Now this is what I consider to be the most perfect breakfast. These were so fun to make and so incredible to eat. What I love about these sweet rolls is that you can use any jam or preserves you have on hand and they’d turn out amazing!

These rolls are best enjoyed warm, I topped mine with heart shaped sprinkles given its February and all.

I used my brioche dough recipe which I also used to make my nutella babka.

Here’s how I made this scrumptious treat.


1 cup + 2 Tablespoons (270ml) whole milk, divided*

2 and 1/4 teaspoons active dry or instant yeast (1 standard size packet)*

1/2 cup (100g) granulated sugar

1/2 cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces

2 large eggs, at room temperature and divided

1/2 teaspoon salt

4 and 1/4 cups (530g) all-purpose flour, plus more for dusting/rolling

2 cups (600g) strawberry jam, divided


1. Make the dough: Heat 1 cup of milk to about 35°C. You can use the microwave or stovetop. Pour the warm milk into the bowl of an electric stand mixer fitted with the dough hook attachment (or you can use a handheld mixer or no mixer, but a stand mixer is ideal). Manually whisk in the yeast and 2 teaspoons of the granulated sugar. Cover the bowl with a clean towel. The mixture should be frothy and foamy after 5 minutes.

2. On low speed, beat in the remaining sugar and the softened butter until butter is slightly broken up. Next beat in 1 whole egg plus 1 egg yolk (reserve the egg white) and the salt. The butter won’t really be mixing in, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms, about 1 minute.

3. Increase speed to medium-high and beat until the dough is soft and supple and pulls away from the sides of the bowl, about 6 minutes. If you do not have a stand-mixer with a dough hook attachment, knead the dough by hand in this step.

4. Turn it out onto a lightly floured surface and form into a ball. Place into a large greased bowl, turning once to grease the top. (I just use the same mixing bowl that I made the dough in– remove the dough, grease it with nonstick spray or olive oil, put the dough back in.) Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes.

5. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife or dough scraper, cut dough in half. Work with only half of the dough at a time. Place a clean towel over the dough you aren’t working with.

6. Generously grease a baking pan.

7. Roll into a 12×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.

8. Spread the strawberry jam evenly over the dough. Tightly roll up the dough to form a log. Cut into 8 even rolls. Arrange them in the prepared baking pan, cut sides up. And allow to rise for 30 minutes.

9. After the rolls have risen, preheat the oven to 210 degrees. Bake for about 25 minutes, until they are golden. Transfer the pan to a cooling rack for about 15 minutes.

Make The Glaze: In a small bowl, whisk icing sugar and cream until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm. Cover rolls and store at room temperature for up to 2-3 days.

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