Peanut Butter and Chocolate Rolls

If you like peanut butter and chocolate, then try this yummy variation on cinnamon rolls. Both creamy or chunk style peanut butter work in this recipe.

Peanut Butter and Chocolate Rolls


16 Rolls



Prep Time


Bake Time

15 to 20 minutes

Rise Time

45 minutes

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  • Dough
  • 1/4 cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons salt
  • 1-1/4 cups milk
  • 1/4 cup water
  • 1/2 cup peanut butter
  • 1 egg
  • Peanut Butter Filling
  • 2/3 cup peanut butter
  • 1/3 cup sugar
  • 2 tablespoons butter OR margarine, softened
  • 1 egg
  • Chocolate Glaze
  • 2 (-ounce) squares semi-sweet chocolate
  • 1 tablespoon butter OR margarine
  • 1/4 cup chopped peanuts


  1. Combine 1-1/3 cups flour, sugar, undissolved yeast, and salt in large mixer bowl. Heat milk, water, and peanut butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 2 equal portions. Roll each half to 14 x 8-inch rectangle. Spread each with half of Peanut Butter Filling. Roll up tightly from long side, pinching seam to seal. Cut each into 8 equal pieces. Place, cut side up, in 2 greased 9-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  3. Bake at 375°F for 15 to 20 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Chocolate Glaze; sprinkle with chopped peanuts.
  4. Peanut Butter Filling: Combine all ingredients in small bowl; stir until smooth.
  5. Chocolate Glaze: Microwave chocolate and butter in microwave-safe bowl on HIGH (100%) for 25 seconds; stir. Microwave on HIGH for an additional 25 seconds; stir. Note: Microwave cooking times may vary.

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