These peanut butter cinnamon rolls are a sweet upgrade to traditional cinnamon rolls. Instead of the classic cinnamon filling, these rolls are filled with melty peanut butter and sweet, fruity jam.
You’ll likely want to keep these gooey cinnamon rolls all to yourself, but they’re also perfect for brunches and other gatherings. You can even make them ahead of time so that they’re ready to pop in the oven when you want to bake them.
If this is your first time making homemade cinnamon rolls, you might be surprised by how easy they are to make. The hardest part may be waiting for them to finish baking so that you can dig right in!
Common Questions about Peanut Butter Cinnamon Rolls
What is the difference between cinnamon rolls and cinnamon buns?
Cinnamon rolls are rolled up to create spirals while buns are not.
What does pouring heavy cream on cinnamon rolls do?
The fat from the heavy cream makes the cinnamon rolls even more moist.
Why are my homemade cinnamon rolls tough?
Cinnamon rolls can become tough if too much flour is used. To prevent this, be sure to measure your flour precisely and to not use an excessive amount of flour on the work surface.
If you want to make these rolls ahead of time, you can store them in the fridge until ready to bake (for up to 24 hours). Give time for them to rise at room temperature before placing them in the oven to bake.
Refrigerator: Store cinnamon rolls in an airtight container, or wrapped in plastic wrap, in the refrigerator for up to 1 week.
Freezer: Freeze cinnamon rolls for up to 2 months in a ziploc bag or freezer-safe container.
Tips for the Best Peanut Butter Cinnamon Rolls
There are a few things you can do to make cinnamon rolls like a pro.
- Be sure to use creamy peanut butter — chunky peanut butter will not spread as easily across the dough.
- Allow all ingredients to come to room temperature before beginning.
- Pour the icing over top of the rolls as soon as you remove them from the oven.
- While allowing the dough to rise, you can place the bowl in a warm water bath.
Simple ingredients are all you need to whip up these scrumptious cinnamon rolls.
- All-purpose flour
- Active dry yeast
- Butter (unsalted)
- Granulated sugar
- Oil to grease the bowl (coconut oil, vegetable oil, or canola oil)
- Confectioner’s sugar
- Vanilla extract
Kitchen Supplies You’ll Need
Just pull out a few basic baking supplies to make these rolls.
- Stand mixer (or electric mixer) with paddle attachment and dough hook attachment
- Baking dish
- Serrated knife
How to Make Peanut Butter Cinnamon Rolls
Be sure to leave plenty of time to allow the dough to rise.
- Whisk together flour and yeast in a large bowl of a stand mixer (or use a hand mixer).
- Add the milk, butter, sugar, and salt to a small saucepan and heat.
- Once the milk mixture has reached the desired temperature, remove the pan from the heat.
- Add the butter and stir until melted.
- Pour the butter mixture into the flour and yeast mixture and mix.
- While mixing, gradually add the eggs.
- After changing the mixer attachment, knead the dough using the mixer.
- Gradually add the rest of the flour.
- Once the flour has been added, increase the speed and continue to mix until the mixture becomes a soft dough.
- Place dough in the prepared bowl, ensuring that all sides of the dough are covered with the oil.
- Use a clean kitchen towel to cover the bowl and allow it to rise in a warm place.
- Once the dough has doubled in size, punch and turn it out on a lightly floured surface.
- Cover again and allow it to rest.
- Then, roll the dough out into a large rectangle using a rolling pin.
- Spread peanut butter over the top of the dough.
- Next, spread the jam over the top of the peanut butter.
- Starting with the long side, roll the dough tightly and pinch the seam shut.
- Slice the dough evenly and place each piece in the prepared baking dish.
- Cover the pan to allow the dough to rise again in a warm area.
- After the second rise, bake for the recommended time.
- To prepare the icing, whisk together powdered sugar, milk, and vanilla in a small bowl until silky smooth.
- When the rolls are golden brown, remove them from the oven and immediately cover them with the icing.
What to Serve With Peanut Butter and Jelly Cinnamon Rolls
While these are delightful on their own, you can pair them, too.
- Drinks – Hot chocolate (especially our cinnamon roll hot chocolate), coffee, and milk pair well with these sweet rolls.
- Ice cream – Turn these into an evening treat after dinner by adding a scoop of ice cream over top.
- Fruit – Add a fruit salad on the side for a light pairing.
Why You Should Make Peanut Butter Cinnamon Rolls
If you’re a fan of starting the day off with decadence, this recipe is for you!
- Easy – These rolls are so simple to make from scratch — you’ll never have to deal with trying to pop open those store-bought canisters again.
- Tasty – With gooey peanut butter, sweet jam, and luscious icing, these rolls are sinfully delicious.
- Customizable – There are so many ways that you can adjust this recipe to craft your own creative cinnamon rolls.
Variations and Add-ins
You can switch ingredients around to make all sorts of changes to this sweet cinnamon roll.
- Jam – Swap out the strawberry jam for another flavor or use marmalade, instead.
- Chocolate – Replace the jam with a layer of melted chocolate.
- Nutella – Switch out the peanut butter for a chocolate-hazelnut spread.
- Candy – Instead of jam, sprinkle chocolate chips or crushed peanut butter cups over the peanut butter layer..
- Icing – Make a peanut butter glaze by adding a little bit of melted peanut butter to the icing when mixing.
If you love this easy Cinnamon Rolls recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
More Great Cinnamon Roll Recipes
If you love this recipe for PB&J Cinnamon Rolls as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
Peanut Butter Cinnamon Rolls
- 4 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- 1 cup milk
- ⅓ cup butter – unsalted
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 2 eggs room temperature
- ¾ cup peanut butter creamy
- ¾ cup strawberry jam or flavor of your choosing
- 1 cup confectioner’s sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Combine 1 ½ cups of the flour with the yeast in a large bowl. Set aside.
- In a saucepan, heat the milk, butter, sugar, and salt until it reaches 120 degrees F. Remove it from the heat and stir it until the butter is melted.
- Add the butter mixture to the flour and yeast.
- Mix on low, using the paddle attachment, add the eggs one at a time.
- Change the mixer attachment to the dough hook.
- Knead the dough with the mixer on low, adding the remaining flour one cup at a time.
- Increase speed to medium until a soft dough forms, approximately 3 minutes.
- Transfer the dough to a lightly greased bowl, turning once to coat all sides.
- Cover with a clean dish towel.
- Allow the dough to rise in a warm place until doubled, about 1 ½ hours.
- Punch down the dough and turn out onto a floured surface.
- Cover and allow to rest for 5 to 10 minutes.
- Using a rolling pin, roll the dough into a rectangle, approximately 20 inches by 10 inches.
- Spread an even layer of peanut butter over the dough and then repeat with a layer of jam. Be sure to leave a 1-inch space on one long edge without the filling – this is the part of the dough that will hold it altogether.
- Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut.
- Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each.
- Spray a 9×13 baking pan/dish with tall sides with non-stick cooking spray. Place each roll in the pan, allowing about one inch between them.
- Cover and allow to rise in a warm place about 40 minutes or until doubled.
- Bake at 350 degrees for 25 to 30 minutes.
- While the rolls bake, make the icing.
- Combine the confectioner’s sugar, milk, and vanilla in a small bowl and whisk until smooth.
- Remove the rolls from the oven and spread with icing while they are hot.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.