Strawberry Jelly Rolls

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This was the first thing I made in my Aruban kitchen this trip that I turned on the oven for and they were absolutely worth it.

The smell of bread in the oven, cinnamon and sugar, butter and jelly, made our little Caribbean house smell like a bakery and was worth heating the joint up for.

Strawberry Jelly Rolls

If you do it my way, this is a 15-minute recipe from start to finish, including baking time and the dishes.

There’s no dishwasher here (other than yours truly) so those need to be kept to a minimum, too.

Strawberry Jelly Rolls

I used white dinner rolls as a major shortcut. Of course, you’re free to make your own bread dough, make and bake rolls, and then use said rolls for this recipe. But clearly I wouldn’t do that on vacation or probably ever.

It’s enough that I cook three squares a day, and I don’t mind, but bread-making from scratch isn’t ever happening in an un-airconditioned kitchen.

White dinner rolls, jelly, eggs, and dry ingredients

They’re a snap to make. Just beat a couple eggs, make a cinnamon-sugar mixture, poke holes in a half dozen dinner rolls with your fingers and dredge them through the egg and cinnamon-sugar, fill with jelly, add a couple pats of butter to the pan and bake. Done.

While baking, the butter and cinnamon-sugar creates this little glaze at the bottom of the pan that’s finger-lickin’ good.

And did I mention how much I love jelly? There’s nothing worse than a skimpy-on-the-jelly jelly roll and I made sure these were no where near skimpy.

Strawberry Jelly Rolls

When I walked into the home office with the tray of these where Scott was working, he exclaimed, Ohmygawdbabe what did you make?!

He told me he only wanted one because he was going to be getting into a swimsuit in a few minutes and he took his one little roll from the tray.

Apparently men think about jelly rolls and how that may impact their own jelly roll prior to getting into swimsuits.

Strawberry Jelly Rolls

Then as he was walking out the door 10 minutes later with Skylar to take her to the pool, he said, “Hey babe, do you think you could wrap up a few of those rolls for Skylar and I because they’re amazing.”

I assure you this is the best ever use of white dinner rolls and no one will suspect that you didn’t make elaborate pastries from scratch.

Don’t you just want to tear into all that jelly? I did.

Strawberry Jelly Rolls

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Strawberry Jelly Rolls

Makes 6 rolls – double the recipe and bake in a 9-by-13-inch pan if preferred (use 3 eggs rather than 4, if doubling)

2 large eggs, beaten

1/3 cup granulated sugar + 2 tablespoons for sprinkling

2 teaspoons cinnamon

6 small white dinner rolls

12 tablespoons+ strawberry jelly or jam (about 2 tablespoons per roll)

1/4 cup butter, diced into about 6 cubes (half of one stick)

Preheat oven to 375F, line a 9-by-9-inch pan with aluminum foil, spray with cooking spray; set aside.

In a small bowl, lightly beat two eggs with a fork; set aside. In another small bowl, combine 1/3 cup sugar, cinnamon, and stir to combine; set aside.

With your thumb or finger, gently break the top surface of one roll, going about 1-inch deep and 1-inch wide. Don’t actually remove any bread, don’t “core” it; just open it up. Dip the bread in the egg, allowing some egg to enter the hollowed out part; let it soak into the interior. Dip and dredge the roll through the cinnamon-sugar mixture and place in prepared pan. Repeat with the other 5 rolls. Rolls will be nearly touching or touching each other in the pan depending on size; stagger them if necessary to avoid touching too much so they crisp up on the edges.

After all the rolls have been dipped into the egg, coated cinnamon-and-sugared, and in the pan, spoon about 2 tablespoons of jelly into the hole of each roll; be generous (use your favorite jelly such as raspberry, blueberry, lemon, or cherry). Add a final dusting of about 2 tablespoons granulated sugar over the tops of the rolls, distributed evenly. Place cubed butter pieces in the bottom of the pan in open spaces; it’s okay if it touches rolls since it will melt and ultimately touch them.

Bake for 9 to 10 minutes, or until rolls are golden. Butter will have melted and combined with excess cinnamon-sugar mixture and it will be bubbling and have thickened. Allow to cool and serve immediately, taking care not to miss any of the buttery cinnamon-sugar sauce on the bottom of the pan. Rolls are best fresh, but will keep in an airtight container at room temperature for up to 3 days.

