Peanut Butter and Jelly Sweet Rolls

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I’m pretty sure we have all seen the delicious looking Raspberry Sweet Rolls
at Food and Wine

When we got the Food and Wine Best of 2012 cookbook,
Stella opened right up to the page they were on.

This was the recipe SHE wanted to start with.

sweets…of course

How can you blame her, they look amazing.

However, they have been made and blogged quite a bit,
and today is national peanut butter day.

So…I tweaked the recipe a bit to make it a peanut butter and jelly sweet roll.

Someday I will make them as is,
but I LOVE the addition of peanut butter
{I almost feel like the added protein makes it healthy}

PB&J Sweet Rolls
adapted from Food & Wine

for the dough:
1 cup of warm milk {heated to 115}
2/3 cup of sugar
1 1/2 tbsp yeast
1 stick of softened butter
2 eggs {large}
1/2 tsp salt
4 cups of flour

1/2 – 3/4 cup of peanut butter {I used the all natural variety}
1 bag of frozen raspberries
1/4 sugar
1 tsp corn starch

3/4 cup of powdered sugar
3 tbsp melted butter
1 tbsp whole milk {we didn’t have any cream}

Combine the warm milk with the yeast and sugar
allow to get foamy {about 5 minutes}
add the butter, eggs, salt, and flour
mix with the dough hook until the dough is soft and workable {about 10 minutes}

cover and let rise until doubled

combine the berries with the sugar and the cornstarch

roll the dough into a rectangle about 10 X 24 inches
spread with the peanut butter {leaving a border around the edges}
top the PB with the berries
roll tightly {beginning from the long edge}

cut into 16 slices
placing the slices cut side up in a baking dish {13×9}
lined with parchment

cover and let rise {about an hour}

bake @425 for 20 – 25 minutes

to make the glaze combine the sugar with the butter and milk
whisking until it’s smooth and creamy

glaze after the rolls have cooled slightly

for breakfast or snack, these are amazing