Treat yourself to these Raspberry Jam Buns! They look fancy, but are super easy to make. The jam filled buns are perfect for special occasions or to share!

Raspberry Jam Rose Buns in muffin tin

Why I Love these Jam Buns!

These Raspberry Jam Filled Rose Buns look impressive, but are actually super easy to make. To make it even easier, I busted out my phone and took some “how-to” shots of the shaping of these buns, just for all us visual learners :)

I have a thing for raspberry jam, so it’s always my first choice, but any good, full-flavoured thick jam would work in these buns (or a marmalade would be nice too!). Like all bread products, these freeze beautifully.

These Jam Buns are shaped like a rose, so they are perfect for sharing a “dozen roses” of the edible kind with someone special.

Ingredients and Substitutions

Jam – I’ve used raspberry jam here, but any jam, jelly or marmalade will work here. I always find it easier to start with a thicker jam though, as it stays in place better during shaping. I (personally) find some jams, while great on toast, lack the punch of flavour that’s needed for buns like these. Namely, strawberry and cherry. Blueberry jam is a good choice, as is something like an orange marmalade or a tart lemon jam.

Yeast – you can use either Active Dry or Instant Yeast for these jam buns.

Raspberry Jam Filled Rose Buns

How to Shape Rose Jam Buns

photo collage showing how to shape jam buns

Recipe Tips

If you don’t have muffin tins or you want to try something different, you could also bake these in an 8 or 9-inch round cake pan (or cast iron skillet!) for more of a pull-apart version. I’m not exactly sure what size is best, but any size pan that will allow the buns to be snugged up against each other before they start to rise is perfect. You don’t want space between them as they rise or they will rise outward and turn into wilted roses, with their poor petals drooping down and out.

Raspberry Jam Rose Buns

Making Ahead, Storing and Freezing

These buns are best in the first 24 hours after baking, but are still good within 48 hours of baking. When they get to the outer limits of that time frame, you can “freshen” them up by putting them into the microwave for 10 seconds before eating. Keep them in an airtight container at room temperature (once completely cooled) or freeze for longer storage.

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rose shaped buns in muffin tin with raspberry jam

Get the Recipe: Raspberry Jam Buns

These Raspberry Jam Buns are easy to make, but look special for sharing! You can use any flavour of jam (or marmalade) that you like!
5 stars from 4 ratings
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Yield: 10 rolls


  • 2 1/2 cups all-purpose flour, plus more as needed
  • 5 Tablespoons sugar
  • 1 teaspoon fine salt
  • 2/3 cup milk, warm
  • 2 1/4 teaspoons instant or active dry yeast
  • 1 large egg
  • 5 Tablespoons butter, at room temperature
  • 1 teaspoon vanilla , or vanilla bean paste
  • 1/2 cup Raspberry jam, for filling, or jam flavour of your choice

For brushing before baking:

  • 1 large egg
  • 1 teaspoon water


  • To a large bowl or the bowl of a stand mixer fitted with a kneading hook, add 2 cups of the flour, the sugar and salt. Mix to combine.
  • Heat milk in a saucepan or the microwave until lukewarm. *Make sure milk is no more than 105F or it can kill the yeast! Test with a thermometer, to be sure. Add the yeast, stir and allow to stand for 5 minutes, until frothy. Add the yeast mixture to the flour mixture, along with the egg, the butter and the vanilla. Mix to combine. Begin adding additional flour, starting with 1/4 cup increment, then in tablespoon increments, until you have a smooth, moist dough. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, 60-90 minutes.
  • Grease 10 muffin cups and set aside.
  • When dough has risen, remove to a floured work surface. Divide dough into 10 equal portions and form into a ball (about 80g each, if you have a scale). Cover dough balls with a clean kitchen towel and let rest for 10 minutes. With a rolling pin, roll each ball into a circle, about 5 1/2 – 6 inches in diameter. Using a sharp knife, cut slits into the dough as shown in the photo in the post above. Place 1 Tbsp. of jam into the centre and continue shaping into rose as shown in the photo, by working your way around the circle and wrapping each of the "petals" up and around each other, pinching as necessary to hold them together. Place into greased muffin cup. Repeat with remaining dough.
  • When all buns have been shaped, cover with greased plastic wrap and allow to rise until puffy, about 30-45 minutes.
  • Preheat oven to 350° F. (regular bake setting/not fan assisted). When buns are ready to bake, beat the egg with 1 tsp. water. Brush buns with egg wash. Fill any empty muffin cups 1/2 full with water before baking.
  • Bake in preheated oven for about 20-25 minutes, or until golden and they sound hollow when tapped.
  • Remove from oven and allow to cool in muffin tin on cooling rack for 15-20 minutes, then remove from muffin tins to cool on the rack. When cool and before serving, dust generously with icing sugar.
Cuisine: American, Canadian
Course: Snack
Serving: 1bun, Calories: 259kcal, Carbohydrates: 43g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 304mg, Potassium: 94mg, Fiber: 1g, Sugar: 15g, Vitamin A: 260IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 2mg
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