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Strawberry Jelly Rolls Stacked

Related Recipes:

Cinnamon Sugar Crust Cream Cheese and Jelly Danish Squares – uses one of my favorite shortcuts

Cinnamon Sugar Crust Cream Cheese and Jelly Danish Squares

Cinnamon Bun Pie – an easy shortcut makes these some of my favorite cinnamon rolls

Cinnamon Bun Pie in half

Caramel Peanut Butter & Jelly Bars (GF with Vegan adaptation) – I will always love PB & J in any form

Caramel Peanut Butter & Jelly Bars Stacked

Cranberry & Orange Ginger Mango Chutney – jelly-like and so good

Cranberry & Orange Ginger Mango Chutney on bread

Hot Pepper Jelly (vegan, GF)

Hot Pepper Jelly in jar

Stovetop Hot Pepper Jelly (vegan, GF)

Stovetop Hot Pepper Jelly

Do you like jelly?

I love condiments, sauces, chutneys, dips and spreads of all types and jelly is no exception; sweet or savory. And all of it applied in abundance; the more, the merrier.

If you have any good shortcut-containing recipes, or any great recipes that use jelly, feel free to link them up.

The winner of the Bella Bars Giveaway is Laura (Tutti Dolci)

Have a great week!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Comments

  1. Oh my gosh Averie, these are amazing! We aren’t huge jelly fans here, but I could totally see myself using Nutella. :) Pinned!

    1. My wheels were already turning in that direction – great minds think alike :)

      Thanks for the pin!

  2. I am not really a fan of jelly unless it is made savoury in some way … like hot pepper jelly ;-) I also like a sweet jelly mixed with a chipotle pepper and then put over brie cheese or cream cheese and baked.

    1. sweet jelly mixed with a chipotle pepper and then put over brie cheese or cream cheese and baked <--- that's a perfect holiday appetizer (or any time of the year, really!)

  3. WOW, these look amazing!! I almost didn’t even open the email because my husband’s allergic to strawberries, but I thought, “what the heck, I love looking at Averie’s pics!” Then when I saw the rolls, I started thinking, “well, I could make these for a party, or I could even sub a different filling.” But it wasn’t until I found your suggested alternatives that the light bulb moment truly happened: my husband loves lemon! I’ll definitely try these out some time and will use a lemon curd or lemon jam filling! Thanks. :)

    1. yes any filling at all – and use any day-old biscuits, bread, etc you have – super easy and no one will know massive shortcuts involved!

  4. My husband’s reaction to the food I make is always worth any difficulties I may experience in the kitchen. Yesterday I was making pancakes for the blog and he hovered nearby waiting for me to yell “ugly pancake!!!” so he could gleefully run in and scoop it up. These rolls would get a similar reaction!

  5. Oh gosh, I was convinced you had made the entire recipe (including dough) from scratch until I saw the rolls! This totally seems like one of those recipes you could wow crowds with, while laughing on the inside since you whipped ’em up in just a few minutes. ;) Love them, Averie!

  6. No dishwasher, huh? Wonder what that’s like. ;)

    I hear you about using as few utensils and bowls as possible. I just had a BBQ and as I was washing the plates and forks, and grill utensils, and spoons and bowls and wine glasses….all I could think was that I wished I didn’t feel eco-guilt about using disposable stuff.

    I was going to make a dessert for the party too, but what stopped me was the dishes. Not the bowl to mix the pudding in, but each individual bowl that people would eat out of. I hate dishes.

    1. i never make individual type desserts for parties if I can help it…big pan of bars, please :)

  7. These look so good! I have a bad habit of snatching up day old bread when I see it at the store and tossing it into the freezer. I think I’ve found a new use for some of it!

    1. I do the same thing with on-sale/ripe bananas – stash in a baggie in the freezer for smoothies!

  8. Yum! These are like strawberry french toast rolls. Love it. Hope you are enjoying every second of your time away.

  9. See, these seem like a healthified version of a jelly-donut to me, which means I can eat twice as many. Gorgeous!

  10. These look amazing and are so easy! I just love it! I have some homemade wheat rolls in the freezer, do you think wheat will be ok to use? I’d love to try these!!

    1. yes wheat will be just fine – I knew someone would ask about that. The reason I said white was I was specifically trying to recreate what I grew up on, which was a jelly-filled donut, of sorts, and there was nothing wheat about those :) But another reader made them already with buttermilk biscuits with great success. LMK how it goes!

    1. well use anything you’d use in your repertoire then to get the cinn-sugar coating to adhere, perhaps a flax egg? whatever it is, it’s just there to get the coating to stick, battering them

  11. Dessert in 15 minutes?! Yes please!! Definitely buying extra rolls next trip to the grocery store :)