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Recipes for Blackberry Stuffed Jam Straws and Blackberry Cinnamon Rolls. A recipe for Blackberry Jam Straws. A recipe for Stuffed Blackberry Cinnamon Rolls. Remember how we made blackberry jam about a month ago? Well I still have a ton of it. I love making jam and eating it, but I always find that I always make more than I know what to do with. These super “semi-homemadeish” pastries are a great way to use up all the homemade jam you might have laying around from the summer. So we have made Blackberry Jam Straws & Blackberry Stuffed Cinnamon Rolls. If you’re feeling ambitious you can make your own cinnamon rolls from scratch. I wasn’t feeling so ambitious so I bought some; I’m usually not a fan of the canned cinnamon roll dough, but I kind of like them with sweet berry jam swirled in them. I’m not going to lie, the cinnamon rolls can get a bit messy when unrolling, stuffing, and re-rolling, but it’s so easy it’s worth it. You can totally skip the homemade icing and use the stuff that comes with the cans, but I just prefer to make my own because it takes two minutes and tastes much better, me thinks. Enjoy and have a great weekend!
xx Jenny

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Jam Straws
Makes 16

2 sheets puff pastry, thawed
1/2 cup homemade blackberry jam

1. Preheat oven to 425°F.
2. Place one of the sheets of puff pastry onto a cutting board.
3. Spread a thin layer of jam over the entire surface and top with the remaining sheet of puff pastry.
4. Gently press down on the surface to seal the sheets together.
5. Using a pizza cutter or large knife cut 16 strips.
6. Twist each puff pastry strip and place it onto a baking sheet lined with parchment.
7. Line the baking sheet, leaving about 1/2 inch – 1 inch gap between each strip.
8. Bake for about 15-17 minutes or until the strips puff up and begin to brown.

Blackberry Jam Stuffed Cinnamon Rolls
Makes 16

2 cans refrigerated cinnamon roll dough
½ cup homemade blackberry jam
vanilla icing:
2 cups powder sugar, sifted
¼ to ½ cup heavy cream
1 teaspoon vanilla extract

1. Preheat the oven to 375°F.
2. Open a can of cinnamon rolls and unroll the entire sheet.
3, Spread ¼ cup of jam onto the surface and gently roll the cinnamon rolls back up.
4. Separate each roll and place into a muffin tin, lightly sprayed with cooking spray.
5. Repeat with the remaining can until all the cinnamon rolls have been used (you’ll need a second muffin tin).
6. Place the cinnamon rolls in the oven and bake for 15 to 20 minutes or until golden brown.
7. While the cinnamon rolls bake, place the ingredients for the icing into a bowl and stir with a fork (whisking will cause air bubbles), until completely combined.
8. Remove the cinnamon rolls from the oven and allow to cool slightly.
9. Drizzle the icing over each cinnamon roll and serve.

  1. Kate Not Specified Not Specified

    mm jam straws with tea? ooooh baby

  2. Flor Y. Not Specified Not Specified

    omg! they look divine! yum!

  3. Miss Quick Not Specified Not Specified

    ……oh, sorry, I was just wiping the drool! Both recipes look amazing!

  4. Kierston Not Specified Not Specified

    I actually love the Pillsbury cinnamon roll dough so I can’t wait to add a “semi-homemade” touch….I bet adding some sort of pumpkin filling would be good for fall (with cinnamon/nutmeg icing?). Okay, i need to stop dreaming before I kill my computer with drool

  5. Lauren Not Specified Not Specified

    Thanks for these really simple recipes. I also think they’ll impress people. I want to have a party right now. Your photogrpahy is really stunning and inspiring. All the best for continued, deserved success!

  6. Adrianna from A Cozy Kitchen Not Specified Not Specified

    Hi! Those straws are cute. Those stuffed cinnamon rolls are cute. This means you two are cute. #ew

  7. Nicole Franzen Not Specified Not Specified

    damn! those look ridonculous :) can I come over?

  8. Kimberley Not Specified Not Specified

    Hello ladies (and fellow Gojee contributors.) Gorgeous work, all of it! I have ton of leftover blackberry jam, too – from last summer.

  9. Jocelyn Not Specified Not Specified

    wow, how come i didn’t find your blog earlier. absolutely love your food styling and photography. Good team work! i am a new food photographer in NYC, where are you based? if you are close by, i’d love to somehow meet you girls!

  10. Jessia Not Specified Not Specified

    Holy crap! I need these in my life…like now! YUM

  11. foodie @ tastingspot Not Specified Not Specified

    they look devine ! i have to try them

  12. PINGBACK: Link roundup for October 11, 2011 | SimpliFried

  13. Jess Wakasugi {Life's Simple Measures} Not Specified Not Specified

    Wow, you have the most interesting blog I have ever come across. Such stunning pictures and wonderful layout. Glad to be your newest follower!

  14. spascha Not Specified Not Specified

    LOVE IT LOVE OT LOVE IT!! I have lots of Raspberry jam to these straws with!!!

  15. Amber Not Specified Not Specified

    These look so incredibly amazing girls! Great blog!

  16. foodlover Not Specified Not Specified

    Hi There! I was just wondering how long the straws would keep for? Planning a big father’s day brunch and trying to knock some stuff off ahead of time. Thanks!

    • Jenny Park Not Specified Not Specified

      They should keep for about 3 days, stored in an airtight container. I recommend popping them in a warm oven for about 5-6 minutes before serving them, so they’re refreshed! Hope you like them!

  17. Katy - Ma Bichette Not Specified Not Specified

    I just made these jam straws, and they hit the spot perfectly! I featured these on my new blog with a small adjustment to the recipe and linked to you.
    Thanks for the great recipe! I can’t wait to try many more.

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