These peanut butter jelly cinnamon buns are a delightful twist on traditional cinnamon rolls but made with the rich flavor of peanut butter and sweet raspberry jelly. These homemade breakfast rolls are nutty, irresistible and will be your new favorite PB&J combination!
There is nothing better than waking up to a fresh homemade cinnamon roll that is except when you add peanut butter, jelly and a mouthwatering peanut butter glaze to them! These peanut butter and jelly cinnamon rolls do exactly that and are my new favorite breakfast treat.
They are soft, flavorful and may remind you of your favorite childhood school lunch of a peanut butter and jelly sandwich! Except they are way better with a homemade sweet dough that is filled with raspberry jam and peanut butter chips then glazed with more peanut butter.
This delicious twist on gooey cinnamon rolls are the best breakfast treat guaranteed to pull even the sleepiest of kids (or adults!) out of their beds in the morning! Other autumn inspired breakfast recipes we love include this braided cinnamon bread and apple cinnamon swirl bread!
Table of Contents
Why You Will Love This Recipe
- Nostalgic: If a pb&j sandwich was your favorite back to school lunch consider these peanut butter sweet rolls the perfect comfort food recipe that will remind you of your childhood!
- Versatile: Serve these peanut butter and jelly rolls for breakfast, dessert or snack and you could probably even sneak one into the kiddos lunchbox!
- Family favorite: No one will mind rolling out of bed for these warm rolls whether you make them for a weekday breakfast or for a weekend treat!
- Easy to make: With only 25 minutes prep time, most of the time is hands off rising time which means you can make these peanut butter cinnamon buns whenever the mood strikes!
Ingredients You’ll Need
If you are a peanut butter fan, you will love these soft-tasting rolls that are pb&j cinnamon rolls themed!
- Granulated sugar: Sugar adds sweetness to the peanut butter sweet rolls dough and helps feed the yeast.
- Salt: This enhances the flavor of the dough.
- Active dry yeast: I have not tested this with Instant yeast. Always check the expiration date of your yeast!
- All-purpose flour: Flour adds structure to the peanut butter jelly cinnamon buns.
- Milk: Use 2% milk for best results.
- Egg: One large room temperature egg is used for binding and moisture.
- Unsalted butter: There is no need to melt your butter, room temperature works!
- Filling: You will need seedless raspberry jam and peanut butter chips.
- Peanut butter glaze: Powdered sugar, creamy peanut butter and 2% milk.
- Jelly flavor: Swap the raspberry jam in these peanut butter jelly cinnamon buns for your favorite seedless jam or jelly! Strawberry jelly, grape, blackberry or blueberry would all work.
- Nut butter: While peanut butter and jelly is a classic, you could branch out and try almond butter or cashew butter.
- Chips: Swap peanut butter chips for semi-sweet chocolate chips or your favorite!
- Frosting: Instead of a peanut butter glaze, try a classic cream cheese frosting.
How to Make Peanut Butter and Jelly Cinnamon Rolls
This peanut butter jelly cinnamon roll recipe comes together easily just follow these step by step directions!
Whisk dry ingredients: In the large mixing bowl of a stand mixer whisk together sugar, salt, yeast and ½ cup of flour.
Warm wet ingredients: In a small pot over the stovetop heat milk and butter to lukewarm temp.
Combine dry and wet ingredients: Add the liquid mixture slowly into the dry ingredients at a low speed with the flat beater attachment. Beat on a higher speed for 2 minutes, add egg and add ½ cup of flour.
Finish making yeast dough: Replace the flat beater with the dough hook attachment and add 1 cup of flour and knead for 3-4 minutes or until the dough is smooth and elastic.
First rise: Transfer dough to a lightly floured surface, form into a ball and place dough in a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place 1-2 hours or until doubled in size.
Roll out dough: Roll the dough out into a 10×15 inch rectangle that is about ¼ inch thick.
Add filling: Spread with raspberry jam and sprinkle peanut butter chips on top leaving a 1-inch border around the edge.
Form cinnamon buns and 2nd rise: Roll the dough up jelly-roll style, pinch seam together and cut into 12 pieces. Place in a lightly greased and floured baking dish, cut side up. Cover with plastic wrap and rise for 30-45 minutes.
Bake: Bake the cinnamon roll dough for 20-25 minutes at 375°F. After golden brown, remove from the oven and cool.
Make peanut butter glaze: In a medium bowl mix together powdered sugar, peanut butter and milk. Beat with an electric mixer on low to medium speed until combined.
Frost and serve: Spread with peanut butter frosting and enjoy!
