Peanut Butter and Jelly Cinnamon Rolls

If you’re bored of regular cinnamon rolls, you have to try these insanely sinful peanut butter and jelly rolls.

These babies are soft, fluffy, and filled with the tastiest homemade raspberry jam. Then, they’re topped off with a heavenly peanut butter glaze to make them nutty and irresistible.

Of course, if you really want to go overboard, you could make a dreamy batch of my peanut butter and mascarpone frosting!

How to Make Peanut Butter and Jelly Cinnamon Rolls

This recipe is enough for a dozen rolls.


For the Dough

  • 255 grams of Whole Milk (3/4 cups)
  • 55 grams of Butter (1/4 cups)
  • 405 grams of All-Purpose Flour (3 1/4 cups)
  • 1 .25 ounce package Instant Yeast
  • 50 grams of Sugar (1/4 cups)
  • 1/2 teaspoon of Salt
  • 60 grams of Water (1/4 cup)
  • 1 large egg

For the Jam Filling

  • 100 grams Strawberries/Raspberries
  • 50 grams White Sugar
  • Juice of half a Lemon

For the Glaze

  • 130 grams of Powdered Sugar (1 cup)
  • 120 grams of Peanut Butter (1/2 cup)
  • 80-90 grams of Milk (1/3 cup)

Peanut Butter and Mascarpone Frosting

  • 300 grams peanut butter
  • 100 grams butter
  • 70 grams powdered sugar
  • 250 grams Mascarpone Cheese


For the Dough

  1. In a small saucepan, heat the milk until it starts to bubble around the edges, then remove from the heat.
  2. Add the butter and stir until it’s melted. Set aside to cool while you weigh the other ingredients.
  3. Add the flour to a large mixing bowl with the yeast, sugar, and salt. Mix whisk a whisk to incorporate.
  4. Pour the water, egg, and milk and butter mix into the bowl and stir to combine.
  5. Using a dough hook, mix on low until the dough begins to pull away from the side of the bowl. 
  6. Turn the mixer up to medium and beat until the dough looks smooth (about 5 minutes).
  7. Transfer the dough to a greased bowl and cover with cling film. 
  8. Leave the dough to rise for about 2 hours or until it has doubled in size.

For the Jam Filling

  1. Add the ingredients to a heavy-bottomed saucepan and turn the heat to low.
  2. Once the sugar has dissolved, turn the heat to medium-high and allow it to simmer until thickened. 
  3. Stir frequently to avoid burning.
  4. Once the jam has thickened, pour it into a heat-proof bowl and leave to cool.

For the Glaze

  1. Whisk the peanut butter with the milk, then slowly add the powdered sugar until it looks thick and smooth. 
  2. If it’s too thick, add a splash of milk. 

For the Frosting

  1. Stir the soft peanut butter with the butter and powdered sugar. You can switch to a whisk or start the mixer when the sugar has been mixed in. 
  2. Beat this until light and fluffy - about 2-3 minutes. 
  3. Add the mascarpone cheese and beat for another 2-3 minutes. 
  4. Put the frosting in the fridge for at least an hour before using it.

How to Assemble Peanut Butter and Jelly Rolls

  1. Grease a 9 x 13-inch baking dish with butter or cooking spray.
  2. Once the dough has risen, gently punch it down and tip it out onto a lightly floured surface.
  3. Roll the dough into a rectangle - about 12 x 9 inches.
  4. Spread the cooled jam over the surface, leaving a half-inch line free on one side (12-inch side).
  5. Brush the edge without jam with milk or egg to help it stick.
  6. Carefully roll the dough and pinch the seam to ensure it’s sealed.
  7. Cut the log into 12 portions and place them in the prepared baking dish.
  8. Cover with a cloth and leave to rise for about 30 minutes.
  9. Preheat the oven to 190°C/375°F.
  10. Bake the rolls for 20-30 minutes. Check them after 20, as you may need to cover them with foil to keep the jam from burning. 
  11. Remove the rolls from the oven and leave them to cool for 30 minutes. 
  12. Finish with the glaze or the frosting and enjoy!

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