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Plum Cinnamon Rolls
5 from 15 votes

Plum Cinnamon Rolls

These Plum Cinnamon Rolls feature a brioche-style dough filled with a homemade spiced plum jam layered with butter, cinnamon, and brown sugar. The rolls are topped with a plum-infused frosting made from powdered sugar, reserved plum jam, vanilla, and cream. The jam brings a fruity tartness balanced with sweet and warm spices, while the dough provides a soft, enriched base that holds the filling and glaze together delicately.

Prep Time
1 hr
Cook Time
1 hr
Additional Time
10 hrs
Servings: 9 rolls
Calories: 422 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: American

Ingredients

Ingredients for the Plum Jam
  • 16 oz plums stone removed and roughly chopped (leave skin on). 16oz is about 6 medium plums with the stones removed, fresh
  • 6 tablespoon light brown sugar firmly packed
  • 1 tablespoon lemon juice or juice from 1 lemon
  • 1 teaspoon ground cinnamon
Ingredients for the Dough
  • ¼ cup milk or whole milk, warmed to 104°F (40C, full fat
  • 2¼ teaspoon dry active yeast or one packet
  • 1 tablespoon granulated sugar or caster sugar. This will be divided in the instructions below.
  • 1 cup all-purpose flour or plain flour
  • ¾ cup bread flour
  • 1 teaspoon salt
  • 3 egg ideally at room temperature, one egg dividd into yolk and white, large
  • ½ cup butter softened at room temperature and cut into small pieces, unsalted
Ingredients for the Filling
  • ¾ cup plum jam most of the quantity from the homemade jam in this recipe (reserving a couple of tablespoons for the glaze)
  • 6 tablespoon butter softened at room temperature, unsalted
  • 2 teaspoon ground cinnamon
  • ¼ cup light brown sugar firmly packed
Ingredients for the frosting
  • 1 cup powdered sugar or icing sugar, no sifting necessary
  • 2 tablespoon plum jam reserved from the homemade plum jam in this recipe or store bought
  • 1 teaspoon vanilla extract
  • 2 tablespoon heavy cream or double cream

Instructions

Instructions for Plum Jam
    Cup of Yum
  1. Start by making your spiced plum jam. Place your roughly chopped plums (stone removed, but skins left on) in a saucepan with the sugar, lemon juice and cinnamon. Cook over a medium heat, stirring occasionally until the sugar dissolves.
  2. Bring the mixture to a boil and continue cooking for about 20 minutes. During this time the plums should begin to soften and break down a bit (see note) and the sauce should thicken.
  3. Pour the jam into a heatproof bowl and allow to cool completely. Once cool, cover and store in the refrigerator if making in advance.
Instructions for Dough
  1. Grease a mixing bowl with some butter and set aside.
  2. Sprinkle the yeast and 1 teaspoon of sugar over the yeast. Give this a stir and set aside for about 10 minutes to become foamy.
  3. Meanwhile, place the flour, bread flour, remaining sugar and salt in the bowl of a stand mixer fitted with a dough hook. Give this a quick stir.
  4. When the yeast is ready, pour this into the flour mixture, immediately followed by two of the eggs and one egg white. Reserve the remaining yolk for an egg wash when ready to bake.
  5. Turn the mixer onto a low setting and knead for about 15 minutes to bring the dough together. This will be sticky, but after 15 minutes it should be starting to pull itself from the sides of the bowl. (see note)
  6. With the mixer still on a low setting, add the butter a couple of small pieces at a time. Once these have all mixed into the dough, continue kneading for about 15 minutes until the dough is again pulling itself from the sides of the bowl.
  7. Scrape the dough into the prepared greased mixing bowl, cover with plastic wrap and place in the refrigerator for a slow proof overnight (or for about 8 hours).
Instructions for Filling
  1. After the dough's first proof, line your square baking pan with parchment paper. Set this aside while you prepare your filling and assemble the rolls.
  2. Start by mixing together the softened butter, cinnamon and sugar until you have a smooth flavoured butter paste.
  3. Remove the dough from the refrigerator and scrape out onto a well floured work surface.
  4. Press this into a rectangular shape and then roll out with a rolling pin to a large rectangle, about 12" wide by 15" long.
  5. Spread the butter mixture over the surface, leaving a small gap around the edges.
  6. Then spread the plum jam over the top. (see note)
  7. Roll the dough from the bottom to the top, forming a tight log.
  8. Using flavorless dental floss or thin kitchen twine, trim the ends of the log so that you remove the uneven and unfilled dough. This will be about an inch or so off of each end.
  9. Then use the floss to divide the remaining dough into 9 equal rolls. Place the rolls in your lined baking pan and cover with a clean kitchen towel to proof at room temperature for 2 hours (until doubled in size).
Instructions for Baking
  1. Preheat the oven to 350°F (175C/155C Fan).
  2. Using the reserved egg yolk, add a splash of milk (about half a tablespoon). Beat this together with a fork to make a quick egg wash.
  3. Brush your egg wash over the rolls and then place them in the oven to bake for about 25 minutes until risen and golden.
  4. Once baked, remove from the oven and allow to cool at room temperature for about 10 minutes while you make your glaze.
Instructions for Plum Glaze
  1. Stir together the powdered sugar, plum jam, vanilla and cream until you have a smooth glaze (this will have chunks of plum in it but the sugar should dissolve smoothly into the cream). (see note)
  2. Spread this over the warm rolls and serve.

Notes

  • Use ripe plums for the jam; under-ripe fruits take longer to soften but still produce a flavorful sauce.
  • Cook the jam until thickened but avoid high heat to prevent burning; stir regularly during cooking.
  • The brioche dough is sticky; knead carefully and occasionally scrape dough into the center of the bowl to prevent sticking to sides.
  • Reserve a portion of the jam for the frosting; use the majority for the roll filling.
  • The frosting is thinner than typical cinnamon roll frostings; adjust powdered sugar or cream to thicken as desired.

Nutrition Information

Calories 422kcal (21%) Carbohydrates 54g (18%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 106mg (35%) Sodium 290mg (12%) Potassium 175mg (4%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 864IU (17%) Vitamin C 5mg (6%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 9 rolls

Amount Per Serving

Calories 422

% Daily Value*

Calories 422kcal 21%
Carbohydrates 54g 18%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 106mg 35%
Sodium 290mg 12%
Potassium 175mg 4%
Fiber 2g 8%
Sugar 34g 68%
Vitamin A 864IU 17%
Vitamin C 5mg 6%
Calcium 50mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.