Vegan MoFo 16: Peanut Butter & Jelly Rolls (or Bread)

PB&J RollsThis recipe is based on the PB&J Cinnamon Rolls, by Runs with Spatulas, featured at Number 18 on BuzzFeed’s 29 Ways to Honor the Glory of Peanut Butter and Jelly. I love bread. I love cinnamon rolls. I love peanut butter and jelly. It only makes sense to bring those loves together.

A word (or 67) about PB2 peanut butter powder. This product has popped up now and again during my MoFo. If you haven’t tried it and you’re curious, you can read my review of it here. It’s a great thing to have in the cupboard – good in smoothies, in baked goods, or as a lower fat alternative to peanut butter (just add water and stir).

I shared this at the Virtual Vegan Linky Potluck 13.

Peanut Butter & Jelly Rolls An Unrefined Vegan

 

Vegan Peanut Butter and Jelly Rolls or Bread
Serves 30
Cinnamon rolls are awesome, right - but peanut butter and jelly rolls? That's what I'm talking about! This vegan recipe yields 2 pans of rolls or 2 loaves of bread.
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Prep Time
2 hr 10 min
Cook Time
35 min
Total Time
2 hr 45 min
Prep Time
2 hr 10 min
Cook Time
35 min
Total Time
2 hr 45 min
198 calories
29 g
0 g
7 g
6 g
1 g
59 g
518 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
59g
Servings
30
Amount Per Serving
Calories 198
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 518mg
22%
Total Carbohydrates 29g
10%
Dietary Fiber 2g
9%
Sugars 6g
Protein 6g
Vitamin A
0%
Vitamin C
2%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Tbsp. regular yeast
  2. 1 1/4 cups warm water
  3. 1 cup warm nut milk
  4. 2 Tbsp. maple syrup
  5. 2 Tbsp. salt
  6. 1/2 cup natural peanut butter (smooth or chunky)
  7. 1 1/2 cups all-purpose flour
  8. 4 cups whole wheat flour
  9. 1/4 cup flaxseed meal mixed with 1/2 cup water
  10. 1/2 cup PB2 powder
  11. 10-ounces fruit-juice sweetened jam, divided
  12. Cinnamon, to taste
  13. 1/2 cup peanuts, chopped, divided
  14. 1 Tbsp. coconut oil (only if making rolls)
  15. 1 Tbsp. jam (only if making rolls)
Instructions
  1. In a large bowl, combine the yeast with the warm water, warm milk and maple syrup. Let sit until foamy and then add the salt, peanut butter and 3 cups total of flour (a combination of the AP and whole wheat flours). Stir until very well-combined, then add 1 more cup of flour - stir again - and then cover and let sit to rise for about 1 hour or until doubled in size.
  2. Punch down the dough and add the flaxseed meal mixture and the PB2 powder. Begin stirring/kneading in whole wheat flour as needed to bring the dough to a slightly sticky consistency. Knead for about 10 minutes and transfer to an oiled bowl, cover and let rise for another hour or so.
  3. Preheat the oven to 350-degrees and lightly coat 2 bread pans (or 1 bread pan and one quarter baking sheet) with oil and set aside. Divide the dough into two and roll out to a rectangle - I don't know, maybe 6" x 12". Spread half of the jam (5 oz.) over the dough and sprinkle with cinnamon and half of the chopped peanuts. Carefully roll the dough and place in one of the prepared loaf pans. If you're making rolls, repeat this process except cut the roll/log (I use dental floss - doesn't crush the delicate rolls) into 12 slices. Place slices in prepared quarter baking sheet. In a small, microwave-safe bowl, melt the coconut oil and the 1 tablespoon jam, whisk and then gently brush over the rolls.
  4. Bake the rolls and loaves for about 30-35 minutes. The loaf should sound hollow when tapped on the bottom and the rolls should be shiny and deep brown. About 10 minutes before the baking time is up, I usually remove the loaf from the pan and return it to the oven to sit directly on the oven rack. This assures a nice crust on the bottom. Let bread cool completely before cutting and serving - though you'll probably want to eat the rolls while still warm.
beta
calories
198
fat
7g
protein
6g
carbs
29g
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an unrefined vegan http://anunrefinedvegan.com/

Loaf Collage

 

 

20 thoughts on “Vegan MoFo 16: Peanut Butter & Jelly Rolls (or Bread)

  1. Angela @ Canned Time

    I’ve picked up a jar of PB2 twice before, read the jar and put it back on the shelf. i think next time its going in the cart! These look so scrumptious and gooey right? Nothing better than bread and fruit.

    Reply
  2. tearoomdelights

    You are so good at bread! Those rolls look so incredibly moreish, I’d want to pull one off and chew my way through it hot straight out of the oven. The loaf looks ridiculously good too, and I don’t know why but it makes me think of Boxing Day and what I’d want to eat after noshing a lot the day before.

    Reply
  3. An Unrefined Vegan

    Thank you very much, Gaby! It means a lot to me that people carve out some of their time to spend on my blog. Amazingly even after all of my PB&J posts, I still LOVE the stuff! It’s just a good, classic combination of flavors.

    As for the bread…I’ve had zero luck making GF loaves (cookies, pancakes, brownies – no problem) so I’m the worst to ask! One thing you could do is try a pre-made mix (here’s a link to six different ones: http://breadbaking.about.com/od/reviewsandrecommendations/tp/gfbreadmix.htm) and add a dollop of nut butter to the ingredients. Or you might check out my friend Richa’s beautiful blog. This sandwich loaf sounds amazing: http://www.veganricha.com/2013/06/gluten-free-strawberry-sandwich-bread.html and would be perfect with peanut butter!

    Reply

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