Peanut Butter Jelly Cinnamon Buns

🧂 Ingredients

• 2½ tablespoons granulated sugar
• 1 pinch salt
• 1¼ teaspoon active dry yeast
• 2-2¼ cups all purpose flour
• ½ cup milk – 2% and lukewarm
• 1 large egg – room temperature
• ¼ cup unsalted butter – room temperature
• ⅓ cup raspberry jam
• ¾ cups peanut butter chips
• 1 cup powdered sugar
• ½ cup peanut butter – creamy and smooth
• ⅓ cups milk – 2%

Instructions

• 1 In the bowl of a stand mixer whisk together sugar, salt, yeast and ½ cup of
  flour.
• 2 In a small pot heat the milk and butter to lukewarm, 115F (46C). The butter
  doesn't have to be completely melted.
• 3 Add the liquid slowly into the dry ingredients while beating on low with the
  flat beater attachment. Beat on speed 2 for 2 minutes, beat in the egg and add ½
  cup of flour and beat to combine.
• 4 Replace the flat beater with the dough hook attachment and add 1 cup of flour
  and knead for 3-4 minutes or until the dough is smooth and elastic. The dough
  will be slightly sticky (if it's too wet add flour a tablespoon at a time).
• 5 Transfer the dough to a lightly floured flat surface and form into a ball. Place
  the ball in a lightly greased bowl and roll the dough so it is lightly greased
  all over. Cover the bowl with plastic wrap and let the dough rise 1-2 hours or
  until doubled in size.
• 6 Roll the dough out into a rectangle 10×15 inches (25x38cm). Spread with
  raspberry jam and sprinkle peanut butter chips on top (leaving a 1 inch border).
• 7 Roll the dough up lengthwise and cut into 12 pieces. Place in a lightly greased
  and floured baking pan, cut side up. Cover with plastic wrap and let it rise
  30-45 minutes.
• 8 Pre-heat the oven to 375F (190C) and bake 20-25 minutes. When cool spread with
  peanut butter glaze if desired. Enjoy!
• 9 In a medium bowl mix together powdered sugar, peanut butter and cream and beat
  with an electric mixer on low to medium speed until combined.

Nutrition Info