SKIPPY® Peanut Butter and Jelly Rolls
Sometimes cinnamon rolls are just a little too full of cinnamon. To fix that problem, make some SKIPPY® Peanut Butter and Jelly Rolls. The fun shape of cinnamon rolls with the delightful taste of PB&J.
Sometimes cinnamon rolls are just a little too full of cinnamon. To fix that problem, make some SKIPPY® Peanut Butter and Jelly Rolls. The fun shape of cinnamon rolls with the delightful taste of PB&J.
207
15 Minutes
25 Minutes
40 Minutes
Ingredients
- 3 tablespoons SKIPPY® Creamy Peanut Butter, divided
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 1 (8-ounce) tube crescent roll dough sheet
- 2 tablespoons butter, softened
- ¼ cup raspberry preserves
- ¼ cup chopped roasted peanuts
- 3 tablespoons granulated sugar
Directions
- Heat oven to 375°F.
- In small bowl whisk together 1 tablespoon peanut butter, milk and vanilla extract. Gradually whisk in powdered sugar until smooth. Set aside.
- Unroll dough sheet onto lightly floured surface.
- Roll to 12 x 8-inch rectangle.
- Stir together butter and remaining 2 tablespoons peanut butter until smooth.
- Spread mixture evenly over dough sheet.
- Spread preserves over peanut butter mixture.
- Sprinkle peanuts and granulated sugar over preserves.
- Roll lengthwise and cut into 10 (1 1/2-inch) slices.
- Place in lightly greased 8-inch cake pan cut sides up.
- Bake 25 minutes or until cooked through and lightly browned.
- Drizzle with reserved peanut butter mixture.