Peanut butter and raspberry jam get wrapped inside these fluffy buns for a salty-sweet American treat. 

PB & J cinnabuns

Makes 15 

Ingredients

3⅓ cups (500g) all-purpose flour
1 sachet (10g) instant yeast
¼ cup (55g) caster sugar
1 tsp (5ml) fine salt
1 cup (250ml) lukewarm milk + extra for glazing
½ cup (125g) butter, melted
1 egg
1 egg yolk 

For the filling: 

¾ cup (210g) peanut butter
1 tsp cinnamon
½ cup (150g) raspberry jam 

For the glaze: 

½ tub (115g) medium-fat cream cheese, at room temperature
¼ cup (60g) butter, at room temperature
2 cups (260g) icing sugar, sifted
2 Tbsp (30ml) warm water
Pink food colouring (optional)
Freeze-dried raspberries or strawberries (optional) 

Method

1. To make the dough, place dry ingredients in the bowl of a stand mixer. (You can also mix and knead this dough by hand.)
2. Add milk and butter in a gradual stream while the paddle is running until a soft dough forms. Add eggs and mix well. 
3. Knead dough for 8-10 minutes until smooth. The dough should spring back quickly when poked. 
4. Cover and leave to proof for 1 hour or until doubled in size.
5. Knock down, folding the dough over itself to remove air pockets. Roll out on a floured surface to a 50x35cm rectangle. 
6. Warm up peanut butter for 10-20 seconds in the microwave (it shouldn’t be completely runny) and stir in the cinnamon. 
7. Spread out peanut butter over the dough, leaving a 2cm border uncovered on one of the long edges. Spread the jam on top of the peanut butter. 
8. Roll up into a log, using the uncovered dough edge to seal it closed. (Place in the fridge for 20 minutes if the dough is too soft to handle at this point.)
9. Slice the log into 15 buns.Place buns cut-side facing up in a deep, 35x22cm baking tray lined with baking paper. (Leave 3cm gaps between buns.) 
10. Cover and proof for another 30 minutes until risen and puffy.
11. Preheat oven to 180°C.
12. Glaze buns with a little milk and bake for 28-30 minutes or until golden brown.
13. Meanwhile, whisk together the cream cheese and butter using an electrical whisk. Add the icing sugar in two batches, whisking until smooth. Add warm water and food colouring, if you like, and whisk to incorporate. 
14. Spread icing over the buns as soon as they come out of the oven. Leave to cool for 15 minutes. 
15. Serve warm topped with crushed dried berries, if you like. 

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Buttermilk berry cake with whipped ganache

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