Peanut Butter and Jelly Rolls Recipe

Introduction

These Peanut Butter and Jelly Rolls offer a fun and delicious twist on the classic sandwich. Soft, fluffy dough rolled with creamy peanut butter and sweet jelly makes for a perfect breakfast treat or snack. Topped with a smooth vanilla glaze, they’re sure to be a hit for all ages.

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 cups powdered sugar
• 3-4 tablespoons milk
• 1 teaspoon vanilla

Instructions

1. Step 1: In a large bowl, combine 1 1/2 cups flour, sugar, and salt. Set aside.
2. Step 2: Melt butter and milk together in a saucepan or microwave until warm. Allow to cool to about 110°F, then add yeast to proof until bubbly.
3. Step 3: Add the proofed yeast mixture and egg to the flour mixture. Stir to combine.
4. Step 4: Gradually add remaining flour, 1/2 cup at a time, until the dough begins to pull away from the bowl.
5. Step 5: Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, adding more flour as needed.
6. Step 6: Spray a bowl with non-stick cooking spray, place the dough inside, cover, and let it rise in a warm place until doubled in size.
7. Step 7: Once risen, roll dough out on a floured surface into a 12″x15″ rectangle.
8. Step 8: Spread peanut butter evenly over the dough, leaving a small border. Dollop jelly on top and gently swirl or spread it around.
9. Step 9: Roll dough up from the long side. Trim edges, then cut into 12 equal rolls.
10. Step 10: Place rolls cut-side up in a greased 9″x13″ pan. Cover and let rise again until doubled.
11. Step 11: Preheat oven to 350°F. Bake rolls for 20-25 minutes or until golden brown.
12. Step 12: Remove from oven and let cool slightly.
13. Step 13: To make the glaze, combine powdered sugar, milk, and vanilla in a bowl. Adjust milk to reach desired consistency.
14. Step 14: Spread glaze over warm rolls and serve.

Tips & Variations

• Use your favorite jelly flavor or try fresh fruit preserves for a more natural taste.
• For extra softness, substitute half of the all-purpose flour with bread flour.
• If peanut allergies are a concern, replace peanut butter with almond butter or sunflower seed butter.
• Allow rolls to cool slightly before glazing to prevent the glaze from melting off completely.

Storage

Store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat rolls gently in the microwave or oven, then add fresh glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast but reduce the proofing time since instant yeast activates faster. Mix it directly with the flour and proceed with the recipe.

Can I make these rolls ahead of time?

Absolutely. You can prepare the dough and shape the rolls, then refrigerate them overnight for a slow rise before baking the next day.

Peanut Butter and Jelly Rolls Recipe

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4.6 from 428 reviews

These Peanut Butter and Jelly Rolls are a delightful twist on classic flavors, featuring a soft, homemade yeast dough filled with creamy peanut butter and sweet jelly. Topped with a smooth vanilla glaze, they make a perfect treat for breakfast, brunch, or dessert. With a tender texture and irresistible taste, these rolls are sure to become a family favorite.

• Author: luca
• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 rolls 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 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 preferred flavor)

Glaze

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

Instructions

1. Combine Dry Ingredients: In a large bowl, mix 1 1/2 cups of the all-purpose flour with the sugar and salt. Set aside.
2. Prepare Yeast Mixture: In a saucepan or microwave-safe bowl, melt the butter with the milk until warm (around 110°F). Allow it to cool slightly, then add the active dry yeast to proof until foamy, about 5 minutes.
3. Mix Dough: Add the yeast-milk-butter mixture along with the egg to the bowl with the dry ingredients. Stir to combine.
4. Add Flour: Gradually add the remaining flour, about 1/2 cup at a time, stirring until the dough begins to pull away from the sides of the bowl.
5. Knead Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic, adding more flour as necessary to prevent sticking.
6. First Rise: Lightly spray a clean bowl with non-stick cooking spray, place the dough inside, cover with a damp towel or plastic wrap, and leave in a warm place until doubled in size, approximately 1 to 1 1/2 hours.
7. Roll Dough: Punch down the risen dough and roll it out on a floured surface into a 12×15 inch rectangle.
8. Add Filling: Spread the peanut butter evenly over the dough almost to the edges. Drop dollops of jelly over the peanut butter and gently swirl/spread to combine as best as possible.
9. Shape Rolls: Starting from the long side, tightly roll the dough into a log. Trim off the edges, then cut the log into 12 equal rolls.
10. Second Rise: Place the rolls cut side up into a greased 9×13 inch baking pan. Cover and let rise in a warm place until doubled in size, about 45 minutes.
11. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown on top.
12. Cool Slightly: Remove the rolls from the oven and allow them to cool for a few minutes in the pan.
13. Prepare Glaze: In a bowl, combine powdered sugar, vanilla extract, and 3-4 tablespoons of milk. Stir until smooth, adding more milk as needed to reach a pourable consistency.
14. Glaze and Serve: Spread the glaze over the slightly cooled rolls and serve warm or at room temperature.

Notes

• Make sure the milk and butter mixture is not too hot when adding yeast to prevent killing the yeast.
• You can substitute peanut butter and jelly flavors based on preference or dietary needs.
• For best texture, knead until dough is smooth and slightly tacky but not sticky.
• Allow adequate rising time for fluffy, tender rolls.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
• Reheat rolls gently in the microwave or oven before serving.

Keywords: Peanut Butter and Jelly Rolls, Sweet Rolls, Yeast Dough, Peanut Butter Jelly Dessert, Baked Rolls, Breakfast Rolls