Homemade raspberry jam infused with fresh thyme stuffed into freshly baked rolls.
Instead of making traditional cinnamon rolls we went with a jam filling while keeping the same dough and ended up with the most amazing jam rolls with a subtle twist of fresh thyme. The sweet and herbaceous combination of raspberries mixed with thyme is a nice balance to the natural sweetness of the raspberries and added sugar used to make jam.
During the process of making the jam we wanted to also add a bit of warmer spices like cinnamon, cardamom, all spice and ginger to take away some of the sweetness and tie it back to comforting flavors you typically taste during the winter season. The amount of added spices isn’t enough where they are noticeable and change the flavours of the jam completely rather they seem to blend in perfectly and here and there you may get a bite where you can taste it but for the most part we find that they don’t over power the taste.
The recipe for the jam makes exactly the right amount you need to spread across the rolls. If you’d like a little bit extra jam to spread on toast or add extra to the rolls after they cook feel free to increase the amount of raspberries to account for that.
If jam on toast is you’re thing this is exactly the kind of recipe you’d enjoy. A bit of a step up from toast, they make the perfect breakfast treat, afternoon snack or even for a late night treat.
Homemade raspberry jam infused with fresh thyme stuffed inside freshly baked rolls.
Prep Time20 minutesmins
Cook Time25 minutesmins
Additional Time1 hourhr30 minutesmins
Total Time2 hourshrs15 minutesmins
Author: the communal feast
For the raspberry jam
1TBSfresh thyme removed from stem
For the rolls
1package fast rising active dry yeast
¼cupgranulated white sugar
4cupsall purpose flour
1. To make the dough: In a stand mixer, combine the yeast, warm water and 1 tablespoon of the sugar into the bowl. Gently stir and let sit until the yeast rises and foams, about 10 minutes. Add the melted butter, egg and warm milk, using the dough hook stir to combine. Add the salt and slowly add the flour ½ cup at a time until the dough forms into a ball around the hook. Remove the dough from the bowl and place into a separate bowl that has been lightly greased with oil, cover with plastic wrap and let rise in a warm area for 1 hour. The dough should double in size.
2. While the dough is rising make the jam: bring a saucepan to medium heat, add the berries, lemon juice and sugar stirring occasionally. Bring the mixture to a simmer and cook until thickened. Add the spices and fresh thyme and continue to cook until the raspberries have completely transformed into a thick jam. About 15 minutes. Cool to room temperature.
4. Once you are ready to roll out the dough, lightly dust a surface with flour and roll out the dough into a large thin rectangle. Spread the jam evenly over the dough. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. Some of the jam may be squeezing out a little during this process. When rolled into a log pinch both sides to seal. Cut into small or large rolls depending on you’re preference. Place rolls on a baking sheet with parchment paper and cover with a towel or plastic wrap to allow to rise a bit more. About 30 minutes.
5. Preheat the oven to 350 degrees F and bake for 25 minutes or until golden.