Introduction

Peanut Butter and Jelly Rolls are a delightful twist on the classic sandwich, transformed into soft, sweet rolls perfect for breakfast or a snack. These rolls combine fluffy dough with rich peanut butter and sweet jelly, finished with a creamy glaze that adds a lovely touch.

The image shows a close-up view of several unbaked cinnamon rolls tightly packed together. Each roll has a spiral shape with three to four visible layers of soft dough, light cream to pale beige in color. Between the layers, there is a dark reddish-brown filling that looks like a fruit or cinnamon jam with a slightly sticky texture. The rolls have a smooth surface with a few small cracks around the edges of the dough. They are arranged closely on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast
1 cup milk
1/4 cup butter
1 egg
1 cup peanut butter
1 cup jelly
1 1/2 cup powdered sugar
3-4 tablespoons milk
1 teaspoon vanilla

Instructions

Step 1: In a large bowl, combine 1 1/2 cups flour, sugar, and salt. Set this mixture aside.
Step 2: Melt the butter and warm the milk together in a saucepan or microwave until warm (about 110°F). Let cool slightly, then add the yeast to proof.
Step 3: Once the yeast has foamed, add the milk and butter mixture along with the egg to the flour mixture.
Step 4: Stir to combine, then gradually add more flour, 1/2 cup at a time, until the dough begins to pull away from the bowl.
Step 5: Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, adding flour as needed.
Step 6: Lightly grease a bowl with non-stick spray, place the dough inside, cover, and let rise in a warm place until doubled in size.
Step 7: Once risen, roll the dough out on a floured surface into a 12″x15″ rectangle.
Step 8: Spread peanut butter evenly over the dough, leaving a small border. Dollop jelly across the peanut butter and gently swirl to combine.
Step 9: Roll the dough up from the long side tightly, trim the edges, then cut into 12 equal rolls.
Step 10: Place the rolls cut side up in a greased 9″x13″ pan, cover, and let rise until doubled again.
Step 11: Preheat the oven to 350°F and bake the rolls for 20-25 minutes, or until golden brown.
Step 12: Remove the rolls from the oven and let cool slightly.
Step 13: While the rolls cool, mix powdered sugar, milk, and vanilla in a bowl to make the glaze. Add more milk if needed to reach a spreadable consistency.
Step 14: Spread the glaze over the warm rolls and serve.

Tips & Variations

For extra flavor, try using crunchy peanut butter or swap jelly for fresh fruit preserves.
Make a chocolate peanut butter version by adding cocoa powder to the glaze.
Letting the dough rise in a slightly warm (but not hot) oven helps promote better yeast activation.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat gently in the oven or microwave before serving to refresh their softness.

How to Serve

The image shows a close-up of several uncooked cinnamon rolls arranged tightly together, each roll featuring multiple layers of soft, light beige dough spiraled around a filling of dark red and brown cinnamon and berry mixture. The dough appears smooth and slightly fluffy with a slightly matte texture, and the filling is glossy and sticky, creating a distinct contrast with the pale dough. The rolls have defined edges where the dough overlaps, and the image captures the rolls from above at a slight angle, showing the thickness of each spiral layer. The background is a white marbled texture that enhances the warm tones of the dough and filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this recipe to achieve the soft texture, but you can substitute with bread flour for a slightly chewier roll. Whole wheat flour can be used but may result in a denser roll.

Can I prepare the rolls ahead of time?

Yes, you can prepare and shape the rolls the night before and refrigerate them covered. Let them come to room temperature and rise slightly before baking the next day.