Peanut butter jelly time! Peanut butter jelly time! If you know what song I’m talking about, no baseball bats are involved in this today, but peanut butter and jelly most certainly are! You guys, I can’t tell you how amazing this crazy combination tastes. The cinnamon adds just the perfect amount of warmth and feel-good to the jelly, and a peanut butter cream cheese frosting? Oh yeah! That frosting can just be eaten with a spoon. Theres peanut butter in it so really, it does have some health benefits. The classic PB&J flavors amp up the classic cinnamon roll for a little PBJ/Cinny party in your mouth.
Minds will be blown. Hearts will be won. Tastebuds will be satisfied. You can be super fancy-dancy and toss in some fresh berries with the filling to get perfectly plump and baked sweetly into the cinnamon roll dough. It would be extra special. But give me some plain ol’ jelly and that makes me happy! Grape please (but you can use flavor of choice). Then theres the debate between creamy peanut butter or crunchy. Whatever side of the battle you choose to stand on (creamy for me!), you can use either in the frosting. The crunchy would add a nice crunch element (ha) to the jelly/cinny roll. You could even go as far as topping it off with some roasted peanuts…if you wanted to go that far.
I had my two little helpers with me, Darbi and Charlee, and they couldn’t resist taking a bite out of these! I guess I’ll let it pass because it was pretty darn cute staring into those puppy eyes. These rolls have officially been pup-approved.
PB & J Cinnamon Rolls
For the dough:
- 1 Tablespoon sugar, plus 1/2 cup
- 1 Tablespoon active dry yeast
- 1/4 cup warm/hot water
- 1 stick butter (8 Tablespoons)
- 1 cup milk
- 2 eggs
- 3/4 teaspoon salt
- 4 cups flour
For the filling:
- 2 Tablespoons butter, at room temperature
- 1/3 cup sugar
- 1/4 cup jelly (grape, raspberry etc.)
- 1/2 teaspoon ground cinnamon
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup peanut butter
- 2 cups powdered sugar
- In a small bowl, whisk together the yeast, 1 Tablespoon sugar and warm water together until combined. Set aside to let the yeast activate.
- In a small saucepan on low heat, melt 1/2 cup butter and the milk until smooth. Set aside to cool.
- In a large mixing bowl, whisk together the eggs, 1/2 cup sugar and the salt until combined. Slowly whisk in the butter and milk mixture followed by the yeast mixture. Fold in the flour until the dough is combined and forms a loose ball. Cover the bowl with plastic wrap and set in a warm area (top of stove, sunny window) to let the dough rise for 1-1 1/2 hours.
- Preheat your oven to 350 degrees.
- Roll the dough out on a lightly floured surface into a 1/2 inch thick rectangle. Evenly spread the filling’s 2 Tablespoons of butter across the surface of the rectangle. Lightly mix together the remaining filling ingredients in a small bowl and spread as an even layer across the dough.
- Starting at one end of the rectangle, roll the dough into a log until reaching the other end of the rectangle. Slice the roll into 12-15 individual cinnamon rolls and place them in a sprayed cast iron skillet or baking pan.
- Bake for 25-30 minutes until the cinnamon rolls are golden brown on top. While the cinnamon rolls are baking, whip together the frosting ingredients until smooth and creamy. Spread the frosting on top of the cinnamon rolls once they have cooled for awhile after coming out of the oven.