Peanut butter and jelly always reminds me of my childhood. I wanted it served on squishy white bread, made with creamy peanut butter only and sweet strawberry jam. In fact, as an adult, I often find myself making a PB&J as a quick lunch. This breakfast (or dessert!) gives you all that childhood-memory flavor but dressed up as a tasty pull-apart bread.
To make this bread even easier, I just use store-bought biscuits and cut them into quarters. This alleviates any and all yeast-rising and baking headaches. Plus it makes it possible to be completely ready in just 30 minutes. How awesome is that?
Peanut butter and jelly pull-apart bread recipe
No need to make pull-apart bread complicated. This skillet version is ready in no time and combines a childhood classic: peanut butter and jelly.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
- 1 (8 count) package raw, large, refrigerator biscuits, quartered
- 2 tablespoons melted butter
- 2 tablespoons cinnamon sugar
- 1/3 cup melted peanut butter
- 1/2 cup strawberry jelly, slightly warmed
- Powdered sugar, for dusting (optional)
- Heat the oven to 350 degrees F.
- To a large zip-top bag, add the quartered biscuits, melted butter and cinnamon sugar.
- Shake until well coated.
- Pour the biscuits out into a 9-inch skillet.
- Drizzle the whole top with melted peanut butter and dollops of strawberry jelly.
- Bake for about 20 minutes, until the biscuits are fully cooked.
- Remove from the oven, and serve dusted with powdered sugar, if desired.
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