Reese’s Sweet Rolls Recipe

Introduction

These Reese’s Sweet Rolls combine soft, fluffy dough with a rich peanut butter filling and chunks of Reese’s peanut butter cups. Topped with warm cream and drizzled chocolate and peanut butter, they make an irresistible treat for any peanut butter lover.

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
• 1/2 cup salted butter (room temperature, for filling)
• 1 cup creamy peanut butter (for filling)
• 3 tablespoons 2% milk (for filling)
• 2 cups powdered sugar (for filling)
• 20 Reese’s peanut butter cups (chopped)
• 1/2 cup heavy cream (warmed)
• 1/3 cup creamy peanut butter (for drizzle)
• 1/3 cup semi-sweet chocolate chips (for drizzle)

Instructions

1. Step 1: Pour the warm milk (110-115ºF) into the bowl of a stand mixer and sprinkle the yeast overtop. Let it sit for 3-4 minutes until frothy and activated.
2. Step 2: Add the room temperature eggs, melted butter, and granulated sugar. Mix until combined.
3. Step 3: Add salt and 4 cups of bread flour (reserve the extra 1/2 cup) and mix with the beater blade just until ingredients are barely combined. Let the mixture rest for 5 minutes to hydrate the flour.
4. Step 4: Scrape dough off the beater blade and remove it. Attach the dough hook to the mixer.
5. Step 5: Knead the dough on medium speed for 5-7 minutes, adding up to 1/2 cup more flour if needed. The dough should be elastic, smooth, and slightly tacky, pulling away from bowl sides but possibly sticking to the bottom.
6. Step 6: Spray a large bowl with cooking spray. Transfer the dough into the bowl, cover with a towel or wax paper.
7. Step 7: Place the bowl in a warm spot (such as inside a turned-off oven warmed briefly) and let the dough rise until doubled, about 30 minutes. Avoid over-proofing to keep rolls from becoming too airy.
8. Step 8: While the dough rises, prepare the peanut butter cream filling. In a medium bowl, beat the room temperature butter, peanut butter, milk, and powdered sugar until smooth. Set aside.
9. Step 9: Generously flour a pastry mat or work surface. Turn the dough out and flour the top. Roll it into approximately a 24×15 inch rectangle (exact size does not need to be precise).
10. Step 10: Spread the peanut butter cream filling evenly over the dough. Sprinkle chopped Reese’s peanut butter cups evenly on top.
11. Step 11: Roll the dough tightly from the long side, like a jelly roll. Cut into 12 slices and place them in a greased 9×13 inch baking pan. Cover and let rise for 20 minutes while preheating the oven.
12. Step 12: Preheat the oven to 375ºF.
13. Step 13: Warm the heavy cream until just warm to the touch, then pour it evenly over the rolls to soak in.
14. Step 14: Bake the rolls for 25 minutes or until lightly golden and cooked through. Check at 20 minutes and cover with foil if browning too quickly.
15. Step 15: Melt the peanut butter and chocolate chips by heating separately in short intervals in the microwave, stirring until smooth.
16. Step 16: Drizzle melted peanut butter and then melted chocolate over the warm rolls. Optionally sprinkle more chopped Reese’s on top before serving.

Tips & Variations

• Use instant yeast for faster rising, but active dry yeast works if activated in warm water first.
• If dough feels too sticky, add flour sparingly to avoid dense rolls.
• Substitute crunchy peanut butter for a textural twist in the filling and drizzle.
• Warm the heavy cream gently; too hot cream may alter the dough texture.
• Try adding chopped peanuts or chocolate chunks inside for more variety.

Storage

Store cooled sweet rolls covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven to restore softness. These rolls also freeze well; wrap tightly and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10-12 minutes until smooth and elastic. It may take a bit longer than using a mixer.

What is the best way to melt peanut butter and chocolate chips?

Heat in short bursts in the microwave (15-30 seconds), stirring in between to avoid burning. Alternatively, melt gently over a double boiler on the stove.

