Reese Peanut Butter Chocolate Cinnamon Rolls with Salted Butter Glaze and Candied Peanuts
Prep time
Cook time
Total time
Serves: 8
  • 2 cups flour
  • 3 tbls sugar
  • 1½ tbls baking powder
  • ¼ cup cold butter or margarine
  • 1 cup cold milk
  • ⅔ cup Reese Peanut Butter Chocolate Spread
  • 1 tsp ground cinnamon
  • For the Glaze and topping
  • 1½ cups icing sugar (confectioners)
  • ½ tsp pure vanilla extract
  • 1 tsp lemon juice
  • 2 tbls melted salted butter
  • 2 - 3 tbls milk or cream
  • 3 tbls melted Reese Peanut Butter Chocolate Spread
  • ¼ cup honey roasted peanuts, crushed
  1. Preheat oven to 400F.
  2. Take 2 cups of flour and place into a mixing bowl, add in the baking powder and sugar.
  3. Mix the dry ingredients together with a whisk. Use a pastry blender ( or two knives criss-crossing each other) and cut the butter in, until you get crumbly little bits throughout the mixture.
  4. Make a well, and pour the milk into it.
  5. Mix it until it forms a soft ball, then take the dough out and put it onto a floured surface.
  6. Take your rolling pin, and roll it until its about 12 inches long, 6 inches wide and ⅓ inch thick.
  7. Now spread ⅔ cup of your spread over dough leaving a ¼ inch space around the edge.
  8. Roll it up (jelly roll style)
  9. Sprinkle with cinnamon.
  10. Slice 2 inch wide rolls - you should end up with 8 rolls. I had 7 large ones. Maybe I didn't use my ruler properly but that's besides the point.
  11. Place rolls into a greased baking dish and place in preheated oven for 25 - 30 minutes or until nicely browned.
  12. Let cool for 20 minutes while making your glaze.
  13. For the glaze mix all ingredients except the melted chocolate spread and peanuts together in a bowl.
  14. Place the vanilla glaze in a zip bag. Place the melted chocolate spread in another zip bag. Drizzle alternating the glaze with the melted chocolate spread and sprinkle with crushed peanuts.