Reese’s Sweet Rolls

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Why not have Reese’s peanut butter cups for breakfast? Peanut butter cream and Reese’s are stuffed inside these Reese’s Sweet Rolls. Fluffy brioche bakes in heavy cream for the ultimate soft roll.

Warning: This sweet roll recipe calls for an overloaded amount of peanut butter that only the biggest Reese’s lovers can handle. Liking this recipe requires a true passion for peanut butter and chocolate ooey-gooeyness. 

Once I had developed the recipe for our famous cinnamon roll recipe, it opened the floodgates for new varieties of sweet rolls. Years ago, I had a bake sale a garage sale and a woman gave me the idea for a peanut butter sweet roll.

a reese's sweet roll on a spatula

I tested several different versions over the course of a year, all very delicious, but I was looking for perfection. I eventually got it just right. Fluffy peanut butter cream filling, Reese’s peanut butter cups in every bite, drizzles of melted peanut butter and chocolate…Mmmm. Just eating the creamy peanut butter filling is amazing, but with swirls of brioche holding it together? Reese’s Sweet Roll perfection.

What’s the heavy cream for?

Heavy cream poured over unbaked sweet rolls is our secret for making the softest cinnamon rolls. The cream bakes into and around the rolls, keeping the dough extra soft. Try it!!

reese's sweet rolls in a pan with heavy cream poured over the top
closeup of sweet rolls with chocolate and peanut butter

Important Resources:

We have countless cinnamon roll recipes on Tastes of Lizzy T. Here’s some resources that might be helpful:

Guide: How to Get Dough To Rise

Guide: How to Freeze Cinnamon Rolls

Recipe: Our original cinnamon roll recipe where you can find tips and tricks for the dough.

overhead view of a pan of reese's sweet rolls
overhead view of a pan of reese's sweet rolls

Reese’s Sweet Rolls

4.88 from 8 votes
You've never had a sweet roll like this! Soft Reese's Sweet Rolls with swirls of chocolate and peanut butter.
Servings 12 servings
Prep Time 25 minutes
Cook Time 27 minutes
Rise TIme 30 minutes
Total Time 1 hour 22 minutes

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  • 1 cup 2% milk 110-115ºF
  • 2 1/4 teaspoons instant yeast
  • 2 large eggs room temperature
  • 1/2 cup salted butter melted, but not too hot
  • 1/2 cup granulated sugar
  • 4 – 4 /1/2 cups bread flour 520 grams
  • 1 teaspoon salt

For the Peanut Butter Cream:

  • 1/2 cup salted butter room temperature
  • 1 cup creamy peanut butter
  • 3 tablespoons 2% milk
  • 2 cups powdered sugar
  • 20 Reese’s peanut butter cups chopped
  • 1/2 cup heavy cream warmed


  • Pour the warm milk (110-115ºF) in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes. The yeast will get a little frothy to show it is activated. 1 cup 2% milk, 2 ¼ teaspoons instant yeast
  • Add the room temperature eggs, butter and sugar. Mix until combined.2 large eggs, ½ cup salted butter, ½ cup granulated sugar
  • Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 4 – 4 /½ cups bread flour, 1 teaspoon salt
  • Scrape the dough off the beater blade and remove it. Attach the dough hook.
  • To knead, beat the dough on medium speed for 5-7 minutes, adding in up to ½ cup more flour only if needed to form a dough. The dough should be elastic and smooth. **The dough should be tacky and will pull away from the sides of the bowl but may stick slightly to the bottom. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 ¼ cups, but start with 4 cups.
  • Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
  • Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your sweet rolls will be airy.
  • While the dough is rising, prepare the peanut butter cream filling. In a medium bowl, combine the room temperature butter, peanut butter, milk and powdered sugar. Use an electric mixer to mix well. Set aside. ½ cup salted butter, 1 cup creamy peanut butter, 3 tablespoons 2% milk, 2 cups powdered sugar
  • Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour. Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
  • Use a rubber spatula to smooth the peanut butter cream filling over the whole dough rectangle. Sprinkle the chopped Reese's cups evenly over the top. 20 Reese’s peanut butter cups
  • Starting on the long side, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9×13 baking pan. Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating.
  • Preheat the oven to 375ºF.
  • Warm the heavy cream until the chill is off. Don't make it hot…you just don't want it cold. It should be warm to the touch. Pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. ½ cup heavy cream
  • Bake in a preheated oven for 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 30 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
  • Place the peanut butter in a microwave safe bowl. Heat for 20-30 seconds to melt it so it will drizzle. Do the same with the chocolate chips. Heat in 15-20 second intervals, stirring between each time, until the chocolate is completely melted. ⅓ cup creamy peanut butter, ⅓ cup semi-sweet chocolate chips
  • Drizzle the peanut butter, then the chocolate overtop the rolls. Sprinkle with additional chopped peanut butter cups if desired.



Our original recipe called for all-purpose flour, but we make them exclusively with bread flour now. Either will work, but bread flour yields a fluffier, sturdier roll with a slightly chewy texture. All-purpose flour gives a softer, more tender roll.
Store in an airtight container at room temperature.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **


Calories: 807kcal | Carbohydrates: 86g | Protein: 18g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 568mg | Potassium: 409mg | Fiber: 4g | Sugar: 48g | Vitamin A: 707IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 2mg
Course Breakfast
Cuisine American
Calories 807
Keyword chocolate peanut butter, easy sweet rolls, reese’s recipe
About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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3 years ago

Can I make this night before and reheat next morning for a party?

4 years ago

Do I wait for rolls to cool before pouring peanut butter and chocolate on?Shirley

4 years ago

At that oven temperature, the cook to fast. They brown and center is raw

Pam Hansen
4 years ago

I can’t eat gluten or peanuts so would have to adapt to almond butter and dark chocolate but with gluten free that could only help ;o) My question is, why the cream over the top before baking? What does that do?

Fun size wife
8 years ago


10 years ago

What a fun treat! Thanks for linking up with What’s Cookin’ Wednesday!

Amy | Club Narwhal
10 years ago

Oh man, these look decadent in the best possible way! I love Reese’s so I will definitely need to make these soon 🙂

Andy Bland
10 years ago

Oh I love Reese! I bet those rolls are too die for.

10 years ago

Oh my word! These look amazing, Maddie!! A must try!

10 years ago

great use of reese’s. they look delish!

10 years ago

Oh wow! You can’t go wrong with these. My husband would love them since he is such a fan of Reese’s.

Karen @ From the Garden Table
10 years ago

Like! Like! Like! You are a girl after my own heart! I just have to make sure I serve these on a day that my husband is home, so he can help me scrap the kids off the ceiling because of an early morning sugar high! 🙂

Erin @ The Spiffy Cookie
10 years ago

These are spectacular! I would fall in love with these upon first bite.

Jamie @ Love Bakes Good Cakes
10 years ago

You don’t have to tell me twice …. I would love to have this for breakfast!!

Abbie @ Needs Salt
10 years ago

These sweet rolls look so decadent! Beautiful photos.
By the way, thank you again for guest posting on my blog! It was a pleasure to have you both. 🙂

Marty@A Stroll Thru Life
10 years ago

Oh this looks delicious. Thanks tons for the recipe and thanks for linking to Inspire Me.