PB&J Cinnamon Rolls

These decadent PB&J Cinnamon Rolls that can most definitely do overtime as breakfast, dessert, or even a snack. Earlier in the week I shared a recipe for savory Garlic Bread “Cinnamon” Rolls that were completely out of the box but something that you just have to try for your next pasta night dinner at home because they’re fun and exciting. After all, don’t we all deserve a little more fun and excitement in our lives on a regular basis?

Anyhow, back to these PB&J rolls. Picture your childhood school lunches of peanut butter and jelly sandwiches. Do you remember how awesome they were even though they were all mushed up, on white processed bread and something you probably wouldn’t eat now? Well these rolls are exactly like those sandwiches we used to love, but so much better because white mushy bread isn’t involved. The homemade dough is flavored with peanut butter, filled with more peanut butter, and strawberry jelly, and then topped with even more peanut butter (I know, the madness never ends) and more jelly. It’s like a child’s dream come true in cinnamon roll form and it’s just in time for the weekend. Add them to your weekend to-do list and enjoy your new favorite treat. 

Print Recipe

PB&J Cinnamon Rolls

These PB&J Cinnamon Rolls will be your new favorite way to cinnamon roll. Sweet dough filled with peanut butter and strawberry jelly. Topped with more pb&J!

Prep Time25 minutes mins

Cook Time30 minutes mins

Rising Time1 hour hr 30 minutes mins

Total Time2 hours hrs 25 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Breads, Breakfast, Brunch, Cinnamon Rolls

Servings: 12

Author: Jonathan Melendez

Equipment

• Mixer
• Mixing bowl
• Rolling Pin
• 9×13-inch baking pan

Ingredients

Dough:

• 4 1/2 to 5 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1 1/4 cups milk
• 1/4 cup unsalted butter diced
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2 large eggs lightly beaten
• 1/4 cup creamy peanut butter

Filling:

• 1/2 cup creamy peanut butter
• 1/2 cup seedless strawberry jam or jelly melted

Topping:

• 1 1/2 cups powdered sugar
• 3 tablespoons creamy peanut butter
• 4 to 6 tablespoons whole milk
• 1/4 cup seedless strawberry jam or jelly melted

Instructions

• In a large bowl, combine 1 1/2 cups of the flour and yeast. In a saucepan heat and stir the milk, butter, sugar and salt just until warm and butter almost melts; add to the flour mixture along with the eggs and 1/4 cup of the peanut butter. Beat with a mixer on low 30 seconds, scraping bowl as needed. Beat on high for 3 minutes. Stir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes in total. Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Punch dough down and turn out onto a lightly floured work surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 9×13-inch baking pan. For the filling, in a small bowl stir together the remaining 1/2 cup peanut butter and the 1/4 cup jam.
• Roll out dough into an 18×12-inch rectangle. Spread filling over dough, leaving 1-inch unfilled along one of the long sides. Roll up into a tight log, starting from the filled long side; pinch dough to seal seam. Slice into 12 pieces and arrange rolls in the prepared pan. Cover and let rise in a warm place until nearly doubled in size, about 30 minutes.
• Preheat oven to 375°F. Bake about 30 minutes or until golden. Cool for 5 minutes. Carefully invert rolls onto a wire rack and cool slightly. For the topping beat together the powdered sugar, peanut butter and milk until smooth. Spread over rolls. If desired, spread additional melted jam over icing. Enjoy!