Reese's Sweet Rolls
You've never had a sweet roll like this! Soft Reese's Sweet Rolls with swirls of chocolate and peanut butter.
Servings: 12 servings
Calories: 807kcal
Ingredients
- 1 cup 2% milk 110-115ºF
- 2 1/4 teaspoons instant yeast
- 2 large eggs room temperature
- 1/2 cup salted butter melted, but not too hot
- 1/2 cup granulated sugar
- 4 - 4 /1/2 cups bread flour 520 grams
- 1 teaspoon salt
For the Peanut Butter Cream:
- 1/2 cup salted butter room temperature
- 1 cup creamy peanut butter
- 3 tablespoons 2% milk
- 2 cups powdered sugar
- 20 Reese's peanut butter cups chopped
- 1/2 cup heavy cream warmed
For topping:
- 1/3 cup creamy peanut butter
- 1/3 cup semi-sweet chocolate chips
Instructions
- Pour the warm milk (110-115ºF) in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes. The yeast will get a little frothy to show it is activated. 1 cup 2% milk, 2 1/4 teaspoons instant yeast
- Add the room temperature eggs, butter and sugar. Mix until combined.2 large eggs, 1/2 cup salted butter, 1/2 cup granulated sugar
- Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 4 - 4 /1/2 cups bread flour, 1 teaspoon salt
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- To knead, beat the dough on medium speed for 5-7 minutes, adding in up to ½ cup more flour only if needed to form a dough. The dough should be elastic and smooth. **The dough should be tacky and will pull away from the sides of the bowl but may stick slightly to the bottom. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 ¼ cups, but start with 4 cups.
- Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
- Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your sweet rolls will be airy.
- While the dough is rising, prepare the peanut butter cream filling. In a medium bowl, combine the room temperature butter, peanut butter, milk and powdered sugar. Use an electric mixer to mix well. Set aside. 1/2 cup salted butter, 1 cup creamy peanut butter, 3 tablespoons 2% milk, 2 cups powdered sugar
- Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour. Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
- Use a rubber spatula to smooth the peanut butter cream filling over the whole dough rectangle. Sprinkle the chopped Reese's cups evenly over the top. 20 Reese's peanut butter cups
- Starting on the long side, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9×13 baking pan. Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating.
- Preheat the oven to 375ºF.
- Warm the heavy cream until the chill is off. Don't make it hot…you just don't want it cold. It should be warm to the touch. Pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 1/2 cup heavy cream
- Bake in a preheated oven for 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 30 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- Place the peanut butter in a microwave safe bowl. Heat for 20-30 seconds to melt it so it will drizzle. Do the same with the chocolate chips. Heat in 15-20 second intervals, stirring between each time, until the chocolate is completely melted. 1/3 cup creamy peanut butter, 1/3 cup semi-sweet chocolate chips
- Drizzle the peanut butter, then the chocolate overtop the rolls. Sprinkle with additional chopped peanut butter cups if desired.
Video
Notes
Our original recipe called for all-purpose flour, but we make them exclusively with bread flour now. Either will work, but bread flour yields a fluffier, sturdier roll with a slightly chewy texture. All-purpose flour gives a softer, more tender roll.
Store in an airtight container at room temperature.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 807kcal | Carbohydrates: 86g | Protein: 18g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 568mg | Potassium: 409mg | Fiber: 4g | Sugar: 48g | Vitamin A: 707IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 2mg