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!
Servings: 9 rolls
Calories: 449kcal
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
Calories: 449kcal | Carbohydrates: 66g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 274mg | Potassium: 225mg | Fiber: 2g | Sugar: 30g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg