1 package active dry yeast about 2 1/4 teaspoons
3/4 cup warm non-fat milk heated to about 120 degrees, about 30-45 seconds in the microwave
1/3 cup sugar
3 tablespoons butter softened
1/2 teaspoon salt
1 egg
3 cups all-purpose flour plus more for dusting
Paddle attachment & dough hook for your mixer
For the Filling:
2/3 cup peanut butter
1 cup brown sugar
1 cup chocolate chips
For the Frosting:
4 ounces cream cheese softened
4 tablespoons butter softened
3 cups powdered sugar
1 tablespoon vanilla bean paste or vanilla extract
Make the Dough: Place milk in a microwave safe measuring cup. Heat for 30-45 seconds in the microwave, until it’s about 120 degrees. Add yeast and stir. Let it sit for a few minutes. Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds. Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 1-2 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise, so plan accordingly! Prepare your Rolls: Stir together the peanut butter and brown sugar. Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 12” by 9”. Spread the peanut butter filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. The filling isn’t very “spreadable” with a knife, so you can place it around the rectangle and smooth it with your hands. Sprinkle with chocolate chips. Roll the dough up tightly from the long end. Slice it into 9 equal rounds. Place the rolls into a 9” pan or 9 1/2” round pie plate that has been sprayed with cooking spray. At this point, you can let them rise for about 30 minutes-1 hour until they are swelling up in the pan and bake as directed. Or you can do what I do: cover with plastic wrap and stick in the refrigerator overnight until ready to bake. When ready to bake, preheat oven to 350 degrees. If the rolls have been in the refrigerator, remove them and let them come to room temperature while the oven is preheating. Remove the plastic wrap and bake for 15-25 minutes, or until they are golden brown. Make the frosting: These rolls are perfect on their own, but if you want a cream cheese frosting, make it while they bake (or the night before, and store in the refrigerator). Mix cream cheese and butter with a hand mixer until well blended. Mix in powdered sugar until smooth, stir in vanilla. Frost rolls and serve warm.