Expert Baking Tips to Make Peanut Butter and Jelly Cinnamon Rolls
- Fresh yeast: Always check your yeast to see if it is past its expiration date. It is best to store yeast in the refrigerator to keep it fresh!
- Warm milk: But not too warm! Warm yeast is needed to wake up the yeast. I prefer it lukewarm around 110-115°F. If your milk is too cold your yeast won’t activate.
- Sticky dough: Your dough may be sticky and that is okay! As long as it pulls away easily from the sides of the bowl it is good to use. It if is too sticky and wet, add flour a Tablespoon at a time until desired consistency is reached.
- Best peanut butter to use: Skip the natural peanut butter for these peanut butter jelly cinnamon buns. Creamy, smooth peanut butter in a plastic tub works best!
- Wait to glaze until cooled: Otherwise the peanut butter glaze will slide right off the gooey cinnamon roll!
How to Store Leftovers
While these homemade peanut butter breakfast rolls are best served fresh the day they are made, you can store them covered in the fridge for up to 2 days.
Rewarm them quickly in the microwave in a few seconds or place in the oven wrapped in foil for 3 to 5 minutes.
For longer storage, place in a freezer safe bag and store in the freezer for up to 3 months.
Can I make peanut butter and jelly breakfast rolls ahead of time?
Yes! You can make this peanut butter jelly sweet rolls recipe the night before, store them covered in the refrigerator and then the next morning just remove them from the fridge, preheat the oven and bake as directed. No need to get up at 3 a.m. to make fresh pb&j cinnamon rolls!
Can I freeze leftover peanut butter cinnamon rolls?
Yes! Freeze the baked rolls, without the glaze in a freezer safe container or storage bag. Reheat and spread the topping on right before serving.
What jelly goes well with peanut butter?
It’s really a matter of personal preference for this version of peanut butter cinnamon rolls! I used raspberry jam, but strawberry jam, grape jelly or any other flavor you like would work in pb&j cinnamon rolls. Just be sure to use seedless jelly or jam!
Is there a difference between cinnamon rolls and cinnamon buns?
Not really and the term can be used interchangeably. Both refer to a roll made with a flaky, buttery pastry rolled into a spiral shape and contain cinnamon. It may also come down to where in the world you are making or purchasing this sweet treat! Americans often call them cinnamon rolls, while in Canada they are most often called cinnamon buns.
More Sweet Breakfast Treats
- Cinnamon Donut Muffins
- Cinnamon Coffee Cake
- Perfect Cinnamon Bread
- Chocolate Chip Brioche Buns
- Nutella Puff Pastry Pockets
Peanut Butter Jelly Cinnamon Buns
For the Peanut Butter Jelly Bun Dough
- 2½ tablespoons granulated sugar
- 1 pinch salt
- 1¼ teaspoon active dry yeast
- 2-2¼ cups all purpose flour
- ½ cup milk – 2% and lukewarm
- 1 large egg – room temperature
- ¼ cup unsalted butter – room temperature
For the Filling
- ⅓ cup raspberry jam
- ¾ cups peanut butter chips
For the Peanut Butter Glaze
- 1 cup powdered sugar
- ½ cup peanut butter – creamy and smooth
- ⅓ cups milk – 2%
For the Peanut Butter Bun Dough
- In the bowl of a stand mixer whisk together sugar, salt, yeast and ½ cup of flour.
- In a small pot heat the milk and butter to lukewarm, 115F (46C). The butter doesn't have to be completely melted.
- Add the liquid slowly into the dry ingredients while beating on low with the flat beater attachment. Beat on speed 2 for 2 minutes, beat in the egg and add ½ cup of flour and beat to combine.
- Replace the flat beater with the dough hook attachment and add 1 cup of flour and knead for 3-4 minutes or until the dough is smooth and elastic. The dough will be slightly sticky (if it's too wet add flour a tablespoon at a time).
- Transfer the dough to a lightly floured flat surface and form into a ball. Place the ball in a lightly greased bowl and roll the dough so it is lightly greased all over. Cover the bowl with plastic wrap and let the dough rise 1-2 hours or until doubled in size.
- Roll the dough out into a rectangle 10×15 inches (25x38cm). Spread with raspberry jam and sprinkle peanut butter chips on top (leaving a 1 inch border).
- Roll the dough up lengthwise and cut into 12 pieces. Place in a lightly greased and floured baking pan, cut side up. Cover with plastic wrap and let it rise 30-45 minutes.
- Pre-heat the oven to 375F (190C) and bake 20-25 minutes. When cool spread with peanut butter glaze if desired. Enjoy!
For the Peanut Butter Glaze
- In a medium bowl mix together powdered sugar, peanut butter and cream and beat with an electric mixer on low to medium speed until combined.