Peanut Butter and Jelly Rolls Recipe

Introduction

Peanut Butter and Jelly Rolls combine classic flavors in a soft, sweet dough perfect for breakfast or a snack. These homemade rolls are filled with creamy peanut butter and fruity jelly, then topped with a sweet glaze for an irresistible treat.

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 extract

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. Let cool to about 110°F (43°C), then add the yeast and let it proof until foamy.
3. Step 3: Add the proofed yeast mixture and the egg to the flour mixture. Stir to combine.
4. Step 4: Gradually add more flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl.
5. Step 5: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic, adding flour as needed.
6. Step 6: Spray a bowl with non-stick cooking spray, place the dough inside, cover, and let rise in a warm area until doubled in size.
7. Step 7: Once risen, roll the dough out on a floured surface into a 12″x15″ rectangle.
8. Step 8: Spread peanut butter evenly over the dough, leaving the edges clear, then dollop and swirl the jelly on top, spreading it gently.
9. Step 9: Roll the dough up from the long side. Trim off the edges, then cut into 12 equal rolls.
10. Step 10: Place rolls cut side up in a greased 9″x13″ baking pan. Cover and let rise again until doubled.
11. Step 11: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown.
12. Step 12: Remove from oven and allow to cool slightly.
13. Step 13: To make the glaze, combine powdered sugar, milk, and vanilla in a bowl, stirring until smooth. Adjust milk for desired consistency.
14. Step 14: Spread the glaze over the warm rolls and serve.

Tips & Variations

• For a different flavor, try swapping the jelly for fruit preserves or honey.
• Use crunchy peanut butter for added texture.
• Make the rolls ahead and freeze before baking, then thaw and bake fresh later.
• If the dough is too sticky, add flour gradually during kneading, but avoid adding too much to keep rolls soft.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or a warm oven before serving, then refresh glaze if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a bread machine to make the dough?

Yes, you can prepare the dough using a bread machine on the dough setting, then proceed with rolling, filling, and baking as directed.

What if I don’t have active dry yeast?

You can substitute with instant yeast in the same quantity. Add it directly to the flour mixture without proofing, but watch for faster rising times.

Peanut Butter and Jelly Rolls Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

These Peanut Butter and Jelly Rolls combine the classic flavors of a beloved sandwich into a soft, sweet yeast roll. The dough is enriched with butter and milk, filled with creamy peanut butter and sweet jelly, then baked until golden and topped with a luscious vanilla glaze. Perfect for breakfast, brunch, or a comforting snack.

• Author: Grace
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 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 egg

Filling

• 1 cup peanut butter
• 1 cup jelly

Glaze

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

Instructions

1. Prepare Dry Ingredients: In a large bowl, combine 1 1/2 cups of the all-purpose flour, sugar, and salt. Set this mixture aside to prepare the yeast mixture.
2. Proof the Yeast: In a saucepan or microwave-safe bowl, gently melt the butter with the milk until warm, about 110°F (43°C). Allow this mixture to cool if necessary before adding the active dry yeast. Stir to dissolve the yeast and let it sit until foamy, indicating that the yeast is proofed and active.
3. Combine Dough Ingredients: Add the proofed yeast mixture along with the egg to the bowl with the dry ingredients. Stir to combine, gradually adding the remaining flour 1/2 cup at a time until the dough begins to pull away from the sides of the bowl.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it until it becomes smooth and elastic. Add additional flour as needed to prevent sticking, kneading for about 5 minutes.
5. First Rise: Lightly spray a large bowl with non-stick cooking spray. Place the dough inside, cover it, and let it rise in a warm place until it doubles in size, approximately 1 to 1 1/2 hours.
6. Roll Out Dough: Once risen, punch the dough down and turn it onto a floured surface. Roll it out into a 12×15-inch rectangle, preparing it for the filling.
7. Add Filling: Spread the peanut butter evenly over the dough, leaving about a 1/2-inch border around the edges. Dollop the jelly over the peanut butter and gently swirl it around to blend the two as evenly as possible.
8. Form Rolls: Starting from the long side, tightly roll the dough into a log. Trim off the edges for a neat appearance, then cut the log into 12 equal pieces.
9. Second Rise: Place the rolls cut side up in a greased 9×13-inch baking pan. Cover again and let them rise until doubled in size, about 30 to 45 minutes.
10. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until they turn a golden brown color.
11. Cool Slightly: Remove the rolls from the oven and allow them to cool slightly to prepare for glazing.
12. Prepare Glaze: In a bowl, mix together the powdered sugar, 3 tablespoons of milk, and vanilla extract. Add additional milk as needed to achieve a smooth, pourable consistency.
13. Glaze and Serve: Spread the glaze over the warm rolls and serve them fresh for the best taste and texture.

Notes

• Use creamy peanut butter for easier spreading and a smooth texture.
• Allow the yeast mixture to be warm but not hot to avoid killing the yeast.
• If you prefer, substitute jelly with your favorite jam or preserves.
• Make sure dough is kneaded well for fluffy and soft rolls.
• Glaze can be thick or thin based on your milk amount; adjust to your liking.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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