½ C hot water

¾ C warm milk

½ C organic unsalted butter (softened or melted)

1 Large organic egg (room temperature)

½ C organic granulated sugar

1 tsp salt

4 ½ C Organic All Purpose flour

2 T instant yeast

1 Jar Benjamin Twiggs Cherry Berry Jam



2 C Powdered sugar

½ C Pure Michigan Maple Syrup

2-3 T Milk




Place hot water, warm milk, softened butter, egg, and sugar in the pan of your bread machine.  Add salt and flour. Make a well in the center of the flour.  Put the yeast in the center of flour. Place in bread machine and set to “dough” cycle.

Remove dough from machine once it has completely risen.

On a flour covered work surface, roll dough into a 15″ x 18″ rectangle.  Using a spatula, spread the Cherry Berry Jam over the dough carefully.

Roll the dough from the left (long side) to the right. Make sure not to roll too tightly so your filling doesn’t squeeze out.

Cut into 12 – 1 1/2″ slices.  lace in a 9 x 13 baking dish that has been lightly sprayed with cooking spray (I used Coconut oil spray).   Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.  Place in oven and bake for 15 – 20 minutes, or until golden brown on top and the center is cooked thoroughly.


Mix ingredients together in a small bowl using a whisk.   Add additional milk to achieve desired consistency. Spoon glaze over rolls in the pan.

Serve warm and enjoy!


Thank you to Latrice Murphy for sharing this recipe and photos!