Breakfast

Breakfast Jam Rolls (eggless + yeast-free)

Warm, sticky, delicious and made with nothing but pure love – this is what these breakfast jam rolls signify to me. These instantly make me think of little kids running around the fields with sticky hands and jam streaked faces, giggling and playing with each other.

This is adapted from a cinnamon roll recipe by Dessert for Two – a simple recipe that is made instantly, with no eggs and no yeast – perfect for instant breakfast plans, perfect for the unorganized mum or in my case, unorganized aunt! That’s the sheer beauty of this recipe – whip it up in less than 10 mins, no proofing, no rising, no slow baking – it is instant gratification of warm jammy buns, and with a layer of the nutritional Prickly Pear Jam!

Check out the video tutorial: here

Prickly Pear Jam: SHOP

The Recipe
Serves Serves: 6 | Prep Time: 10 mins | Cook Time: 15 mins

Ingredients

  • ¾ cup flour
  • 1 ½ tbsp castor sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • pinch of salt
  • 5 tbsp milk
  • 2 tbsp melted butter
  • 1 tsp apple cider vinegar
  • Filling:
  • 1/3 cup Prickly Pear Jam by Kitchen Therapy

Instructions

  • Prepare the muffin tin by greasing with oil or butter and preheat the oven to 200C.
  • In a large bowl whisk the dry ingredients for the rolls.
  • In a smaller jug, stir the milk, melted butter and apple cider vinegar together.
  • Create a well in the center of the dry ingredients and pour the liquid in the center.
  • With a fork, stir the mixture to create a dough, which will be slightly sticky.
  • Turn the dough out on a lightly floured surface and gently stretch out into a rectangle shape.
  • Spread the jam over the dough.
  • Gently roll from one end into a log shape.
  • With a sharp knife cut into 6 pieces and carefully place each roll, swirl-side-up in the muffin tin.
  • Bake for 12-15 minutes.
  • Remove from oven and let rest in the tin for a few minutes before transferring onto serving dish.
  • Serve warm