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.

Peanut Butter & Jelly Breakfast Rolls
Photo: Jason Donnelly
Prep Time:
45 mins
Rise Time:
1 hr 30 mins
Bake Time:
30 mins
Cool Time:
30 mins
Total Time:
3 hrs 15 mins
12 rolls


  • 4 ¼ - 4 ¾ cup all-purpose flour

  • 1 pkg. active dry yeast

  • 1 ¼ cup milk

  • ¼ cup butter, cut up

  • 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


  1. 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.

  2. 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).

  3. 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.

  4. 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).

  5. 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.

Nutrition Facts (per serving)

442 Calories
16g Fat
65g Carbs
11g Protein
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.

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