Introduction

These Reese’s Sweet Rolls are a delightful twist on classic cinnamon rolls, filled with creamy peanut butter and topped with melted chocolate and chopped Reese’s peanut butter cups. Perfect for breakfast, dessert, or a special treat, they bring together rich flavors and soft, tender dough for an irresistible treat.

Reese's Sweet Rolls with Peanut Butter and Chocolate Drizzle Recipe - Recipe Image

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)
1 cup creamy peanut butter
3 tablespoons 2% milk
2 cups powdered sugar
20 Reese’s peanut butter cups (chopped)
1/2 cup heavy cream (warmed)
1/3 cup creamy peanut butter
1/3 cup semi-sweet chocolate chips

Instructions

Step 1: Pour the warm milk (110-115ºF) into the bowl of a stand mixer and sprinkle the yeast over it. Let sit for 3-4 minutes until frothy, indicating the yeast is activated.
Step 2: Add the room temperature eggs, melted butter, and sugar to the yeast mixture. Mix until combined.
Step 3: Add salt and 4 cups of flour (reserve up to 1/2 cup extra) to the mixture. Using the beater blade, mix just until ingredients are barely combined. Let rest for 5 minutes to allow the flour to absorb the liquids.
Step 4: Scrape the dough off the beater blade and remove it. Attach the dough hook to the mixer.
Step 5: Knead the dough on medium speed for 5-7 minutes, adding up to 1/2 cup more flour only if needed. The dough should be elastic, smooth, tacky, and pull away from the bowl sides but may stick slightly to the bottom.
Step 6: Spray a large bowl with cooking spray, transfer the dough into it, and cover with a towel or wax paper.
Step 7: Place the bowl in a warm spot to rise until doubled, about 30 minutes. A warm oven turned on low for 1-2 minutes then turned off works well for this. Avoid over-rising to keep rolls from becoming too airy.
Step 8: While the dough rises, prepare the peanut butter cream filling by combining room temperature butter, peanut butter, milk, and powdered sugar in a medium bowl. Mix well with an electric mixer and set aside.
Step 9: Generously flour a pastry mat or work surface. Turn out the dough onto it and sprinkle the top with flour. Roll the dough into a roughly 24×15 inch rectangle.
Step 10: Spread the peanut butter cream filling evenly over the dough. Sprinkle chopped Reese’s peanut butter cups over the filling.
Step 11: Starting from the long side, roll the dough tightly like a jelly roll. Cut into 12 slices and place them in a greased 9×13 inch baking pan. Cover and allow the rolls to rise for 20 minutes while preheating the oven.
Step 12: Preheat the oven to 375ºF.
Step 13: Warm the heavy cream until just warm to the touch. Pour it over the rolls to soak around them.
Step 14: Bake the rolls for 25 minutes, until lightly golden and cooked through. Check at 20 minutes and loosely cover with foil if browning too quickly. Baking time may vary depending on pan and roll size.
Step 15: In microwave-safe bowls, gently heat the peanut butter and chocolate chips separately in short intervals, stirring until melted.
Step 16: Drizzle melted peanut butter and then melted chocolate over the baked rolls. Sprinkle with additional chopped peanut butter cups if desired.

Tips & Variations

Use room temperature eggs and butter to ensure the dough mixes smoothly and rises properly.
If you prefer a nut-free version, substitute peanut butter with a seed butter like sunflower seed butter and omit Reese’s cups.
For extra gooey rolls, brush some melted butter over the rolls immediately after baking.
Adjust the amount of powdered sugar in the filling to taste for a sweeter or less sweet cream.

Storage

Store the rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving. These rolls can also be frozen before baking; thaw and allow a final rise before baking as instructed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof active dry yeast in warm water for about 5-10 minutes before adding it to the recipe. Instant yeast can be added directly to the dry ingredients.

How do I know when the rolls are fully baked?

The rolls should be lightly golden brown and feel firm when gently pressed in the center. If unsure, insert a toothpick in the center roll; it should come out clean or with a few moist crumbs.

