Jammin’ Raspberry Buns
Jammin’ Raspberry Buns

Jammin’ Raspberry Buns

Recipe by Lasheeda Perry

The tart raspberry flavor in these soft jam buns comes from two sources: freeze dried raspberries, which are incorporated into the dough, as well as a smear of raspberry jam that takes the place of a cinnamon or chocolate filling. (Think cinnamon roll gone raspberry.) The dough itself is milk bread, which yields a pillow-light, feathery texture that's complemented by a generous swoosh of cream cheese frosting.

30 mins
18 to 20 mins
13 hrs 50 mins
10 buns
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Jammin’ Raspberry Buns  - select to zoom
Jammin’ Raspberry Buns  - select to zoom
Jammin’ Raspberry Buns  - select to zoom
Jammin’ Raspberry Buns  - select to zoom


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  1. To make the tangzhong: In a small saucepan, combine all of the ingredients and whisk until no lumps remain. 

  2. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and paste-like, and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. 

  3. Transfer the tangzhong to the bowl of a stand mixer fitted with the dough hook.   

  4. To make the dough: Pour the cold milk over the tangzhong to help it cool slightly.    

  5. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the remaining dough ingredients to the bowl, then mix and knead until a sticky, elastic dough forms, about 10 minutes on medium-low speed.  

  6. Shape the dough into a ball and place it in a lightly greased bowl or back into the mixing bowl. Cover the bowl and let it rest for 1 1/2 to 2 hours at room temperature or in the refrigerator overnight. The dough will be puffy but not necessarily doubled in bulk. 

  7. To make the filling: In a small bowl, mix the jam and flour together until homogeneous. Set aside. 

  8. To assemble the rolls: On a lightly floured surface, roll the dough into a 10" x 13" rectangle, about 1/4" thick. (If the dough has been refrigerated overnight, it does not need to come to room temperature.) Spread the filling into a thin, even layer on the dough, leaving a 1/2" border along one long edge; an offset spatula is a helpful tool here. 

  9. Starting with the filling-covered long side, gently roll the dough up to form a 15" log, being careful not to squeeze out the filling. Pinch the seam closed. 

  10. Cut the dough into ten 1 1/2" pieces with a serrated knife or unflavored dental floss

  11. Place the jam buns into 2 greased 8" round pans, cut-side up.  

  12. Preheat the oven to 350°F with a rack in the center. 

  13. Cover the pans and let the buns rise for 25 to 35 minutes, or until noticeably puffy but not necessarily doubled in size.  

  14. Bake the jam buns for 18 to 20 minutes, or until the tops are light brown and a digital thermometer inserted into the center reads 190°F. Allow the buns to cool for 10 to 15 minutes.  

  15. To make the topping: While the jam buns are cooling, beat the cream cheese until smooth, then add the butter and mix until completely homogenous. On low speed, gradually add the confectioners’ sugar and freeze-dried raspberry powder and mix until fully incorporated, scraping down the sides of the bowl as needed. Add the vanilla and lemon zest and mix until smooth. 

  16. Spread the topping onto the warm buns and serve slightly warm or room temperature. 

  17. Storage information: Store leftover jam buns in the refrigerator, covered, for up to 2 days. 

Tips from our Bakers

  • Raspberry jam can vary widely, so choose a brand with a flavor you enjoy. We like the flavor of Bonne Maman’s Raspberry Preserves, which also holds up well during assembly and baking.  

  • Don’t have two 8" round pans? Bake the whole batch in a single 9" x 13" pan for 20 to 22 minutes, or until they’re light golden brown around the edges and a digital thermometer inserted into the center of one roll reads 190°F. 

  • With origins in Japan's yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Taiwanese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65°C (149°F) pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting bread's softness and shelf life.