Giant Jam Bun  

By Melissa Clark

Updated March 11, 2025

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 2
Total Time
2 ½ hours
Prep Time
10 minutes
Cook Time
1 hour, plus 1 hour 15 minutes’ chilling and resting
Rating
5(294)
Comments
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A cross between a tender scone, an almond-flavored jam cake, and a swirly cinnamon bun, this plush confection makes a sweet breakfast or teatime treat. You can use any flavor of jam here, just be sure it’s thick and rich with pieces of fruit, and don’t use jelly, which will liquify and leak out from the pastry layers while in the oven. Though this is best eaten the day it’s baked, it’s nearly as good a day or two later; store it in a sealed container at room temperature. This recipe was adapted from Erin Gardner’s giant cinnamon roll scone.

Featured in: This Giant Jam Bun Makes a Party Out of Teatime

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Ingredients

Yield:8 servings 

FOR THE DOUGH

  • ¾ cup/170 grams cold unsalted butter, cubed, more for pan if needed

  • 2 ¼ cups/285 grams all-purpose flour, plus more for dusting 

  • ⅓ cup/65 grams granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon ground cinnamon  

  • ½ teaspoon fine sea salt

  • ½ cup/120 milliliters heavy cream, plus more as needed

  • ¼ teaspoon almond extract

FOR THE FILLING

  • ½ cup/165 grams thick raspberry or other jam (don’t use jelly)

  • 1 teaspoon finely grated orange or lemon zest, more for garnish 

FOR THE GLAZE

  • ⅔ cup/80 grams powdered sugar

  • 2 to 4 teaspoons fresh orange or lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

49 grams carbs; 63 milligrams cholesterol; 417 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 2 grams fiber; 267 milligrams sodium; 5 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Line a baking sheet with a silicone baking mat or a greased sheet of parchment paper.

  2. Step 2

    Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder, ground cinnamon and salt. Add the cubed butter, then pinch and press the butter into the flour until the mixture resembles flour-covered cornflakes.

  3. Step 3

    Make a well in the center of the mixture, and add the heavy cream and almond extract. Toss and fold until it forms a loose dough.

  4. Step 4

    Dust your work surface with flour and turn the dough onto it. Gently knead the dough two or three times to bring it together. Use your hands to press the dough into a 5-by-14-inch rectangle with a long side facing you.

  5. Step 5

    Prepare the filling: In a small bowl, combine the jam and zest. Using a spoon or offset spatula, evenly spread the mixture over the top of the dough, fully covering it.

  6. Step 6

    Cut the dough lengthwise into four equal strips. Pick up a strip and transfer it to the prepared baking sheet, filling-side up. Grab one short end and roll it up tightly, then lay it down – on a flat side so that the jam coil is showing – in the center of the sheet. Pick up another strip, and, starting where the first coil left off, wrap that strip, filling-side in, around the coil. Repeat with the two remaining strips until you have one giant spiral. Cover and chill the dough for at least 1 hour, or up to overnight.

  7. Step 7

    Position a rack in the center of the oven and heat to 350 degrees.

  8. Step 8

    Bake the bun, rotating the pan halfway through, until firm and very lightly golden on top, and browned at the edges, 25 to 35 minutes.

  9. Step 9

    Transfer the sheet to a wire rack to cool completely before glazing.

  10. Step 10

    Make the glaze: In a small bowl or glass measuring cup, whisk together powdered sugar and enough orange juice to give you a thick but still pourable glaze (thicker than heavy cream). Drizzle over the bun. Let the glaze set for 15 minutes. Sprinkle with more orange zest if you like. Slice into wedges for serving.

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Ratings

5 out of 5
294 user ratings
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Comments

Cat Deppen

Anyone else thinking whole cranberry sauce and orange on the morning after Thanksgiving?

Gale D.

Looks good, but this seems a good time for a video! Not sure I understand the wrapping terminology with the jam showing, jam inside?.....

JRD

I haven't made this yet but it's only a matter of time before I do. For those of you asking for a video, here it is. found it by clicking on This Giant Jam Bun Makes a Party Out of Teatime at the bottom of Melissa's intro. https://youtu.be/uHB_bgS208U?si=aiTwk_1w0jGB8kUs

Aurora

This is absolutely amazing. I used a combo of guava and strawberry jam…too crumbly to serve in a reasonable way and too good to really care.

Emily

This was wonderful. I had to add a bit more heavy cream to the dough to get it to come together. I would suggest pinching the dough against the other strips when assembling so it doesn’t spread into a hurricane shape making landfall when baking. Otherwise it’s perfect.

twag

Easily veganized with vegan butter and oat milk. Turned out so well!

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Credits

Adapted From Erin Gardner

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