Jam Rolls

This was more of an unplanned post but I had to share it here. So in my last post, I made challah (link here). It was great and delicious and everything I hoped for. But I had quite a bit of dough to use up and I wanted to make something sweet.

At first I thought about making cinnamon rolls, which would have been delicious, but I wanted something different. So I went with jam rolls. They have the same look as cinnamon rolls but these have apricot jam and walnuts inside. The nuts give a little crunch and it was so nice with the sweet jam.

I left my rolls without glaze/frosting, but you could always make one to spread on top after they come out of the oven. I think a basic cream cheese frosting would be delicious!

I definitely would recommend you make a batch of dough from my last post, use half for challah and use the other half to make these delicious rolls. They were so soft and gooey and just an amazing treat.

The fun thing about dough desserts, is watching how much they rise. You can see in the pictures below that they were quite far apart when I first placed them in the pan, but after being baked, they are all side by side. It’s so fun to watch the power of yeast.


  • Challah dough (1/2 batch from my recipe is perfect)*
  • 1/2 cup apricot jam
  • 1/3 cup chopped walnuts

*If you want to make more rolls than directed, use a full batch of dough, divide in half and make 2 large rolls then cut into 16 portions total. You will need double the amount of jam and nuts, and use a 9″x13″ baking dish.


  1. Roll dough on floured surface into large rectangle, approximately 11″x17″.
  2. Spread jam over the dough, leaving 1/2″ border on all sides. Sprinkle nuts all over.
  3. Gently roll dough from the long end to make a big roll. Slice into 8 even portions, ~2″ each one.
  4. Grease a glass pan, either 8″x8″ or 8″ round. Place all pieces into dish, leaving some space between them.
  5. Cover with plastic wrap and let rise in a warm place for about 30 minutes. Preheat your oven to 350° during this time.
  6. Bake rolls for 25 minutes, until golden brown. I covered my pan with a little tin foil because the tops were getting a little too dark.
  7. Let cool a few minutes before serving. Store leftovers in airtight container in fridge.

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