Peanut butter sweet rolls recipe with jelly inside are like cinnamon rolls but way better. Enjoy for breakfast or dessert from scratch. Yes we have made other flavors of sweet rolls in the past but these will be a hit with your kids for sure!
Peanut butter and jelly sweet rolls are delish. Use whatever flavor jarred or homemade pressure cooker jam you love and make all different combinations. A fun dessert to make in the kitchen with your kids so they can enjoy the sticky treats once done. (affiliate links present)
Peanut Butter Cinnamon Rolls
Basic recipe are meant to be tweaked if you ask me. Yes the basic one with a cinnamon sugar filling is amazing and what you would expect but use something different and you will impress your guests. Like in the Fall, a bite of Pumpkin Cinnamon Rolls is the bomb, really.
For an individual serving I often times will make Cinnamon Roll in a Mug, I know, super fun right?? That one uses refrigerated biscuits but we are going all out homemade from scratch with these babies. With a gooey filling you may never want “regular” after this one…..
Sweet Roll Dough Ingredients
- 4 c all purpose flour
- Active dry yeast
- Milk
- Butter unsalted
- Sugar
- 1/2 tsp salt
- 2 eggs room temp.
- Peanut butter creamy
Filling
I mean there are tons of different flavors of jelly at the store right? That is what makes these so great. You could make these without that inside and have guests add their favorite flavor to the top to vary things up too. If in season I love making huckleberry jam and offering that option as well.
Frosting
You can make our Cream Cheese Frosting Without Butter or mix together some powdered sugar with milk until it is as thick as you’d like and pour that on over.
These aren’t as quick as our Peanut Butter and Jelly Donuts, made with crescent rolls, but homemade is always best if you have the time. Especially during the holidays I will try my best to engage the kids in baking something new each year, this was our newbie last year. 😉
This isn’t quite as easy as our Peanut Butter Bread as there is rising required, but worth it.
How to Make Peanut Butter Sticky Buns
- In a large bowl combine flour and yeast.
- Set aside. In a saucepan, heat the milk, ⅓ cup butter, sugar, and salt until 120 degrees F. Remove from heat and stir until the butter is melted.
- Add melted butter mixture to the flour and yeast mixture. Mix on low, using a regular paddle, adding the eggs one at a time.
- Then use the dough hook. Beat the dough at low, adding the remaining flour a little at a time.
- Increase speed to medium until a soft dough forms, approximately 3 minutes. Transfer the dough to a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel. Allow the dough to rise in a warm place until doubled in size, about 1.5 hours.
- Punch the dough down and turn out onto a lightly floured surface. Cover and let rise / rest for 5 to 10 minutes. Roll the dough into a rectangle, approximately 20 inches by 10 inches.
- Spread an even layer of peanut butter filling over the dough and then repeat with a layer of jam, leaving a 1-inch space on one long edge without filling.
- Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. You should have a roll now.
- Seal the long edge by pinching it shut. Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each.
- Place each roll with cut side up in a 9×13 baking pan or larger pan sprayed with non-stick cooking spray, allowing about one inch between them.
- Cover and allow to rise in a warm place about 40 minutes, until doubled, when surface of the dough is poofy.
Bake in a preheated oven at 350 degrees for 25 to 30 minutes. While they bake, combine the ingredients for the icing, stir until blended. Remove from the oven and spread with 1 1/4 cup icing or so to cover top when cooled slightly.
If you are looking for another goodie to pair with these try our Cheesecake Peanut Butter and Jelly Bars. Tender with a graham cracker crust they are a cool option for others to enjoy.
How to save leftovers
You do not want these to dry out. The best way to keep them moist is to wrap each one separately and then slide into a freezer bag. Keep on the counter and enjoy within a few days. The best way to reheat is to add a bit more frosting to the top and warm on a plate in the microwave for about 1 minute.
What is the difference between sweet rolls and cinnamon rolls?
Sweet rolls is a broad category of pastries that can have various fillings or toppings. They can be filled or topped with anything from fruit jams to cream cheese, nuts, or icing. Cinnamon rolls are a specific type of sweet roll characterized with this spiced flavor. The dough is rolled with a filling of cinnamon, sugar, and butter, which gives it a distinct taste. Rarely is there another flavor filling vs. the other type.
What can you fill sweet rolls with?
- Jam or something with a kick like green pepper jelly
- Peanut butter like we did here
- Pie filling adds fruit into the mix
- Nutella will give it a chocolate touch
- Fudge in a jar like sundae topping is fun
- Other spreads such as Pumpkin Jam are great during the Fall
Peanut Butter Sweet Rolls
Equipment
- 1 9×13 pan
- 1 cutting board
- 1 mixer
Ingredients
Sweet Roll Dough
- 4 c all purpose flour
- 2 1/4 tsp active dry yeast
- 1 c milk
- 1/3 c butter, unsalted
- 1/3 c sugar
- 1/2 tsp salt
- 2 eggs, room temp.
Sweet Roll Filling
- 3/4 c peanut butter, creamy
- 3/4 c jam
- Icing
- 1 c powdered sugar
- 3 tbsp milk
- 1 tsp vanilla
Instructions
- In a mixing bowl, combine 1 ½ cups flour and yeast. Set aside. In a saucepan, heat the milk, ⅓ cup butter, sugar, and salt until 120 degrees F. Remove from heat and stir until the butter is melted.
- Add melted butter mixture to the flour and yeast mixture. Mix on low, using a regular paddle, adding the eggs one at a time. Change the mixer attachment to the dough hook. Beat the dough at low, adding the remaining flour a little at a time.
- Increase speed to medium until a soft dough forms, approximately 3 minutes. Transfer the dough to a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel. Allow the dough to rise in a warm place until doubled, about 1 ½ hours.
- Punch the dough down and turn out onto a floured surface. Cover and allow to rest for 5 to 10 minutes. Roll the dough into a rectangle, approximately 20 inches by 10 inches.
- Spread an even layer of peanut butter over the dough and then repeat with a layer of jam, leaving a 1-inch space on one long edge without filling. Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. You should have a roll now.
- Seal the long edge by pinching it shut. Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each.
- Place each roll in a 9×13 or larger pan sprayed with non-stick cooking spray, allowing about one inch between them. Cover and allow to rise in a warm place about 40 minutes or until doubled.
- Bake in a preheated oven at 350 degrees for 25 to 30 minutes. While the rolls bake, combine the ingredients for the icing, stirring until well blended. Remove rolls from the oven and spread with icing.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
