Peanut Butter And Jelly Roll
I ate a lot of peanut butter and jelly sandwiches when I went to school. This recipe reminds me of those days and brings back lots of childhood memories. My kids enjoy this recipe, and if you're a fan of PB&J, then I’m pretty sure you will too.
Ingredients
Cake and Filling
- 8 cups Bisquick
- 1 tbsp active dry yeast
- ½ cup dry milk powder
- 2 cups water
- ⅔ cup butter, melted
- 4 eggs
- ⅔ cup sugar
- melted butter for brushing the dough
- ½ cup strawberry or raspberry jelly
- 2 tsp lemon extract
Peanut Butter Frosting
- 2 cups powdered sugar
- 1 tsp vanilla
- ½ cup peanut butter
- 4 oz cream cheese
Instructions
- In a large mixing bowl combine 2 cups of Bisquick, one tablespoon of active dry yeast, two-thirds of a cup of sugar, and one-half cup of dry milk powder.
- Add two cups of warm water and two-thirds of a cup of melted butter. Stir well.
- In the stand of an electric mixer, using the paddle attachment, add four eggs, mixing until well combined. Mix in as much of the remaining Bisquick as needed, to make a stiff dough that is smooth and elastic.
- Cover with a clean towel and let rise until the dough has doubled.
- Divide into two equal parts. Roll out the dough and spread the melted butter on top. Combine one-half cup of jelly and two teaspoons of lemon extract in a small bowl and spread on top.
- Roll dough into a log shape and cut into one-half slices using a knife. Place the sliced rolls on to the prepared baking sheet, leaving a brief space between each one so that they can rise again without sticking together. Let rise for twenty minutes.
- Preheat the oven to three hundred and fifty degrees. Bake for twenty minutes, being careful not to burn.
- Prepare the frosting by mixing all the ingredients with an electric hand mixer until fluffy. Place in the refrigerator until needed.
- Allow the rolls to cool and drizzle the frosting over the tops.
Tried this recipe?Let us know how it was!