Reese’s Sweet Rolls with Peanut Butter and Chocolate Drizzle Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

These Reese’s Sweet Rolls are a decadent treat combining soft, fluffy homemade sweet rolls filled with a creamy peanut butter filling and chopped Reese’s peanut butter cups. Baked to golden perfection and topped with a warm drizzle of melted peanut butter and semi-sweet chocolate, these rolls deliver rich, indulgent flavors perfect for breakfast or dessert.

Author: zara
Prep Time: 50 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: 12 rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

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

Peanut Butter Cream Filling

1/2 cup salted butter (room temperature)
1 cup creamy peanut butter
3 tablespoons 2% milk
2 cups powdered sugar

Fillings and Toppings

20 Reese’s peanut butter cups (chopped)
1/2 cup heavy cream (warmed, not hot)
1/3 cup creamy peanut butter (for drizzle)
1/3 cup semi-sweet chocolate chips (for drizzle)

Instructions

Activate Yeast: Pour the warm 2% milk (110-115ºF) into a stand mixer bowl and sprinkle the instant yeast on top. Let it sit for 3-4 minutes until frothy, indicating the yeast is activated.
Combine Wet Ingredients: Add the room temperature eggs, melted butter, and granulated sugar to the yeast mixture. Mix until combined to ensure a smooth wet base for the dough.
Add Dry Ingredients: Incorporate salt and 4 cups of the bread flour to the wet mixture. Mix using the beater blade just until ingredients are barely combined. Let rest for 5 minutes to allow the flour to hydrate.
Prepare for Kneading: Scrape dough off the beater blade and remove it. Attach the dough hook to the mixer for kneading.
Knead 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 pull away from the bowl sides but may slightly stick to the bottom.
First Proof: Lightly grease a large bowl with cooking spray. Transfer the dough to this bowl, cover with a towel or wax paper, and place in a warm environment (such as a warmed and turned-off oven) to rise until doubled in size, approximately 30 minutes.
Prepare Peanut Butter Filling: While dough rises, in a medium bowl, beat together room temperature butter, creamy peanut butter, 2% milk, and powdered sugar using an electric mixer until well combined and creamy.
Roll Out Dough: Flour a pastry mat or work surface generously. Turn dough out and flour the top. Roll dough out into approximately a 24×15 inch rectangle. Exact size may vary.
Fill Dough: Spread the prepared peanut butter cream filling evenly over the dough. Sprinkle chopped Reese’s peanut butter cups over the filling.
Shape Rolls: Starting on the long side, roll the dough tightly into a jelly-roll shape. Slice the roll into 12 even slices and place them in a greased 9×13-inch baking pan. Cover and let rise for 20 minutes while the oven preheats.
Preheat Oven: Preheat oven to 375ºF (190ºC).
Prepare for Baking: Warm heavy cream slightly until just warm to touch. Pour over the rolls in the pan, allowing it to soak around and between them.
Bake Rolls: Bake in the preheated oven for approximately 25 minutes or until rolls are lightly golden brown and cooked through. Check at 20 minutes; if browning too fast, cover loosely with foil to prevent burning.
Melt Drizzle Ingredients: Place the peanut butter for drizzle in a microwave-safe bowl and heat for 20-30 seconds until melted. Do the same with the chocolate chips, heating in 15-20 second intervals and stirring until smooth.
Drizzle and Garnish: Drizzle melted peanut butter followed by melted chocolate over the warm rolls. Optionally, sprinkle additional chopped Reese’s peanut butter cups on top for extra indulgence.

Notes

Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
Do not over-proof the dough; rising too much will cause overly airy rolls that may collapse.
The dough may be slightly sticky; avoid adding too much extra flour to keep rolls soft.
Use a sharp knife or dental floss to cut rolls cleanly without squishing them.
If rolls brown too quickly, tent with foil to prevent burning while finishing baking.
Peanut butter and chocolate drizzle can be adjusted for sweetness or thickness as preferred.
These rolls are best served warm and fresh but can be reheated gently before serving.

Keywords: Reese’s sweet rolls, peanut butter rolls, sweet rolls with peanut butter cups, homemade sweet rolls, peanut butter dessert rolls