Description
A cozy morning is made even better with the irresistible aroma of freshly baked cinnamon rolls filled with creamy peanut butter and sweet jelly. This recipe turns a childhood favorite sandwich into a soft, chewy breakfast or dessert treat, perfect for weekend brunches, special occasions, or simply indulging yourself. Each bite combines the warm spices of cinnamon with nutty peanut butter and fruity jelly, making it a comforting and nostalgic delight for all ages.
Ingredients
Dough:
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1 cup whole milk, warmed
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2 1/4 teaspoons active dry yeast
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1/3 cup granulated sugar
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1/3 cup unsalted butter, melted
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1 teaspoon salt
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2 large eggs
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4 cups all-purpose flour
Filling:
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1/2 cup creamy peanut butter
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1/2 cup fruit jelly or jam (strawberry, grape, or your favorite)
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1/4 cup granulated sugar
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1 teaspoon ground cinnamon
Icing:
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1 cup powdered sugar
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2 tablespoons milk
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1/2 teaspoon vanilla extract
Instructions
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In a small bowl, combine warm milk and sugar, then sprinkle yeast over the top. Let sit 5–10 minutes until foamy.
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In a large bowl, mix melted butter, salt, and eggs. Add yeast mixture and combine. Gradually stir in flour until a soft dough forms. Knead 8–10 minutes on a floured surface until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise 1–2 hours until doubled in size.
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Mix peanut butter, sugar, and cinnamon in a small bowl for the filling.
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Roll dough into a 16×12-inch rectangle. Spread peanut butter evenly, leaving a 1/2-inch border. Spread jelly over peanut butter.
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Roll dough from the long edge into a tight log and pinch seam to seal.
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Cut log into 12 even pieces and place in a greased baking dish, leaving space between rolls.
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Cover and let rise 30–45 minutes until puffy. Preheat oven to 350°F (175°C).
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Bake rolls 20–25 minutes until tops are golden brown.
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Whisk powdered sugar, milk, and vanilla for icing. Drizzle over warm rolls and serve.
Notes
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Lightly toast peanut butter for a more intense nutty flavor.
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Swap jelly flavors for variety, such as raspberry or apricot.
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Rolls freeze well; wrap individually and store for up to 2 months.
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For richer dough, replace half the milk with heavy cream.
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Avoid overbaking to maintain soft, chewy texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes