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Peanut Butter and Jam Sweet Rolls

Servings: 12 rolls
Prep Time: 20 mins
Cook Time: 30 mins
Rise Time: 1 hr 30 mins
Total Time: 2 hrs 20 mins
These peanut butter and strawberry jam sweet rolls are so fun!
Peanut butter and jam sweet rolls are so fun!
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  • 4 ½ - 4 ¾ cup all-purpose flour (540-570 grams)
  • 1 envelope active-dry yeast (2 ¼ teaspoons)
  • cup granulated sugar (60 grams)
  • 1 teaspoon salt
  • 1 ¼ cup whole milk (310 ml)
  • ¼ cup unsalted butter (65 grams)
  • 2 large eggs
  • ¼ cup creamy peanut butter (65 grams)


  • ½ cup creamy peanut butter (135 grams)
  • ½ cup strawberry jam (160 grams)

Peanut Butter icing:

  • 2 ounces cream cheese , softened to room temperature (60 grams)
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons unsalted butter , softened to room temperature
  • 2 cups powdered sugar , sifted (227 grams)
  • 1-2 tablespoons milk
  • ¼ cup strawberry 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.
Course: Snack
Cuisine: American
Author: Annalise

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