Chocolate and peanut butter are a lovely starting point for a sweet bake, especially when you add crisp, golden pastry. These rolls take that familiar flavour combination and turn it into little spirals you can serve with coffee, add to a dessert platter or enjoy as an afternoon treat.
The earlier CraftGossip feature introduced Reese rolls from Simply Stacie. That recipe is no longer available at its original link, so this updated version takes a different approach with ready-made puff pastry.
I like the convenience of a pastry-sheet project. You can concentrate on the filling and shaping without making dough from scratch, and the spiral gives each piece a pretty finish. A chocolate drizzle and a little chopped peanut butter cup on top make the connection to Reese’s flavours particularly clear.
Expect a flaky pastry roll rather than a soft, bread-like cinnamon scroll. The filling should be a thin layer: enough to bring chocolate and peanut butter into each bite without overwhelming the pastry.
Ingredients
Draft quantities for approximately 8 rolls:
- 1 ready-rolled puff pastry sheet, approximately 250g
- 3 tablespoons smooth peanut butter
- 40g finely chopped chocolate or mini chocolate chips
- 1 egg, beaten, for brushing
- 40g chocolate, for the finishing drizzle
- 2 Reese’s peanut butter cups, chopped, optional
Use a smooth peanut butter that spreads easily without being excessively runny. Check the pastry packaging for thawing instructions if using frozen pastry.
Equipment
- Baking tray
- Baking paper
- Spreading knife
- Sharp knife
- Pastry brush
- Small microwave-safe bowl
Suggested Method
1. Prepare the Oven and Tray
Preheat the oven to 200°C conventional or 180°C fan-forced, unless your pastry packaging specifies otherwise.
Line a baking tray with baking paper.
2. Add the Filling
Unroll the pastry while it is cool but pliable.
Spread a thin, even layer of peanut butter over the surface, leaving a narrow strip clear along the edge where the roll will close. Scatter the finely chopped chocolate evenly over the filling.
3. Roll and Chill
Roll the pastry into a log, starting from a long edge. Keep it snug without squeezing out the filling.
Press the seam gently to close. If the pastry has softened, refrigerate the log until firm enough to slice neatly.
4. Slice the Spirals
Cut into approximately eight equal pieces.
Place them cut-side up on the lined tray, leaving space between them for expansion. Brush the exposed pastry lightly with beaten egg.
5. Bake
Begin checking after 18 minutes. The rolls may need around 20–25 minutes, depending on their thickness, pastry brand and oven.
Look for golden pastry with cooked layers in the centre. Baking time needs confirmation through testing.
6. Decorate
Allow the rolls to cool slightly.
Melt the finishing chocolate in short microwave bursts, stirring between each burst. Drizzle over the rolls and add the chopped peanut butter cups, if using.
Tips for Neater Rolls
Keep the pastry cool. Soft pastry is harder to shape and can lose its definition.
Use a restrained filling layer. Extra peanut butter and chocolate can leak during baking.
Chop the chocolate finely. Smaller pieces distribute more evenly and make rolling easier.
Check the centres. A browned outside does not automatically mean the inner pastry layers are cooked.
Add the topping after baking. This lets you control the drizzle and keeps the chopped peanut butter cups distinct.
Serving Ideas
Serve these as a dessert or afternoon treat with tea or coffee. For a richer plated dessert, try a small scoop of vanilla ice cream alongside a warm roll.
They contain peanuts, and other allergens depend on your pastry, chocolate and toppings. Check packaging before sharing.
A Sweet Twist for Your Next Baking Afternoon
These rolls bring together the appeal of a pastry spiral and the familiar chocolate-and-peanut-butter pairing. You can keep the finish simple with a light drizzle or add chopped peanut butter cups for a more indulgent presentation.
Start with a small batch, take notes on your pastry and oven, and adjust only after seeing how the first tray bakes. Once tested, this could become a handy little dessert for occasions when you want something homemade without preparing dough from scratch.
Click here on Simply Stacie for the recipe and directions.
