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Peanut Butter Sweet Rolls with Chocolate Drizzle

Name: Peanut Butter Sweet Rolls with Chocolate Drizzle
Ingredients: 1 cup warm milk (about 110-115°F); 1/4 cup melted butter (cooled to 110-115°F); 1 large egg; 1/4 cup granulated sugar; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast; 3-4 cups bread flour; 1 teaspoon table salt; 4 ounces cream cheese (softened); 1/2 cup crunchy peanut butter; 1/3 cup powdered sugar; 1/2 cup cocoa powder; 1/2 cup powdered sugar; 4 tablespoons milk

Indulge in these light and fluffy sweet rolls with just a touch of peanut butter filling and a delicious chocolate glaze.

Yield 12 rolls

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Ingredients

Dough

1 cup warm milk (about 110-115°F)
1/4 cup melted butter (cooled to 110-115°F)
1 large egg
1/4 cup granulated sugar
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
3-4 cups bread flour
1 teaspoon table salt

Filling

4 ounces cream cheese (softened)
1/2 cup crunchy peanut butter
1/3 cup powdered sugar

Glaze

1/2 cup cocoa powder
1/2 cup powdered sugar
4 tablespoons milk

Instructions

Add milk, butter, egg, sugar and yeast into a mixing bowl and whisk together to combine. Let set 5 minutes or until mixture starts to bubble. Add 1 cup of flour and salt to the yeast mixture. Stir together adding 1- 2 cups of additional flour until dough comes together.
Turn dough onto a floured surface and knead for 3 to 5 minutes, until dough is smooth and no longer sticky. Add more flour as needed, until dough is soft and elastic. Cover and let rest 45 minutes to 1 hour.
Prepare filling: In a mixing bowl combine peanut butter, cream cheese, butter and powdered sugar until smooth.
Roll dough to about a 10×12-inch rectangle. Spread filling evenly over dough. Roll up from the long side, pinching the seam together. Cut into 12 slices with a sharp serrated knife. Place on a greased baking sheet about 2 inches apart. Cover and let rise about 1-1½ hours.
Preheat oven to 350°F. Bake for 12-15 minutes or until rolls are golden brown. Cover loosely with foil the last 5 minutes to prevent over-browning.
Prepare glaze: Mix cocoa powder and powdered sugar together and whisking in milk, 1 tablespoon at a time until desired consistency. Drizzle over baked rolls.
Serve warm or at room temperature. Best if enjoyed within 1 day of baking. Store leftovers, covered in refrigerator.

Notes

Recipe by Miss in the Kitchen.