Jam Filled Sweet Rolls – Soft, Fruity, and Comforting

Soft, fluffy, and swirled with bright fruit jam—these jam filled sweet rolls are the kind of treat that makes a morning feel special. They’re simple enough for a weekend project yet impressive enough for guests. The dough is tender and lightly sweet, and the jam bakes into glossy ribbons that taste like sunshine. You can use whatever jam you love, from strawberry to apricot. Finish with a quick vanilla glaze and you’ve got bakery-style rolls at home.

Why This Recipe Works

Jam filled sweet rolls – Jam Filled Sweet Rolls – Soft, Fruity, and Comforting Soft, fluffy, and swirled with bright fruit ja

These rolls start with an enriched dough that’s soft but not sticky, so it’s easy to roll and shape. A touch of butter and milk keeps the crumb tender, while sugar and yeast create that classic pillowy rise. Spreading jam instead of a heavy filling keeps things light and fruity. The rolls bake up golden on the outside and soft on the inside, with jam bubbling into the layers. A simple glaze adds a bit of sweetness and shine without overpowering the fruit.

Ingredients

Jam filled sweet rolls – They’re simple enough for a weekend project yet impressive enough for guests

• For the dough:
• 3 cups (360 g) all-purpose flour, plus more for dusting
• 1 packet (2 1/4 tsp) instant yeast
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp fine salt
• 3/4 cup (180 ml) warm milk (about 110°F/43°C)
• 1 large egg, room temperature
• 1/4 cup (56 g) unsalted butter, melted and cooled slightly
• For the filling:
• 1 cup (300 g) fruit jam or preserves (strawberry, raspberry, apricot, or your favorite)
• 1 tbsp cornstarch (optional, helps thicken looser jams)
• 1 tsp fresh lemon juice (optional, brightens flavor)
• For the pan:
• 1 tbsp softened butter (for greasing)
• For the glaze:
• 1 cup (120 g) powdered sugar
• 2–3 tbsp milk or cream
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

Jam filled sweet rolls – The dough is tender and lightly sweet, and the jam bakes into glossy ribbons that taste like sunshin

1. Mix the dry ingredients. In a large bowl, whisk together flour, instant yeast, sugar, and salt. This spreads the yeast evenly and keeps the salt from sitting directly on it.
2. Add the wet ingredients. Stir in warm milk, egg, and melted butter. Mix with a wooden spoon until a shaggy dough forms and most of the flour is hydrated.
3. Knead to smooth. Turn the dough onto a lightly floured surface and knead for 7–9 minutes, until soft, smooth, and slightly springy. If using a stand mixer, knead with the dough hook on medium-low for 6–7 minutes. The dough should be tacky but not sticky.
4. First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes. A warm but not hot area works best.
5. Prep the filling. If your jam is thin, stir in cornstarch and lemon juice. This helps it stay put as the rolls bake. Thicker jams can be used as-is.
6. Roll out the dough. Punch down the dough and roll into a 12×16-inch rectangle on a lightly floured surface. Keep the edges neat for even spirals.
7. Spread the jam. Spread jam evenly over the dough, leaving a 1/2-inch border on one long edge. Don’t overfill; a thin, even layer gives clean swirls.
8. Roll and seal. Starting from the long edge opposite the clean border, roll the dough up tightly into a log. Pinch the seam to seal and rotate the log seam-side down.
9. Slice the rolls. Use dental floss or a sharp serrated knife to cut into 12 even rolls. Floss gives cleaner cuts and keeps the spirals intact.
10. Second rise. Arrange rolls in a buttered 9×13-inch pan with a little space between each. Cover and let rise until puffy, 30–45 minutes.
11. Bake. Preheat oven to 350°F (175°C). Bake for 20–25 minutes, until lightly golden and set in the center. If browning too quickly, tent loosely with foil.
12. Make the glaze. Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Adjust milk for your desired thickness.
13. Glaze and serve. Cool rolls for 10 minutes, then drizzle with glaze. Serve warm or at room temperature.

