Peanut Butter and Jelly Rolls

Have you ever been sitting in your car, running some errands or watching TV and BOOM! It hits you…like a ton of bricks…an idea you just cant get out of your head?? That’s exactly how these decadent and delicious peanut butter and jelly rendition of cinnamon rolls were born. A childhood classic with a grown up twist. Once you give them a shot they will instantly become part of your families Sunday Brunch repertoire.

It all started oddly enough when I was craving a fancy grilled cheese. A couple month ago I had made a grilled cheese with blueberry jam, chicken and cheese on a beautiful sourdough bread. Everything in me was craving another one. So one day my mom went shopping and I asked her to pick up some jelly or jam for me. When she got home my craving switched from fancy grilled cheese to PEANUT BUTTER AND JELLY! I couldn’t tell you the last time I had a PB&J but once I had one, I was hooked! I was making at least one a day everyday for almost a week and couldn’t break the addiction!

Fast forward a week or so and mom and I stopped into a local bakery. We were enticed by these beautiful deep friend cinnamon buns topped with a thick chocolate frosting. Driving home in the car, indulging on the sweet stuff, it hit me! What if I combined my current favorite obsessions…peanut butter, jelly, and cinnamon rolls…WHAT ELSE COULD BE BETTER?!?!

These perfectly doughy rolls of perfection will leave you wanting more and more! They hit a spot that you didn’t know you needed hitting. They are the perfect combination of soft, sticky, sweet, and nutty. Filled with your favorite berry jam (I’ve tried grape and a 4 berry version from Bonne Maman), homemade or store bought, and topped with a silky peanut butter icing, your taste buds will be SCREAMING for more.

Print Recipe

Peanut Butter and Jelly Rolls

Peanut Butter and Jelly flavored cinnamon rolls

Prep Time2 hrs 30 mins

Cook Time18 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Cinnamon Rolls, Jelly, Peanut Butter

Servings: 12 rolls

Author: Zoe Nazario

Equipment

• Rolling Pin

Ingredients

Dough

• 16 oz AP flour
• 4 oz warm water
• 4 oz warm milk
• 2 oz butter room temperature
• 2 oz granulated sugar
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 1 package instant rise yeast
• 10 oz your favorite jam or jelly I used Bonne Maman 4 Berry Jam

Peanut Butter Icing

• 1 tbsp Peanut Butter Powder
• 1 cup powdered sugar
• 2 tbsp heavy cream

Instructions

• Add all dough ingredients (up to the jam/jelly) to the bowl of a stand mixer. Start mixer on low speed to incorporate ingredients.
• Once incorporated, turn up the speed to high and allow to mix for 8 minutes until the dough is nice and smooth.
• When dough has reached a smooth consistency, put into a lightly oiled bowl and cover with a towel for an hour at room temperature.
• Once the dough has risen, lightly flour your work surface and roll into a long rectangle, about 18 inches in length 12-13 inches in width.
• Add the jam or jelly to the top of the rolled out dough and spread into an even layer leaving a small empty boarder on all edges.
• Starting with the edge closest to you, roll the dough over onto itself. Keep rolling until you've reached the end. I found that its easiest to slightly lift the dough onto itself to help the jam stay in better. See note**
• Cut the rolls into 12 equal pieces. I found its easiest to mark the half way and cut. Then cut each half in half. Then each quarter into thirds. Cut quickly, the jam will start to run out but don't worry, you can scrape up the jam and spoon it back over the top. See Note***
• Place the rolls into a round cake pan. Cover with plastic wrap and allow to rise for an hour.
• Preheat oven to 350°F
• Once risen, remove plastic wrap and put in oven for 18-20 minutes and golden brown on top.
• In the meantime make your icing. Add all icing ingredients to a bowl and stir. The icing should be thick and pasty.
• When cinnamon rolls are done, ice them immediately. This will allow the icing to melt and get into all the cracks and crevices.
• Serve warm and Enjoy!

Notes

**When you roll the dough the jam will push itself out. I found that if you actually lift the dough onto itself instead of just pushing, the jam stays in better. 

***I used both a serrated knife and floss to cut the rolls. Floss definitely worked better and kept the most jam inside but the knife works just as well. After you cut the pieces, some of the jam will have escaped (especially if you use the serrated knife). I just used a spoon to scrape up the escaped jam and put it back on top of the rolls and into the spiral.