Peanut Butter & Jelly Cinnamon Rolls

Ready in: 45 minutes
Servings: 12


  • 2 1/4 teaspoons active dry yeast
  • 4 1/2 cups bread flour
  • 1 cup packed brown sugar
  • 1/3 cup butter
    Milk, Eggs, Other Dairy
  • 2 eggs
    Milk, Eggs, Other Dairy
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
    Spices and Seasonings
  • 1 teaspoon kosher salt
    Spices and Seasonings
  • 1 cup warm 1 % milk
    Milk, Eggs, Other Dairy
  • 3 tablespoons 1% milk
    Milk, Eggs, Other Dairy
  • 1/3 cup peanut butter
    Nut butters, Jams, and Honey
  • 1 cup powdered sugar
  • 1/2 cup strawberry jam
    Nut butters, Jams, and Honey


  • In a large mixing bowl, stir together the milk, yeast, and 1 tablespoon granulated sugar.
  • Let sit for 5-10 minutes, or until the top of the mixture is foamy.
  • Mix in the eggs, melted butter, salt, and remaining sugar. Slowly add in the flour, one cup at a time, until a soft dough forms. If using a stand mixer, switch out the paddle attachment for the dough hook, add any remaining flour, and knead on medium speed for 6-8 minutes. Otherwise, turn out the dough onto a lightly floured work surface, add any remaining flour, and knead for 8-10 minutes, or until dough is slightly tacky and elastic. Coat a large bowl with cooking spray. Shape the dough into a ball, then transfer to the bowl and cover with plastic wrap.
  • Place bowl in a warm, draft-free area and let dough rise until doubled, 1-2 hours.While the dough is rising, combine the brown sugar and cinnamon in a small bowl; set aside. Once the dough has doubled in size, turn out onto a lightly floured work surface. Punch down, then let cover and rest for 10 minutes.
  • Roll dough out into a 16 x 21 inch rectangle.
  • Spread 1/3 cup peanut butter evenly across the dough leaving a 1/4-inch margin on the shorter sides. Sprinkle the sugar and cinnamon mixture evenly across the butter. Starting from a short side, roll dough up, pressing the final 1/4-inch margin of dough gently into the roll to seal.
  • Cut dough with a serrated knife into 12 slices. Coat a 9 x 13 inch baking pan with cooking spray.
  • Transfer the rolls to the pan. Cover pan with a towel and let the rolls rise until they have about doubled, 30 minutes.Preheat oven to 400 degrees F.
  • Bake rolls for 15 minutes, or until tops are golden brown.
  • Transfer pan to a baking rack to cool. Meanwhile, beat milk and jam together until smooth. Slowly stir in the powdered sugar until fully incorporated.
  • Drizzle glaze over warm rolls.

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