Peanut butter sweet rolls are perfect for breakfast or snacks. From
Print Add to Collection

Peanut Butter Sweet Rolls (Whirlamajigs)

Soft, sweet rolls filled with a layer of peanut butter cookie with a peanut butter glaze on top. A nice change for cinnamon rolls!
Course Breakfast Bread
Cuisine Amercian Heritage
Keyword peanut butter, yeast bread
Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 2 hours 15 minutes
Total Time 3 hours
Servings 10
Calories 1069kcal
Author Marye Audet-White


Yeast Dough

  • 2 tablespoon yeast 1
  • 1/2 cup warm water 110F
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1/3 cup melted butter
  • 2 teaspoons salt
  • 7 cups all purpose flour
  • 2 beaten eggs

Peanut Butter Filling

  • 1 cup peanut butter
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 3 cups graham cracker crumbs


  • 1/4 cup butter
  • 1/4 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar


  • 1 cup graham cracker crumbs


  • Mix the yeast with the warm water.
  • Set aside until the yeast gets bubbly, about 5 minutes.
  • Warm the milk to about 100F.
  • While the milk it warming put the vanilla, sugar, butter, and salt in the bowl of a stand mixer.
  • Pour the hot milk over the top.
  • Beat on 1 until smooth.
  • Add 1 cup of the flour and whisk in.
  • Stir in the yeast and water mixture.
  • Add 3 cups of the flour and beat on medium until smooth.
  • Add the beaten eggs.
  • Beat well.
  • Slowly add 2 to 3 cups of flour to make a soft dough.
  • Knead for about 3 minutes or according to manufacturer's instructions.
  • Turn the dough out on a lightly floured surface.
  • Knead by hand for a minute or so just to ensure that it's ready for the next step.
  • Form dough into a large ball, cover lightly with butter, and place in a large buttered bowl.
  • Let rise until double, about 1 hour.
  • Gently punch dough down, form into a ball, and let rise until doubled -- 45 minutes.
  • Punch dough down again.
  • Turn out onto a lightly floured surface, divide in half, and store the half that you aren't using in the refrigerator to be used for dinner rolls or cinnamon rolls.
  • Roll the remaining dough out into a large rectangle.
  • Spread with the peanut butter mixture.
  • Roll up like a jelly roll.
  • Cut in 1-inch thick slices and place cut side down on a lightly greased baking sheet.
  • Let rise 30 minutes.
  • Bake at 375F for 20 to 25 minutes, or until done.
  • Remove from oven and spread with glaze then sprinkle with graham cracker crumbs.

Peanut Butter Filling

  • Beat the peanut butter and butter until completely blended, scraping down the sides of the bowl often.
  • Beat in the brown sugar and eggs.
  • Stir in the graham cracker crumbs.
  • Use to fill the peanut butter sweet rolls.


  • Melt the butter and peanut butter together in the microwave.
  • Stir to blend.
  • Add the vanilla.
  • Now add enough powdered sugar to make a thick glaze. You may not need all of it.
  • Spread the glaze on the rolls while they are still warm.
  • Sprinkle the tops with graham cracker crumbs.


To store unused dough, grease top, place in a greased bow, and cover with plastic wrap. Keep in the refrigerator until ready to use. Shape and let rise for 40 minutes before baking.


Calories: 1069kcal | Carbohydrates: 151g | Protein: 23g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 1062mg | Potassium: 485mg | Fiber: 5g | Sugar: 62g | Vitamin A: 740IU | Calcium: 138mg | Iron: 6.4mg