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Reese’s Sweet Rolls Recipe

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★★★★★

4.5 from 56 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/reeses-sweet-rolls-recipe/