CKT teamed up with Rare Bird Preserves and Kelly Allison Photography for a photo shoot all about the undeniable jam roll. Think of a cinnamon roll, but instead of filling it with butter and cinnamon sugar, you are filling it with butter and delectable jam. We had you at roll? Ok, then we won’t even get into the toasty butter frosting.
I have worked with Elizabeth (Rare Bird Preserves) in the past; remember CKT Orange Maple BLiS? I love her jams! She makes the most beautiful artisanal jams and recently sold me on her Bourbon Cranberry Apple Butter. It’s a jam that’s smooth and rich, while also being a touch tart and smoky. Check out her latest…an article in Food & Wine! (ps- Bourbon Cranberry Apple Butter is a black label jam, so if you are interested, buy it soon, there’s a very limited quantity).
This was my first time working with Kelly (Kelly Allison Photography) and man, was it fun to see her in action. I learned so much about food photography (her expertise), set up, and design. She has a real vision and truly captures the essence of how things taste (I know you are staring at the frosting video right now–like I said…genius).
CKT Jam Roll
makes approx. 12- 24 rolls
dough recipe (slightly adapted from Sara Foster’s Refrigerator Rolls)
1/2 cup warm water (not too hot, think the temperature of a baby bottle)
1 package dry yeast
1 tsp + 2 tsp sugar (divided)
2 cups milk
8 TBS + 4 TBS salted butter (divided)
1 tsp salt
6 cups + 1/4 cup flour (divided)
1 TBS vegetable or canola oil
8-16 oz jam (depending on how many rolls you plan to make)
turbinado or brown sugar
frosting (this is for 12 rolls, don’t forget to double this recipe if making the whole batch):
2 1/2 TBS butter – melted until just starting to brown and cooled
1 cup powdered sugar
3 TBS milk (2% or whole)
Combine the water, yeast, and 1 tsp sugar in a small bowl, stir and let rest for 5 minutes (bubbles will form).
Meanwhile, heat the rest of the sugar, milk, butter, and salt in a small saucepan. Heat until butter is melted and the sugar and salt is dissolved. Let cool if needed until it is just warm (think baby bottle again). Add yeast mixture and stir until combined. Combine with flour (first using a spoon, then with hands.)
Knead the dough with the remaining flour until the dough is smooth and elastic (~5 minutes). Form a dough ball. Oil a large bowl and roll the dough around until it is completely covered with the oil. Cover with a towel and let rise in a warm spot for 45 minutes.
Remove dough and punch down. Let rest for 5 minutes. Here you can reserve half the dough (and place in a plastic bag for up to 2 weeks in the fridge–if you wish to only make 12 rolls). Or roll out the dough in 2 shifts now to make 24 rolls.
Roll out the dough to 3/4 inch thickness and spoon out 8 oz of jam per dough sheet. Very loosely roll the dough. Then, slice ~3/4 inch portions. Place in a buttered baking dish and brush with melted butter and sprinkle with turbinado or brown sugar. Let the rolls rise for another 15-20 minutes.
Finally bake in a 375 degree oven for 15-20 minutes. (Sometimes I broil the rolls for ~3 minutes at the end, just to give a nice toasty color.)
For the frosting, whisk all of the ingredients together. Spoon over the rolls. Serve slightly warm.
(all photos and videos by Kelly Allison Photography)