PB&J Sweet Rolls
PB&J Sweet Rolls
Peanut butter & jelly never tasted so good. Upgrade your breakfast with our Strawberry Chipotle & Fig jam
Recipe adapted from The Kitchn
Makes 12 rolls
For the rolls:
1 cup whole milk
1 pkg. active dry yeast
8 tbsp. unsalted butter, room temperature
1/4 cup sugar
1 tsp. salt
1 tsp. vanilla
1 tsp. almond extract
5 cups flour
For the filling:
For the frosting:
1 cup powdered sugar
4 oz. cream cheese, room temperature
1/4 cup whole milk or cream
1/2 tsp. vanilla extract
1. Warm the milk for 30 seconds in the microwave, just until warm to the touch. If necessary, warm for another 30 seconds. Pour the milk into the bowl of a stand mixer and sprinkle the yeast over top. Let this stand for five minutes until the yeast has dissolved.
2. Add the softened butter, eggs, sugar, salt, vanilla and almond extract, and 1 cup of the flour to the bowl with the milk and yeast. Beat on low speed for two minutes until the eggs are broken and the butter is mixed in. You should have a smooth batter with a few lumps. Scrape down the sides of the bowl.
3. Add the rest of the flour, beat a few seconds to mix, then switch to a dough hook and knead on low speed for five minutes. When finished, the dough will hold together in a fairly smooth ball and feel slightly tacky to the touch. (Alternatively, turn the dough out on the counter and knead by hand for 7 to 10 minutes.)
4. At this point, you can cover the bowl and refrigerate the dough overnight, or let the dough rise until doubled in bulk, 1 to 1 1/2 hours.
5. When ready to shape the rolls, spray a 13x9-inch baking pan and set aside. Turn the dough out onto a lightly floured counter and roll it into a rectangle roughly 10" tall by 15" wide.
6. Gently warm peanut butter in microwave in ten-second spurts to soften, being careful not to overheat. Spoon the peanut butter onto the dough and spread into a thin, even layer, leaving an inch border. Repeat with jam. Begin rolling up the dough, trying to keep as much of the filling between the folds as possible. Use a bench scraper or a sharp knife to cut the log into 12 equal-sized rolls. The jam will definitely squish out — that's OK. Re-spiral the individual rolls if you need to, doing your best to keep as much jam inside the rolls as possible, and then transfer the rolls to the prepared baking pans. Scoop up any filling that's squished out on the counter with a spoon and tuck it back into the rolls.
7. Loosely cover the rolls and let them rise until puffed and pillowy, 45 to 60 minutes. About 20 minutes before they're finished rising, heat the oven to 350°F.
8. Place the risen rolls in the oven and bake for 30 to 35 minutes, until the rolls are golden-brown. Let the finished rolls cool while you make the frosting. Using a hand mixer or stand mixer, beat together the powdered sugar, cream cheese, milk, and vanilla. Spread the frosting over the warm rolls and serve.