A Snickers candy bar has been my favorite candy bar, well, my whole life! And, cinnamon rolls, oh, cinnamon rolls they are by far my favorite breakfast food/ dessert item, like, ever! Cinnamon rolls hold a place of highest regard for me probably because I never made them until 4 years ago.
Don’t get me wrong, I tried to make them but they never turned out like those big soft, decadent cinnamon rolls at malls. Turns out, I never had my liquid at the right temperature when I added it to the yeast. I can’t stress this enough use a thermometer! I would either have the liquid too hot and kill the yeast or I ‘d have it too cold and the yeast would not activate. Alas, I finally got it right and have been enjoying big juicy cinnamon rolls with a generous scoop of my favorite cream cheese frosting for years now.
I would want my last meal to be cinnamon rolls if given a choice!
Snickers Bars Cinnamon Rolls
I never thought about putting 2 of my favorite desserts together until I saw Pillsbury had chocolate chip cinnamon rolls. I thought about those rolls constantly. One thought lead to another and another and before I knew it I basically had the recipe for Snickers Bars Cinnamon Rolls in my head. I couldn’t wait to test them!
Big Daddy even likes these and he typically doesn’t like sweets. Actually, he ate the whole thing!! Big Daddy is not a big dessert eater.
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- I used chocolate chips, just regular milk chocolate chips.
- And, I used salted cocktail peanuts.
- For the caramel, I didn’t want a ‘soft’ caramel that would ooze out of the rolls as it heated in baking. I almost always have these Caramel Apple Wraps in the pantry for Outrageous Apples.
If you cannot find these wraps at the store, sometimes they’re only available during Halloween/Fall. You can melt caramel candies with a small amount of milk and pour over the crust. That might be tricky since the caramel needs to be somewhat cool before spreading over the dough!
Another option would be to just chop Snickers candy bars and evenly distribute them over the dough.
My friend, Gloria at Simply Gloria, made this basic dough. It’s quick and easy. I’ve read Cinnamon Roll Recipes that claim to be ‘quick’ before and they weren’t! I trust Gloria and all her fabulous recipes so I knew if she said they were quick; they were. And, they are! Now, I like my dough a little sweeter than the original and I made a few adjustments to her recipe.
Snickers Bars Cinnamon Rolls
- 1 Tablespoon active dry yeast
- 1 Tablespoon granulated sugar
- 1 Tablespoon honey
- 1 and ½ cups hot water 100 to 110 degrees
- 4 to 4 ½ cups bread flour
- 1 Tablespoon powdered milk
- ½ cup granulated sugar
- ¼ tsp salt
- 2 large eggs beaten
- 8 caramel apple wraps
- 2 cups chocolate chips
- 1 and ½ cups peanuts chopped, or 8 Snicker's candy bars, chopped
- ½ cup fudge topping for ice cream
- Combine yeast, water and 1 tablespoon sugar in a small mixing bowl. Allow to sit 10 to 15 minutes in a warm place.
- Once yeast is foamy and almost doubled in size stir in the honey.
- While yeast is sitting, add 3 cups flour, powdered milk, salt and 1/2 cup sugar to a large mixing bowl. Once yeast is ready, add yeast and eggs to this flour mixture. Mix using the dough hook on your electric mixer on low until all ingredients are combined. Or mix with a wooden spoon by hand if you're super woman.
- Once this mixture is incorporated slowly add the remaining flour 1 tablespoon at a time until dough pulls away from bowl and is no longer sticky. At this point you may want to remove from the bowl and knead by hand as it is very thick and puts a lot of strain on the mixer.
- Allow the dough to rest on a floured surface for 5 minutes. Turn the bowl you mixed it in upside-down over the dough.
- Preheat you oven to 350 degrees. Spray 9x13 inch pan or two 8 or 9 inch pans with non-stick spray.
- On a floured surface, roll out the dough into a large rectangle until 1/2 inch thick. Dough should measure about 16 inches by 12 inches.
- Layer the caramel sheets, chocolate chips and peanuts evenly over the dough
- **If you're using chopped Snickers bars, layer them evenly over the dough
- Start with the long side and roll, pinching the ends as you go so the filling doesn't fall out.
- With a serrated knife, slice the roll in half. Slice each half in half. Then half each of those pieces in half. You should have 12 rolls.
- Place rolls in prepared pans. Allow to sit about 5 minutes then place in pre-heated oven.
- Bake 20 to 25 minutes or until lightly browned.
- Heat fudge topping in microwave and drizzle over rolls. Serve warm.