Breakfast
Desserts

Peanut Butter and Jelly Rolls

These Peanut Butter and Jelly Rolls are such a nostalgic treat to make. They taste like an elevated version of your favorite peanut butter and jelly sandwich, wrapped up in a warm, soft and buttery roll and topped with a homemade dairy free peanut butter frosting.   

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peanut butter jelly rolls in a baking dish

Why You’ll Love This Recipe

  • Peanut Butter Jelly Rolls are warm, gooey and comforting. 
  • This recipe will take you right back to childhood in the best way possible. 
  • It’s your standard cinnamon roll but loaded with peanut butter and jelly instead of cinnamon and sugar. 
  • These rolls are topped with a homemade peanut butter frosting to really tie it all together. 
  • Saves well all week too for a delicious grab and go snack, dessert or breakfast. 
  • As written, this recipe is dairy free but you’d never know it! 
  • If you loved this one, be sure to check out my classic cinnamon rolls for another idea!  

Ingredients And Substitutions

These are the main ingredients and substitutions for Peanut Butter and Jelly Rolls. Scroll down to the recipe card for a full list of ingredients and instructions.

The dough is made with dairy free butter, warm oat milk, yeast, coconut sugar, salt, eggs and vanilla extract. You can swap the dairy free butter for regular and the oat milk for any diary free milk alternative or just regular milk. If you don’t have coconut sugar, you can use brown sugar or cane sugar. 

After the dough is made, these rolls are filled with creamy all natural peanut butter and strawberry preserves. I recommend using a smooth, runny peanut butter like the one from Trader Joes, otherwise you can use any smooth on that you’d like. 

I like to add in fresh strawberries before baking, but this is totally optional. 

The frosting is made with peanut butter, powdered sugar and oat milk. 

all the ingredients you need to make these rolls in individual containers

How To Make

ONE: In an electric mixer, add in the warm oat milk, coconut sugar and yeast. Mix and let sit for 5-10 minutes or until bubbles have formed on the top.

TWO: Then, add in salt, vanilla extract, butter, eggs and flour. Add on the hook attachment and set the speed to 1. Allow the dough to combine within itself for about 4-5 minutes or until the dough is no longer sticky to the touch.

THREE: Cover with plastic wrap or a clean dish towel and allow to rise for 1 hour or until the dough has doubled in size.

FOUR: Then, roll out the dough onto a floured surface until it reached about 12×18. Spread on the creamy peanut butter and then mix in the strawberry preserves. Starting at the long end, tightly roll the dough into a log.

FIVE: Use floss to cut into individual pieces and place in a buttered dish. Cover and let rise for another 30 minutes. Then bake in a preheated over at 350F for 25 minutes.

SIX: While the rolls are baking, make the peanut butter frosting by combine peanut butter, powdered sugar and oat milk together in an electric mixer. Whisk on high speed util light and fluffy. When the rolls come out of the oven, immediately spread on the frosting and enjoy warm! 

Tips And Tricks

I have not tested this recipe without using an electric mixer. However, I’m sure it will work just fine. First combine all the ingredients and then once a dough is formed, knead it for 4-5 minutes and follow the steps as normal.

You want to be careful not to over-work the dough otherwise this will result in a tough roll, so be sure to set the timer when you are mixing the ingredients.

If making this recipe for the following day, make the rolls all the way up to placing them in a buttered dish, cover and do not let rise. Instead place in the fridge up to 24 hours, when ready to bake allow to set at room temperature for 40 minutes and then bake as directed.

How To Serve And Store

Serve these Peanut Butter and Jelly rolls once they come out of the oven. Serve them warm with the homemade peanut butter frosting and topped with additional more strawberry preservers. Enjoy with a glass of milk to wash it all down. 

Store leftovers in an airtight container in the fridge and enjoy up to 3-4 days. Reheat in the microwave for air fryer for best results. 

peanut butter and jelly rolls on a plate

Taste And Texture

These Peanut Butter and Jelly rolls taste like an elevated version of your favorite nostalgic sandwich. Except this one is wrapped inside a warm and buttery dough. It’s warm, cozy and extremely comforting.

Frequently Asked Questions

Is there a way to make these rolls gluten free? 

I have not tested this recipe with a gluten free flour yet, so I cannot say for sure. I’d recommend looking up a gluten free cinnamon roll recipe and just replacing the filling with the peanut butter and jelly like I did here. 

Can I make these without the eggs?

Again, I have not tested this recipe without any eggs so I cannot say for sure how it will effect the dough. My guess is that it will work still, but the rolls won’t be as fluffy as they are pictured here. 

Can I make these rolls ahead of time?

Yes you can! If making this recipe for the following day, make the rolls all the way up to placing them in a buttered dish, cover and do not let rise. Instead place in the fridge up to 24 hours, when ready to bake allow to set at room temperature for 40 minutes and then bake as directed.

Other Recipes You May Like

If you make these Peanut Butter and Jelly Rolls, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Peanut Butter and Jelly Rolls

These Peanut Butter and Jelly Rolls are such a nostalgic treat to make. They taste like an elevated version of your favorite peanut butter and jelly sandwich, wrapped up in a warm, soft and buttery roll and topped with a homemade dairy free peanut butter frosting.
Pin Recipe
PREP TIME:
1 hour, 30 minutes
COOK TIME:
30 minutes
TOTAL TIME:
2 hours
Author - Hannah

Ingredients

Rolls

  • 1 cup warm oat milk, can use any other milk or regular
  • 2 1/4 tsp yeast (1 package)
  • 1 tbsp coconut sugar, may sub brown sugar or cane sugar
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1/2 cup plant based butter, at room temperature or regular if not dairy free
  • 3 eggs
  • 4 cups all purpose all purpose flour

peanut butter and jelly filling

  • 1/2 cup creamy peanut butter
  • 1/4 cup strawberry preserves

peanut butter frosting

  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • 3 tbsp oat milk
  • 1 tsp vanilla extract
 

SCALE:

1X

YIELDS:

12 rolls

Directions

  1. In an electric mixer, add in the warm oat milk, coconut sugar and yeast. Mix and let sit for 5-10 minutes or until bubbles have formed on the top.
  2. Then, add in salt, vanilla extract, butter, eggs and flour. Add on the hook attachment and set the speed to 1. Allow the dough to combine within itself for about 4-5 minutes or until the dough is no longer sticky to the touch. If your dough is too sticky, add in 1-2 tbsp of flour more at a time until it's not. 
  3. Cover with plastic wrap or a clean dish towel and allow to rise for 1 hour or until the dough has doubled in size.
  4. Then, roll out the dough onto a floured surface until it reached about 12×18.
  5. Spread on the creamy peanut butter and then mix in the strawberry preserves. Starting at the long end, tightly roll the dough into a log.
  6. Use floss to cut into individual pieces and place in a buttered dish. Cover and let rise for another 30 minutes.
  7. Preheat the oven to 350F and bake for 25 minutes.
  8. While the rolls are baking, make the peanut butter frosting by combine peanut butter, powdered sugar, vanilla extract and oat milk together in an electric mixer. Whisk on high speed util light and fluffy. 
  9. When the rolls come out of the oven, immediately spread on the frosting and enjoy warm with more jelly!

Notes

  • You want to be careful not to over-work the dough otherwise this will result in a tough roll, so be sure to set the timer when you are mixing the ingredients.
  • If making this recipe for the following day, make the rolls all the way up to placing them in a buttered dish, cover and do not let rise. Instead place in the fridge up to 24 hours, when ready to bake allow to set at room temperature for 40 minutes and then bake as directed.

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