These jelly filled rolls are easy to make and very versatile. Use your favorite jelly, jam or Nutella and you’ll have the perfect breakfast or snack.
Well my baking addiction took over my life this past weekend with a vengeance. Not only did I make these rolls once, I made them twice in the same day! I made them the first time with pomegranate jelly and gave them to my sister, then my husband came and asked if there were any left. Well that’s all I needed to hear, I started making another batch. And let me tell you these recipe makes about 48 of these rolls, so there are plenty to share with everyone.
I want to talk to you about this dough though because it’s so easy to make and so versatile. You can make rolls like this and fill them with anything, even with cheese, or I filled some with peanut butter and jelly, or Nutella, have to admit the Nutella rolls were my favorite, but that’s just cause I’m a Nutella junkie. I even made cinnamon rolls with this dough and they were fabulous. The dough from the recipe is a lot, so feel free to cut it in half, but with my first batch, I made 16 rolls filled with pomegranate jam and 8 giant cinnamon rolls, just to give you an idea of how much dough you’ll end up with.
The dough should be quite soft to the touch, almost sticky. I always freeze my yeast and 30 minutes before using it, I take it out and take whatever amount I need and put it in a bowl. I let it sit at room temperature for the 30 minutes, then I add the warm water and sugar to activate it. This method never fails for me. I always end up with dough that rises beautifully, as you can see in my picture.
The rolls you see in the picture above were filled with Just Jan’s Mango Chipotle savory spread which were just amazing, a bit sweet but there’s also a bit of heat in that jam. I received a few jars from Just Jan’s Jams and I love them all.
However, like I said before you can fill these rolls with anything you wish. To make the rolls, it’s quite easy, you’ll need to cut the dough into 3 big pieces and roll each one out like you would with pizza dough into a circle that’s about 14″ in diameter. Then all you have to do is spread your jam or jelly of your choice and using a pizza cutter, cut it into 16 equal pieces.
You might think they’re too small, but you’re wrong, they’ll end more than doubling in size. You’ll need to brush them with egg wash so they end up nice and shiny.
And then after you bake them, you end up with these beauties!
These ones below are the ones I made with the Just Jan’s Pomegranate Jam, they were so yummy! I dare you to eat only one. We couldn’t! The rolls are so soft and flaky and sweet. Perfect for breakfast with a good cup of coffee or tea.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1 to 1 1/2 cup jam or jelly of your choice
- 1 egg beaten for egg wash
In a medium bowl add the tbsp of yeast with 1 tbsp of sugar, then pour the cup of warm water over the yeast/sugar mixture and whisk for a couple seconds. Let the yeast activate and dissolve for about 10 minutes. If the yeast is fresh the mixture will get foamy.
In the bowl of your mixture add the flour, start with 5 cups first, salt, the other 4 tbsp of sugar and mix for 30 seconds using your mixer's dough hook.
Add the warm milk, egg, vanilla extract, butter and yeast mixture to mixer and mix on low to medium until everything is well incorporated. The dough will probably be quite sticky at first and you will need to add more flour. Add as much flour as needed until the dough comes off clean from the sides of the bowl. It should still be soft and a bit sticky to touch. Lightly oil a large bowl or spray it with cooking oil and place the dough in it. Cover with a clean damp towel and place in a warm spot to let rise until doubled in size. I usually heat the oven to 200 F degrees for about 2 minutes until the oven warms up then turn off the oven and place the bowl in there. The dough usually rises in no time at all, 30 min to 1 hour.
Line 3 baking sheets with parchment paper and set aside.
After the dough has doubled in size, cut it into 3 equal pieces. Lightly flour your work surface. Working with one piece at a time, roll it out with a rolling pin so that it's about 14 " in diameter. Using a pizza cutter or a knife cut the dough into 16 equal pieces as shown above in the picture. Spread about 1/2 cup of jam, jelly or nutella evenly over the dough. Roll up each piece and place onto the prepared baking sheets. Repeat with remaining pieces. Make sure to leave some room in between the rolls on the baking sheets as they will double in size.
Preheat oven to 350 F degrees.
Cover the baking sheets with plastic wrap and let them proof in a warm place until doubled in size. Brush each roll with egg wash.
Bake the rolls for about 20 to 25 minutes or until golden brown.
Store leftover rolls in plastic containers in the fridge for up to 5 days.
Total time including rising of dough should be around 3 to 4 hours depending on how long it takes your dough to rise.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.