Quartered PB&J Pinwheel Rolls (Printable View)

Quartered PB&J pinwheel rolls offer a playful, easy-to-make snack ideal for kids and lunchboxes.

# Ingredient List:

→ Bread

01 - 4 slices soft white or whole wheat sandwich bread, crusts removed

→ Fillings

02 - 4 tablespoons creamy peanut butter
03 - 4 tablespoons fruit jam or jelly (strawberry or grape)

# How to Make It:

01 - Place the bread slices on a cutting board and gently flatten with a rolling pin until thin and flexible.
02 - Spread 1 tablespoon of creamy peanut butter evenly over each flattened bread slice, covering edges.
03 - Spread 1 tablespoon of fruit jam or jelly evenly over the peanut butter layer on each slice.
04 - Starting from one edge, tightly roll up each slice into a log shape.
05 - Using a sharp knife, cut each roll into 4 equal pinwheel pieces.
06 - Place the pinwheels on a plate with the seam side down.

# Expert Suggestions:

01 -
  • Takes less than 10 minutes and uses ingredients you probably already have
  • Kids actually want to help make these, and the rolling part keeps little hands busy
  • They look fancy enough for a playdate but simple enough for a Tuesday afternoon
02 -
  • The rolling pin step is not optional. I skipped it once thinking I could just roll the bread as is and every single one cracked down the middle.
  • If your bread is too fresh and springy, it won't flatten well. Let it sit out for an hour or use yesterday's loaf.
  • Sharp knife, clean knife. A dull or sticky blade will smush your pretty spirals into sad lumps.
03 -
  • Keep a damp towel nearby to wipe your knife between cuts. Game changer for clean spirals.
  • Room temperature peanut butter spreads twice as easy. I learned this after too many torn bread incidents.
  • If the roll won't stay closed, give it a minute. The moisture seals it naturally, no toothpicks needed.

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