Chocolate Peanut Butter Swirl Buns
Nothing says “good morning” like a pan of still-warm buns right out of the oven, especially when they’re made with a rich, cocoa-spiked yeast dough and filled with a gooey swirl of Peanut Butter & Co. Dark Chocolatey Dreams. Best of all, with a little advance preparation the night before, these buns can be baked and on the table in under an hour for a lazy weekend brunch.
Eat them warm and gooey right out of the oven, or let them cool off and drizzle with sweet Peanut Butter Frosting for an extra boost of peanuty goodness.
- Yield:18 buns
- Prep Time:1 hour and 15 minutes
- Cook Time:25 minutes
- Total Time:1 hour 40 minutes
For the dough
1 1/4 cup scalded milk (120-130°)
2 tbsp. sugar
2 1/4 tsp. active dry yeast
2 1/2 – 3 cups bread flour
1/4 cup cocoa powder
1 tsp. salt
1/4 cup melted butter
For the filling
1/2 cup brown sugar
For the frosting
1 cup icing sugar
1/4 cup milk
In a small bowl or measuring cup, combine the milk, sugar and yeast. Stir until yeast is dissolved, then set aside to proof for 5-10 minutes, or until foamy. (If no foam appears after 10 minutes, your yeast is too old – buy a fresh jar and start again)
In a large bowl, combine 2 1/2 cups flour, cocoa and salt. Stir until blended. Combine Peanut Butter & Co. Dark Chocolatey Dreams and melted butter in a second bowl, and stir until smooth. Pour into the flour mixture, along with the proofed yeast, and stir with a wooden spoon until a soft dough comes together.
Turn the dough out onto a lightly floured surface. Knead for about 5 minutes, or until the dough feels smooth and elastic, sprinkling with the remaining 1/2 cup flour as needed to keep from sticking. Shape into a ball, then transfer to a lightly greased bowl, turning once to coat the top of the dough with oil. Cover with a clean dishtowel and let rise in a warm place for 30-60 minutes, or until doubled in size (about 30 minutes).
Punch dough down. Turn out onto a lightly floured surface, and divide in half. Cover and let rest for 5 minutes. Meanwhile, lightly grease two 9-inch square baking pans, and set aside.
Roll each piece of dough into a 14” x 6” rectangle. Spread 1/4 cup peanut butter into an even layer on each rectangle, then sprinkle evenly with brown sugar. Starting from a long side, roll up each rectangle like a jelly roll, pinching the seams shut.
Using a length of dental floss, slice each roll into 9 pieces. Arrange the rolls, cut sides down, in the prepared pans. Cover and let rise for 30 minutes, or until almost doubled in size.
Preheat oven to 375°F.
While the oven preheats, prepare the frosting by whisking together icing sugar, Peanut Butter & Co. Smooth Operator and milk in a small bowl until smooth.
Bake the buns in preheated oven for 20-25 minutes, or until the tops are lightly browned. Let cool in the pan for 15-20 minutes before drizzling with Peanut Butter Frosting and serving.