Warm, soft, and packed with fruity goodness, these jam-filled sweet rolls taste like a cozy bakery morning at home. They’re fluffy, lightly sweet, and the swirls of bright jam make every bite a little different. You don’t need fancy skills—just a bit of time and a few pantry staples.

The dough is forgiving, the filling is flexible, and the glaze ties it all together. If you’ve been craving a home-baked treat that feels special but not fussy, this is it.

What Makes This Recipe So Good

• Soft, pillowy dough: A rich, lightly sweet yeast dough bakes up tender and airy.
• Flexible filling: Use any jam you love—strawberry, apricot, raspberry, or mixed berry.
• Make-ahead friendly: Prep the rolls the night before and bake in the morning.
• Balanced sweetness: The glaze is light, letting the fruit shine.
• Beginner-friendly: Clear steps and simple techniques lead to great results.

Ingredients

• For the dough:
  • All-purpose flour (about 3 1/4 to 3 1/2 cups)
  • Granulated sugar (1/4 cup)
  • Salt (1 teaspoon)
  • Instant or active dry yeast (2 1/4 teaspoons, one packet)
  • Whole milk (1 cup, warmed)
  • Unsalted butter (1/4 cup, melted and cooled)
  • Large egg (1)
  • Vanilla extract (1 teaspoon)
• For the filling:
  • Your favorite jam or preserves (3/4 to 1 cup)
  • Cornstarch (1 teaspoon, optional, to thicken jam)
  • Ground cinnamon (1/2 teaspoon, optional)
• For the glaze:
  • Powdered sugar (1 cup)
  • Milk or cream (2–3 tablespoons)
  • Vanilla or almond extract (1/2 teaspoon)
  • Pinch of salt
• For the pan: Softened butter or nonstick spray

Instructions

1. Warm the milk: Heat milk until warm to the touch, about 105–110°F. It should feel like a warm bath, not hot.
2. Bloom the yeast (if using active dry): Stir yeast and a pinch of sugar into the warm milk.Let it sit for 5–10 minutes until foamy. If using instant yeast, skip blooming and mix it with the dry ingredients.
3. Mix the dough: In a large bowl, whisk flour (start with 3 1/4 cups), sugar, and salt. Add the milk/yeast, melted butter, egg, and vanilla.Stir until a shaggy dough forms.
4. Knead: Knead by hand on a lightly floured surface or in a mixer with a dough hook for 7–10 minutes, until smooth and slightly tacky. If the dough is very sticky, add a tablespoon of flour at a time. It should be soft, not dry.
5. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
6. Prep the filling: If your jam is very runny, stir in cornstarch and a pinch of cinnamon.This helps prevent leaks while baking.
7. Shape the rolls: Punch down the dough and roll it into a 12×16-inch rectangle. Spread jam evenly, leaving a 1/2-inch border on the long edge furthest from you.
8. Roll it up: Roll tightly from the long edge closest to you, making a log. Pinch the seam to seal.Place seam-side down.
9. Slice: Use a sharp knife or unflavored dental floss to cut 12 even rolls. Floss gives cleaner cuts and less squeezing.
10. Pan and rise: Butter a 9×13-inch pan or two 9-inch round pans. Arrange rolls with a little space between them.Cover and let rise until puffy, 30–45 minutes.
11. Preheat and bake: Preheat oven to 350°F (175°C). Bake 20–25 minutes, until lightly golden and the centers read about 190°F. Don’t overbake—soft is key.
12. Glaze: Whisk powdered sugar, milk, extract, and a pinch of salt until smooth and pourable.Drizzle over warm rolls.
13. Rest briefly: Let the glaze set 5–10 minutes, then serve warm.

Storage Instructions

• Room temperature: Keep covered for up to 2 days. Rewarm in the microwave for 10–15 seconds to refresh.
• Refrigerator: Store up to 5 days if your kitchen is warm or your jam is very fruity. Warm gently before serving.
• Freezer: Freeze baked, unglazed rolls for up to 2 months.Thaw overnight in the fridge, warm in a 300°F oven for 10 minutes, then glaze.
• Make-ahead option: After shaping, cover the pan and refrigerate overnight. Bake the next morning, adding a few extra minutes to the bake time.

Why This is Good for You

• Real ingredients: Flour, milk, egg, and butter bring protein and fat for satiety—no artificial flavors needed.
• Fruit-forward filling: Using real fruit jam delivers flavor and a little fiber. Choose low-sugar or no-sugar-added jam to reduce sweetness.
• Mindful treat: Homemade rolls let you control portion size and ingredients, making it a more intentional indulgence.
• Comfort and connection: Baking is calming and great for sharing—good for the mind as well as the body.

What Not to Do

• Don’t overheat the milk: Too hot will kill yeast.Aim for warm, not hot.
• Don’t add too much flour: A soft dough bakes tender. Heavy dough makes dry rolls.
• Don’t skip the second rise: It ensures fluffiness and even baking.
• Don’t overload the jam: More isn’t always better. Overfilling causes leaks and gummy centers.
• Don’t overbake: Pale golden is perfect.Dark brown means dry.

Alternatives

• Flour swaps: Use bread flour for chewier rolls. For a softer bite, stick to all-purpose. For partial whole wheat, replace up to 1 cup and add 1–2 teaspoons extra milk.
• Dairy-free: Use plant milk and vegan butter.Check that your jam is vegan-friendly.
• No refined sugar: Use coconut sugar in the dough and a no-sugar-added jam. Make the glaze with maple syrup and powdered erythritol, or skip the glaze.
• Flavor twists: Add lemon zest to the dough, almond extract to the glaze, or sprinkle chopped nuts over the jam before rolling.
• Shape variations: Bake as individual muffin-pan spirals or as pull-apart rolls in a round pan.

FAQ

Can I use frozen fruit instead of jam?

Yes, but cook it down first. Simmer 1 1/2 cups frozen fruit with 2–3 tablespoons sugar and 1 teaspoon cornstarch until thick and jammy, then cool completely before spreading.

My dough isn’t rising.

What should I do?

Check the yeast freshness and milk temperature. Move the bowl to a warmer spot (like an oven with the light on) and give it more time. If nothing happens after 90 minutes, the yeast may be inactive.

How do I keep the rolls from unraveling?

Roll tightly, pinch the seam well, and place each roll seam-side down in the pan.

You can also tuck the tail under slightly to secure it.

Can I make these gluten-free?

Use a high-quality 1:1 gluten-free baking flour with xanthan gum. The texture will be different and more delicate, so handle gently and avoid overfilling with jam.

What’s the best jam to use?

Thick jams or preserves hold up best. Raspberry, strawberry, apricot, or blackberry are favorites.

Avoid jelly that’s very loose, or thicken it with a little cornstarch.

How do I get clean slices?

Use unflavored dental floss: slide it under the log, cross the ends over the top, and pull tight. It cuts without squishing the rolls.

Can I add cream cheese frosting instead of glaze?

Absolutely. Beat 4 ounces softened cream cheese, 2 tablespoons butter, 1 cup powdered sugar, 1/2 teaspoon vanilla, and a pinch of salt until smooth.

Spread over warm rolls.

Final Thoughts

Jam-filled sweet rolls are the kind of bake that looks impressive but fits into real life. The dough is simple, the filling is flexible, and the results are consistently tender and bright with fruit. Whether you serve them for brunch, a holiday morning, or a slow weekend treat, they make the whole kitchen smell like comfort.

Keep a jar of your favorite jam on hand, and you’re only a rise or two away from something special.