What if I told you I’m 99% sure I could eat peanut butter and jelly everyday and not grow sick of it? Well, that’s pretty much the case…on an average day I typically consume PBJ in some form – toast, sandwich, apple slices, oatmeal, and now…these peanut butter and jelly morning buns.
Fun fact – at my first job out of college, I brought my lunch everyday (BECAUSE LIFE IS SO DAMN EXPENSIVE AS IT TURNS OUT) and that lunch consisted of peanut butter and jelly sandwich on generic store brand wheat bread, with a splurge side of Silk chocolate almond milk. I dare you to find a more comforting and satisfying combination for that cheap.
Anyways, even if you aren’t quite the die hard PBJ fan that I am, you’re going to like these buns. Promise. The fluffy peanut butter frosting is so damn delicious you’re going to start putting it on every thing – I think it would be AMAZING paired with banana bread. There are some serious fluffernutter vibes going on with this frosting and I have no shame about eating it by the spoonful. In fact, I encourage it.
The buns themselves basically are just my classic cinnamon roll recipe (small batch version!), but you could also use my vegan cinnamon roll dough recipe! It uses homemade oat milk (which is AMAZING) but you could substitute whatever vegan friendly milk you prefer.
OH! And in case you missed it – our dining room table FINALLY arrived. I love it. Minus the fact it arrived super late and with a ding in the top…so annoying. But it was super cheap and we’ll upgrade eventually. We also adopted some new houseplants, but I’m struggling to keep their leaves from drying up because our Rinnai heaters make the air in our house SO DRY. Any suggestions from my green-thumbed readers? I’ve been misting their leaves…but it doesn’t seem like enough! I will send a peanut butter and jelly morning bun to the reader with the best suggestion…well maybe not a bun, because they’re best fresh…but maybe something else sweet! Share your knowledge please!
Now let’s bake some buns.
I hope you enjoy this twist on a classic peanut butter and jelly! This recipe yields a small batch – just 6 perfect buns. I recommend having a heavy hand with the frosting and pairing with chocolate milk.
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A small batch recipe with a twist on a classic – Peanut Butter and Jelly Morning Buns
Ingredients
Dough
- 1/2 cup milk*
- 1 1/4 teaspoon rapid rise yeast
- 3 tablespoons + 1 teaspoon sugar, divided
- 3 tablespoons butter, melted but not hot
- 1 egg plus 1 egg yolk
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
Filling
- 1/4 cup raspberry or strawberry jam
Frosting
- 1/2 cup butter, room temperature
- 2 cups confectioner’s sugar
- 1/4 cup powdered peanut butter**
- 2 tablespoons milk*
Instructions
Warm milk in a small sauce pan until warm to touch but not boiling. Remove from heat and gently stir in yeast and 1 teaspoon sugar – let proof 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, mix together flour, 3 tablespoons sugar and salt. Once yeast has proofed, slowly pour into dry ingredients while running on low then add melted butter and eggs. Continue to “knead” dough with the mixer running on medium for 5 minutes. Dough should be smooth and elastic, not super sticky. You may need to add up to 2 tablespoons of flour to accomplish the right texture. Shape dough into a ball, place in a medium sized bowl and cover with plastic. Let rise 2 – 2 1/2 hours depending on how warm your house is, maximum of 3 hours.
Once dough has roughly double in size, rolled out on a flour surface into a 10×12 rectangle. Spread jam out evenly across. Roll up and cut into 6 rolls. Place in a small rectangular baking pan, cover with plastic and let rise again until double in size, about 30 minutes. (If your rolls don’t double in size, don’t fret, they’ll still puff up during the bake)
Bake at 350° for 25-28 minutes. Let cool.
To prepare the frosting, combine the confectioner’s sugar, butter and powdered peanut butter in the bowl of a stand mixer using the whisk attached (or the paddle if you don’t have a whisk attachment). Whisk on medium-high for 2-3 minutes, then with mixer running add milk 1 tablespoon at a time, continue to whisk for another 3-5 minutes or until frosting is SUPER fluffy. You may need to add a few more tablespoons of confectioner’s sugar to get just the right consistency.
Once rolls are mostly cooled, frost with peanut butter frosting and enjoy!
Notes
*I use unsweetened almond milk in the dough and frosting, but feel free to substitute whatever choice of milk product you enjoy most. I also highly recommend homemade oat milk.
**Do not substitute regular peanut butter here – it makes the frosting too oily. Powdered Peanut Butter gives the frosting the fluffy texture. If you don’t want to mess with making the frosting, can you also just smear some peanut butter on top and skip the whole frosting (but I highly recommend you make the frosting).
Keywords: peanut butter frosting, cinnamon rolls, peanut butter and jelly morning buns, jelly rolls, morning buns
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