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    Peanut Butter and Jelly Rolls

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    This Peanut Butter and Jelly Rolls recipe may involve a bit of a mess to make, but it's SO worth it. A super fun variation on cinnamon rolls!

    A pan of peanut butter and jelly buns. Overlaid text says peanut butter and jelly rolls.

    Hey all, sorry I’ve been so quiet lately. Life’s gotten pretty busy, and I’ve been neglecting this blog.

    No worries, it’s all good, I’ve just been out enjoying my newfound mobility, doing a lot of hiking, etc. I post all of our adventures over on 2 Nerds in a Truck, if you’re interested!

    Anyway.

    Finally getting around to posting this recipe, even though it’s July and I’d planned to do it late last winter. Ah well, it’s winter for half the planet, right?

    For the rest of us, there’s always Pinterest and bookmarking to set a recipe aside until we even *want* to bake again!

    This recipe - as with many of my creations - is the product of both boredom and indecisiveness.

    I wanted to bake something for my husband’s breakfasts, but wanted to do something NEW. I’d tossed around a few ideas in terms of basic format - quick bread, scones, etc - and he settled on “bastardized cinnamon rolls”.

    After a quick Q & A - “Sweet or savoury?”, “Fruity or chocolatey?” “Nuts or no?”, these peanut butter jelly rolls ended up as the natural response to his set of replies.

    They’re made with a peanut butter yeast dough, and filled with peanut butter and jelly.

    We decided to go a bit extra with it, and keep the peanut butter and jelly separated, for a cooler look. No worries, this only takes an extra minute or two of effort!

    The result is a super soft, tasty bun with a great filling. I was initially going to do a glaze, but he thought they were perfect as they were.

    Anyway, let’s get to it!

    A pan of peanut butter and jelly buns, with one on a plate in front.

    Ingredients

    This recipe uses SUPER simple ingredients - most or all are pantry staples. If you’re missing an ingredient, you’ll have no trouble finding it in any grocery store!

    A few notes for you:

    All-Purpose Flour

    This recipe was designed using All Purpose Flour, but Bread Flour would also work..

    I don’t recommend swapping it out for cake flour, as you really want the high gluten content of all-purpose or bread flour, to support the dough structure.

    If you want to use some whole wheat flour, you can swap out about ⅓ of the flour for whole wheat flour. Any more than that, and you’ll run into texture and/or moisture level issues.

    Peanut Butter

    You’ll want to use a smooth, creamy peanut butter in this dough recipe.

    Chunky will not only give the dough a weird texture (and it would be unpleasant to knead by hand, I’d imagine), it’ll mess with the moisture level of the dough.

    Can’t have peanut butter? Feel free to use a different nut butter, or a sunflower butter if needed.

    Anyway, that said... you CAN use chunky peanut butter in the filling. You may need a little more than the ½ cup called for, though, as chunky won’t spread as far.

    Jelly

    We usually make this with grape jelly, as that’s what we both think of when we’re talking about peanut butter and jelly sandwiches.

    That said, strawberry jam / strawberry preserves, or raspberry jam / raspberry preserves would also be great.

    Also, when we have some on hand?

    Blackcurrant Jelly. SO good!

    Everything Else

    Rounding out this recipe, you will need:

    Granulated Sugar
    Active Dry Yeast
    Pure Vanilla Extract
    Salt

    ... Like I said, super simple ingredients. I don’t have anything to add, as far as these last few go!

    A close up photos of a peanut butter and jelly bun.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    How to Make Peanut Butter and Jelly Rolls

    The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

    Make the Peanut Butter Dough

    Stir yeast and 1 tablespoon of the sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.

    2 part image showing the sweetened yeast water mixture before and after the yeast foams up.

    In a large mixing bowl - or in the bowl of an electric mixer - combine the flour, remaining sugar, and salt.

    Pour in yeast mixture, ½ cup of the peanut butter, and vanilla extract, stir to combine.

    2 part image showing the dry ingredients being mixed with the peanut butter.

    Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)

    5 part image showing the ingredients being mixed together and kneaded into a smooth dough.

    Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise in a warm spot for one hour, or until doubled in size.

    2 part image showing the peanut butter bread dough in a metal bowl, before and after doubling in size.

    Assembly

    Generously grease a 9 x 13″ baking pan with pan spray, line with parchment paper. Set aside.

    A 9 x 13 baking pan lined with parchment paper.

    Once dough has doubled in size, roll out on a floured work surface. Aim to make it a large rectangular shape, say 20 x 12″ or so.

    2 part image showing the dough turned out on a work surface, then pressed out into a large rectangle.

    Cutting from long end to long end, slice the rectangle into 2 pieces, with one being about twice the size of the other. (See post for photos!)

    Spread the grape jelly on the larger piece, leaving a 1″ border around the edge.

    2 part image showing the dough cut into 2 pieces, and the larger piece being spread with grape jelly.

    Center the second piece of dough over the jelly, carefully and gently spread the remaining peanut butter over the dough, leaving a 1" border on the top and bottom (outer) edges.

    Note: You can *slightly* heat the peanut butter to make it easier to spread, but you don’t want it to be liquid!

    2 part image showing the smaller square of dough placed over the jam and spread with peanut butter.

    Starting with one short side of the dough, tightly roll the dough up into a large log.

    Be careful to roll up and over, to avoid just pushing the filling and second piece of dough across the jelly.

    2 part image showing the stacked dough squares being rolled up.

    Using a very sharp knife, slice the roll into 12 equal pieces.

    Carefully place each roll into the pan, spacing them evenly.

    2 part image showing the log of dough being cut into rounds and placed in the prepared baking pan.

