Soft warm sticky jam rolls are what you have been missing at breakfast! A sweet fluffy dough filled with a generous layer of tart raspberry jam.
Jam rolls versus cinnamon buns? In essence, they are both the same. The main difference is the filling. Instead of using a butter, sugar and cinnamon mixture you simply lather a generous layer of jam of your liking. Here, I have used raspberry jam. However, you can easily use any sweet jam of your liking.
The dough for these rolls is quite straightforward to make. All you need is: milk, flour, butter, an egg, sugar and yeast. Basically, all pantry ingredients! Just add all the ingredients to a mixer with a dough hook and let it knead for about 20 minutes. Ideally, this is done with a mixer. However, you can easily do it by hand but you have to work harder for a longer period.
After rising, the dough will be extremely soft, but it can be worked with ease. However, if while opening the dough with the rolling pin it starts to pull back, let the dough rest for a couple more minutes.
Once the dough is ready there isn’t much else to do, simply spread evenly a thin layer of jam. Tips and tricks I learned while making these are the following: it’s important to only spread a thin layer of jam so that when rolling the dough on itself, not too much jam oozes out. In addition, don’t spread the jam all throughout the dough but leave a border. All you need to leave is about 2cm. As I said above, this will help with limiting the oozing of the jam.
Lastly, let the rolls cool slightly once out of the oven. The main reason is that since the jam is mostly made of sugar, when used in baking, it caramelises and it can be extremely painful if this ‘caramel’ gets on your skin. Unfortunately, I learned this the hard (painful) way.
For the Dough:
- 400 g bread flour
- 50 g butter room temperature
- 1 medium egg
- 5 g salt
- 7 g active dry yeast or 13g fresh yeast
- 25 g caster sugar
- 180 ml full fat milk lukewarm
For the Filling:
- 200 g raspberry jam
- If using active dry yeast, in a small bowl mix the sugar and yeast in the lukewarm milk and let the yeast activate for about 15 minutes until foamy. If using fresh yeast, crumble the yeast in the flour before starting mixing the dough.
- To a mixer with a dough hook, add all the dough ingredients. Mix on a low speed for about 5 minutes, then increase the speed to medium and mix for a further 12 minutes until the dough comes away from the bowl. If you are kneading by hand, knead until you get a soft and smooth dough, which should be after approximately 25 minutes of kneading.
- Form the dough into a ball and let it rest in a warm place covered for an hour until it doubles in size.
Assembly and baking
- Lightly butter a 33 x 23cm baking dish and set aside.
- On a floured work surface, roll the dough into a rectangle, roughly 40 x 30cm.
- With a spatula spread a thin layer of jam over the dough. Leave about 2cm at the border so that the jam doesn't ooze out whilst rolling.
- Roll the dough tightly. Cut the dough with a serrated knife into 12 rolls. They should be about 2.5cm thick each.
- Place the rolls in the baking dish, cover and let them rest for half an hour. In the meantime, preheat the oven to 180°C or 350°F.
- Bake them for about 20 minutes, until golden. Enjoy!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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