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Bakewell Sweet Rolls

Bakewell Sweet Rolls –  Deliciously soft and fluffy almond flavoured sweet rolls filled with raspberry jam, and drizzled with a sweet almond glaze!

Bakewell Sweet Rolls in a rectangle baking pan.

Today, I bring you classic Bakewell tart in sweet roll form – Bakewell Sweet Rolls! These rolls are the perfect, indulgent breakfast for all your family to enjoy. You can also make these ahead of time, so you can bake them straight away in the morning!

Bakewell Sweet Rolls in a rectangle baking pan before baked.
Overhead shot of unbaked Bakewell Sweet Rolls in a rectangle baking pan.

Bakewell Sweet Rolls

These Bakewell Sweet Rolls are so incredibly soft and fluffy, they’re almost melt-in-your-mouth. Infused with almond extract, and ground almonds, filled with raspberry jam, and topped with a sweet almond glaze.

Breakfast can’t get any better than this.

Overhead shot of Bakewell Sweet Rolls in a rectangle baking pan.
A sweet glaze being poured onto Bakewell Sweet Rolls in a rectangle baking pan.

These rolls are super easy to make, but does require quite a bit of time to prepare. These rolls require about 4 hours to rise in total, so make sure you have enough time on your hands. I like to make these rolls the night before, then bake them for breakfast.

Bakewell Sweet Rolls covered in a sweet glaze in a rectangle baking pan.
Overhead shot of Bakewell Sweet Rolls drizzled in a sweet glaze in a rectangle baking pan.
Bakewell Sweet Rolls drizzled in a sweet glaze with a sweet roll removed in a rectangle baking pan.
Bakewell Sweet Rolls -  Deliciously soft and fluffy almond flavoured sweet rolls filled with raspberry jam, and drizzled with a sweet almond glaze! #bakewell #sweetrolls #breadrecipes

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Bakewell Sweet Rolls

Bakewell Sweet Rolls

Yield: 12 rolls
Prep Time: 2 hours 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes

Deliciously soft and fluffy almond flavoured sweet rolls filled with raspberry jam, and drizzled with a sweet almond glaze!

Ingredients

For the Dough

  • 4 cups (500g) plain/all-purpose flour
  • 2 and 1/4 teaspoons (7g or 1 sachet) instant fast-action yeast
  • 1/2 cup (100g) caster/granulated sugar
  • 1/2 cup (60g) ground almonds
  • 1/2 teaspoon salt
  • 1 cup (240ml) whole milk, warm
  • 1/4 cup (56g) unsalted butter, melted
  • 1 large egg
  • 2 teaspoons almond extract

For the Filling

  • 7 oz (200g) seedless raspberry jam

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 1 teaspoon almond extract
  • 2 tablespoons water

Instructions

For the Dough

  1. In a large bowl, whisk together the flour, yeast, sugar, ground almonds, and salt.
  2. Make a well in the centre, and add in the milk, butter, egg, and almond extract. Mix well, then bring everything together with your hands to form a sticky dough.
  3. Transfer the dough to a lightly floured surface, and knead for about 5 minutes until smooth and elastic. Place the dough into a lightly greased bowl.
  4. Cover with clingfilm and leave to rise in a warm place for 1 hour, or until doubled in size.

For the Filling

  1. Once the dough has doubled in size, gently deflate with your fist, and transfer to a lightly floured surface. Roll out to a 12×18-inch rectangle.
  2. Spread enough of the jam over the dough to create a thin layer, then starting from a long end, tightly roll up to form an 18-inch log.
  3. Cut into 12 even rolls, and place them into a greased 9x13-inch baking tray. Cover with clingfilm, and leave to rise again in a warm place for 1 more hour.
  4. Preheat the oven to 180C/350F/Gas 4. Bake the rolls for 20 - 25 minutes until golden brown. (You can loosely cover the rolls with foil halfway through baking to prevent too much browning.)
  5. Allow to cool in the pan on a wire rack whilst making the glaze.

For the Glaze

  1. Whisk together the icing sugar, almond extract, and water until smooth and runny. Pour over the warm rolls, and serve.

Notes

Leftovers can be stored, covered tightly, in the fridge for up to 1 week. Baked rolls also freeze well for up to 3 months. Warm up before serving.

You can make these rolls ahead of time! Cut into rolls and place into the prepared pan as instructed, then cover with clingfilm and refrigerate overnight. In the morning, let the rolls rise in a warm place for 1 hour before baking.

Nutrition Information:
Yield: 12 rolls Serving Size: 1 roll
Amount Per Serving: Calories: 385Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 139mgCarbohydrates: 71gFiber: 2gSugar: 35gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

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Jana

Friday 9th of November 2018

Hi Marsha!

These look yummy. Can I use ground almond flour in substitute of the ground almond?

Marsha

Saturday 10th of November 2018

I haven't tried it myself, but I don't see why not. Try using 1/2 cup (48g) almond flour. Enjoy! :)

lovetobake

Saturday 12th of November 2016

Hey. Can I use another jam flavor in place of raspberry?

Marsha

Saturday 12th of November 2016

Yes you can :)

Chandra Persaud

Wednesday 2nd of November 2016

Hi Marsha, is there a substitute for ground almonds?

Marsha

Wednesday 2nd of November 2016

I don't know of any substitute, but you can omit the ground almonds if you want. They're more for texture over flavour.

Kelly

Monday 24th of October 2016

These are just gorgeous, Marsha! Love the almond glaze and raspberry filling!

Marsha

Monday 24th of October 2016

Thanks, Kelly!

Julie Evink

Monday 24th of October 2016

Love that you can make these the night before! I'm to lazy to do it in the morning. YUM!

Marsha

Monday 24th of October 2016

Thanks, Julie! It really does make it easier to just have to bake them in the morning :)

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