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–+ servings
A cinnamon roll on a white plate with the rest in a baking dish and two jars with jam and peanut butter glaze.

Peanut Butter Jelly Cinnamon Buns

Erika Marucci
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! 
5 from 1 vote
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Prep Time 25 minutes
Cook Time 25 minutes
Rising Time 2 hours 45 minutes
Total Time 3 hours 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 buns
Calories 257 kcal

Ingredients
 
 

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%

Instructions
 

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 10x15 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.

Notes

These peanut butter and jelly cinnamon rolls can be stored 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. 

Nutrition

Calories: 257kcalCarbohydrates: 37gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 27mgSodium: 64mgPotassium: 125mgFiber: 1gSugar: 17gVitamin A: 164IUVitamin C: 0.01mgCalcium: 33mgIron: 1mg
Keyword cinnamon rolls, homemade cinnamon buns, peanut butter and jam cinnamon rolls, peanut butter jelly buns
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