Giant Jam Bun

Updated March 12, 2025

Preparation Overview

  • Total Time: 2 hours 30 minutes (includes 10 minutes prep, 1 hour baking, 1 hour 15 minutes chilling/resting)

  • Prep Time: 10 minutes

  • Cook Time: 1 hour (baking) + 1 hour 15 minutes (chilling)

  • Servings: 1 large jam bun (sliced into 8–10 wedges)

Ingredients

For the Dough

  • ¾ cup (170g) cold unsalted butter, cubed (plus extra for pan greasing)

  • 2¼ cups (285g) all-purpose flour, plus extra for dusting

  • ⅓ cup (65g) granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon ground cinnamon

  • ½ teaspoon fine sea salt

  • ½ cup (120ml) heavy cream, plus extra as needed

  • ¼ teaspoon almond extract

For the Filling

  • ½ cup (165g) thick raspberry or other jam (avoid jelly; seedless varieties work best)

  • 1 teaspoon finely grated orange or lemon zest (for brightness; extra for garnish)

For the Glaze

  • ⅔ cup (80g) powdered sugar

  • 2–4 teaspoons fresh orange or lemon juice

Step-by-Step Instructions

1. Prepare the Baking Surface

Line a baking sheet with a silicone mat or buttered parchment paper. Ensure the surface is even and non-stick to prevent sticking during baking.

2. Mix the Dough

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until thoroughly combined. Add the cubed cold butter. Using fingertips, gently pinch and press the butter into the dry mixture until the texture resembles coarse, flour-coated cornflakes (small butter lumps will remain, ensuring a tender crumb).

3. Incorporate Moisture

Create a well in the center of the dry mixture. Pour in the heavy cream and almond extract. Fold with a spatula until a loose, shaggy dough forms (some dry flour may remain; do not overmix).

4. Shape the Dough

Dust a work surface with flour. Transfer the dough and knead 2–3 times by hand to form a cohesive mass (avoid over-kneading to preserve tenderness). Press the dough into a 5×14-inch rectangle (long side facing you) with uniform thickness.

5. Assemble the Filling

In a small bowl, stir the jam and zest until evenly mixed. Spread this mixture completely over the dough, leaving a ½-inch border along the edges to prevent leakage.

6. Roll into a Spiral

Cut the dough lengthwise into 4 equal strips (each ~14 inches long, 1.25 inches wide).

  • First strip: Transfer to the baking sheet, filling-side up. Roll tightly from the short end, then place with the flat side down (exposing the jam coil) in the center.

  • Subsequent strips: Wrap the second strip around the first (filling-side inward) to form a spiral. Repeat with the remaining two strips, ensuring the spiral is tight and symmetrical.

Cover the baking sheet with plastic wrap and chill in the refrigerator for at least 1 hour (up to overnight) to firm the dough.

7. Preheat Oven

Set the oven rack to the center and preheat to 350°F (175°C).

8. Bake the Bun

Place the chilled spiral on the rack. Bake for 25–35 minutes, rotating the sheet halfway through for even browning. The bun is done when it is firm to the touch and lightly golden-brown on top with deeper edges.

9. Cool Before Glazing

Transfer to a wire rack and cool completely (30+ minutes) to prevent glaze melting.

10. Finish with Glaze

In a bowl, whisk powdered sugar with orange/lemon juice until thick but pourable (consistency > heavy cream). Drizzle over the cooled bun, then sprinkle with extra zest. Let the glaze set for 15 minutes before slicing.

Customer Reviews

  • “Anyone else thinking whole cranberry sauce and orange on the morning after Thanksgiving?”

  • “Looks good, but a video would clarify the spiral technique! The jam showing—does it mean the filling is on the outside?”

  • “I made this with vegan butter and oat milk; turned out surprisingly well!”

  • “Tasteless and forgettable. My daughter and I were disappointed—maybe adjust cinnamon?”

  • “Any tips for alternative flours (e.g., whole wheat)? I want to try it lighter.”

Private Notes

  • Chilling: For best results, chill overnight (up to 24 hours) to maximize flavor development.

  • Baking Check: Insert a toothpick; clean = done.

  • Glaze Fix: If too thick, add 1 tsp juice; if too thin, add 1 tbsp powdered sugar.

Enjoy your showstopping giant jam bun!