Enjoy these fabulous Peanut Butter and Jelly Rolls made with raspberry and perfect with a hot cup of Folger's coffee in the morning for an unbeatable treat!
Peanut Butter and Jelly Rolls
AuthorRegina | Leelalicious
1packageactive dry yeast
3 1/4cupRobin Hood all-purpose flour
1/2cuppeanut butterI used the natural kind
1/2cupSmucker's Double Fruit Raspberry Spreador whichever fruit you prefer
In a large bowl stir together the yeast with warm milk and sugar. Let the mixture stand for a few minutes. If it gets all bubbly and foamy and increases in size, the yeast is active and working. Now stir in the melted butter and egg.
Set aside 1/2 cup of the flour. Combine the rest with the salt and work into the liquid mixture. Add remaining flour only as needed.
Knead with the dough hook of your stand mixer for about 5 minutes until the dough is smooth and santiny.
Cover the bowl with a clean kitchen towel and let it rise in a warm, draft free spot until it doubles in size (about 45-60 minutes). You can preheat your oven to 200 F, then turn the oven off and let the dough rise inside the warm oven.
Once doubled, punch down the dough and let it rise for a second time, again until doubled (about 30 minutes).
On a floured surface roll out the dough into an approximately 12x18 inch rectangle. Evenly spread on the peanut butter, then the jam. Roll the dough up from the long side and slice into 12-15 rolls with your sharpest knife.
Butter a 12" round or 13x9" rectangular pan and place the rolls inside while leaving some space between them. Let the rolls rise again until they are doubled.
Preheat the oven to 350 F and cover the sweet rolls. Bake for 30-40 minutes, removing the cover after 20 minutes. Covering prevents the tops from darkening too much.
Let the baked sweet rolls cool in the pan for 5 minutes, then turn them out. Turn them right side up onto a wire rack to cool.
To prepare the glaze whisk together powdered sugar, melted butter and cream until smooth. Drizzle on the rolls while they are still warm.