Mini Chocolate Peanut Butter Sweet Rolls (Without Yeast!)

Preheat oven to 425ºF.

For the dough:
Whisk together the flour, salt, sugar, baking powder, and baking soda in the bowl of a standing mixer. Fit the mixer with a paddle attachment and mix the melted butter and milk into the flour mixture until it forms a dough-like consistency (the dough will be sticky). Knead the dough into a ball on a floured surface. Roll out the dough into a 1/4-inch thin rectangle.

For the filling:
Brush the melted butter onto top surface of the dough. Spread on the peanut butter carefully so the dough doesn’t break (I had to use my hands), covering the complete surface of the dough. Sprinkle sugar and chocolate chips evenly on top of it.

Roll the rectangle lengthwise into a tight log. If your dough is sticking to your surface, push flour under the dough while rolling. Flour the edges of a sharp knife, and carefully cut the log into 1-inch thick rolls. To cut the rolls, rock your knife back and forth, being careful not to press too much into the dough. Place the rolls on a baking sheet lined with parchment paper, placing them about 1 inch apart.

Bake for 15 minutes or until golden brown, then place on a cooling rack to cool completely. While the rolls are cooling, make the glaze.

For the glaze:
In a medium sized bowl, whisk together the sugar, cocoa, and milk until it forms a smooth mixture with no clumps. Drizzle over cooled rolls and enjoy!