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.

Serve warm.