Peanut Butter Cup Cinnamon Rolls

Ingredients

• 3/4 cup (180g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/4 cup (50g) granulated sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/4 cup (57g) unsalted butter, melted (for the dough)
• ~ 3 cups (360g) all purpose flour (only add more if needed) (for the dough)
• 3/4 tsp salt (for the dough)
• + 1/3 cup warm heavy cream to pour over the rolls right before baking (for the dough)
• 3 tbsp (42g) unsalted butter, softened (for the filling)
• 3/4 cup (190g) creamy peanut butter (for the filling)
• 1/3 cup (67g) brown sugar, packed (for the filling)
• 1/4 cup (30g) powdered sugar (don't pack it) (for the filling)
• 1 tsp vanilla (for the filling)
• 1/4 tsp salt (for the filling)
• + chopped reese's peanut butter cups (to sprinkle) (for the filling)
• 6oz (170g) cream cheese, room temp (for the chocolate icing)
• 1/4 cup (57g) unsalted butter, room temp (for the chocolate icing)
• 1 cup (120g) powdered sugar (for the chocolate icing)
• 3 tbsp (18g) dutch cocoa powder (or adjust to taste) (for the chocolate icing)
• 1/2 tsp vanilla extract (for the chocolate icing)
• Pinch of salt (for the chocolate icing)
• + peanut butter drizzle & chopped peanut butter cups for topping! (for the chocolate icing)

Instructions

1. Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
2. Add egg, egg yolk, and melted butter, mix.
3. Stir in salt & flour. Mix until a soft dough forms.
4. Knead the dough for 8-10 min.
5. Place in a lightly greased bowl, cover, & let rise for 1-1 1/2 hrs or until doubled.
6. Mix the soft butter, peanut butter, both sugars, vanilla, and salt together until combined/spreadable.
7. Roll dough into a large rectangle on a lightly floured surface.
8. Spread the filling evenly & sprinkle chopped reese's peanut butter cups all over.
9. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly.
10. (Or you can tightly roll the whole thing then slice)
11. Place in greased 9x13 pan.
12. Cover & let rise 30-45 more min.
13. Pour warm heavy cream over the rolls right before baking.
14. Bake at 350°F for 22-25 min until golden.
15. To make the icing, beat cream cheese & butter together until smooth.
16. Then, beat in powdered sugar, cocoa powder, vanilla, & a pinch of salt until fully combined.
17. If it's too thick, mix in a little bit of heavy cream.
18. Spread over the warm rolls.
19. Top with peanut butter drizzle and chopped reese's peanut butter cups.