Dutch Coffee Buns

Dutch Coffee Buns

Dutch coffee buns are yeast rolls traditionally topped with a jam glaze and filled with custard and raisins. Always one to buck tradition and in an effort to use up my leftover holiday baking supplies, I filled mine with almond paste, dried cranberries and then topped them off with a tart cherry jam glaze.

This was my monthly Baking Partner’s challenge. Thanks to Swathi of Zesty South Indian Kitchen, the creator of the group and Kaveri of Palakkad Chamayal for suggesting these delectable buns! They’re easy to make with a process that is just like cinnamon rolls.

Dutch Coffee Buns with Almond Filling & Jam

The dough is proofed once then rolled out to a square and topped with almond paste and cranberries. It’s rolled up and sliced then left to proof again before baking. The buns are topped with jam glaze and are best eaten warm with a cup of fresh, piping hot coffee, the traditional way they are served in the Netherlands.

They bake up soft and fluffy with almond paste and chewy cranberries bursting from the seams. The sweet jam is the perfect topping for the tender, yeasty buns.

You can find the links to all my Baking Partner’s versions below along with recipes for the Dutch apple tart.

Dutch Coffee Buns with Jam & Almonds

Dutch Coffee Buns

Rating: 51

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 12 buns, depending on size

 Dutch Coffee Buns


3 cups all-purpose flour
1 packet (7 grams) instant yeast
1 + ¼ cups lukewarm milk
3 tablespoons butter, cut in small pieces
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon salt
16 ounces almond paste
1/3 cup dried cranberries or raisins
1/2 cup fruit jam (tart cherry, strawberry, apricot or blueberry)
2 tablespoon warm water
a handful of sliced almonds, for garnish


  1. In a large mixing bowl or in the bowl of your stand mixer (fitted with the hook attachment)whisk the flour, salt, sugar and yeast together. Add the butter, vanilla and milk, stir until the milk is combined then turn out on a lightly floured board and knead until the dough is smooth or use your stand mixer set to medium speed.
  2. Put the dough in a lightly greased bowl and cover with saran wrap. Set in a warm place and proof until doubled in size about 1 hour. Meanwhile, break the almond paste apart into small pieces.
  3. Cover a large baking sheet with parchment paper. Gently deflate the dough and knead on a lightly floured surface for about 2 minutes. Then roll it out with a rolling pin to about a 13 x 13-inch square.
  4. Sprinkle the almond paste all over leaving about a 1-inch border around the edges. Sprinkle the cranberries over top of that.
  5. Roll the dough up to form a cylinder shape. With seam side down cut slices with a serrated knife 1-inch to 1 + 1/2-inch in size. Place on the baking sheet. If any of the almond paste falls out just pop it back in.
  6. Set a piece of parchment over top and then gently cover with plastic wrap. Set in a warm place and proof again 30 - 45 minutes.
  7. Preheat oven to 350 degrees F. You can brush the tops of the rolls with a tablespoon of melted butter, if you like. Bake 20 - 25 minutes until golden brown.
  8. Mix the jam and warm water together and brush over top of the warm rolls. Sprinkle with almonds.
  9. Serve warm with a fresh, steaming hot cup of coffee.


Adapted from The Dutch Table

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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    • says

      Thank-you so much Morgan! That is very sweet! I’m glad you’re enjoying my posts. I will check out your Dutch recipes! These buns were so good – I want to try more.

  1. Doris says

    Hi there Reeni!
    These look just MAHVALOUS! I have always been a tad intimidated by yeast breads and rolls but these seem quite easy enough to make. Hope you and Moon are having a splendid weekend so far—I will be off to the store for some almond paste. I know you make your own but I am too lazy today! XOX Doris

    • says

      Hi Doris! Hope you are well! I bought a whole bunch of almond paste for holiday baking – I was too busy to make my own this time. I hope you enjoy the buns and what’s left of your weekend! Thanks for stopping by! xoxo

  2. says

    You may not know this but this year my word is AUTHENTIC and I have been trying out more culture’s authentic recipes (not the Americanized versions of them)! These are totally on my must-make list now! YUM! I love almond paste in anything so I bet these were delicious!

    • says

      Thanks Danielle! I love your word of the year! But it’s so hard to know what recipes are really and truly authentic. Anywhoo Happy Weekend!

  3. says

    What a beautiful and rich brioche. It looks so soft and delicious. I’s like to find such a brioche for breakfast tomorrow morning :) Bye dear, have a good week end

  4. says

    Ooo these would be such a fun weekend project!! I love that you went more seasonal with the filling. Plus almond paste is kind of one of my favorite things.

  5. says

    Dear Reeni, These really look good. I could go for one right now with that good cup of coffee.
    Blessings dear. and have a beautiful weekend. Catherine xo

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