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a close up of a strawberry jam bun

8 Fresh Strawberry Desserts: Strawberry Jam Rolls

Eight delicious strawberry dessert recipes including cakes, brownies, cookies, scones and the most delicious overnight fresh strawberry jam rolls with lemony glaze.
5 from 1 review
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Prep Time: 45 minutes
Cook Time: 20 minutes
Course: Breakfast
Cuisine: Yeasted Breakfast Rolls
Keyword: Strawberry Jam Rolls, Cinnamon Rolls, Fresh Strawberry Jam, Lemon Glaze
Servings: 10 Servings

Ingredients

For the Dough

  • 1 cup (240 g) buttermilk, milk or water, warmed to the touch but not burn-your-finger hot
  • 2 1/4 teaspoons (5 g) instant or active dry yeast
  • 1/4 cup (50 g) granulated sugar
  • 4 cups (540 g) all-purpose flour, plus additional flour for dusting your surfaces (use as little extra flour as possible)
  • 8 tablespoons (113 g or 4 oz) unsalted butter, melted and cooled
  • 3 large egg yolks room temperature
  • 1 1/2 teaspoons (9 g) sea salt
  • 1 teaspoon (2 g) ground cinnamon
  • 1 tablespoon (5 g) neutral oil such as sunflower seed oil

For the Quick Jam

  • 1 pint (12 ounces or 340 g) fresh strawberries cleaned and halved
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon each zest + juice about 1 lemon

For the Filling

  • (6 ounces or 170 g) quick strawberry jam recipe above
  • 1/2 pint fresh strawberries cleaned + small dice
  • 1 cup (220 g) light or dark brown sugar packed
  • 2 teaspoons (4 g) ground cinnamon

For the Icing

  • 3 cups (360 g) confectioners' sugar sifted
  • 1/4 cup (60 g) crème fraîche
  • 2 or more tablespoons of fresh lemon juice to thin
  • 1 tablespoon lemon zest

Instructions

For the Dough

  • n an electric stand mixer fitted with the dough hook attachment, mix the buttermilk (or milk or water) and yeast and let sit for 15 minutes. Then add in the flour, melted butter, egg yolks, sugar, sea salt and cinnamon and knead on medium-high for about 15 minutes or until the dough ball becomes smooth. Swirl 1 tablespoon of oil around a large bowl. Set the dough inside, turning to coat completely with the oil. Cover the bowl tightly with plastic wrap and set in the fridge for at least 12 hours.

For the Quick Jam

  • To make the strawberry jam, add the strawberries, 1/4 cup (50 g) granulated sugar and 1 tablespoon each lemon juice and zest to a medium-size saucepan. Bring to a boil, mashing the berries with the tip of a wooden spoon. Continue to boil for 10-15 minutes minutes or until when you drag a spoon across the bottom of the pan it leaves a track. Let the jam cool a bit and then transfer to a lidded container and stash in the fridge until ready to assemble and bake your jam buns.

To Assemble

  • When ready to assemble take the dough out of the fridge and let it sit at room temperature for about 45 minutes. Then turn the dough onto a lightly floured surface and shape it into a 18X12-inch rectangle (46X30-cm). You may or may not need a rolling pin to nudge it into shape. Make sure the corners are as close to 90-degree angles as possible (this will make it easy to roll the buns up). Smear the strawberry jam over the top, leaving about 1/2 half-inch clean along the longer edges. Sprinkle with 1 cup (220 g) brown sugar, 2 teaspoons of cinnamon and then finish with the remaining 1/2 pint fresh cut strawberries. Starting with the long edge farthest from you, start rolling the dough into a log towards you. When you get to the end, pinch the dough together to form a seam and roll the seam side underneath. Using a very sharp knife (I like a serrated for this) cut 10 buns about 1 1/2-inch wide each.
  • Bring a pot of water to a boil. Butter or spray non-stick on your baking dish and line with parchment paper; I like to use several large baking dishes so they have lots of room to grow and rise (see note above about baking vessel options). Place the jam buns cut-side up in the baking dishes, allowing several inches in between buns for rising. Place a skillet on the bottom rack of the oven, put the dishes with the jam buns on the top rack of the turned-off oven and pour the boiling water in the skillet on the bottom rack. Quickly shut the door and let the dough rise for about 30 minutes or until double in size. Take the jam buns and the skillet out of the oven. 
    Preheat your oven to 350 F (177 C) and bake the buns in the middle of the oven for 20-25 minutes or until lightly bronzed and an internal temperature reaches 190 degrees F.

For the Glaze

  • While the jam buns cool, whisk together the powdered sugar, crème fraîche and lemon juice + zest. You want the glaze to be thick enough to stay on top of the buns, but thin enough to drip down the sides. Spoon the glaze over the tops of the buns and serve! Jam buns are best the day they are made but I’ve never turned one down that was stored in an airtight container overnight.

Video

Notes

Activating Yeast…
 
Have your liquid (buttermilk, milk or water) at around 100-110F (38-43C) to activate your yeast.
 
If You Have Time…
 
If I have the time, I mix the dough and add everything *but* the salt and let the mixed dough sit for 10-30 minutes; depending on how much time I have. Then, I add the salt and knead the dough and follow the remaining instructions.
 
This small step gives the yeast some time to build strength without the salt hanging around to inhibit it…if you don’t have the time, don’t sweat it. If you do, give it a go! xo
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo