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Peanut Butter and Jelly Cini Minis
Oh boy are these Peanut Butter and Jelly Cini Minis a treat! These are a take on my other cini mini recipe, Almond Crescent Roll Cini-Minis. You can actually make them without the almonds and almond extract, and just have a classic cinnamon roll too. So easy a delicious!
![](https://waystomyheart.com/wp-content/uploads/2021/04/ways-to-my-heart-pbj-cini-minis10.jpg)
Can’t think of a better way to start a weekend off than with these. They are super easy to make, and a great way to get kiddos in the kitchen if you have helpers. From one can of crescents you should get two squares of dough once seams are pressed together.
![](https://waystomyheart.com/wp-content/uploads/2021/04/ways-to-my-heart-pbj-cini-minis.jpg)
Spread jelly of choice (I used strawberry) evenly over dough, then sprinkle with a bit of cinnamon. Roll it up gently, and slice into bite sized rolls.
![](https://waystomyheart.com/wp-content/uploads/2021/04/ways-to-my-heart-pbj-cini-minis2.jpg)
The rolls rise a bit during baking, but not a ton, so you don’t need to leave any real space between each roll. While they bake up, make the dynamite peanut butter frosting! Room temp soft butter is key to a smooth frosting to avoid any lumps.
![](https://waystomyheart.com/wp-content/uploads/2021/04/ways-to-my-heart-pbj-cini-minis3.jpg)
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Once the rolls are cooled slightly, slather that frosting all over, and dig in!
![](https://waystomyheart.com/wp-content/uploads/2021/04/ways-to-my-heart-pbj-cini-minis13.jpg)
I can’t believe I used to not like peanut butter…it’s one of my favorite things now as an adult. Hope you love and have fun making these Peanut Butter and Jelly Cini Minis!
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Peanut Butter and Jelly Cini Minis
Ingredients
- 1 8 oz. can crescent rolls
- 4 tbsps jelly any flavor
- Pinch of cinnamon
For the frosting
- 2 tbsps unsalted butter room temp
- 1/8 cup creamy peanut butter
- 1/4 tsp vanilla extract
- 1/2 cup powdered sugar
- 1 tbsp milk or water
Instructions
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Preheat oven to 375 degrees. Spray a pie plate or square baking pan with non-stick cooking spray.
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Unroll the crescent dough without breaking into the pre-cut triangles. You should have two square pieces. Press together the perforated lines gently to close the gaps. Spread 2 tbsps of jelly on each square. Spread almost all the way to the edges.
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Sprinkle a bit of cinnamon over the jelly. Gently roll up, as tight as possible, but without oozing all the jelly out. Slice in about 1-inch pieces. Place into prepared baking pan. Bake for 18-20 minutes or until golden brown.
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While the rolls are baking, prepare the frosting. Add butter to a medium bowl, beat until smooth. Beat in peanut butter, vanilla, powdered sugar, and milk/water. Beat until smooth. Add more powdered sugar for a thicker consistency, or more milk/water for thinner consistency.
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Allow rolls to cool slightly before frosting. Enjoy immediately!
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