. Beat until smooth and then slowly add in the powdered sugar ¼ cup at a time. In between mixing in the powdered sugar, add in the milk a tablespoon at a time. If the mixture is too thick, continue adding the milk by the tablespoon until it reaches a glaze consistency. If it is too thin, add another ¼ cup of powdered sugar.
  • 9. Pour the peanut butter sauce over the still warm rolls and serve. Once cooled, rolls can be covered and refrigerated for 2 days. Microwave for 30 seconds to reheat.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword baking, chocolate, cinnamon rolls, dessert, peanut butter icing, small batch
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