Peanut Butter Cup Sticky Rolls

(Adapted from Lemon Sticky Rolls from The Kitchen)


Ingredients:

• 1 envelope active yeast

• 3/4 cup milk, warmed. 
• 1/2 cup unsalted butter, softened
• 1/4 cup white sugar
• 2 teaspoons vanilla extract
• 4 1/2 cups flour
• 1/2 teaspoon salt
• 2 eggs
• 2 12 oz packages of mini peanut butter cups
• 1 oz jar of creamy peanut butter
• chocolate ganache (I doubled this recipe from Joy of Baking)

Directions:

• Preheat the oven to 350 degrees F.
• Grease a 13×9 inch pan.
• Add the yeast to the warm milk in the bowl of mixer.
• With the paddle attachment, stir in the butter, sugar, vanilla and 1 cup of flour.
• Add salt and eggs and about 3 + 1/4 cups of flour.
• Switch to the dough hook and knead until an elastic dough forms.
• Lightly spray the dough with vegetable oil. turn over and spray the other side.
• Cover the bowl with plastic wrap and a towel. Leave in a warm place to rise. The dough should double in size. This takes at least one hour.
• Roll out the dough on a floured surface into a rectangle shape.
• Using a silicon pastry brush, spread the peanut butter out over the dough.

• Spread the warm chocolate ganache over the peanut butter.

• Sprinkle with one package of the mini peanut butter cups.

• Roll into a log starting from the long side of the rectangle.
• Using a sharp knife, cut into one inch pieces and place snugly together in the baking pan.

• Bake for 30 minutes.
• Let cool completely in pan.
• Drizzle the glazes over the top and sprinkle with remaining mini peanut butter cups.

• 8 teaspoons water
• 2 tablespoons peanut butter
• 1+ 1/3 cups powdered sugar

• Whisk everything together in a bowl. 
• Add more water if consistency is not thin enough for drizzling.

• 3/4 cup semi sweet chocolate chips
• 3 tablespoons butter
• 1 tablespoon corn syrup

• Melt everything together in a double boiler.
• Whisk until smooth.