I've ALWAYS wanted to make homemade cinnamon rolls on Christmas morning, but it never happened... until this year! I decided to add jam to the traditional morning buns to make them extra special. They turned out pretty good for a first-timer, usually yeast is not my friend. I wrote this recipe so you can make them the night before and then pull out and bake in the morning. In my photos shown, I did the glaze while the buns were still HOT. I recommend waiting a little bit so you can see more of the glaze drizzles. Either way, they taste JAM good!
If you try this recipe, don’t forget to take a picture and use the hashtag #AustinJamCompanyEATS
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1 large egg
1 cup all-purpose flour
1/2 cup plus 2 tablespoons bread flour, plus more as needed
2 tablespoons granulated sugar
1 1/4 teaspoon instant yeast
3/4 teaspoon kosher salt
1 oz of Holiday Jammies
1/2 cup of sugar
1 teaspoon of salt
1 teaspoon of vanilla
1 oz of Cointreau - Optional
1 large egg
Pinch kosher salt
1 cup powdered sugar, sifted if lumpy
1 to 2 tablespoons buttermilk, plus more as needed
1 teaspoon vanilla extract
- First start by making the dough. Add 1 cup all-purpose flour, 1/2 cup plus 2 tablespoons bread flour, 2 tablespoons granulated sugar, 1 1/4 teaspoons instant yeast, and 3/4 teaspoon kosher salt in the bowl of a stand mixer with paddle attachment. Beat on low speed until combined.
- Add the buttermilk, egg, and 2 tablespoons of the softened butter. Beat on low speed until a sticky dough forms, about 30 seconds.
- Replace the paddle with the dough hook and knead on medium-high speed until the dough is smooth and sticks to the bottom of the bowl and only a little to the sides, 3 to 5 minutes. If the dough is still quite sticky after 3 minutes, add an additional tablespoon or two of bread flour.
- Remove the dough from the bowl, grease the bowl with 1 tablespoon of the softened butter and return the dough to it, turning to coat. Cover with plastic wrap and let the dough rise until almost doubled in size, 1 to 1 1/2 hours.
- Next, let's start on the filling! Add 2oz of Holiday Jammies, 1/2 cup of sugar, 1/2 teaspoon of cinnamon, 1 teaspoon of salt, 1 teaspoon of vanilla. BONUS you can add 1 oz of cointreau (or any orange liquor) if you have some on hand. Put in the fridge.
- Now, let's start on the buns! Coat an 8-inch round baking pan with 1 tablespoon of the softened butter. Line the bottom with a parchment paper round.
- Transfer the dough to a lightly floured work surface. Roll out the dough into a rectangle (approx. 10-by-14-inch).
- Spread 2 tablespoons of (very) soft butter onto the dough.
- Pour some of the jam mixture in a line across the longest side of the dough. Don't pour too much.
- Start with the side with the jam mixture, slowly roll the dough away from you to create a long cylinder. Add more jam if needed as you roll. You will have extra of the jam mixture.
- When it's all rolled up, pinch together to close off. The dough will be pretty wet / soft.
- Cut the dough into 8 pieces.
- Transfer buns into your prepared baking pan. They will not fill up the whole 8" pan (but they will once they bake).
- Brush the buns with the egg wash and then loosely cover the pan with plastic wrap and refrigerate overnight.
- In the morning remove the buns from the fridge and let rise until they are about 1 1/2 times their original size, about 1-2 hours.
- Arrange a rack in the middle of the oven and heat the oven to 350ºF.
- Now let's make the glaze! Place 1 cup of powdered sugar in a bowl with 1 tablespoon of buttermilk and 1 teaspoon of vanilla extract, whisk to combine.
- Once the buns are ready for the oven, bake for 25-30 mins.
- Remove from the oven and flip the buns on to a wire rack to cool slightly.
- Once cooled, drizzle with more of the jam mixture and then your glaze.
- Enjoy while hot and serve with extra of the glaze and jam mixture.