Brioche, rolls,  desserts

Jam and walnuts rolls (video recipe)

Soft and flaky, filled with jam and ground walnuts ant topped with cream cheese frosting… These jam and walnuts rolls are amazing. They became my favorite rolls :).

I’ve made these jam and walnuts rolls for Christmas along with the Gingerbread. Gingerbread was super delicious but these rolls were a hit! And for a good reason: these jam and walnuts rolls are an amazing combo of flavors and textures. There’s a soft and flaky dough, vanilla flavored, and a nutty, sweet and a little sourish swirl made of jam and walnuts. And finally there’s a creamy, rich and decadent,  vanilla flavored cream cheese frosting… Soooo gooood!

These jam and walnuts rolls are also pretty easy to prepare. The dough is made from flour, vegetable oil, egg yolks, milk and only 2 tablespoon of sugar. I didn’t add more sugar because the sweetness comes from the jam and from the cream cheese frosting. You should obtain a smooth and soft dough, easy to detach from the bowl. If the dough is difficult to knead just drizzle some vegetable oil. Only if the dough is too sticky you may add a little more flour. And this is how you get soft and fluffy rolls :).

The filling is also very easy to prepare: just stir together jam and ground walnuts. I prefer blackberries or strawberries jam but you may use your favorite.

I’ve made this rolls for Christmas, so frosting was a must 🙂 cream cheese frosting goes great with these rolls but you can also use a buttercream frosting or a syrup. You should frost the rolls while they are still warm because the frosting melts and soften the crust.

If you don’t want to use any frosting you should brush the rolls with egg wash otherwise the crust will be too dry.

I love these jam and walnuts rolls and you definitely have to give them a try!

You should also try:

Cinnamon rolls

Pumpkin cinnamon rolls

Walnuts rolls

Cinnamon swirl bread

Polish pretzels

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Ingredients for jam and walnuts rolls (for a 25/35 cm – 9.84/13.7 inches baking pan)

For dough:

– 550 gr (4 1/3 cups) flour 

– 25 gr (2 tablespoons) fresh yeast + 1 teaspoon sugar

– 300 ml (1 and 1/4 cup and 1 teaspoon) milk

– 30 ml (2 tablespoons) vegetable oil

– 3 egg yolks

– 30 gr (2 tablespoons) granulated sugar

– a pinch of salt

– vanilla flavor

For filling:

– 300 gr (10.5 oz) jam 

– 150 gr (5.29 oz) ground walnuts

For cream cheese frosting:

– 112 gr (4 oz) cream cheese (use full fat for a thick frosting)

– 57 gr (1/2 stick) butter, soft

– 180 gr (1 1/2 cup) powdered sugar

– 1 teaspoon vanilla essence

How to make jam and walnuts rolls

You should start by making the dough

Stir together fresh yeast and 1 teaspoon sugar. Stir until the yeast turns fluid. Set aside.

Use a large bowl to combine sugar, salt, egg yolks, vegetable oil and lukewarm milk. Stir in the fresh yeast (fluid).

Stir in the flour. When the dough becomes too thick to stir continue to knead until the whole flour is incorporated. If the dough is too sticky you may add a little more flour.

Place the dough into a slightly greased bowl, cover with plastic wrap and let rise in warm place for 45 minutes – 1 hour.

Meanwhile prepare the filling: stir together jam and ground walnuts.

Also now is the moment for the cream cheese frosting.

Place cream cheese and butter (soft) into a small bowl and mix until creamy. Add powdered sugar, gradually, and mix on low speed until incorporated. Add the vanilla essence and continue to mix on high speed for about 2-3 minutes.

Place the risen dough onto the floured working surface.

Roll out the dough into a 45/30 cm (17.71/11.81) rectangle.

Spread the filling over the dough, leaving the edges clean.

Roll tight the dough, starting from one long edge to another.

Slice the roll into 12 equal pieces.

Place the rolls into the buttered baking pan. Cover with plastic wrap and allow to rest for about 20-30 minutes.

Place the baking pan into the preheated oven and bake at 190ºC (374 ºF) for about 20-25 minutes, or until golden brown.

Frost the jam and walnuts rolls while they are still warm.



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