P.B. & J.Specials

The peanut butter and jelly sandwich grows up. Frozen bread dough gets rolled out flat, spread with butter, peanut butter, and jelly, then rolled up from the narrow end into a tight spiral. Melted butter and chopped peanuts go on top before it bakes into a golden, swirled loaf that slices into pinwheels of gooey PB&J goodness.

Using frozen bread dough is the shortcut that makes this work on a weeknight. No kneading, no rising, no fuss. Just thaw, roll, fill, and bake. The yeast dough puffs up around the filling as it bakes, creating a soft, pillowy bread with a sticky, sweet center.

The chopped peanuts on top add crunch and a toasty nuttiness that the peanut butter alone can’t deliver. Brushing with melted butter before the peanuts go on helps them stick and gives the crust a rich, golden sheen.

Slice after baking to reveal those spiral layers of bread, peanut butter, and jelly running through every piece.

Kitchen Tips

• Thaw the bread dough completely before rolling. Partially frozen dough tears and won’t stretch evenly.
• Spread the peanut butter in a thin, even layer. Too thick and it won’t roll up tightly, and you’ll get gaps in the spiral.
• Roll from the narrow end for a tighter, more uniform spiral with more layers per slice.
• Let it cool for 5 minutes before slicing. Hot jelly is liquid and will squirt out of every cut if you rush.

Variations

• Use grape jelly for the classic combo, or swap in strawberry preserves or raspberry jam for a fruitier filling.
• Drizzle with chocolate sauce after baking for a PB&J and chocolate combination.
• Sprinkle cinnamon sugar over the melted butter and peanuts before baking for a sweet, spiced crust.