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Bread and Jam Loaf

No need to take time spreading when you bake the jam right into the bread to start with.

Skill: Intermediate Prep Time: 15 Bake Time: 35-40 Servings: 10


20 Rhodes Yeast Dinner rolls, thawed but still cold
1/2 cup jam (your favorite flavor)
2 tablespoons sliced almonds

1 tablespoon butter, melted
1 cup powdered sugar
1-2 tablespoons water
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract


Flatten each roll into a 4-inch circle. Place a teaspoon of your favorite jam in the centers. Pinch edges of dough together to enclose filling.

Place filled rolls in a 9x5-inch sprayed loaf pan. Sprinkle with almonds. Cover with sprayed plastic wrap. Let dough rise to the top of the pan. Do not let dough over rise.

Remove wrap and bake at 350°F for 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from pan immediately and place on cooling rack right side up.

Combine icing ingredients and mix well. Drizzle icing over cooled loaf.