- 3/4 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 1 packet (2 1/4 teaspoons) instant rapid rise yeast
- 2 tablespoons sugar
- 2 large eggs
- 1 teaspoon kosher salt
- 3 tablespoons whole milk powder
- 3 cups (12.75 oz) unbleached bread flour
- 1/2 cup creamy peanut butter
- 2 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1 tablespoon cinnamon
- 1/4 cup mini semisweet chocolate chips
- 2 tablespoons unsalted butter, melted (for brushing)
- 4 ounces dark or bittersweet chocolate, finely chopped
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
- pinch salt
- Heat milk and butter in a small saucepan over low heat or in the microwave on 50% power until butter is just melted. Pour into a large mixing bowl or the bowl of a stand mixer and let cool to lukewarm (95 to 105 degrees F). Whisk in yeast, sugar, eggs, salt, and milk powder.
- Add flour, 1 cup at a time, mixing with the paddle attachment until incorporated. Switch to the dough hook and knead for 3 to 5 minutes or until smooth and elastic. The dough should pull away from the sides of the bowl but still stick to the bottom. If your dough is seriously too sticky, you can add a few more tablespoons of flour as needed (but know that stickier dough = softer buns).
- Turn dough out on a lightly floured surface and knead of 5 to 7 minutes or until smooth and elastic. Form into a ball and place in a lightly oiled bowl. Cover and set in a warm spot to rise until doubled in size, 1 to 2 hours. Punch down dough. At this point the dough can also be tightly covered and refrigerated overnight; let sit at room temperature for 30 minutes before rolling.
- To prepare filling, melt peanut butter and butter in the microwave until butter is melted and peanut butter is thin and smooth. In a separate bowl, whisk together brown sugar and cinnamon until evenly incorporated.
- Divide dough into two equal pieces. Working on a lightly floured surface, roll out one piece into a rectangle approximately 18 by 8 inches in size and 1/4-inch thick, with the long edge facing you. The dough will be thinner than you might be used to for standard cinnamon rolls, this is what makes them mini.
- Spread half of peanut butter mixture evenly over dough, leaving about an inch along the top edge naked. Sprinkle half of cinnamon sugar mixture evenly over top of peanut butter, then scatter half of mini chocolate chips over tip.
- Starting with the long edge closest to you, roll up the dough. Pinch along the outside edge to seal. With a sharp serrated knife, cut into twelve even 1 1/2-inch thick slices. Arrange slices in a foil-lined baking pan that has been sprayed lightly with cooking spray, in 3 rows of 4, leaving a little space between each roll.
- Repeat with second half of dough. You should end up with 24 rolls. At this point the cut rolls can be covered and refrigerated overnight; take out of the fridge 1-2 hours before you plan to bake them in the morning and let them rise until doubled in size. Or, if baking the same day, loosely cover with plastic wrap and let sit in a warm spot until puffed and roughly doubled in size.
- Preheat oven to 350 degrees F. Brush tops of rolls with melted butter.
- Bake for 20 to 25 minutes or until tops are just barely golden brown (don’t overbake, especially if you like gooey rolls). Remove from oven and let cool while you prepare the glaze.
- For the glaze, in a small saucepan set over low heat or a microwave safe bowl, melt chocolate along with butter, cream, and corn syrup until just melted and smooth. Add vanilla and salt and stir until smooth. Spread or drizzle glaze over warm rolls and serve immediately. Rolls will keep for a day or two (reheat in the microwave before serving) though they really are best when they’re served warm, right out of the oven.
Source: Love and Olive Oil