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Peanut Butter and Jelly Cini Minis

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 cini-minis
Author Laura Doerr


  • 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


  1. Preheat oven to 375 degrees. Spray a pie plate or square baking pan with non-stick cooking spray.

  2. 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.

  3. 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.

  4. 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.

  5. Allow rolls to cool slightly before frosting. Enjoy immediately!