Reese’s Sweet Rolls Recipe

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Indulge in these luscious Reese’s Sweet Rolls, featuring a soft, tender dough filled with creamy peanut butter filling and chopped Reese’s peanut butter cups. Topped with a warm cream soak and drizzled with melted peanut butter and semi-sweet chocolate, these rolls are the perfect treat for any peanut butter and chocolate lover.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 sweet rolls 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough 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

Filling Ingredients

• 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)

Topping Ingredients

• 1/2 cup heavy cream (warmed)
• 1/3 cup creamy peanut butter
• 1/3 cup semi-sweet chocolate chips
• Additional chopped Reese’s peanut butter cups (optional for garnish)

Instructions

1. Activate Yeast: Pour the warm milk (110-115ºF) into a stand mixer bowl and sprinkle the instant yeast over the top. Let it sit for 3-4 minutes until the yeast becomes frothy, indicating activation.
2. Mix Wet Ingredients: Add the room temperature eggs, melted butter, and granulated sugar to the yeast mixture. Mix until well combined.
3. Add Dry Ingredients: Stir in the salt and 4 cups of bread flour, mixing with the beater blade just until the ingredients are barely combined. Allow the dough to rest for 5 minutes to let the flour absorb the liquid.
4. Switch to Dough Hook: Scrape the dough off the beater blade, remove it, and attach the dough hook to the mixer.
5. Knead the Dough: Knead the dough on medium speed for 5-7 minutes, gradually adding up to 1/2 cup more flour if needed. The dough should be elastic, smooth, tacky, and pulling away from bowl sides but still slightly sticky at the bottom.
6. Initial Rise: Spray a large bowl with cooking spray, transfer the dough to the bowl, and cover with a towel or wax paper. Place in a warm spot (such as a turned-off oven warmed briefly) to rise until doubled, about 30 minutes. Avoid over-proofing to prevent overly airy rolls.
7. Prepare Filling: While the dough rises, combine the room temperature butter, peanut butter, milk, and powdered sugar in a medium bowl. Mix with an electric mixer until smooth. Set aside.
8. Roll Out Dough: On a floured pastry mat or work surface, turn out the dough and sprinkle the top with flour. Flour a rolling pin and roll the dough into about a 24×15 inch rectangle (size can vary slightly).
9. Apply Filling and Reese’s: Use a rubber spatula to evenly spread the peanut butter cream filling over the dough rectangle, then sprinkle with the chopped Reese’s peanut butter cups evenly across the top.
10. Shape Rolls: Starting from the long edge, roll the dough tightly like a jelly roll. Cut the roll into 12 even slices and place them into a greased 9×13 inch baking pan. Cover and let rise for 20 minutes while preheating the oven.
11. Preheat Oven: Preheat the oven to 375ºF.
12. Prepare Cream Soak: Warm the heavy cream until just warm to the touch (not hot). Pour the warm cream evenly over the rolls to soak into the dough.
13. Bake Rolls: Bake in the preheated oven for about 25 minutes until the rolls are lightly golden brown and cooked through. Baking time may vary slightly; check at 20 minutes and tent with foil if browning too quickly.
14. Melt Peanut Butter and Chocolate: In microwave-safe bowls, heat the peanut butter for 20-30 seconds and the chocolate chips in 15-20 second intervals, stirring between intervals until completely melted.
15. Drizzle Toppings: Drizzle the melted peanut butter and chocolate over the warm rolls. Garnish with extra chopped Reese’s peanut butter cups if desired.

Notes

• Keep milk temperature between 110-115ºF to properly activate the yeast without killing it.
• The dough should remain slightly tacky and not overly dry; resist adding excessive flour.
• Use room temperature eggs and butter for better mixing and dough consistency.
• If rolls brown too fast during baking, cover loosely with foil to avoid burning.
• Warming heavy cream gently helps it soak into rolls without damaging the dough texture.
• Chopping Reese’s cups finely helps distribute peanut butter flavor more evenly throughout the rolls.
• Allow rolls to rise properly but avoid over-proofing for perfect texture.

Keywords: Reese’s sweet rolls, peanut butter rolls, sweet rolls recipe, peanut butter and chocolate rolls, homemade sweet rolls