Breakfast

Peanut Butter Chocolate Cinnamon Rolls

If you love chocolate and peanut butter together… I mean who doesn’t though?! You’ll love these peanut butter chocolate cinnamon rolls!
1h 15m 12 Servings Chocolate Chip Cookie Dough
Healthy Living
Heart Smart
Comfort Foods
Entertaining
Kid Friendly

Ingredients

    For the Regular Dough:
  • 1 cup white whole wheat flour, plus 1 tablespoon (5.3 ounces)
  • 1/2 tsp salt
  • 1/2 package red star platinum yeast, about 1 teaspoon
  • 3 Tbsp water
  • 1 1/2 Tbsp honey
  • 1 Tbsp unsweetened vanilla almond milk
  • 1 Tbsp coconut oil
  • 2 Tbsp plain greek non fat yogurt
  • 1 Tbsp egg whites
  • For the Chocolate Dough:
  • 1 cup white whole wheat flour, 5 ounces
  • 2 tsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 package red star platinum yeast, about 1 teaspoon
  • 1/16 tsp baking soda, a small pinch
  • 3 Tbsp water
  • 2 Tbsp honey
  • 1 Tbsp unsweetened vanilla almond milk
  • 1 Tbsp coconut oil
  • 2 Tbsp plain greek non fat yogurt
  • 1 Tbsp egg whites
  • For the Filling:
  • 3 Tbsp PB Crave Cookie Nookie Peanut Butter
  • 1 tsp coconut oil
  • 1/2 tsp cinnamon
  • 1 Tbsp granulated sugar
  • 1 1/2 Tbsp brown sugar, packed
  • 3-4 Tbsp mini semisweet chocolate chips
  • For the Glaze:
  • 2 Tbsp PB Crave Cookie Nookie Peanut Butter
  • 2 Tbsp reduced fat cream cheese, softened, not light
  • 1/2 tsp pure vanilla extract
  • 1 cup powdered sugar, sifted
  • 1-2 Tbsp unsweetened vanilla almond milk

Nutrition Facts

Serving Size
1 Roll
Calories
356
Total Fat
10g
Cholesterol
0mg
Sodium
248mg
Total Carbohydrate
49g
Dietary Fiber
5g
Sugars
15g
Protein
11g

    Instructions

  1. 1. In a medium bowl, mix together the dry ingredients for the regular dough (the flour, salt and yeast.) Do the same in a separate medium bowl with the dry ingredients for the chocolate dough (the flour, cocoa powder salt, yeast, and baking soda.)
  2. In two separate, microwave safe, measuring cups heat the water, honey, almond milk and oil until it reaches 110-120 degrees F.  You don’t want it hotter than that or it will kill the yeast. Mix each honey/oil mixture into each bowl, adding the Greek yogurt and egg white.  Stir each dough until the Greek yogurt is well mixed and the dough is soft, and a little bit sticky.
  3. Turn the regular dough out onto a lightly floured surface and knead for 4 minutes until soft and elastic.  Spray the bowl that it was in with cooking spray and place it back inside to let it rest.  Repeat the kneading with the chocolate dough* and then let rest for 10 minutes.
  4. Once the doughs have rested, roll them each between your hands, and then twist them together to form a rope.  Roll the dough on a lightly floured surface to a 14x8 inch rectangle.
  5. In a small bowl, melt the peanut butter and coconut oil and smooth. Mix well and spread out onto the rolled dough, making sure to really cover it.
  6. In a separate small bowl, mix together the cinnamon, granulated sugar and brown sugar. Spread the sugar mixture all over the peanut butter, using your fingers to really rub it in.  Sprinkle the mini chocolate chips over top, lightly pressing into the dough.
  7. Tightly roll the dough up and cut into 12 buns.
  8. Spray a 9inch circular baking dish with cooking spray and place the rolls inside.  Cover lightly and let the buns rise in a cool, dry place for 90 mins.
  9. Preheat your oven to 375°F and bake the risen rolls for 10 minutes, lightly cover with tinfoil to prevent too much browning, and bake for an additional 5-10 minutes until lightly browned.
  10. While the buns bake, whisk together the peanut butter, softened cream cheese, vanilla, powdered sugar and almond milk until smooth. Make sure the cream cheese is nice and soft or you will have chunks in your glaze. Pour the glaze over the buns and serve immediately!
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