Preparation Steps

• Warm the milk until lukewarm (105–115°F). In the bowl of a stand mixer fitted with the dough hook, combine 1 cup of the flour, yeast, sugar and salt. Add the warm milk, melted butter and egg and mix on low until incorporated.
• Gradually add the remaining flour, a little at a time, until a soft dough forms. Knead on medium speed 5–7 minutes until smooth and slightly tacky (add up to 1 tbsp water or flour if needed).
• Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60 minutes.
• While the dough rises, mix the filling: stir together the peanut butter, brown sugar, cocoa, cinnamon and cardamom until spreadable. Fold in the mini chocolate chips last so they stay intact.
• When the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll it into a roughly 12x16-inch rectangle about 1/4-inch thick.
• Spread the peanut butter filling evenly over the dough, leaving a 1/2-inch border on one long edge. Starting at the opposite long edge, roll the dough tightly into a log and seal the seam by pinching.
• For neater slices, wrap the log in plastic and chill 10–15 minutes to firm slightly. Unwrap and slice into 12 equal rolls with a sharp knife or dental floss.
• Arrange the rolls in a lightly greased 9x13-inch baking pan, cut side up, leaving a little space between them. Cover loosely and let rise until puffy, about 20–30 minutes.
• Preheat the oven to 375°F. Bake the rolls in the center rack for 16–18 minutes, until golden brown and set. Avoid overbaking so they stay tender.
• While the rolls bake, whisk the powdered sugar with 2 tablespoons milk to a pourable glaze (add the third tablespoon if you prefer thinner). Warm the 2 tbsp peanut butter and thin with a teaspoon of milk for an optional drizzle.
• Remove the pan from oven and let the rolls cool 8–10 minutes. Drizzle with the glaze and the peanut butter, then serve warm or at room temperature.