Bring all ingredients to room temperature

Start with your yeast. Add sour cream, maple syrup, warm water, and yeast together. In that order, then cover until you're finished with dry ingredients. But give at least 10 minutes for yeast to activate

melt butter and sit to the side to allow it to cool then move forward

Make peanut butter filling from below

combine almond flour, cocoa powder, whey protein isolate, granulated sweetener, xanthan gum, baking soda, and salt

After yeast is finished, which should be bubbly as in video. If not start again. Either water was not hot enough to activate yeast or was too hot and killed it

Add in eggs, cooled butter, apple cider vinegar, and liquid stevia

quickly mix dry and wet to form your dough

using oil on saran wrap with wet or oiled hands and utensils form dough into rectangle

Lay peanut butter across the dough and begin the wrapping process using the saran wrap as in the video above

Cut into slices, I got 8. Depending on your cut it will vary but macros will change depending on size. Go for 9 or 10 for lower carbs. Macros are for 9

Place in 9x9 baking pan lined with parchment paper. Cover and let dough rise for about a hour. They should almost double in size.

Place in 400ºF oven for 20 minutes. Checking at 15 for doneness. Overcooking could result in a hard cinnamon rolls with a charred taste from the chocolate

Allow to rest then enjoy

combine peanut butter, powdered sweetener, and stevia

if formed into a clay such as in video, press out and cut into strip to lay across the dough. If peanut butter is hard it's impossible to spread and will tear dough