Peanut Butter Jelly Rolls

It’s peanut-butta-jelly time!

I sincerely hope you didn’t just watch that whole thing.  It gets kinda old after 5 seconds.  But I also kinda had to add it.  You know, to emphasize the importance of peanut butter and jelly.

As if it even needed to be emphasized, right?



What I’m saying is - there are a couple of meals in my house that are held at their own uniquely elevated status, not because of how elaborate or how overwhelmingly amazing they are, but simply because they are purely and reliably delicious.  Such a thing can be counted on as a source of comfort - which is a big deal after (or in the midst of) a long week!

Among these pedestaled foods reign homemade pizza, potatoey pierogies, and mac n’ cheese… but you can bet your breadcrumbs that peanut-butter + jelly sandwiches and cinnamon rolls are right up there with them.

So when you finally have an epiphany so great as to just combine two of them… well, that right there is the Holy Grail of weekends, my friends.


I definitely want to shake the hand of whoever first put peanut butter and jelly on bread, and then took the genius step of slapping them together.  I also heartily thank the masterminds of the jelly roll, with extra applause for the thought of dessert for breakfast. 

I have no silly thought in my mind that someone, somewhere, has NOT come up with a peanut butter jelly roll, but I have to say, I did like the idea when it popped in my head.  Plus… the peanut butter is actually IN THE BREAD!

So, let’s roll with it – yeah, ha ha, I’m being punny – and make us some peanut-butter jelly rolls!

I just know you also have fun food fusions that you love!  Please, do us a favor, and put in a comment what your favorite recipe combination is!

Peanut Butter Jelly Rolls

1 package dry yeast (2 ¼ tsp.)

¼ c. warm water

1 c. whole wheat flour

1 c. all-purpose flour (more if the dough is sticky)

½ c. all natural peanut butter, room temperature

¼ c. Greek nonfat plain yogurt

½ c. almond milk, room temp. or warmed about 15-30 seconds in microwave

1 T. sugar

1 tsp. salt


About 12 fresh raspberries, mashed with a fork

Up to ¼ c. raspberry jam

About 1/3 c. peanut butter chips for filling and melting

1 T. or so honey or agave syrup for drizzling on rolls before baking


Dissolve yeast in warm water and let stand about 5 minutes.  The yeast should be frothy at this point.  If not… it’s probably dead.  Sorry.  You’ll probably have to give it a funeral and get new yeast.

If it’s alive, add the flour and the rest of the ingredients, and knead in a stand mixer with a dough hook about 10 minutes.

The dough should be shiny and not too sticky when the kneading is done – if it is really sticky, you can add a couple T. of flour at a time until it is done.

Transfer the dough to a large, cooking-sprayed bowl and cover with plastic wrap.  Leave to rise in a warm place, about 85 degrees, for about an hour. 

When the dough has doubled in size, take it out onto a lightly floured and clean surface and roll out into a 12 x 10” rectangle, about ¼” thick.

Spread the raspberry jam to lightly cover the surface of the rectangle, and evenly distribute the crushed fresh raspberries.

If you like the extra peanut butter, sprinkle a few of the chips across the rectangle as well.

Roll the rectangle up from one long end to the other and cut 1” slices off.  Place side-by-side in a cooking-sprayed, medium-sized casserole dish.  Drizzle the tops with the honey or agave.


Cover with plastic wrap.  You now have two choices:  If you want to bake the rolls soon, let them rise for 20-30 minutes and then preheat the oven to 375 degrees F.   If you want them to be ready to be baked in the morning, place the covered rolls in the refrigerator overnight.

When you are ready to bake, put them in the center rack of the preheated oven, uncovered, for 15 minutes.  Take them out and cover them with tinfoil and bake the rest of the way for about 15 more minutes.