Peanut Butter Chocolate Rolls with Peanut Butter Icing

Yesterday morning I got myself out of bed super early in order to make breakfast for Hubby, because hey, it was Father’s Day. Then before leaving for work I called my dad to say happy Father’s Day and he laughed his ass off. Yeah, Father’s Day isn’t until June 17th. I was a week early. Those who know me well, know this type of behavior is part of my normal behavior. Once upon a time when I was in school I was considered gifted but I have always been as dingy as can be. My family still to this day call me “Mallory” in reference to the character from Family Ties.

All this means is that Hubby will get two Father’s Day Breakfast. Maybe I’ll create another roll next week. Any ideas? Plus now you can make these for the dad in your life on the real Father’s Day.

Not sure what inspired this other than my love for chocolate and peanut butter and what’s better than gooey peanut butter?


My kitchen is always cold and it is hard to get dough to rise. When I begin mixing my dough I preheat my oven to the lowest temp (mine is 170 degrees) and once preheated I turn the oven off. This creates a warm environment to raise my dough.

Dough Ingredients:
1 package dry yeast or one scant tablespoon
3/4 cup warm vanilla almond milk
1/2 cup brown sugar
1/3 cup vegan butter (room temperature)
1 tsp sea salt
3/4 cup melted chocolate w/2 tbsp vanilla almond milk
1/2 cup applesauce
4 – 5 cups All purpose unbleached flour

Filling Ingredients:
3/4 cup vegan butter
3/4 cup peanut butter
3/4 cup brown sugar

Icing ingredients:
1/2 cup filling mixture
1/2 cup vegan cream cheese
1/2 cup powdered sugar
1/4 cup chocolate chips or shaved chocolate


Melt chocolate with 2 tbsp almond milk. set aside.

In a large bowl dissolve yeast in warmed almond milk. Add remaining dough ingredients (including melted chocolate), except flour and mix well. Add flour one cup at a time until dough is no longer sticky. Lightly flour hands and begin kneading dough. Knead into a large ball. Keep in bowl, cover (I use a towel) and let sit for at least an hour in a warm place to allow dough to rise.

As soon as you finish the dough make the filling because it needs to be refrigerated to thicken. To make, put all three ingredients in a sauce pan. Heat over low heat, stirring continually until all ingredients are melted. Refrigerate until ready to use.

Once dough has risen preheat oven to 400 degrees.  Roll dough out on a lightly floured surface until it is approximately 21″ by 16″ and approximately 1/4″ thick. If you have trouble getting it this big it is okay, you may have to bake longer if your dough is thicker.

Reserve 1/2 cup of peanut butter mixture for icing. Using the rest of the peanut butter mixture cover rolled out dough. Carefully roll dough starting on the bottom long end and roll all the way to the top. The peanut butter will ooze out and be messy. Cut roll  in  1 1/2″ slice and place on a baking sheet greased or covered with parchment paper. If you have excess peanut butter mixture (not counting the 1/2 cup you saved for icing) you can spoon on top of the rolls. Bake for 12 minutes. Check the dough on the center of one to make sure it is thoroughly baked.

While rolls are baking make icing. With a spoon, mix filling mixture and cream cheese  until smooth. Slowly add in powdered sugar. When rolls are done and still hot,  generously add icing to each roll. Add chocolate chips or shaved chocolate. Eat. A napkin and a glass of milk substitute of your choice, coffee or chai are recommended. Have left overs? Warm at 200 degrees.

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1 Response to Peanut Butter Chocolate Rolls with Peanut Butter Icing

  1. Pingback: Busy Being Jennifer | 32 Peanut Butter and Chocolate Recipes!

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