Lunch has probably changed drastically since I was in school. The iconic PB&J sandwich was a staple item. For those of us who never got to have the coveted “hot lunch”, a peanut butter and jelly sandwich took some of the sting away. And the lunchroom trading value was always good.
Trading lunch in elementary school was on par with being a little league stock broker. Deals were made. Reputations were on the line. It was brutal. Do you know how much value there is in trading a beef tongue sandwich in grade school???? Absolutely none. Don’t ask me how I know. Just don’t do it.
Back to the glorious PB&J. Today’s baking adventure involves two classics “rolled” in to one. Cinnamon rolls, and the peanut butter and jelly sandwich. I’m not sure if this is a dessert or a breakfast bread or a fun substitute for a lunch sandwich. I am sure that it is delicious!
It starts with a sweet yeast bread dough. Then it’s slathered with peanut butter and your favorite jam or jelly. I used blackberry jam. Then it’s baked up and finished off with a yummy glaze! The basic glaze has vanilla extract, which is wonderful, but I added some raspberry baking emulsion for a little extra flavor.
I hope you give them a try and let me know your thoughts ♥️
1 package active dry yeast
1 cup milk
1/4 cup butter
1/2 tsp salt
1/3 cup granulated sugar
3 1/2 – 4 cups flour
1 cup peanut butter
1 cup jam or jelly
2 cups powdered sugar
4 tsp milk
1 tsp vanilla extract
Heat milk and butter together until butter is melted. Cool to 110 degrees then mix in dry yeast and let sit 5 minutes to bloom. In the bowl of a stand mixer, combine 2 cups flour, sugar and salt. Add egg and milk/yeast/butter mixture. With a dough hook, combine ingredients at lowest speed. Then gradually add remaining flour until it is all incorporated. Continue kneading with dough hook for 5-7 minutes. Dough should pull away from the sides of the bowl but still be slightly soft and tacky. Place dough in lightly oiled large bowl and cover with plastic wrap. Set in a warm place to rise until doubled, about 1 hour. When dough is ready, roll into a rectangle 12 x 16 inches on a lightly floured surface. Spread peanut butter over dough within 1/4 inch of the edges. Then spread jelly over peanut butter. Starting with the long edge, roll up and seal edges. Cut into 8 or 12 equal pieces (depending on how big of rolls you like). Lightly coat a 9×13 baking pan with nonstick spray and place rolls cut side down. Cover with plastic wrap and allow to raise until doubled in size in the pan. Preheat oven to 350 degrees. Remove plastic wrap and bake 30 minutes, until golden brown. Remove from oven and cool in pan. As rolls are cooling, prepare glaze. Pour glaze over rolls and finish cooling. Enjoy.