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Ingredients
Method
Dough Directions:
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In a mixing bowl fitted with the hook attachment combine the flour, cocoa, sugar, salt and yeast.
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In a microwave safe bowl heat the water, milk and butter to a temperature of 90-110*F.
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Pour liquid into flour mixture and mix until combined.
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Add the egg and mix until smooth.
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If too wet add more flour (keep in mind you will be turning out onto floured surface).
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Turn dough onto floured surface and allow to rest for 15 minutes.
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Punch dough down and roll dough into a 12″ long by 6″ wide rectangle.
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Combine the butter, cinnamon and sugar filling ingredients and spread over the dough.
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Then spread the peanut butter over the cinnamon mixture.
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Roll the dough on the longest side.
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Then slice dough into 12 equal pieces.
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Place into a greased 9×13 baking dish and cover with plastic wrap.
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Allow to proof to double in size.
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Bake proofed rolls at 350*F for 15-20 minutes.
Meanwhile, make the frosting:
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In a mixing bowl with the paddle attachment, combine the cream cheese, butter and peanut butter, mixing until smooth.
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Slowly add the powdered sugar.
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Add the vanilla.
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Spread the frosting over slightly cooled cinnamon rolls.
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Serve!!!
