Peanut Butter Cinnamon Rolls with Chocolate Glaze

Now this is my kind of cinnamon roll. Stuffed with peanut butter and topped with a chocolate peanut butter glaze.

Today is The Game! People (ie. my husband) will try to say that this game doesn’t mean anything because Ohio State is going to the Big Ten Championship game no matter what (unlike the Wisconsin vs Minnesota game which will determine who we play in that game). I’m sorry but beating Michigan always matters, that is the point of a rivalry! Sure we are favored, but it will be played in enemy territory at the Big House and it’s hard to predict these games due to the angst on either side towards the other.

Still don’t care? Well I made peanut butter cinnamon rolls topped with a chocolate glaze to keep your attention instead. I literally spread peanut butter inside along with the usual butter, cinnamon, and sugar. And then fresh out of the oven topped them with a chocolate-peanut butter glaze. Clearly I won breakfast today so fingers cross my streak continues.

Two years ago: Butler County – What to eat

Three years ago: Gingerbread Brownies with Eggnog Frosting

Five years ago: Roasted Sweet Potato Salad with Candied Walnuts and Sage Vinaigrette

Six years ago: Quick Turkey Noodle Soup

Seven years ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake

Eight years ago: Pecan Chocolate Chip Gooey Butter Cake

Nineyears ago: Matzo Ball Soup

PEANUT BUTTER CINNAMON ROLLS WITH CHOCOLATE GLAZE

Makes 1 dozen

Ingredients:

CINNAMON ROLLS

1 cup whole milk

1/4 cup vegetable oil

1/4 cup sugar

1 package dry yeast (or 2-1/4 tsp)

2-1/2 cups bead flour (or all-purpose)

1/4 tsp baking powder

1/4 tsp baking soda

FILLING

2 Tbsp unsalted butter, melted

1/2 cup creamy peanut butter, melted

1/4 cup sugar

1-1/2 tsp ground cinnamon

CHOCOLATE PEANUT BUTTER GLAZE

4 oz. semi-chocolate, finely chopped (or chips)

2 Tbsp unsalted butter

2 Tbsp creamy peanut butter

1/4 cup heavy cream

1 Tbsp corn syrup

1/2 tsp vanilla extract

Directions:

1. In a medium sauce pan, mix the milk, sugar and oil. Place over medium heat, scald the mixture, then let cool for one hour. When it has cooled (but is still slightly warm, about 100F), sprinkle the yeast over the milk mixture and let it sit for 5 minutes (should be frothy). Add two cups of flour, 1/2 cup at a time, mixing until a sticky dough forms. Cover and let rise for at least one hour.
2. After an hour, add the remaining 1/2 cup of flour, baking soda and powder, and mix. Use your hands to fully incorporate the dough.
3. On a lightly floured surface, roll out dough into a 12×9 inch rectangle. Brush with melted butter, melted peanut butter, and generously cover with cinnamon and sugar.
4. Starting with the long side, roll the dough up, pinching the seam to seal. Cut into 12 equal size rolls and place in a greased 9×13 baking dish. (You can place them in the fridge overnight at this point or continue on.)
5. Cover and let the rolls rise in a warm place until doubled, about 30 minutes. Meanwhile, preheat oven to 375 degrees.
6. Bake 12-15 minutes, or until starting to brown on top.
7. Meanwhile, prepare the glaze. In a small saucepan, add chocolate, cream, butter, peanut butter, and corn syrup. Place over low heat, stirring frequently, until just melted and smooth. Add vanilla and stir until smooth. Spread or drizzle glaze over warm rolls and serve immediately.

Source: Adapted from my Biscoff Cinnamon Rolls.