Grease 12 2½-inch nonstick muffin cups; set aside. In a small 8-inch skillet melt ¾ cup butter over medium-low heat. Stir in vanilla; set aside. In a small bowl, stir together brown sugar, granulated sugar and cinnamon; set aside. In a large measuring cup
Turn dough out onto a lightly floured surface. Gently knead until dough just holds together and is soft, but not sticky. Lightly roll dough into a thin 16 x 20-inch rectangle, about ¼”-thick. Brush with all but 2 tablespoons of the melted butter mixture;
Roll up dough, jelly roll style, starting from long side, rolling firmly but not tightly. Gently seal seam with fingertips. Using a sharp knife or dental floss, cut dough roll into 12 even slices. Lightly pat slices so each is about 2 inches wide. Place s
Place oven rack in center of oven. Preheat oven to 400°F. Bake 25 minutes or until popovers are golden brown. Cool popovers in pan on wire rack for at least 30 minutes. Remove popovers from muffin cups. Dip half of each popover top in Chocolate Glaze. Spr
In the 8-inch pan, heat ¾ cup heavy cream on medium-high for 1 minute or until just hot. Stir in ½ cup creamy peanut butter until smooth. Stir in 4 tablespoons unsweetened dark cocoa powder and 3 tablespoons powdered sugar until well combined; set aside.
If mixture sets before dipping Butterfinger Pumpkin Biscuit Popovers, reheat on stove for 30 seconds.