PB&J Cinnamon Buns | Food Network


Topless Baker is bringing you back to your childhood this week. We thought there was nothing better than waking up to the smell of fresh cinnamon buns… but we’ve been proven wrong. PB&J Cinnamon Buns take the cake!

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PB and J Cinnamon Buns
Recipe courtesy of Matthew Adlard
Total: 2 hr 45 min
Active: 30 min
Yield: 8 buns
Level: Easy


80 milliliters (1/3 cup) whole milk
40 grams (3 tablespoons) unsalted butter, plus more for the cake tin
1 tablespoon smooth peanut butter
250 grams (2 cups) all-purpose flour, plus more for dusting
100 grams (3/4 cup) bread flour
45 grams (3 tablespoons) superfine sugar
1 teaspoon salt
One 7-gram (1/4-ounce) packet active dry yeast
1 medium egg
Vegetable oil or other neutral oil, for the bowl

3/4 cup smooth peanut butter
3/4 cup raspberry jam

180 grams (1 1/2 cups) powdered sugar
3/4 teaspoon vanilla extract
2 to 3 tablespoons whole milk


Special equipment: a 7-inch cake tin with a removable base

For the dough: In a microwave-safe bowl, add the milk, butter, peanut butter and 80 milliliters (1/3 cup) water and microwave until the butter is melted, about 30 seconds. Allow to cool until lukewarm to the touch.

In the bowl of a stand mixer, add the all-purpose and bread flours, superfine sugar, salt and yeast and attach a dough hook. Turn the mixer to low speed and then slowly pour in the butter mixture. Add the egg and knead on medium speed for 2 minutes. Transfer the dough to a floured work surface. Knead with your hands until you have a smooth, soft and elastic dough. Put the dough into a lightly oiled bowl, cover and let stand for 15 minutes.

Transfer the dough to a floured work surface. Using a rolling pin, roll the dough into a rough rectangle about 17 inches wide and 12 inches tall. The dough should be about 1/4 inch thick. Use a pastry wheel or knife to trim off any rough edges and create an even rectangle.

Butter a 7-inch cake tin with a removable base and set aside.

For the filling: Spread the peanut butter on top of the dough to the edges, leaving a small (1/2-inch) border uncovered at the top and bottom of the dough (tip: if your peanut butter is slightly too stiff to spread, pop it in the microwave for 30 seconds). Repeat the process with the jam. Use a knife or pastry wheel to cut long strips of dough 2 inches wide. Roll each strip into a tight spiral and transfer to the prepared cake tin. Leave enough space between each for them to proof. Cover with a damp tea towel and allow to rise until the buns have doubled in size, 1 to 1 1/2 hours.

Preheat the oven to 170 degrees C/340 degrees F.

Bake until golden brown on top, about 25 minutes. If the buns are browning too quickly, simply cover them with aluminum foil.

For the icing: Meanwhile, add the powdered sugar and vanilla to a medium bowl. Add 1 tablespoon of milk and whisk the mixture together. Add more milk, 1 teaspoon at a time, until the icing is lump-free and thick but still runny.

Assembly: Remove the buns immediately from the cake tin, then spread the icing over top. Best served immediately.

Recipe courtesy of Topless Baker

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