Recipes and Cooking Peanut Butter and Jelly Breakfast Rolls Turn your favorite sandwich into a shareable breakfast recipe! These sweet breakfast rolls are topped with an extra smear of peanut butter frosting on top to make them even more special. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 29, 2022 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 45 mins Rise Time: 90 mins Bake Time: 30 mins Cool Time: 30 mins Total Time: 3 hrs 15 mins Servings: 12 Yield: 12 rolls Jump to Nutrition Facts Ingredients 4 ¼ - 4 ¾ cup all-purpose flour 1 pkg. active dry yeast 1 ¼ cup milk ¼ cup butter, cut up ⅓ cup granulated sugar 1 teaspoon salt 2 eggs ¾ cup creamy peanut butter ¼ cup strawberry, raspberry, or grape jam or jelly, melted 1 recipe Peanut Butter Icing Directions In a large bowl combine 1 1/2 cups of the flour and the yeast. In a saucepan heat and stir milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts; add to flour mixture along with the eggs and 1/4 cup of the peanut butter. Beat with a mixer on low 30 seconds, scraping bowl as needed. Beat on high 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (about 1 hour). Punch down dough. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a 13x9-inch baking pan. For filling, in a small bowl stir together the remaining 1/2 cup peanut butter and the 1/4 cup jam or jelly. Roll dough into an 18x12-inch rectangle. Spread filling over the dough, leaving a 1 inch unfilled along one of the long sides. Roll up rectangle, starting from the filled long side; pinch dough to seal seam. Slice into 12 pieces. Arrange rolls, cut sides up, in the prepared pan. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 375°F. Bake about 30 minutes or until golden. Cool 5 minutes. Carefully invert rolls onto a wire rack; cool slightly. Invert again onto a serving platter. Spread with Peanut Butter Icing. If desired, drizzle additional melted jam or jelly over the frosting. Peanut Butter Icing In a medium bowl combine 1-1/2 cups powdered sugar and 3 tablespoons peanut butter. Stir in enough milk (4 to 5 tablespoons) to make a spreading consistency. Print Nutrition Facts (per serving) 442 Calories 16g Fat 65g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 442 % Daily Value * Total Fat 16g 21% Saturated Fat 5g 25% Cholesterol 44mg 15% Sodium 339mg 15% Total Carbohydrate 65g 24% Total Sugars 28g Protein 11g Vitamin C 0.1mg 1% Calcium 60mg 5% Iron 2.6mg 14% Potassium 224mg 5% Folate, total 118mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.