Pour the warm milk into a mixer bowl. Sprinkle the instant yeast over the top and allow it to sit undisturbed for 3 to 4 minutes until it becomes frothy.

Add the eggs, melted butter, and granulated sugar to the mixture. Combine these ingredients until they are mixed thoroughly.

Incorporate the salt and flour. Mix just until the ingredients are combined, and let the mixture rest for 5 minutes.

Knead the dough on medium speed for 5 to 7 minutes until it becomes elastic.

Transfer the kneaded dough into a greased bowl, cover it with plastic wrap or a kitchen towel, and place in a warm spot to rise until it doubles in size, about 30 minutes.

While the dough rises, prepare the filling by mixing room-temperature butter, creamy peanut butter, milk, and powdered sugar until the mixture is smooth.

After the dough has risen, roll it into a rectangle on a floured surface.

Spread the peanut butter cream filling evenly over the dough, then sprinkle the chopped Reese’s peanut butter cups on top.

Roll the dough up tightly from one long edge and cut the cylinder into 12 equal slices.

Place the slices snugly in a greased pan and cover them again to rise for another 20 minutes.

Preheat the oven to 375ºF.

Once the rolls have risen, pour the warmed heavy cream evenly over the top.

Bake for about 25 minutes or until golden brown.

Melt the creamy peanut butter and semi-sweet chocolate chips in separate bowls, then drizzle over the warm rolls.

Optional: finish with a sprinkle of additional chopped Reese’s.