Peanut Butter And Jelly Rolls
Peanut butter and jelly rolls are a fun marriage of the classic sandwich filling ingredients and a sweet roll. Think sweet roll dough rolled around peanut butter and jelly filling, baked to beautiful golden perfection and topped with a sweet glaze. It’s the tastiest nostalgic treat around!
Do you love a good sweet roll?
I’m sure you’ve all had cinnamon rolls or even raspberry or strawberry rolls, which in essence are jelly rolls and therefore the cousin of these peanut butter and jelly rolls.
These rolls take the concept of fruit sweet rolls and kick it up with the addition of creamy, rich peanut butter.
It’s the classic pbj sandwich of childhood baked up in cinnamon bun style fashion.
And it’s a hit for fun weekend breakfasts or sweet any time treats for the kids and the kids at heart!
Ingredients
To make these you’ll need:
- Milk– Whole milk preferably. Warm it to 110 degrees F. You don’t want it too warm or it will kill the yeast or too cold as it won’t activate the yeast.
- Sugar– Granulated
- Yeast– A packet of dry active yeast or roughly 2 1/4 teaspoons
- Egg
- Butter– Melted
- Salt
- Flour– All purpose or bread flour. The amount will vary slightly based on other factors like weather that may affect how moist or dry the dough is.
- Peanut butter– I recommend smooth though if you want you could use chunky.
- Jelly– Any flavor
- Frosting ingredients– Powdered sugar, cream, and vanilla extract
How to Make
Making these peanut butter and jelly rolls is pretty close to making cinnamon rolls.
Start by whisking the warm milk, sugar and yeast together in the bowl of your stand mixer.
Let it sit for 5-10 minutes or until the yeast is foamy.
Once the yeast has bloomed, whisk in the egg, melted butter, and salt.
Then add 2 ¾ cup of flour and mix it using the dough hook attachment to mix until a dough forms.
If needed, mix in additional flour a little at a time until the dough is soft but not too sticky to work with.
Cover the dough and let it rise in a warm place for about an hour or until it doubles in size.
Then grease a 9×9 baking pan with butter.
Roll the dough into a 10×14” rectangle on a lightly floured surface.
Spread the peanut butter evenly over the dough, followed by the jelly.
Roll the dough up along the longer edge into a tight spiral, then slice into nine 1 ½” slices.
Place the rolls cut side up into the prepared baking dish, cover and let them rise for another 30-45 minutes or until they double in size.
Bake in an oven preheated to 350 degrees for 20-25 minutes, or until golden and puffed.
Once the rolls are done, take them out of the oven and let them cool completely.
Whisk together the powdered sugar, 1 tablespoon of cream, and vanilla extract until smooth.
Add extra milk a little at a time if needed to reach the desired consistency.
Spread the frosting over the cooled rolls and serve.
Enjoy!
Storing
Store these in an airtight container or tightly wrapped container on the counter for up to 2 days or in the fridge for up to a week.
Can I make the dough ahead of time?
Yes! You can make this homemade sweet roll dough ahead of time and assemble the rolls the night before you want to bake them.
As soon as you put the rolls in the baking dish, cover them and pop them in the fridge until the next morning.
Then take them out and let them rise at room temperature until doubled in size, which will take longer because the dough is cold, prior to baking as instructed.
If you want to cut down on the second rise time, you can use the proof feature on your oven if you have one and let them rise in the oven for about 10 minutes before completing the rise at room temperature.
If you don’t have this feature, preheat the oven to warm.
Turn the oven off and pop the rolls in, cracking the oven door.
Let them rise in the warm oven for 10-15 minutes with the door cracked prior to letting the rise finish on the counter.
Tips and Tricks
- The dough needs to be kneaded for about 7 to 10 minutes to reach the right consistency at medium speed. You’ll know the dough is ready when it is soft but not too sticky and you can stretch a small piece enough for light to be seen through it.
- Use a food thermometer if you aren’t sure about the temperature of the milk. It needs to be right at 110 to activate the yeast without killing it.
- Let the rolls cool completely before frosting them so the frosting doesn’t melt right off!
Other Sweet Roll Recipes
Peanut butter and jelly rolls are a nostalgic, sweet treat for breakfast, brunch or dessert.
Make them and enjoy!
Looking for other sweet roll recipes?
Try these:
If you’ve tried these PEANUT BUTTER AND JELLY ROLLS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Peanut Butter And Jelly Rolls
Ingredients
- ¾ cup milk warmed to 110 F
- 3 tablespoons granulated sugar
- 1 packet active dry yeast 2 ¼ teaspoons
- 1 large egg
- 3 tablespoons melted butter
- ½ teaspoon salt
- 2 ¾ - 3 ¼ cups all purpose or bread flour
- ¾ cup smooth peanut butter
- ½ cup jelly any flavor
- 1 cup powdered sugar
- 1-2 tablespoons cream
- 1 teaspoon pure vanilla extract
Instructions
- In the bowl of a stand mixer, whisk together the milk, sugar and yeast, and let it sit for 5-10 minutes or until the yeast is foamy.¾ cup milk, 3 tablespoons granulated sugar, 1 packet active dry yeast
- Whisk in the egg, melted butter, and salt. Then add 2 ¾ cup of flour and use the dough hook attachment to mix until a dough forms. Add additional flour until the dough is soft but not too sticky.1 large egg, 3 tablespoons melted butter, ½ teaspoon salt, 2 ¾ - 3 ¼ cups all purpose or bread flour
- Cover and allow to rise until doubled in size, about an hour.
- Grease a 9x9 baking pan with butter, preheat the oven to 350 F.
- On a lightly floured surface, roll the dough into a 10x14” rectangle. Spread the peanut butter evenly over the dough, followed by the jelly.¾ cup smooth peanut butter, ½ cup jelly
- Roll the dough up along the longer edge into a tight spiral, then slice into nine 1 ½” slices.
- Place the rolls cut side up into the prepared baking dish, cover and allow to rise for 30-45 minutes.
- Bake in the preheated oven 20-25 minutes, or until golden and puffed.
- Allow to cool completely.
- Whisk together the powdered sugar, 1 tablespoon of cream, and vanilla extract until smooth. Add additional milk a little at a time until desired consistency is reached.1 cup powdered sugar, 1-2 tablespoons cream, 1 teaspoon pure vanilla extract
- Spread the frosting over the cooled rolls and serve.
Notes
- The dough needs to be kneaded for about 7 to 10 minutes to reach the right consistency at medium speed. You'll know the dough is ready when it is soft but not too sticky and you can stretch a small piece enough for light to be seen through it.
- Use a food thermometer if you aren't sure about the temperature of the milk. It needs to be right at 110 to activate the yeast without killing it.
- Let the rolls cool completely before frosting them so the frosting doesn't melt right off!
Nutrition
