Mini Chocolate Peanut Butter Cinnamon Rolls

Imagine the dreamy combination of warm cinnamon rolls swirled with creamy peanut butter, dotted with mini chocolate chips, and drizzled with a luscious chocolate ganache. These Mini Chocolate Peanut Butter Cinnamon Rolls are not just a treat; they’re a celebration of flavors that will elevate your breakfast or brunch to another level. Perfectly portioned for sharing (or not!), these delightful rolls are sure to impress your family and friends. Let’s dive into this indulgent recipe that is surprisingly easy to make!

Why You’ll Love This Recipe

These Mini Chocolate Peanut Butter Cinnamon Rolls are a delightful twist on the classic cinnamon roll. Here are a few reasons why you will fall in love with this recipe:

– They are mini-sized, making them perfect for a quick breakfast or a sweet snack.
– The combination of peanut butter and chocolate is always a winner, offering a rich and creamy texture.
– They are soft, fluffy, and gooey—exactly how cinnamon rolls should be!
– The chocolate ganache drizzled on top adds an elegant finish that makes these treats look as good as they taste.

What Goes In

To make these scrumptious Mini Chocolate Peanut Butter Cinnamon Rolls, you will need the following ingredients:

• 3/4 cup whole milk
• 6 tablespoons (3/4 stick) unsalted butter
• 1 packet (2 1/4 teaspoons) instant rapid rise yeast
• 2 tablespoons sugar
• 2 large eggs
• 1 teaspoon kosher salt
• 3 tablespoons whole milk powder
• 3 cups (12.75 oz) White Lily unbleached bread flour
• 1/2 cup creamy peanut butter
• 2 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 1 tablespoon cinnamon
• 1/4 cup mini semisweet chocolate chips
• 2 tablespoons unsalted butter, melted (for brushing)
• 4 ounces dark or bittersweet chocolate, finely chopped
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 tablespoon corn syrup
• 1/2 teaspoon vanilla extract
• pinch salt

What’s in the Gear List

Before you start baking, make sure you have the following equipment on hand:

• Mixing bowls – for combining ingredients.
• Whisk – to mix wet ingredients smoothly.
• Rolling pin – to roll out the dough easily.
• 9×13-inch baking pan – for baking the rolls.
• Plastic wrap – to cover the dough while it rises.
• Pastry brush – for brushing melted butter.
• Microwave-safe bowl – for melting chocolate and butter.

The Method for Mini Chocolate Peanut Butter Cinnamon Rolls

Now that you have your ingredients and equipment ready, let’s get started on these Mini Chocolate Peanut Butter Cinnamon Rolls!

Step 1: Prepare the Dough

Begin by warming the whole milk and 6 tablespoons of unsalted butter in a small saucepan over low heat until the butter melts. Remove from heat and let it cool slightly (to about 110°F).

Step 2: Activate the Yeast

In a large mixing bowl, combine the warm milk mixture with the instant yeast and sugar. Stir gently and let it sit for about 5 minutes until it becomes frothy.

Step 3: Mix the Wet Ingredients

Add the eggs and kosher salt to the yeast mixture and whisk until well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the whole milk powder and White Lily bread flour. Gradually add this flour mixture to the wet ingredients, mixing until a dough forms.

Step 5: Knead the Dough

Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Form it into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.

Step 6: Prepare the Filling

In a small bowl, mix together the creamy peanut butter, 2 tablespoons of unsalted butter, light brown sugar, and cinnamon until smooth.

Step 7: Roll Out the Dough

Once the dough has risen, punch it down and roll it out into a rectangular shape, about 1/4 inch thick.

Step 8: Spread the Filling

Spread the peanut butter mixture evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle the mini chocolate chips on top.

Step 9: Roll and Cut

Starting from one long side, carefully roll the dough into a tight log. Cut the log into 12 equal pieces. Place the rolls in a greased 9×13-inch baking pan.

Step 10: Second Rise

Cover the pan with plastic wrap and let the rolls rise for another 30-45 minutes until puffy.

Step 11: Preheat the Oven

While the rolls are rising, preheat your oven to 350°F (175°C).

Step 12: Bake the Rolls

Once the rolls have risen, brush the tops with the melted butter. Bake for 20-25 minutes, or until golden brown.

Step 13: Make the Ganache

While the rolls are baking, prepare the chocolate ganache. In a microwave-safe bowl, combine the finely chopped chocolate, unsalted butter, heavy cream, corn syrup, vanilla extract, and a pinch of salt. Heat in the microwave in 30-second intervals, stirring until smooth and glossy.

Step 14: Drizzle and Serve

Once the rolls are out of the oven, allow them to cool for a few minutes before drizzling the warm chocolate ganache over the top.

Allergy-Friendly Swaps

If you have dietary restrictions, here are some easy swaps you can make to enjoy these Mini Chocolate Peanut Butter Cinnamon Rolls:

• Use dairy-free milk and vegan butter for a dairy-free version.
• Substitute almond or sunflower butter for peanut butter if you have nut allergies.
• Use a gluten-free flour blend to make it gluten-free.

Steer Clear of These

When making these Mini Chocolate Peanut Butter Cinnamon Rolls, be cautious of the following:

• Do not over-knead the dough; this can lead to tough rolls.
• Avoid using cold milk; warm milk helps activate the yeast better.
• Don’t skip the second rise; it’s essential for fluffy rolls!

Keep-It-Fresh Plan

To ensure your Mini Chocolate Peanut Butter Cinnamon Rolls stay fresh and delicious, follow these tips:

• Store in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to a week or freeze for up to a month.
• Reheat rolls in the microwave for a few seconds before serving to enjoy them warm.

Mini Chocolate Peanut Butter Cinnamon Rolls Q&A

Can I make these rolls ahead of time?

Absolutely! You can prepare the rolls up to the point of cutting them and place them in the refrigerator overnight. Allow them to come to room temperature and rise before baking in the morning.

What can I use instead of mini chocolate chips?

You can use regular chocolate chips, chopped chocolate bars, or even peanut butter chips for a different flavor profile.

Can I use a stand mixer for the dough?

Yes! If you have a stand mixer, use the dough hook attachment to mix and knead the dough for about 5 minutes until it’s smooth and elastic.

How do I know when the rolls are done baking?

The rolls should be golden brown on top and should spring back when gently pressed. You can also check the internal temperature; it should be around 190°F (88°C).

Let’s Eat

Now that you have made these delicious Mini Chocolate Peanut Butter Cinnamon Rolls, it’s time to dig in! Serve them warm, and watch as your family and friends swoon over the delightful combination of flavors. Whether you enjoy them for breakfast, brunch, or as a sweet afternoon treat, these rolls are sure to become a favorite in your household. Happy baking!