There is no doubt that Easter and other traditional spring celebrations will look a little different this year, but we’re finding fun ways to celebrate while at home. These small-batch buns are the perfect size recipe to share with immediate family during your holiday celebrations. Filled with whatever jam you happen to have on hand and flavored with pantry staples like cinnamon and ginger, these sweet and pillowy buns are sure to make the holiday a little sweeter. We baked these beauties in the Pillivuyt Toulouse Square Baker which transitions beautifully from oven to table and then served on the Toulouse Plate. The entire Pillivuyt line is lead & cadmium free, and every dish is dishwasher, microwave, and freezer safe. Pillivuyt has operated in France since 1818 and their porcelain collection is produced at their factory in Mehun-sur-Yevre. These items make the perfect gift; order one for someone you love to spread a little spring cheer!
Use our discount code FEEDFEED25 from April 6-20 to receive 25% off when you order here!
For the Dough:
- 1/ 2 cup whole milk, warmed to 115F
- 1/ 3 cup light brown sugar, divided
- 1 packet (1/4 ounce) active dry yeast
- 1/ 4 cup unsalted butter, plus more for the pan and bowl, room temperature
- 1 egg, beaten
- 2 1/ 4 cups all purpose flour
- 1/ 2 teaspoon ground cinnamon
- 1/ 2 cinnamon ground ginger
- 1/ 2 teaspoon kosher salt
For the Filling:
- 1/ 4 cup jam, flavor of choice
For the Frosting:
- 4 ounces cream cheese, at room temperature
- 1 cup confectioner's sugar, sifted
- 1/ 2 tablespoon whole milk
- 1/ 2 teaspoon vanilla extract
To the bowl of a stand mixer fitted with a hook attachment, combine warm milk, 1 tablespoon brown sugar and yeast. Whisk until well combined, then let sit for 5-10 minutes to activate.
Once yeast has activated, add remaining brown sugar and butter and set mixer speed to low. Mix until butter begins to break up into small chunks, then stop mixer and add egg. Turn mixer back on to low speed and mix until well combined.
In a medium bowl, whisk together flour, cinnamon, ginger and salt. Add the flour mixture ½ cup at a time. Once all flour has been added, turn mixer speed to medium and let knead for 5 minutes or until a smooth dough forms.
Lightly flour a surface and remove dough from stand mixer. Knead the dough by hand for about 2 minutes, then place in a large buttered bowl. Cover with plastic wrap or a tea towel and place in a warm spot to rise for about 1-2 hours, or until doubled in size.
When dough has risen, preheat oven to 350˚F and butter your Pillivuyt Toulouse Square Baker.
Lightly flour a surface and rolling pin and roll the dough out into a 12 by 16 inch rectangle about ¼ inch thick. Spread the jam all over the surface, leaving a ¼ inch border on the top of the rectangle. Roll the dough up into a tight spiral and seal the edge by pinching the seam together. Place the roll seam side down and using a sharp knife, cut the roll into 8 equal pieces.
Place the buns in the prepared baking dish, and cover with a damp tea towel or plastic wrap and let rise again for about 30 minutes.
Place in the preheated oven and bake for 30 minutes. Let cool while you prepare the frosting.
To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and process for about 3 minutes, or until light and fluffy. Add confectioner’s sugar, milk and vanilla and beat until smooth. Add frosting to jam buns and serve at once.
Leftovers can be stored in an airtight container in the fridge for 4 days. Reheat before serving leftovers.