Looking for the perfect jam-filled rolls recipe? These super soft, sweet buns are filled with your favourite jam, Nutella, or Turkish delight—ideal for breakfast, snacks, or dessert. With simple steps and minimal ingredients, this homemade Romanian treat will become a family favourite! Just like these easy air-fryer cherry muffins with pantry staples.
Even though you might think one recipe for jam-filled rolls is enough, I love trying different variations to find the perfect one. In Romania, these buns are very popular and have been enjoyed for generations. They’re soft and simply delicious—especially with homemade jams. I love the plum jam called magiun—my grandmother used to make it from scratch over a wooden fire, starting in the morning and finishing at sunset. Slow cooking, no rush, just pure joy.
I adore working with flour, especially when baking. These sweet buns are a family favourite, and making them is always a joy. Having them on hand for a sweet craving is a real treat. If you're a fan of baking, you’ll love traditional Romanian treats like mini ricotta cakes, honey walnut sfintisori, or a cosy rustic apple cake. Each is deeply rooted in tradition and perfect for sharing.
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For more Romanian family favourites, browse all my Romanian recipe collection. Each one carries the warmth of our traditions.
💗 Why You’ll Love This Recipe
✅ Easy to make – No fancy skills needed!
✅ Customizable fillings – Use jam, chocolate, or nuts.
✅ Soft & fluffy texture – Perfectly baked every time.
✅ Great for any occasion – Breakfast, tea time, or dessert. If you love baking with jam, try these easy strawberry jam scones next!
♻️ Substitutions
- Flour: You can use plain, whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour.
- Fresh yeast: If you don't have fresh yeast, you can use active dry yeast or instant yeast. You'll need to adjust the quantity and follow the instructions on the yeast package for conversion.
- Lukewarm milk: Any type of milk (dairy or non-dairy) can be used as a substitute. You can also use water if you prefer.
- Oil: Melted butter or melted coconut oil can be used as an alternative to oil.
- Egg yolks: You can use whole eggs instead of just yolks. Please note that using whole eggs may slightly alter the texture.
- Jam: You can also use fresh fruit slices or chocolate chips.
- Grated walnuts: Chopped almonds, pecans, or hazelnuts can be used.
- Turkish delight: Dried fruits like raisins, cranberries, or chopped apricots.
Dietary Swaps
- Gluten-free? Use a 1:1 GF flour blend.
- Vegan? Swap eggs for flax eggs, milk for almond milk.
📋 Variations
- 🍪 Biscoff Crunch: Biscoff + brown sugar + cookie crumbs
- 🧀 Feta Pesto: Feta + sun-dried tomatoes + pesto
- 🍵 Matcha White Choc: Matcha + white chocolate chips
- 🍎 Apple Cinnamon: Cinnamon apples + cream cheese
- 🌴 Tropical Mango: Mango jam + coconut flakes
💭 Expert Tips
Before you begin, make sure all ingredients like milk, eggs, and others from the fridge are at room temperature. This makes mixing easier and gives your croissants a better texture and bake.
For optimal results, let the yeast dough rise until it doubles in size in a warm, draft-free spot. This patience ensures lighter, fluffier croissants.
❓Soft Jam-Filled Rolls FAQs
After baking, let the rolls cool completely, then store in an airtight container for 2-3 days at room temperature. For longer storage, freeze them wrapped in foil for 1-2 months. To enjoy later, thaw overnight in the fridge and reheat in the oven or microwave.
Over-kneading or under-proofing can cause this. Let the dough rise fully!
Thick jams (plum, apricot, raspberry) work best — no leakage! For homemade options:
✅ Easy Cranberry Jam
From my cranberry crumble bars recipe (use just the jam portion).
🔹 Key Tip: Must be completely cold before filling - chill 2+ hours.
✅ Quick Berry Sauce
My 5-minute berry sauce works too!
🔹 Key Tip: Simmer until extra thick, then cool fully before using.
