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.
Jelly Filled Rolls
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.
How To Make Jelly Filled Rolls
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.
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Jelly Filled Rolls
Ingredients
For Dough
- 5 to 6 cups all-purpose flour
- 1 teaspoon salt
- 5 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 cup water lukewarm
- 1/2 cup butter unsalted melted
- 1 cup milk warmed up in the microwave for about 30 seconds
- 1 egg beaten
- 1 teaspoon vanilla extract
Filling and Other
- 1 to 1 1/2 cup jam or jelly of your choice
- 1 egg beaten for egg wash
Instructions
- 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.
Recipe Notes
- 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.
Would like to try this recipe, but I’ve only got fresh yeast, how much do I use?
Use 0.6 oz fresh yeast for this recipe 🙂
I would love to try these with the cinnamon, brown sugar combo. Any suggestions as to you proportions?
Hi Deb,
Not sure I understand your question. If you’re trying to make something like cinnamon rolls with this dough, you will probably need about 2 cups of brown sugar and about 4 tbsp cinnamon because there’s a lot of dough here. You could also check out some cinnamon bun recipes I have here.
Gem de Macese in English is Rosehip Jam
Good to know 🙂
These look irresistible. I also thin I would make them with strawberry filling.
This dough looks amazing. I’m not sure about jelly filled rolls for breakfast, I might eat them all but this dough is calling my name, loudly!
It’s really easy to make, hope you try it. And yes it’s hard to limit yourself to one roll only. 🙂
How do you print these receipts. i want to save them and cannot find a print button to hit.
The print button is right under the image in the recipe section.
These look so scrumptious! Speaking of the versatility, I am really craving a ham & cheese/savory version. The shiny golden crust is really inviting!
Yep, the savory version is next on my list, I was thinking cheese only but ham and cheese…YUM!
Mmm! I love jelly filled doughnuts! SO I can imagine how delicious these would be! I think I’d fill mine with homemade Strawberry Sauce http://kcolescreativecorner.com/2015/05/26/strawberry-sauce/
Thanks so much for posting!
These look lovely! Since there are just two of us at home I am wondering at what points I could freeze some of the dough? After the first rise? After I have cut, filled, and rolled the rolls before baking? Or after they are baked?
I would freeze the dough before rising it, place it in a ziploc bag and put it in the freezer. It might rise a bit in the freezer as well, but not as much. When ready to use it take it out and let it thaw out, it could take a few hours. As it thaws out it should also rise.
Love these rolls, Jo! They look delicious – liking all that oozy jam! Definitely gotta try these out soon!
This looks like a really versatile dough. I could see myself using it for a lot of things.
It’s funny you mention Nutella. I did read somewhere that you think of it as medicine…. 😉
I wonder where? 😀
What an awesome dough Jo!!! And Hi…my name is Mila…and I have an obsession with Nutella. You had me at Nutella 🙂
LOL welcome to the club!
These look gorgeous! Can’t wait to try them with my favorite jam!
These rolls bring back memories. My grandma used to make similar filled with gem de macese, no idea how this is called in English. You probably know that from your mother too. 🙂
Hi Adina,
Yeah you’re right I’ve heard of macese from my mom, but I have no idea what they’re called in English either. LOL