Some friends and I rented a house this past weekend when we went out of town for a friend’s wedding. I offered to bake something for breakfast, and I was also looking for a use for the homemade blackberry jam I got from my parents, so it was meant to be when I stumbled across Joy the Baker’s Jam Buns.
I swapped out the sour cream in her glaze with cream cheese, and I also added a layer of softened cream cheese to the filling of the buns before spreading the blackberry jam on top.
These jam buns are soooo good straight out of the oven, when they’re still warm and the glaze is melting into the jam. You can use whatever kind of jam you have on hand (fig would be delicious) or even swap out the cream cheese and jam for a classic cinnamon roll filling. This dough is yeasty and sweet and would be a good base for whatever filling you can come up with. You could even go savory, like goat cheese and caramelized onions, but if you go this route, I would probably omit the sugar in the dough.
- 3/4 cup whole milk
- 2 1/4 tsp active dry yeast
- 2 large eggs, divided
- 3 1/4 cup AP flour
- 2 Tbsp sugar
- 1 tsp salt
- 4 Tbsp butter, softened
- 8 oz cream cheese, divided and softened
- 2/3 cup jam
- 1/4 cup powdered sugar
- A couple splashes of milk
The night before baking, warm the milk and add the yeast. Let sit for about 5 minutes, or until it bubbles.
Beat one egg in a small bowl. Add to the yeast mixture. Add flour, sugar, salt, and butter.
Mix the dough until it pulls away from the bowl, adding flour or milk as needed.
Transfer the dough to a floured surface and knead for 5 minutes, or until smooth. Place the dough back in the bowl, cover with plastic wrap, and let sit for one hour or until doubled in size.
Roll the dough out to an 18×12 rectangle on a floured board. Spread 4 oz of the softened cream cheese on the dough, and then spread the jam on top of the cream cheese. Roll the dough from the long side and cut into buns. How many buns you get depends on how large you cut them – I opted for 8 fairly large buns, but you could easily go for 10-12 smaller buns.
Line a baking sheet with parchment (or, if you’re renting a house that doesn’t have baking sheets, use a pie plate!). Arrange the buns so they are touching.
Cover loosely with plastic wrap. Let rise for 30-45 minutes before placing in the fridge overnight.
In the morning, take the rolls out of the fridge and let sit for at least one hour before baking. While the buns are resting, preheat the oven to 350 F.
Make an egg wash with the second egg and a splash of milk and brush over the buns. Bake 25-30 minutes or until golden.
During the last few minutes of baking, make the glaze by whisking together the last 4 oz of softened cream cheese and a splash of milk. Spread over the buns after they come out of the oven and are still warm. Enjoy!