These peanut butter and strawberry jam sweet rolls are so fun!
Please tell me I’m not the only adult who still loves PB&Js. They’re my kids’ favorite and so I make them all the time, and more often than not I make an extra half sandwich for myself right alongside theirs. Because why should my kids be the only one to enjoy the classic?
I love the soft sandwich bread, the sticky peanut butter, and the jam as it oozes a bit out the sides. It’s nostalgic. It’s marvelous.
These sweet rolls are pretty much just a dozen PB&Js, made even better— swirls of peanut butter and strawberry jam baked inside a soft white roll and topped with peanut butter frosting and more jam.
So bring these to your kid’s next play date, make it a fun addition to brunch, or hoard them all for yourself to enjoy as a late-night snack with a tall glass of milk. There’s no wrong way to enjoy a PBJ, am I right?
Skip the frosting if that’s not really your thing (though it’s so good!), and feel free to use whatever flavor of jam you prefer. And if you want to prep these ahead of time, all you have to do is place the sliced rounds in your baking dish, cover with plastic wrap, and let it do it’s final rise in the fridge overnight. Then the next morning all you’ll need to do is bake!
baking tip:Rising and Proofing Yeast Breads
Letting kneaded dough rest so that the yeast can do its job will improve the volume, flavor, and texture of the bread. A second rising (or proofing) after being shaped will increase volume, give the bread a finer texture, and improve the flavor further. You can test if your dough has risen enough by pressing the dough with your finger. If the indentation remains, your dough is ready. If not, give it more time.
Let the dough rest in a warm place, covered with a towel or plastic wrap to retain moisture. Here are a few suggestions:
- Oven: Heat your oven to its lowest setting for a few minutes, then turn it off. Place the covered dough on the center rack and close the door.
- Microwave: Heat 1 cup of water in your microwave for 2 minutes. Place the covered dough in the microwave and close the door.
- Other: I’ve also risen bread on top of a warm oven, running dryer machine, and even on a chair set over a heater vent.
Peanut Butter and Jam Sweet Rolls
- 4 1/2 - 4 3/4 cup (540-570 grams) all-purpose flour
- 1 envelope (2 1/4 teaspoons) active-dry yeast
- 1/3 cup (60 grams) granulated sugar
- 1 teaspoon salt
- 1 1/4 cup (310 ml) whole milk
- 1/4 cup (65 grams) unsalted butter
- 2 large eggs
- 1/4 cup (65 grams) creamy peanut butter
- 1/2 cup (135 grams) cream peanut butter
- 1/2 cup (160 grams) strawberry jam
Peanut Butter icing:
- 2 ounces (60 grams) cream cheese, softened to room temperature
- 2 tablespoons creamy peanut butter
- 2 tablespoons unsalted butter, softened to room temperature
- 2 cups (227 grams) powdered sugar, sifted
- 1-2 tablespoons milk
- 1/4 cup (80 grams) strawberry jam
To make the rolls:
- Combine 1 1/2 cups of the flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with a dough hook, or in a large bowl if mixing by hand.
- Warm the milk and butter over medium low heat until butter is just melted. Cool slightly, to 120-130 degrees F.
- Pour milk mixture into the dry ingredients along with the eggs and peanut butter. Mix to make a wet dough.
- Add the remaining flour 1/4 cup at a time, letting it incorporate into the dough after each addition, until the dough clears most of the bowl but it still slightly sticky to the touch.
- Continue kneading dough 3-5 minutes until smooth and elastic.
- Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Gently punch down dough and knead a few times by hand. Reshape into a ball and let sit 10 minutes.
- On a lightly floured surface, roll dough out into a large rectangle about 12 x 18 inches.
- Spread peanut butter and jam filling over dough, swirling them together slightly.
- Starting with one long end, tightly roll up dough into a log. With a sharp knife or unscented floss, cut dough into 12 rolls.
- Place in a greased casserole dish and cover with plastic wrap. Let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 375 degrees F.
- Bake until rolls are golden brown, 25- 30 minutes.
To make the frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the cream cheese, peanut butter, and butter together until smooth. Add powdered sugar and milk and beat until combined and smooth. Add more milk as needed.
- Spread on baked sweet rolls. Top with strawberry jam.
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