45 Minutes Snickers Rolls

These Snickers Rolls are super soft, fluffy, and doughy and ready in 45 Minutes! You don't need to wait hours to get yourself a batch of soft rolls. Never look back to other cinnamon rolls or buns recipes which let you waiting! You want delicious and super fluffy rolls and want them NOW? Then this is YOUR recipe!

Servings: 12 rolls
Author: Sabine Venier
Ingredients
Dough
  • 2 3/4 cup flour
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 2 1/4 tsp dry yeast
  • 3/4 cup milk
  • 3 tbsp butter
  • 1 egg medium sized
Filling
  • 1/2 cup peanut butter
  • 3 tbsp butter
  • 1 tbsp brown sugar
  • 24 wrapped caramels
Frosting
  • 1/4 cup butter
  • 1/4 cup peanut butter
  • 2 tbsp powdered sugar
  • 4 oz chocolate melted
  • 1/4 cup heavy cream
Instructions
  1. To make the dough: In a large mixing bowl mix flour, sugar, salt, and dry yeast together and set aside. In a small microwave bowl, heat milk and butter just until the butter is almost melted (45-60 sec.). Stir until butter is completely melted. Stir butter mixture into flour mixture, add the egg and knead with a handheld or stand mixer fitted with a dough hook for about 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl, cover loosely with a dry towel and let rest at room temperature for about 5 minutes. Meanwhile, preheat oven to 200°F and make the filling.

  2. To make the filling: Melt butter in the microwave for about 20 seconds and stir into peanut butter until completely combined. Chop caramels into a few pieces and set aside.

  3. Roll dough out into a 15x9 inch rectangle and evenly spread the peanut butter all over the dough. Sprinkle with brown sugar and chopped caramels. Roll up the dough tightly and cut into 12 even pieces, then place into a lightly greased 9x13 inch pan. Don't cover rolls. Turn off preheated oven and place rolls in the oven to rise for about 30 minutes, until doubled in size. Leave the wicket ajar. Take rolls out of the oven, store at room temperature and preheat oven to 375°F. Bake for about 25-30 minutes until lightly browned. Place parchment paper on top of the pan for the first 15 minutes to prevent the rolls from heavy browning.

  4. To make the frosting: Melt chocolate in the microwave. Stir every 20 seconds to help avoid seizing. Let cool for about 10 minutes. Beat peanut butter, with butter, and powdered sugar with a handheld or stand mixer fitted with a whisk attachment until creamy for about 1-2 minutes. Stir in melted and cooled chocolate just until combined. Add heavy cream and stir on low speed until creamy for about 1 minute. Store in the fridge until the rolls are finished.

  5. Take rolls out of the oven, let cool for 5-10 minutes and frost them when they are still warm. I recommend eating the rolls warm. They will stay fresh and soft in an airtight container in the refrigerator for up to 3 days. Put roll in the microwave for about 15-20 seconds just before eating.

  6. OPTIONAL: Sprinkle with chopped Snickers or peanuts, or drizzle with caramel sauce.