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Peanut Butter and Jelly Rolls Recipe

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4.6 from 116 reviews

Delightfully soft and fluffy Peanut Butter and Jelly Rolls that combine the nostalgic flavors of a classic PB&J sandwich with a tender yeasted roll. These sweet rolls are perfect for breakfast, brunch, or a comforting snack, featuring a creamy peanut butter and fruity jelly filling, topped with a smooth vanilla glaze.

Ingredients

Scale

Dough:

  • 3 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • 1 cup milk
  • 1/4 cup butter
  • 1 large egg

Filling:

  • 1 cup peanut butter
  • 1 cup jelly (any flavor)

Glaze:

  • 1 1/2 cups powdered sugar
  • 3–4 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Mix dry ingredients: In a large bowl, combine 1 1/2 cups of the flour, sugar, and salt, setting this mixture aside.
  2. Warm milk and butter; proof yeast: Melt the butter and warm the milk together until about 110°F (lukewarm). Add the active dry yeast to the warm mixture and let it proof until foamy, approximately 5 minutes, indicating the yeast is active.
  3. Combine wet and dry: Add the proofed yeast mixture and the egg to the reserved flour mixture.
  4. Form dough: Stir to combine, adding additional flour 1/2 cup at a time until the dough begins to pull away from the bowl sides.
  5. Knead dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic, dusting with extra flour as necessary to prevent sticking.
  6. First rise: Lightly grease a bowl with non-stick spray, place the dough inside, cover, and allow it to rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
  7. Roll out dough: Punch the risen dough down and roll it onto a lightly floured surface into a 12×15 inch rectangle.
  8. Add filling: Spread peanut butter evenly over the dough, nearly to the edges, then gently dollop and swirl the jelly over the top to create a marbled effect.
  9. Form rolls: Roll the dough up tightly from the long side, trimming off the edges for evenness, then cut the roll into 12 equal slices.
  10. Second rise: Place the rolls cut side up in a greased 9×13 inch baking pan, cover, and let rise again until doubled, about 45-60 minutes.
  11. Bake rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown on top.
  12. Cool slightly: Remove the rolls from the oven and allow them to cool slightly in the pan.
  13. Prepare glaze: In a bowl, combine powdered sugar, milk, and vanilla extract, stirring until smooth. Adjust milk quantity to achieve the desired glaze consistency.
  14. Glaze and serve: Once the rolls are slightly cooled but still warm, spread the glaze over the tops and serve.

Notes

  • Use creamy peanut butter for easier spreading.
  • Choose your favorite jelly flavor; grape or strawberry work best.
  • Ensure the milk and butter mixture is not too hot to avoid killing the yeast.
  • If dough is too sticky, add flour gradually while kneading.
  • For fluffier rolls, allow the dough plenty of time to rise in a warm, draft-free area.
  • You can substitute all-purpose flour with bread flour for a chewier texture.
  • Store leftover rolls in an airtight container at room temperature for up to 3 days.
  • Reheat gently before serving to freshen the texture.

Keywords: Peanut butter and jelly rolls, sweet rolls, breakfast rolls, yeast rolls, PB&J, homemade rolls, glazed rolls

Find it online: https://victoriablair.com/peanut-butter-and-jelly-rolls-recipe/