Peanut Butter & Chocolate Cinnamon Buns

Makes 16

Music Pairing: The Logical Song by Supertramp

For the filling:

1/2 cup (128 grams) creamy peanut butter

2 tablespoons (28 grams) butter

3/4 cup packed (136 grams) dark brown sugar

1/2 cup (102 grams) granulated sugar

1/4 cup (25 grams) cocoa powder

1 1/2 teaspoons (6 grams) ground cinnamon

1/2 teaspoon (4 grams) coarse sea salt

For the dough:

2 1/4 cups (315 ounces) flour, plus more for rolling out dough

1/4 cup (50 grams) granulated sugar

1 1/2 teaspoons (8 grams) baking powder

1/2 teaspoon 4 grams) baking soda

1/2 teaspoon (4 grams) coarse sea salt

1 cup (250 ml) buttermilk

6 tablespoons (84 grams) butter, melted

For the icing:

2 ounces (56 grams) cream cheese, softened

3 tablespoons (45 ml) buttermilk

2/3 cup (79 grams) Confectioner’s sugar

Preheat the oven to 425ºF.

Get the filling started first. Add the peanut butter and butter to a medium pot. Heat over a low flame, until the butter is melted, and the mixture thins out a bit. Remove from the heat. Stir in the sugars, cocoa, cinnamon, and salt until well mixed. Set aside to cool slightly.

To make the dough, whisk together the flour, sugar, baking powder, baking soda and salt in a deep bowl.

In a separate small bowl or large measuring cup, whisk together the buttermilk and 4 tablespoons of the melted butter. Pour over the dry ingredients, and stir together with a wooden spoon until it forms a shaggy-looking dough. Gently knead a few times until it becomes smooth, then divide into two equal portions.

On a lightly floured surface, gently press each piece of dough into a 12-inch by 8-inch rectangle (you can use a rolling pin if you feel more comfortable). Spread an even amount of peanut butter filling over each shaped piece of dough, leaving a 1/4-inch border.  Gently pat the filling into dough with your fingertips. Roll each piece of dough into a log, starting from the longest (12-inch) side nearest you.  Pinch ends closed.  Cut each rolled log into eight equal pieces, you should have 16 rolls in total now.

Using a pastry brush, coat the bottom and sides of an 8-inch square glass with 1 tablespoon of the melted butter. Arrange the rolls, cut side down, in the pan. Press the down with your fingertips to flatten slightly.  Brush tops of the buns with the remaining melted butter.

Bake for 20 minutes, or until golden brown and filling is bubbling from the top. Let cool in the pan, set on a wire rack for five minutes.

Meanwhile, prepare the icing. Add the cream cheese and confectioners’ sugar to a small bowl. Use a fork to mash together into a paste. Whisk in the buttermilk until it forms a smooth icing.  Drizzle over the rolls, and serve immediately.