If You Enjoyed This Recipe, You Will Love These Too
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Jam Filled Rolls
Equipment
- Rolling Pin
- Parchment paper or silicone baking mat
Ingredients
Dough:
- 4 cups all-purpose flour (or gluten-free substitute)
- 0.7 ounces fresh yeast (or 1 sachet dry yeast)
- 1 cup lukewarm milk (dairy or plant-based)
- ⅓ cup oil (or melted butter)
- 2 egg yolks (or whole eggs for a lighter texture)
- 2 tablespoons agave syrup or sugar (honey or maple syrup works too!)
- ½ teaspoon salt
Filling:
- 4-5 tablespoons jam (plum - magiun, strawberry, apricot, quince) or marmelade
- ½ cup grated walnuts or almonds
- 10.5 ounces Turkish delight cubed
Egg Wash:
- 1 egg yolk
- 1 teaspoon agave syrup
- 2-3 tablespoons milk
Syrup:
- 3 tablespoons honey
- 5 tablespoons warm water
Instructions
- If using fresh yeast, activate it with 3-4 tablespoon warm milk and a teaspoon of agave syrup. Let it double in volume for about 10 minutes. If using dry yeast, skip this step.0.7 ounces fresh yeast
- In a large bowl, add the milk, sweetener (agave syrup or sugar), activated yeast or dry yeast, egg yolks, and oil. Stir to combine. Add the flour and salt, then knead the dough for 5 minutes by hand or using a stand mixer until you get a sticky bread-like dough.4 cups all-purpose flour, 1 cup lukewarm milk, ⅓ cup oil, 2 egg yolks, 2 tablespoons agave syrup or sugar, ½ teaspoon salt
- Place the dough in a greased bowl, cover with cling film and a clean towel, and let it rise in a warm place for about an hour until it doubles in volume. When the dough has doubled in volume, divide it into 12 equal parts. Using a rolling pin, shape each part into a rectangle about 3mm thick.
- Mix the jam with the grated walnuts to make the filling. Spread it over one half of each rectangle, then dot with cubes of Turkish delight. Cut the other half into strips about 1cm wide. Roll up the croissants and place them on a baking tray lined with parchment paper. Cover with a clean towel and let them rise for another 15-30 minutes.4-5 tablespoons jam, ½ cup grated walnuts, 10.5 ounces Turkish delight
- For the egg wash, mix all ingredients in a small bowl. Grease the croissants with the egg wash and bake for about 20-25 minutes in a preheated oven at 200°C/392°F until golden brown.1 egg yolk, 1 teaspoon agave syrup, 2-3 tablespoons milk
- Once baked, set aside to cool. In the meantime, make the syrup by mixing honey and warm water until the honey is dissolved.3 tablespoons honey, 5 tablespoons warm water
- Brush the croissants with the syrup and serve fresh with a cup of coffee or tea. Store any leftovers in a sealed container for up to 2-3 days in a cool place. Hope you enjoy!
Video
Notes
- After baking, allow the croissants to cool completely to room temperature. Then, store them in an airtight container or resealable plastic bag at room temperature for up to 2-3 days.
- For longer storage, you can freeze the croissants. Wrap them individually in plastic wrap or aluminium foil, then place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months.
- When ready to enjoy, thaw the frozen croissants in the refrigerator overnight. Reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through. Alternatively, you can microwave them for a few seconds until heated.
Claudia Ciorteanu says
My family loved this!
Swathi says
These jam filled rolls are pefect for breakfast. I made it.
Juyali Nortman says
These rolls were fantastic. They were delicious and pretty, too. Next time, I will also try the other filling variations. So, so good. Thank you!
Tiffany says
These are really fun and really yummy! My kids love them.
Nicole says
These are delicious and look so impressive! I make to have out when we have guests!
Gloria says
What a fun recipe for brunch or dessert. Making the dough from scratch is always a nice feeling of accomplishment. I would love one right now with my morning coffee.
Sonja says
I made these filled rolls for Sunday breakfast and they were a hit with everyone. Mixed up the fillings, using Nutella and chocolate, some I rolled up with just cinnamon sugar and plum jam.
Sharon says
Wow, what a gorgeous recipe and looks very doable!! I tried making croissants when I was 8 and totally failed. Your recipe is inspiring me to try again, thank you for the inspiration!!