Bread/ Breakfast

Bakewell Sweet Rolls

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

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Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

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 | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

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.

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

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 | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

I hope you enjoy these Bakewell Sweet Rolls!

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog
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Bakewell Sweet Rolls

Deliciously soft and fluffy almond flavoured sweet rolls filled with raspberry jam, and drizzled with a sweet almond glaze!
Prep Time 4 hours 40 minutes
Cook Time 25 minutes
Total Time 5 hours 5 minutes
Yields 12 rolls

Ingredients

For the Dough

  • 1/4 cup water 60ml, warm
  • 2 and 1/4 teaspoons instant yeast
  • 3/4 cup whole milk 180ml
  • 1/2 cup caster/granulated sugar 100g
  • 1/4 cup unsalted butter 56g, melted
  • 1 large egg
  • 2 teaspoons almond extract
  • 1/2 teaspoon salt
  • 4 cups plain/all-purpose flour 500g
  • 1/2 cup ground almonds 60g

For the Filling

  • Seedless raspberry jam

For the Glaze

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

Instructions

For the Dough

  1. In a small bowl, add the warm water and 1 tablespoon of sugar, and sprinkle the yeast over the top. Leave for 5 - 10 minutes until the mixture is foamy.
  2. Using a stand mixer fitted with the dough hook attachment, mix together the milk, remaining sugar, butter, egg, almond extract, and salt. Add 2 cups (250g) of the flour, ground almonds, and the yeast mixture, and mix until combined. Gradually add the remaining 2 cups of flour, and mix until a soft dough forms - about 5 - 7 minutes.
  3. Transfer the dough to a lightly floured surface, and knead for about 1 minute. Form the dough into a ball and place in a large greased bowl. Cover with clingfilm or foil and leave to rise (double in size) in a warm place for about 2 hours.

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 12Γ—18-inch rectangle. 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. Cut into 12 even rolls, and place them into a greased 9x13-inch baking tray. Cover with clingfilm or foil, and leave to rise again in a warm place for about 1 - 2 hours.
  2. 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.) 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 or foil and refrigerate overnight. In the morning, let the rolls rise in a warm place for 1 hour before baking.

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

Bakewell Sweet Rolls | marshasbakingaddiction.com @marshasbakeblog

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20 Comments

  • Reply
    Jess @ What Jessica Baked Next
    October 20, 2016 at 2:22 pm

    These Bakewell sweet rolls look divine, Marsha! Love how you’ve combined the distinctive Bakewell flavours of almond and jam into these. The almond glaze sounds so good! These would be the perfect weekend treat for breakfast or brunch! πŸ™‚

    • Reply
      Marsha
      October 21, 2016 at 9:09 am

      Thanks, Jess! πŸ™‚

  • Reply
    Natalie | Natalie's Food & Health
    October 20, 2016 at 2:53 pm

    I just read first sentence of your post “Deliciously soft and fluffy almond flavoured…” and I was like OMG YUMM! πŸ˜€ These rolls looks heavenly. And that glaze … sooo good! Sharing! Have a great weekend Marsha πŸ˜‰

    • Reply
      Marsha
      October 21, 2016 at 9:08 am

      Thanks, Natalie! You too! πŸ™‚

  • Reply
    Demeter | Beaming Baker
    October 20, 2016 at 7:10 pm

    But seriously, breakfast does not get better than this!! These are the most perfect rolls I’ve seen, like EVER, Marsha! So beautiful, so perfect. πŸ™‚ And the color of that raspberry filling is just everything. Pinning, of course! Hope you have a fantastic this weekend! xo

    • Reply
      Marsha
      October 21, 2016 at 9:08 am

      Thanks, Demeter! You too! πŸ™‚

  • Reply
    puja
    October 21, 2016 at 3:01 pm

    Soooooo yummy Marsha!!! I just can’t take my eyes off the Plate. Drooling πŸ™‚

    • Reply
      Marsha
      October 21, 2016 at 7:41 pm

      Thanks, Puja! πŸ™‚

  • Reply
    grace
    October 21, 2016 at 7:13 pm

    what a marvelous idea, and man, they look perfect! i’m sure they don’t even need that glaze, but it’s welcome in my mouth too. πŸ™‚

    • Reply
      Marsha
      October 22, 2016 at 11:36 am

      Thanks, Grace! πŸ™‚

  • Reply
    Miranda
    October 22, 2016 at 10:11 pm

    I’ve never had a bakewell tart before but now I think I might have to try! These rolls look incredible!

    • Reply
      Marsha
      October 23, 2016 at 9:03 am

      Thanks, Miranda!

  • Reply
    Julie Evink
    October 24, 2016 at 6:17 pm

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

    • Reply
      Marsha
      October 24, 2016 at 8:28 pm

      Thanks, Julie! It really does make it easier to just have to bake them in the morning πŸ™‚

  • Reply
    Kelly
    October 24, 2016 at 9:42 pm

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

    • Reply
      Marsha
      October 24, 2016 at 10:37 pm

      Thanks, Kelly!

  • Reply
    Chandra Persaud
    November 2, 2016 at 9:36 pm

    Hi Marsha, is there a substitute for ground almonds?

    • Reply
      Marsha
      November 2, 2016 at 9:47 pm

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

  • Reply
    lovetobake
    November 12, 2016 at 6:46 pm

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

    • Reply
      Marsha
      November 12, 2016 at 7:07 pm

      Yes you can πŸ™‚

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