AuthorJillian
RatingDifficultyIntermediate

If you love peanut butter and jelly, and you love cinnamon rolls, you will fall in love with these vegan sweet rolls. The buttery and golden vegan dough is wrapped around smooth and delicious peanut butter and jelly. It's a peanut butter and jelly dessert that everyone will love!

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Peanut Butter and Jelly Rolls
Yields10 Servings
Prep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs
Dough
Filling
Maple Butter
1

Prepare the dough by mixing the warm almond milk, melted vegan butter, and maple syrup. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. If baking with gluten free flour, add the apple cider vinegar and mix.

2

Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will rise slightly less than the dough containing gluten.

3

After the dough has risen for an hour place it on a floured surface and roll the dough into a 1/4 inch oval or rectangle (add more flour if the dough is too sticky to roll). Note, if using gluten-free flour, the dough will be slightly more dry. Spread the peanut butter over the dough and then top with the jelly.

4

Preheat the oven to 350.

5

Roll the dough into a log and cut it into about 10 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Note, if your rolls are gluten free, they won't be as voluminous as rolls with gluten in them, but they'll be every bit as delicious!

6

Remove plastic wrap and bake the rolls in the oven for about 35 minutes.

7

While the rolls are baking, make the maple butter and set aside. Allow the rolls to cool and drizzle them with the maple butter. Enjoy!

Ingredients

Dough
Filling
Maple Butter

Directions

1

Prepare the dough by mixing the warm almond milk, melted vegan butter, and maple syrup. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. If baking with gluten free flour, add the apple cider vinegar and mix.

2

Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. The warmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will rise slightly less than the dough containing gluten.

3

After the dough has risen for an hour place it on a floured surface and roll the dough into a 1/4 inch oval or rectangle (add more flour if the dough is too sticky to roll). Note, if using gluten-free flour, the dough will be slightly more dry. Spread the peanut butter over the dough and then top with the jelly.

4

Preheat the oven to 350.

5

Roll the dough into a log and cut it into about 10 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Note, if your rolls are gluten free, they won't be as voluminous as rolls with gluten in them, but they'll be every bit as delicious!

6

Remove plastic wrap and bake the rolls in the oven for about 35 minutes.

7

While the rolls are baking, make the maple butter and set aside. Allow the rolls to cool and drizzle them with the maple butter. Enjoy!

Peanut Butter and Jelly Sweet Rolls