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Peanut butter and jelly breakfast buns

Peanut butter and jelly breakfast buns


Our peanut butter and jelly (aka jam) spin on the classic

  • Feeds 12 Feeds 12
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    1750kj 417kcal
  • Fat
    Med 26%
  • Saturates
    Med 14%
  • Sugar
    Med 17%
  • Salt
    Med 9%

% of adult’s reference intake | Carbohydrates per serving : 49g


  • 300ml unsweetened almond milk
  • 500g Co-op strong white bread flour, plus extra for dusting
  • 7g sachet fast action yeast
  • 3 tbsp golden caster sugar
  • ½ tsp table salt
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract
  • 2 tbsp Co-op vegetable oil, plus extra for greasing
  • 250g Co-op smooth peanut butter
  • 1 heaped tbsp Co-op Fairtrade soft brown sugar
  • 150g Co-op raspberry jam
  • 25g Co-op large roasted & salted peanuts, finely chopped


  1. Warm the almond milk in a small pan
  2. Mix the flour, yeast, caster sugar, salt and cinnamon in a bowl
  3. Make a well in the centre and add the milk, vanilla and vegetable oil, then mix
  4. Tip onto a floured surface and knead for 10 mins
  5. Transfer to a lightly oiled bowl, cover with cling film and leave for an hour, until doubled in size
  6. Grease a 22cm x 30cm baking tin with oil
  7. Turn the dough out onto a lightly floured surface and roll into a 30cm x 25cm rectangle
  8. Spread with 100g of the peanut butter and sprinkle over the brown sugar, then roll the longest side towards you
  9. Cut into 12 and arrange in the baking tin
  10. Cover with oiled cling film and leave for another 35 mins
  11. Preheat the oven to 180°C/fan 160°C/Gas 4
  12. Bake the buns for 35-40 mins, until golden brown. Allow to cool
  13. Microwave the remaining peanut butter for 30 seconds to soften, then do the same with the jam, adding 1 tbsp water to loosen
  14. Drizzle the jam and peanut butter on top of the buns and sprinkle with the chopped peanuts

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