jam filled sweet rolls

Hey guys.

I made some jelly buns. But, I can’t call them that.

It sounds like jiggly butts.

Do you like my other name better? Me too.

But, before I begin that- let me tell you how I have no life about my new site. You see that link up there? “The Domestic Mama”?  Well, most of you guys know that I first started my blog as The Domestic Mama, and then I switched to WordPress, and didn’t think I could keep that name. (I know…DUH I could have) Anyway, in getting feedback I have heard two things- most people looking for food/recipes wouldn’t go to a site by that name. But… it’s a fun name and it fits me. So, I created a site just for all the random stuff. There will be weekly posts on “what’s in my fridge” and “what we ate” along with projects, gardening- cheap ways to entertain kids…domestic stuff, you know.

No I am not trying to be all “pioneer woman”. I don’t have contributing editors…I just have two domain names and a lot going on in my noggin. Fun stuff you guys may enjoy.

So go check it out. That’s an order. Please. With a cherry on top.

Back to buns:

I started with a basic hot roll mix, because I didn’t feel like measuring out flour. It’s true. I added a teaspoon of vanilla and 1/4 c sugar to make it sweeter. I shaped it into apricot sized balls, and after they rose, they were peach sized.

I got this jam at the market, the “vanilla” snagged me. Mmmm. Vanilla.

To fill the buns, I used a Wilton #230 tip.

Am I telling you to go out and buy one? Heck, yes! You can fill cupcakes with it, too. And, it’s under $3.00.

Mmm, see what happens? They taste like a baked jelly doughnut.

Want a behind the scenes of this shot?

Okay, I just want to show off my new “thing”, you caught me.

On the left, that’s a light diffuser, and it collapses into a little compact circle.


I’m a sucker for photography stuff on Ebay.

jam filled sweet rolls
Recipe Type: breakfast
Author: michelle
  • 1 box hot roll mix, ie, Pillsbury, store brand
  • 1/4 c sugar
  • 1 tsp vanilla
  • 1/4 c jam, any flavor
  • 1 Wilton #230 tip
  • powdered sugar for dusting
  1. Prepare hot roll mix according to package directions, but also add vanilla and sugar to dough.
  2. After 1st rising, punch down and allow to rest 15 minutes.
  3. Shape dough into apricot sized balls. Place on lined baking sheet.
  4. Allow to rise (covered) 45 minutes.
  5. Brush with beaten egg.
  6. Bake in preheated 400 oven for 12-15 minutes.
  7. Once cool, fill with jam from the bottom of muffin using a #230 tip.
  8. Dust with powdered sugar to garnish.



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