2ouncescream cheese, softened to room temperature (60 grams)
2tablespoonscreamy peanut butter
2tablespoonsunsalted butter, softened to room temperature
2cupspowdered sugar, sifted (227 grams)
¼cupstrawberry jam(80 grams)
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.
Recipe adapted from Better Homes and Gardens Fall Baking 2017 magazine.