Storage Instructions

• Room temperature: Keep covered for up to 2 days. Rewarm in the microwave for 10–15 seconds to soften.
• Refrigerator: Store in an airtight container for up to 5 days. Warm before serving for best texture.
• Freezer: Freeze baked, unglazed rolls for up to 2 months. Thaw overnight in the fridge, warm in a 300°F (150°C) oven for 10 minutes, and glaze before serving.
• Make ahead: Assemble rolls, place in the pan, cover, and refrigerate overnight after the second rise. Bake straight from the fridge, adding a few extra minutes.

Benefits of This Recipe

• Flexible and forgiving: Works with many jam flavors and different baking pans.
• Beginner-friendly dough: Instant yeast and a straightforward knead lead to consistent results.
• Less heavy than cinnamon rolls: Fruity filling keeps things bright and not overly sweet.
• Freezer-friendly: Great for making ahead and enjoying later.
• Customizable sweetness: Adjust jam type and glaze thickness to your taste.

Common Mistakes to Avoid

• Overfilling with jam: Too much filling causes leaks and messy spirals. Use a thin, even layer.
• Overheating the milk: Milk hotter than 110°F (43°C) can harm the yeast. Warm, not hot, is key.
• Under-kneading the dough: A quick knead isn’t enough. Look for a smooth, elastic dough that springs back.
• Skipping the second rise: This rise ensures soft, puffy rolls. Don’t rush it.
• Baking too long: Overbaking dries the rolls. Pull them when lightly golden and set in the center.

Recipe Variations

• Mixed berry swirl: Combine raspberry and blueberry jam for a deeper fruit flavor.
• Apricot almond: Use apricot jam and sprinkle 1/4 cup sliced almonds over the filling; top with almond extract in the glaze.
• Lemon raspberry: Add 1 tsp lemon zest to the dough and use raspberry jam for a bright, tart-sweet finish.
• Cream cheese glaze: Beat 4 oz softened cream cheese with 1 cup powdered sugar and 2–3 tbsp milk for a richer topping.
• Spiced apple jam: Use apple butter or apple jam and dust the dough with a little cinnamon before rolling.
• Mini rolls: Roll the dough slightly thinner and slice 18–20 smaller rolls; reduce bake time by 3–5 minutes.
• Whole wheat boost: Swap 1 cup of the flour for white whole wheat flour; add 1–2 tbsp extra milk if needed.

FAQ

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount, but bloom it first in the warm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed.

My jam leaked out. What went wrong?

Likely too much filling or jam that was too loose. Use a thin layer, add cornstarch if needed, and roll the log tightly with a sealed seam.

How do I know the rolls are baked through?

The tops should be lightly golden, and the center roll should feel set, not squishy. An instant-read thermometer in the center should read about 190°F (88°C).

Can I make these without eggs?

Yes. Replace the egg with 3 tbsp plain yogurt or 3 tbsp milk. The texture will still be soft, though slightly less rich.

What pan can I use if I don’t have a 9×13?

Two 9-inch round pans or a large oven-safe skillet work well. Leave a little space between rolls for expansion.

Which jam works best?

Thicker jams or preserves hold up best—strawberry, raspberry with seeds, apricot, or peach. Avoid extra-runny spreads or jelly that liquefies too easily.

Can I reduce the sugar in the dough?

Yes. You can cut it to 2 tbsp for a less sweet roll. Keep the glaze lighter or skip it to maintain balance.

How can I make them extra fluffy?

Make sure the dough is adequately kneaded, give it full rise times, and avoid adding too much extra flour. Slightly tacky dough bakes softer.

In Conclusion

These jam filled sweet rolls bring together a soft, tender dough with bright, fruity flavor in every swirl. They’re simple, cozy, and endlessly customizable. Whether you choose strawberry, apricot, or a mix of berries, the result feels special without being fussy. Keep a batch in the freezer, and you’ll always have a warm, homemade treat ready for any morning or afternoon pick-me-up.