Peanut Butter and Jelly Croissant Recipe
- Sydney Marchese
- Jun 17, 2025
- 3 min read
Welcome to SydsaChef Cooking Club, this recipe is part of my current series, Friends for Brunch: The Recipe Series.
This recipe series is part of my first e-book launch Friends for Brunch: A Legit Guide which will be available June 28th. This e-book will not only include these delicious brunch recipes but a template and resources to help you through hosting at your house. Friends for Brunch: A Legit Guide will include grocery lists, four menus packages and a step by step timeline for prep, cooking and serving. So you can know the brunch you start cooking is the brunch you can finish cooking!
Recipes videos posted directly on Instagram and TikTok @sydsachef
Peanut Butter & Jelly Croissant Recipe
“It’s like an adult version of Uncrustables.”
Recipe Type: Brunch Recipes, A Full Brunch, A Light Brunch, A Late Brunch, New Brunch Recipes
Recipe Details: Free Recipe, Peanut Butter and Jelly Recipe, Breakfast and Brunch Recipes, Croissants, Vegetarian Recipes
This Peanut Butter and Jelly Croissant recipe will bring back a piece of your childhood you didn't know you lost. My Peanut Butter And Jelly Croissant recipe is the adult version of a classic Uncrustables sandwich. The recipe is quick and easy to put together so you can have a warm bite of nostalgia within minutes. The Peanut Butter and Jelly Croissant Recipe is a perfect baked good for brunch, a quick breakfast or a snack for the kids.
If you make this Peanut Butter and Jelly Croissant Recipe, leave a comment down below.
Peanut Butter & Jelly Croissant Recipe
Serves: 8
Prep Time: 10 minutes
Cook / Active Time: 20 minutes
Assembly / Standing Time: 60 minutes, for chilling
Ingredients:
1 can Pillsbury Crescent Rolls
2 - 3 tbsp. Raspberry Jam, seedless
Peanut Butter Filling:
¼ cup Peanut Butter (I use creamy, but use whatever you like)
1 oz. Cream Cheese, softened
2 tbsp. Powdered Sugar
½ tsp. Vanilla Extract
½ tsp. Salt
Directions for Peanut Butter & Jelly Croissant Recipe
Make the peanut butter filling: In a small bowl combine peanut butter, cream cheese, powdered sugar, salt and vanilla extract. Stir the mixture together until it is fully combined and soft in texture, about 1 - 2 minutes.
Prepare the peanut butter and jelly filling: on a sheet pan lined with parchment paper, scoop the peanut butter into individual balls, measuring 2 tsp. for each. There should be eight in total. Using the tsp measuring utensil, make a divot in the peanut butter ball. You could also use your thumb, like you are making a thumbprint cookie, making sure the side stays high and intact so jam can sit in the center. Scoop or pipe 1 tsp. of the raspberry jam inside the peanut butter. Store the tray in the freezer for 1 hour.
Roll the peanut butter and jelly croissants: when the peanut butter is almost done freezing, open the can of pillsbury crescent rolls and lay out on a large baking sheet. There will be eight rolls in total. Remove the peanut butter from the freezer, place the peanut butter ball on the largest part of the dough. Roll the dough over once and pinch the sides, making sure the peanut butter is fully covered, then wrap the rest of the pastry around and place back on the pan.
Bake the peanut butter and jelly croissants: In an oven set to 375 degrees fahrenheit, place the pan inside and cook for 12-15 minutes. Pastry should be golden brown and will be ready to serve once cooled.
Tips & Tricks for Peanut Butter and Jelly Croissant Recipe
If you don’t like peanut butter:
Try nutella or biscoff spread, either would be delicious.
If you don’t like raspberry jam:
Use any kind of jelly or jam you like, strawberry, blueberry, grape, it’s your kitchen!
Friends for Brunch: A Legit Guide
This recipe will be included in my e-book Friends for Bunch: A Legit Guide coming out June 28th. This Peanut Butter and Jelly Croissant Recipe will have companion recipes that come together to make a delicious brunch spread.
Follow @sydsachef to receive the additional Free Brunch Recipes from this series.