Peanut butter and jelly taste a whole lot different in this sweet roll recipe. Peanut butter and jelly rolls are cinnamon rolls with a peanut butter and jelly filling.
They’re a fun twist on a classic lunch or snack. Pick your jelly of choice, have fun with this cinnamon roll dough, and impress your family or a room of guests.
This lunch idea or even dessert is great paired with a cup of coffee.
You can make these sweet rolls anytime you get a craving. They’re great for busy moms who want a freezer-friendly idea for grabbing and packing school lunches when their kid is tired of a classic PB&J sandwich.
You will use simple pantry ingredients to make these outstanding cinnamon rolls. It’s a twist on a classic PB&J sandwich.
Make sure to head over and check out my strawberry cinnamon rolls, cinnamon roll pull apart cake, or even this air fryer cinnamon roll recipe.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- flour – You will need plain or all-purpose flour for this recipe.
- active dry yeast
- milk – Full fat milk works best, but you can use any type of milk including dairy free options.
- butter – I used salted butter. Unsalted can also be used.
- sugar
- salt
- eggs
- peanut butter – Nutella is also a great option for this treat.
- strawberry jam – You can also use grape jelly or your favorite flavor.
- powdered sugar
- vanilla extract
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add your flour and yeast to a mixing bowl and set it aside.
Then, add the milk, butter, sugar, and salt to a saucepan and heat as directed.
Remove from heat work in the flour mixture, and mix on low using a paddle on a sand mixer.
Work in the eggs one at a time.
Change to a dough hook and add the remaining flour a little at a time. Increase speed and work the dough for 3 minutes until it is soft and a round ball.
Transfer the dough to a greased bowl, cover with a towel, and let it rise for 1 1/2 hours.
Punch the dough down and turn onto a floured surface. Let the dough rest for 5-10 minutes.
Roll out the dough with a rolling pin as directed, making a long, thin rectangle shape.
Next, spread an even layer of peanut butter on the dough, followed by a layer of jam.
Next, you will start rolling up the dough, making sure to pinch the seam at the end after you roll.
Cut the dough into 12 even slices and place them on a greased baking dish or large-rimmed cookie sheet.
Cover and allow to rise for another 40 minutes or until doubled.
Bake as directed. Whip up the icing as it bakes.
Once done and the rolls have cooled a bit with your icing.
Hint: Place your dough on a lightly floured surface so that your dough doesn’t stick to the counter. Also, when rolling the dough, end on the seam side down to ensure it doesn’t unroll.
Equipment
I recommend using a stand mixer with a paddle attachment and dough hook for mixing up the dough. If not, you can use a large mixing bowl and a wooden spoon.
You will also want a medium to small bowl to place dough to allow it to rise in a warm environment at room temperature. Using a cheesecloth is great for covering the dough.
A rolling pin, baking sheet, and the lightly greased bowl are all handy for making these homemade peanut butter rolls.
Storage
These are a huge hit, and if you happen to have leftovers, simply store them in an airtight container in the fridge. I find this preserves them the best. They will last 3-5 days in the fridge.
Warm up in the microwave, let them warm up at room temperature or eat them chilled. This makes for the perfect school snack for even picky eaters to gobble up.
Freeze any of the rolls you do not eat right away. Freeze for 2-3 months. Then thaw in the fridge overnight. This is great to grab and toss in the lunch box for packing an easy lunch.
See this easy peanut butter truffles recipe for another tasty peanut butter dessert.
Wendy’s Test Kitchen Tips
- Placing your dough in a warm place is going to help it double in size a lot faster.
- Do not roll the dough too thin, or it will break and fall apart when you roll it up.
- Use a flat surface for rolling out the dough. Also, make sure to use a rolling pin so you get an even thickness.
- Slice the rolls carefully so you don’t tear the dough.
- If you don’t cover the dough, it can dry out as it is sitting there rising.
- Place the pan on a wire rack and allow it to cool for a bit before you add the frosting. Otherwise, the frosting melts right into the rolls.
- Try making a cream cheese frosting for these sweet rolls instead of the typical vanilla glaze.
FAQs
Of course. You can use store-bought or make your own favorite jam or spread to use for these peanut butter and jelly rolls.
Feel free to make the bread dough and chill in a covered dish in the fridge overnight. Then, allow it to come to room temperature before you roll it out, and proceed to assemble the rolls.
You could have added too much flour to the rolls, or you overbaked the rolls. Both are causes of a drier roll. Make sure that once the tops are golden brown you check to ensure the dough is fully cooked.
Related
Looking for other recipes like this? Try these:
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Peanut Butter and Jelly Rolls
Equipment
- Large Mixing Bowl
- medium saucepan
- stand mixer
- clean dish towel
- greased mixing bowl
- sharp knife or unflavored dental floss
- large baking sheet
- small bowl
Ingredients
Dough
- 4 cups flour
- 2 ¼ teaspoons active dry yeast
- 1 cup milk
- ⅓ cup unsalted butter
- ⅓ cup sugar
- ½ teaspoon salt
- 2 eggs room temperature
Filling
- ¾ cup creamy peanut butter
- ¾ cup strawberry jam or flavor of your choosing
Icing
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine 1 ½ cups flour and yeast. Set aside.
- In a saucepan, heat the milk, ⅓ cup butter, sugar, and salt until 120 degrees F. Remove from heat and stir until the butter is melted. Add to the flour and yeast.
- Mix on low, using a regular paddle, adding the eggs one at a time.
- Change the mixer attachment to the dough hook. Beat the dough at low, adding the remaining flour a little at a time. Increase speed to medium until a soft dough forms, approximately 3 minutes.
- Transfer the dough to a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel.
- Allow the dough to rise in a warm place until doubled, about 1 ½ hours.
- Punch the dough down and turn out onto a floured surface. Cover and allow to rest for 5 to 10 minutes.
- Roll the dough into a rectangle, approximately 20 inches by 10 inches.
- Spread an even layer of peanut butter over the dough and then repeat with a layer of jam, leaving a 1-inch space on one long edge without filling.
- Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut.
- Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each.
- Place each roll in a large bar pan sprayed with non-stick cooking spray, allowing about one inch between them. Cover and allow to rise in a warm place about 40 minutes or until doubled.
- TIP: Before allowing the final rise, rolls may be tightly covered and placed in the refrigerator for up to 24 hours. Remove from the refrigerator and allow to rise before baking.
- Bake at 350 degrees for 25 to 30 minutes.
- While the rolls bake, combine the ingredients for the icing, stirring until well blended.
- Remove rolls from the oven and spread with icing.
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