Giant Jam Bun

Line a baking sheet with a silicone baking mat or a greased sheet of parchment paper.

Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder, ground cinnamon and salt. