Peanut Butter & Jelly Buns – For Project PB&J!
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Today’s post is a special one!
Oh wait. Every post is a special one :) But this one is something a little different! I’ve linked up with Cindy over at Once Upon a Loaf for her blogging event, Project PB&J! March is national peanut m0nth, and April 2 is National Peanut Butter and Jelly Day, so Cindy and Christina (of She Runs, She Eats) have put on a contest for the best Peanut Butter & Jelly creation!
For my first post, I decided to combine my two foremost food loves, bread and sweets, and make a new rendition of something we all love – cinnamon rolls! I contemplated making a peanut butter-flavored dough, with a jelly middle, but thought better of it . After all, one of the things we all love so much about our PB&J’s is the ooey, gooey middle of nut butter married with jelly, and it wouldn’t be the same if their two textures didn’t meld. So, these PB&J rolls do just that – you get a soft-textured buttery roll, with a filling of your choice of nut butter and jelly. I went for the classic – peanut butter and strawberry jam. Any combination will work, though, so substitute as you please!
I meant to make a frosting for these, but forgot. They were so good as they were! And no frosting = easy transport = AJ eats three of them for lunch. These were gone by the next day!
Prep Time: 12 hours
Cook Time: 20 minutes
Keywords: bake bread dessert breakfast sandwich vegan nut butter
Ingredients (9 rolls)
For the dough:
- 7 3/4 oz all-purpose flour
- 3/4 tsp yeast
- 1/2 tsp salt
- 3 Tbsp butter
- 1 1/2 Tbsp sugar
- 4 oz non-dairy milk (I used soy)
For the filling:
- 1/4 cup powdered sugar
- 1 Tbsp flour
- 1/2 cup nut butter
- ~1/2 cup jelly or jam of choice
For the dough: (make this the night before)
If you are using instant yeast, heat the milk to luke-warm and add the yeast. Set aside until bubbly.
Combine all ingredients and knead 7-8 minutes until smooth. Form it into a bowl and place in an oiled bowl. Cover with plastic wrap and let rise 2-3 hours, or until doubled in size.
While the dough is rising, combine the sugar, and flour, and nut butter in a small bowl.
Turn the dough out onto an oiled countertop. Roll it into a 8″ x 12″ rectangle.
Spread the nut butter over the surface of the dough, leaving 1/2″ bare at one of the 8″ sides (for sealing the dough).
Roll the dough into a log from the 8″ end (so you’ll end up with a log 8″ long, not 12″ long). Pinch the final seam closed.
Cut the dough into 9 pieces using a sharp knife or a piece of floss. If using floss (my favorite method!), place the floss under the log and cut by crossing it over the top and pulling tight. You’ll get nice clean cuts and won’t deform the rolls.
Place the rolls into an oiled 9″ round pan and cover will plastic wrap. Set in the fridge and go to bed! If you’d like to make these all at once, simple leave the rolls at room temp and let proof for 45 minutes to 1 hour. Then bake as directed.
Heat the oven to 350F.
Remove the rolls from the fridge. You may or may not notice a bunch of puffiness. If you do, great! Let them rest for 30 minutes while the oven heats up. If not, it’s okay. Float the pans in hot tap water for 30 minutes while the oven heats up. They will get puffy pretty quick.
Bake the rolls for 18-20 minutes, until just starting to brown. Let cool 5 minutes, and enjoy! These are best eaten warm, but make a darn good lunch when they’re cold, too!