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.

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.

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.