Peanut Butter & Jelly Sweet Rolls Recipe
1 h 50 m
For the Rolls:
2 3/4-3 1/4 cups All-Purpose Flour
1/4 cup Granulated Sugar
1 1/4 ounce packet Active Dry Yeast, For the Rolls
1 teaspoon Salt
1 cup Whole Milk, For the Rolls
6 tablespoons Butter, melted
For the Filling and Topping:
1/2 cup Granulated Sugar
1/4 cup Butter, softened
1/3 cup Heavy Cream, plus 2 tablespoons (divided)
1/3 cup Creamy Peanut Butter
2 tablespoons Brown Sugar
2 tablespoons Honey
3/4 cup Strawberry Jam, or your favorite preserves, divided
2 cups Powdered Sugar
In a large mixing bowl fitted with a dough hook, combine 2 3/4 cup flour, sugar, yeast, and salt.
In a small microwave-safe bowl, heat milk at 30 second intervals until it’s approximately 120-130°F.
Add milk and melted butter to the dry ingredients in the mixing bowl, and beat until just combined.
Add egg, beating until just combined.
Add enough remaining flour to form a soft, sticky dough.
Beat for 2-3 minutes, or until smooth and elastic. If not using a dough hook, knead by hand on a lightly floured surface for 6-8 minutes, or until smooth and elastic.
Place dough in a greased bowl, turning once to grease the top.
Cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
Punch down dough, and turn out onto a lightly floured surface.
Roll into a 12x10-inch rectangle.
In a medium bowl, stir together sugar, butter, 1/3 cup cream, peanut butter, brown sugar, and honey until smooth.
Spread half of filling (eyeball it) to within 1/2 inch of edges.
Spread 1/2 cup jam over filling.
Roll up jelly-roll style, starting with the long side, and pinch seam to seal.
Spray a 13x9-inch baking pan with non-stick spray.
Cut dough into 12 even slices.
Arrange in baking pan.
Cover with plastic wrap, and let rise in a warm place for 30 minutes. Meanwhile, preheat the oven to 325°F.
Bake for 25-30 minutes, or until golden brown.
In a small mixing bowl, beat remaining filling and remaining cream with powdered sugar.
Spread over warm rolls.
Garnish rolls with remaining 1/4 cup jam.
Source: Adapted from
Taste of Home