Peanut Butter and Jelly Cinnamon Rolls

Peanut Butter and Jelly Cinnamon Rolls are soft, fluffy cinnamon rolls made with sweet yeast dough, swirled with cinnamon sugar and raspberry jam, then topped with a creamy peanut butter frosting.

I made these as a spin-off of my blueberry cinnamon rolls after so many of you asked for a peanut butter and jelly version. Same soft, fluffy sweet dough, but with a jammy center and a creamy peanut butter frosting instead. They taste like a classic PB&J, just baked, slightly unhinged, and somehow acceptable to eat with a fork. Honestly, this might be my new favorite way to eat peanut butter and jelly.

If you want more fun recipes like this one you should try my Caramel Banana Bread Cinnamon rolls or my raspberry filled donuts!

Why You'll Love These Peanut Butter and Jelly Cinnamon Rolls

• They taste like a PB&J, but better. Warm, baked, and topped with creamy peanut butter frosting instead of being smashed in a plastic bag.
• Soft, fluffy sweet dough every time. This yeast dough bakes up tender and pillowy, with golden brown edges and a gooey center.
• The jam-to-cinnamon ratio actually makes sense. Enough raspberry filling to feel intentional, not so much that it leaks everywhere.
• Perfect for breakfast or dessert. Serve them as a brunch centerpiece, an afternoon snack, or a fully justified dessert.
• A fun twist on a classic cinnamon roll. If you love jelly cinnamon rolls or PB&J flavors, this is a new favorite way to enjoy them.

Ingredient Overview

This is a quick overview of the key ingredients you'll need to make these peanut butter and jelly cinnamon rolls. For the full ingredient list and exact measurements, scroll down to the recipe card below.

• Whole milk - Warmed to activate the yeast and create a soft, fluffy sweet dough.
• Yeast - Does the heavy lifting so your cinnamon rolls actually rise.
• Bread flour - Provides structure and that bakery-style chew.
• Unsalted butter - Used in the dough, filling, and frosting, because one job wasn't enough.
• Large eggs - Add structure and richness to the dough.
• Brown sugar - Sweetens the cinnamon filling and keeps it soft and gooey.
• Ground cinnamon - The classic cinnamon roll flavor base. No surprises here.
• Frozen raspberries - You can use fresh, or save time and use jam or jelly instead. This is a judgment-free zone.
• Creamy peanut butter - The star ingredient in the frosting and the reason these exist.
• Powdered sugar - Sweetens and thickens the peanut butter frosting so it's spreadable, not runny.

How to Make the Dough

This sweet dough is soft, easy to work with, and the same base I use for a lot of my cinnamon roll recipes. Take your time here - a good dough does most of the work for you.

• In the bowl of a stand mixer, combine the warm whole milk, yeast, and a small amount of the sugar. Let it sit for about 10 minutes, until the mixture looks foamy and smells slightly yeasty.
• Add the remaining sugar, large eggs, unsalted butter, salt, and bread flour to the bowl.
• Using the dough hook, mix on medium speed until a soft dough forms and begins to pull away from the sides of the bowl.
• Continue mixing for 6-7 minutes, until the dough is smooth and elastic. It should feel slightly tacky but not sticky. If needed, add a bit of the remaining flour, one tablespoon at a time.
• Transfer the dough to a lightly greased large mixing bowl, turning once to coat.
• Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for about 1 hour, or until puffy and nearly doubled in size.
• After the initial rise, gently punch the dough down and perform one stretch and fold.
• Cover again and transfer the dough to the refrigerator. Chill for at least 2 hours or up to overnight. This step improves flavor and makes the dough much easier to roll out later.

How to Fill and Shape the Cinnamon Rolls

This is where these peanut butter and jelly cinnamon rolls start to look like actual cinnamon rolls instead of a science project.

• Line a 9×13 pan with parchment paper, leaving an overhang on the long sides. Lightly spray the sides of the pan with nonstick spray.
• On a well-floured work surface, roll the chilled dough into a large 12-inch rectangle. Try to keep the edges as even as possible so the rolls bake evenly.
• In a medium bowl, stir together the softened butter, brown sugar, and ground cinnamon until smooth.
• Spread the cinnamon sugar mixture evenly over the dough, getting as close to the edges as possible.
• Spoon about three-quarters of the raspberry filling over the cinnamon layer and gently spread it out. Save the rest for the top later.
• Starting with the long edge farthest from you, roll the dough into a tight log, keeping light, even pressure as you go.
• Pinch the seam closed once you reach the end so it stays rolled.
• Using a sharp knife or pizza cutter, cut the log into 12 even rolls.
• Arrange the rolls cut-side up in the prepared pan, spacing them evenly.
• Cover loosely with plastic wrap and let the rolls rise in a warm place for 60-90 minutes, until puffy and touching each other.

Common Mistakes to Avoid

• Adding too much flour to the dough. The dough should feel slightly tacky. If it's perfectly smooth and dry, it's probably over-floured and headed toward dense cinnamon rolls.
• Rolling the dough too thin. A very thin rectangle sounds efficient, but it usually means the filling leaks and the rolls lose their structure.
• Overfilling with raspberry sauce. I know it's tempting. Use about three-quarters of the filling and save the rest for later, otherwise it will escape during rolling and baking.
• Rolling the log too tightly. A super tight log can squeeze the filling out and keep the rolls from rising properly. Aim for snug, not aggressive.
• Skipping the second rise. The rolls need that final rest in a warm place to bake up soft and fluffy. If they go into the oven too soon, they'll show it.
• Overbaking. You're looking for golden brown tops, not a fully baked-on tan. If they're browning too quickly, loosely tent with foil and keep going.

