These Nut Butter and Jelly Roll-Ups are a fun, lunchbox-friendly twist on the classic sandwich—soft bread rolled up with creamy nut butter and fruity jam, then sliced into cute little pinwheels. They’re perfect for tiny hands, mess-free eating, and easy school morning prep, ready in 5 minutes.
How can something made with such everyday ingredients - bread, nut butter, and jelly - be a recipe?
Because turning a lunchbox staple into a roll-up makes it just novel enough to get eaten, and that’s part of the spirit of this series: easy Trader Joe’s school lunches that keep things fast and tasty.
This one’s ready in 5 minutes, like my Mini Hummus & Veggie Pinwheels. Craving more? Try my warm Vegan Mac & Trees, Eggless Salad Pockets, or Quinoa Fusilli Pasta Salad, which are prepared in about 15 minutes.
These Nut & Jelly Roll-Ups are fun-sized and portable, making them great for long car rides, quick snacks, or even pool parties. Bonus: no crust complaints! Seriously, you can cut the crust off if you want, but my kiddos never complained when they were rolled.
And if you’re just getting started, don’t miss my roundup of the Best Lunchbox Gear for Kids (And What to Skip) - because the right bento box can make or break lunch hour.
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Why You'll Love This Recipe
- Made in 5 minutes, but has a cute presentation.
- Rolls up perfectly for little hands and doesn’t get soggy.
- Easy to pack, and it's a low-mess meal, making it excellent for even on-the-go use.
- Just like Apple and Veggie Quesadillas, kids, even the little ones, love to help make them!
- Simple and accessible ingredients that can be easily customized.
Ingredients
This is part of my series of easy lunches using Trader Joe's ingredients, but feel free to use your favorite brands.
Bread: Use soft sandwich bread that rolls easily—white, wheat, or sprouted all work. Trim crusts if your kiddo is crust-sensitive, or roll with them for zero waste.
Nut Butter: Go with peanut butter, almond butter, or sunflower seed butter for nut-free schools. Creamy spreads work best as the chunky variety tends to tear the bread.
Jelly or Jam: Choose one with minimal added sugar or fruit-sweetened if you prefer. You can also try my Cranberry Orange Jam if you want a homemade variety.
See the printable recipe card for quantities and a full list of ingredients.
Variations
- Smash a banana and swap out the jelly for a PB&B roll-up.
- Spread a thin layer of TJ's vegan cream cheese with strawberry jam instead of nut butter.
- Add a sprinkle of granola or crushed cereal inside for a bit of crunch when rolled. (not too much or you may break the bread when rolling)
- Add some chia seeds before rolling for an extra boost of nutrients.
How To Make Nut Butter and Jelly Roll-Ups
It's fun to make alongside the little ones. See the complete printable recipe card below for the details.
Step 1: Trim & Flatten
Trim the crusts off the bread slices (optional). Use a rolling pin to flatten each slice until thin and pliable.
Step 2: Spread
Spread a thin layer of nut/seed butter on each slice, followed by a thin layer of jelly. Don’t overdo it—we’re rolling, not stuffing!
Step 3: Roll It Up
Starting from one edge, tightly roll the bread into a log, like a sushi roll. Press gently to help it stick.
Step 4: Slice & Pack
Cut each roll into 3–4 even pinwheels. Place them in a bento box with other delicious sides.
Top Tips
- Warm the nut butter slightly if it’s thick so it spreads like a dream.
- Don’t overdo the jelly. Too much can lead to a slippery roll-up explosion.
- These roll-ups can be made the night before and chilled. However, they don’t freeze well.
Serving Suggestions
- Make it a dessert and serve with a small thermos of warm vegan soup like Vegan Fideo Soup for a cozy lunch on chilly days.
- Add Banana Bread Chocolate Chip Cookies, fruit strips, or Oreo cookies, which are vegan.
- Pair roll-ups with fruit skewers, a handful of pretzels, and a mini juice box or oat milk carton for a classic bento-style lunch.
- Add colorful sides, such as grapes, baby carrots, and cucumber coins, to make the lunchbox look fun and inviting.
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Nut Butter & Jelly Rolls FAQS
Totally optional! Rolling the bread usually softens the crusts, so my kids never complained. But feel free to trim if you’ve got a crust detective in the house.
Yes! They hold up well if made the night before—just store them in an airtight container in the fridge.
Not recommended—the texture gets weird once thawed. These are best fresh or made the night before.
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Drop a comment and tell me how these nut butter & jelly rolls turned out! Did the kids love them? Surprisingly edible? Or a full-on “I'll skip this one.” And if my directions helped (or didn’t), please let me know so I can continue to improve these recipes for you.
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Nut Butter & Jelly Roll Ups
Equipment
Ingredients
- 2 slices of soft sandwich bread whole wheat, white, or gluten-free—whatever your kids like. I use TJ's whole wheat
- 1-2 tablespoons nut or seed butter peanut, almond, sunflower, etc.
- 1-2 teaspoons fruit jam or jelly strawberry and raspberry are lunchbox faves
- pinch of chia seeds for texture optional
Instructions
- Trim & Flatten: Trim crusts off bread slices (optional). Use a rolling pin or large glass to carefully flatten each slice until thin and pliable.
- Spread: Spread a thin layer of nut/seed butter on each slice, followed by a thin layer of jelly. Don’t overdo it or it can get messy in the next step. Sprinkle on the chia seeds if using.
- Roll It Up: Starting from one edge, tightly roll the bread into a log, like a sushi roll. Press gently to help it stick.
- Slice & Pack: Cut each roll into 3–4 even pinwheels. Place them in a bento box with other delicious sides.
Regi Pearce says
Okay but seriously… why do these tiny roll-ups feel way fancier than a regular sandwich? My kids loved them. Who is on team no-crusts-allowed?