    Cover pan with plastic wrap, allow to rise one more time – about 20 minutes.

    While waiting for the buns to rise, heat oven to 350F.

    2 part image showing the pan of raw peanut butter and jelly rolls, before and after the final rise.

    Before and after the final rise.

    Once final rise is over, pop the pan in the oven and bake for 30-35 minutes, or until golden brown and perfect.

    Serve warm.

    2 part image showing the baked pan of rolls, before and after removing from the pan.

    Leftovers

    Once cooled to room temperature, rolls can be wrapped in plastic wrap or transferred to an airtight container.

    Will keep for a few days at room temperature, or a week or so in the fridge.

    A close up photos of a peanut butter and jelly roll.

    More Breakfast and Brunch Recipes

    Looking for more ideas to jazz up your breakfast experience! Here are a few more breakfast recipes for you:

    Ambrosia Belgian Waffles
    Apple Cinnamon Buns
    Bacon Wrapped Breakfast Meatloaf
    Baking Powder Biscuits
    Biscuits & Gravy - MY way!
    Blueberry Banana Bread
    Breakfast Bagel Strata
    Breakfast Pizza
    Chai Cinnamon Rolls
    Deluxe Pizza Strata
    Easy Banana Bread
    Easy Cheese Souffle
    Fig, Honey, and Goat Cheese Strudel
    Ham and Swiss Breakfast Pizza
    Ham, Swiss, and Kale Strata
    How to Make Peameal and Back Bacon
    Keto Smoked Salmon Pizza
    Maple Walnut Spiced Pumpkin Buns
    Peanut Butter Banana Bread
    Smoked Gouda and Chive Scones
    Rosemary Peach Balsamic Scones
    Strawberry Orange Rolls
    The BEST Hash Browns/ Skillet Potatoes

    Looking for even quicker options? Check out my Muffin Recipes, too! There are also some fantastic Bagel Recipes on this blog...

    A pan of peanut butter and jelly rolls.

    A pan of peanut butter and jelly rolls, with one on a plate in front.
    Print Recipe Pin Recipe Save Recipe
    5 from 1 vote

    Peanut Butter and Jelly Rolls

    This Peanut Butter and Jelly Rolls recipe may involve a bit of a mess to make, but it's SO worth it. A super fun variation on cinnamon rolls!
    Prep Time30 minutes
    Cook Time35 minutes
    Rising Time1 hour 30 minutes
    Total Time2 hours 35 minutes
    Course: Bread, Breakfast, Dessert, Snack
    Cuisine: American
    Servings: 12 Buns
    Calories: 351kcal
    Author: Marie Porter

    Equipment

    • 9 x 13 cake pan

    Ingredients

    • 1 ½ cups warm – NOT hot! - water
    • 4 teaspoon Active Dry Yeast
    • ½ cup Granulated Sugar divided
    • 3 ½ cups All Purpose Flour
    • 1 ¼ teaspoon Salt
    • 1 cup Smooth Peanut Butter divided
    • 2 teaspoon Vanilla Extract
    • Pan Spray
    • ⅔ cup Grape Jelly

    Instructions

    Peanut Butter Dough

    • Stir yeast and 1 tablespoon of the sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
    • In a large mixing bowl - or in the bowl of an electric mixer - combine the flour, remaining sugar, and salt.
    • Pour in yeast mixture, ½ cup of the peanut butter, and vanilla extract, stir to combine.
    • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)
    • Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise in a warm spot for one hour, or until doubled in size.

    Assembly

    • Generously grease a 9 x 13″ baking pan with pan spray, line with parchment paper.
    • Once dough has doubled in size, roll out on a floured work surface. Aim to make it a large rectangular shape, say 20 x 12″ or so.
    • Cutting from long end to long end, slice the rectangle into 2 pieces, with one being about twice the size of the other. (See post for photos!)
    • Spread the grape jelly on the larger piece, leaving a 1″ border around the edge.
    • Center the second piece of dough over the jelly, carefully and gently spread the remaining peanut butter over the dough, leaving a 1" border on the top and bottom (outer) edges.
    • You can slightly heat the remaining peanut butter to make it easier to spread, but you don’t want it completely liquid.
    • Starting with one short side of the dough, tightly roll the dough up into a large log. Be careful to roll up and over, to avoid just pushing the filling and second piece of dough across the jelly.
    • Using a very sharp knife, slice the roll into 12 equal pieces.
    • Carefully place each roll into the pan, spacing them evenly. Cover pan with plastic wrap, allow to rise one more time – about 20 minutes.
    • While waiting for the buns to rise, heat oven to 350F.
    • Once final rise is over, pop the pan in the oven and bake for 30-35 minutes, or until golden brown and perfect.
    • Serve warm.

    Notes

    Once cooled to room temperature, rolls can be wrapped in plastic wrap or transferred to an airtight container. Will keep for a few days at room temperature, or a week or so in the fridge.
    See the post for a pictorial walk through, as well as information on ingredient substitutions.

    Nutrition

    Serving: 1roll | Calories: 351kcal | Carbohydrates: 54g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 343mg | Potassium: 186mg | Fiber: 3g | Sugar: 20g | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

    A close up photos of a peanut butter and jelly roll.

    Thanks for Reading!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment!
    (Sharing the post on social media is always appreciated, too!)

    A close up photos of a peanut butter and jelly bun.

    A pan of peanut butter and jelly rolls, with one on a plate in front.

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    Reader Interactions

    Comments

    1. Marie Porter

      5 stars
      We love making these peanut butter and jelly rolls, and would love to hear what you think!

      Reply
    5 from 1 vote

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