Frequently Asked Questions - Peanut Butter and Jelly Cinnamon Rolls

• Can I use jam or jelly instead of making the raspberry sauce? Yes. If you want to save time, store-bought jam or jelly works just fine. Strawberry jelly is a great option here - just make sure it's thick so it doesn't leak everywhere.
• Can I make these ahead of time? Absolutely. You can prepare the rolls the night before, let them do their second rise in the fridge, and bake them fresh the next morning. This is a very solid life choice.

Storing & Freezing Instructions

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days. For best results, warm individual rolls in the microwave for about 20-30 seconds beforeI serving. I like to keep them at room temperature, because they are easier to warm up!  These peanut butter and jelly cinnamon rolls freeze well. Once baked and completely cooled, wrap individual rolls tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving.

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Recipe

Peanut Butter and Jelly Cinnamon Rolls

Molly Murphy

are soft, fluffy cinnamon rolls made with sweet yeast dough, swirled with cinnamon sugar and raspberry jam, then topped with a creamy peanut butter frosting.

4 from 1 vote

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 12 rolls

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough

• 1 ½ cups lukewarm milk 360g
• 2 teaspoons instant dry yeast 7g
• ½ cup + 2 teaspoons granulated sugar 120g
• 3 large eggs room temperature
• 5 ¾ cups bread flour plus more for dusting 720g
• ½ cup unsalted butter softened 113g
• 2 ¼ teaspoons salt 14g

To Pour on Before Baking

• ½ cup heavy whipping cream 120

Raspberry Filling

• 10 ounce package frozen raspberries
• ½ cup water
• ½ cup granulated sugar
• Juice of one lemon
• Zest of one lemon
• 4 tablespoons cornstarch
• ⅓ cup water for the cornstarch slurry

Filling

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¾ cup unsalted butter softened to touch

For the peanut butter frosting

• 2 ½ cups powdered sugar measured and then sifted
• ½ cups unsalted butter room temperature
• ½ cup creamy peanut butter I use Skippy
• 3 tablespoons cream cheese room temperature
• 1 Tablespoon pure vanilla extract
• 2-3 tablespoons heavy whipping cream
• Pinch of salt

Instructions

 

For the dough

• In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 2 teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
  1 ½ cups lukewarm milk 360g, 2 teaspoons instant dry yeast 7g
• Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.
  ½ cup + 2 teaspoons granulated sugar 120g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, ½ cup unsalted butter softened 113g, 2 ¼ teaspoons salt 14g
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
• After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
• Place the covered dough in the refrigerator and chill for at least 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out. While the dough is rising, make the raspberry filling.

Make the Raspberry Sauce

• In a medium saucepan, combine frozen raspberries, water, sugar, lemon juice, and zest.
  10 ounce package frozen raspberries, ½ cup water, ½ cup granulated sugar, Juice of one lemon, Zest of one lemon
• Cook over medium heat until the raspberries break down and it begins to simmer.
• In a small bowl, mix ⅓ cup water with cornstarch to make a slurry.
Stir the slurry into the raspberry mixture. Cook, stirring constantly, until thickened.
  4 tablespoons cornstarch, ⅓ cup water for the cornstarch slurry
• Remove from heat and let cool to room temperature.

Filling and Shaping Instructions

• Lightly spray the sides of a 9x13 pan with nonstick cooking spray. set aside
• In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, 2 tablespoons ground cinnamon, and unsalted butter on medium speed until smooth and well combined. Set aside.
  1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter softened to touch
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
• Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
• Then spread ¾ of the raspberry filling on top of the cinnamon sugar filling.
• Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
• Working one at a time, roll each strip into a not too tight, spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
• Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them - they'll puff and rise into each other during proofing and baking.
• Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 60-90 minutes in a warm spot, or until puffy and nearly doubled in size.

Baking Instructions

• Once the rolls have finished their second rise, preheat the oven to 375°F.
• Warm the heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
  ½ cup heavy whipping cream 120
• Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
• If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.
• While the rolls are cooling making the peanut butter frosting.

For the peanut butter buttercream

• In the bowl of electric mixer fitted with the paddle attachment, combine the butter, peanut butter, and cream cheese. Beat on medium-high speed until smooth, about 2 minutes.
  ½ cups unsalted butter room temperature, ½ cup creamy peanut butter I use Skippy, 3 tablespoons cream cheese room temperature
• With the mixer on the lowest speed, add the powdered sugar, vanilla, salt, and cream to the bowl. Once mixed, beat on medium for 1-2 minutes. It should smooth and creamy, if it looks stiff add a dash more cream.
  2 ½ cups powdered sugar measured and then sifted, 1 Tablespoon pure vanilla extract, 2-3 tablespoons heavy whipping cream, Pinch of salt
• Use a wooden spoon to mix frosting one last time to get rid of air bubbles.

Assembly

• Once the cinnamon rolls have cooled slightly, spread or pipe the peanut butter buttercream evenly over the tops of the rolls.
• With a spoon, drizzle the rest of the raspberry sauce on top.Serve warm or at room temperature.

Keyword cinnamon rolls, bread, peanut butter, jelly

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