Peanut Butter and Jelly Morning Buns

  • Author: Loody's Kitchen
  • Prep Time: 3 hours
  • Cook Time: 25 mins
  • Total Time: 3 hours 25 minutes
  • Yield: 6 large rolls 1x


A small batch recipe with a twist on a classic – Peanut Butter and Jelly Morning Buns




  • 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


  • 1/4 cup raspberry or strawberry jam


  • 1/2 cup butter, room temperature
  • 2 cups confectioner’s sugar
  • 1/4 cup powdered peanut butter**
  • 2 tablespoons milk*


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!


*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