Peanut Butter and Jelly Rolls
Bust out your middle school “Best Friends Forever” heart necklaces, because cinnamon rolls and peanut butter + jelly sandwiches just became breakfast BFFs. Hello, Peanut Butter and Jelly Rolls.
Peanut Butter and Jelly Rolls are the best upgrade to your PB&J since the day Mom finally agreed to trim off the crust. We’re replacing mushy white bread with ultra fluffy, lightly buttery cinnamon roll dough, enhancing the peanut butter filling with a touch of cinnamon and brown sugar, and drizzling the whole shebang with sweet jelly glaze. If the Ritz Carlton served a peanut butter and jelly sandwich, it would be these rolls. Champagne would be optional, but encouraged.
For the dough, I used my favorite cinnamon roll base (the same I used for these fab Chocolate Chai Cinnamon Rolls). It has a touch of whole wheat flour and a reduced amount of butter, but they are so melt-in-your-mouth tender, you won’t notice a bit. For the filling, I stayed true to my elementary school preferences of creamy peanut butter and strawberry jelly, but if you are an extra-crunchy PB lady or grape-jelly gentleman, by all means, follow your craving.
Roll the dough; spoon the peanut butter; dollop the jelly. This is the fanciest you will ever feel making PB&J. Enjoy the process.
Shape, let rise, and bake. Just when your kitchen smells like a magical peanut butter bakery, it’s time to glaze. Drizzle with wild abandon. If you feel called spread on extra peanut butter, I support you.
Now, move in for the most fluffy, ooey-gooey, and decadent PB&J experience of your life. Lick your fingers, rub your BFF necklace for good luck, and take a sip of that champagne.
If this entire picture sounds perfect to you, we should be BFFs forever. Who wants the other half of my necklace?
Peanut Butter and Jelly Rolls
For the Dough:
- 1 cup whole milk - or substitute 5/8 cup (5 ounces skim milk, plus 3/8 cup (3 ounces) half and half)
- 3 tablespoons unsalted butter
- 1 cup white whole wheat flour - or substitute all purpose flour
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/4 teaspoons Red Star Platinum Instant Yeast - 1 standard envelope yeast
- 1 teaspoon kosher salt
- 2 1/2 - 3 cups all purpose flour
For the Peanut Butter and Jelly Filling:
- 1/2 cup peanut butter
- 2 tablespoons unsalted butter - melted
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/3 cup strawberry jam - or jelly
For the Jelly Glaze:
- 1/2 cup strawberry jam - or jelly
- 1 tablespoon lemon juice
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- Prepare the dough: Pour milk into a large glass measuring cup. Add butter and microwave on high, until the mixture is warmed to the temperature directed by the yeast manufacturer (120°F to 130°F for Red Star Platinum Yeast). Start with 30 seconds, then microwave in 10-second intervals, until the desired temperature is reached. The butter may not melt completely and the milk should feel warm but not hot. Once heated, pour into the bowl of standing mixer fitted with paddle attachment or a large mixing bowl.
- Add white whole wheat flour, granulated sugar, egg, vanilla, yeast, and salt. Beat on low speed for 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups all purpose flour. Beat on low speed, until the flour is absorbed and the dough is no longer sticky, scraping down sides of bowl as you go. If dough is extremely sticky, add remaining flour one tablespoon at a time, combining after each, just until dough begins to form a shaggy ball and pulls away from sides of bowl. It should still feel fairly tacky.
- If using a stand mixer, fit the mixer with a dough hook and knead on medium low for 6 minutes, until smooth and elastic. If kneading by hand, turn the dough out onto a floured work surface and knead until smooth and elastic, about 8 minutes. Add a little flour, one tablespoon at a time, if the dough is too sticky and clings readily to your hands. Lightly oil a large, clean bowl with cooking spray. Form dough into a ball and place it in the bowl, turning once to coat with oil. Cover bowl with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place until doubled in volume, about 2 hours.
- Meanwhile, make the peanut butter filling: In a small bowl, beat together the peanut butter, melted butter, brown sugar, granulated sugar, and cinnamon. Set aside.
- Form the rolls: Once the dough has doubled, turn it out onto a well-floured work surface. (To test if the dough has completed rising, gently press it with your first two fingers; if the indentation remains, the dough is ready.) Roll the dough into a 16-inch x 12-inch rectangle (be sure to measure.) Spread the peanut butter mixture over the dough, leaving a 1/4-inch border uncovered on all sides. Spread with jelly, leaving a 1/4-inch border of peanut butter uncovered on all sides.
- Starting at one of the long edges, roll the dough into a tight log, then tightly pinch the end to seal. Turn log so that the seam side is down, then carefully trim each end so that they are straight. (The end scraps can be baked separately in lightly greased ramekins.) Gently stretch and pat the dough log as needed so that it is 18 inches in length and roughly even in diameter. With a serrated knife, gently saw the log into 18, 1-inch segments.
- Lightly mist two 9 x 9-inch baking pans with cooking spray (square 8 x 8-inch pans or round 9-inch pans will work as well.) Arrange the rolls in the pans, cut sides up, dividing the rolls evenly between each. Cover the baking dishes with plastic wrap or a clean kitchen towel. and let rise in a warm, draft-free place until doubled in volume, about 45 minutes. (It may take a bit longer but is worth the wait.)
- Meanwhile, prepare the glaze: Place the jam in a small saucepan over medium low heat, stirring occasionally. Once the jam begins to thin, stir in the lemon juice, sugar, and salt. Heat and stir until the sugar dissolves, then remove from heat. The glaze will thicken as it cools.
- Bake the rolls: Place rack in the center of your oven and preheat to 375°F. Bake rolls until the tops are golden and the centers reach 185°F to 190°F, 20-25 minutes. Check the rolls at the 15-minute mark—if they begin to brown too quickly, cover the pan with foil and continue baking until complete. Remove from oven and place pan on a cooling rack for 5 minutes. Drizzle with strawberry glaze and enjoy immediately.
I baked Peanut Butter and Jelly Rolls with my favorite bread-baking tool, Red Star Platinum Yeast. It’s foolproof, yields consistent results, and most importantly, creates super-fluffy, tender breads every time. For baking tips, check out Red Star Yeast’s step-by-step baking guide, and don’t forget to follow Red Star on Facebook, Twitter, and Pinterest, for tasty recipes and inspiration.
More swirl rolls that want to be your BFF:
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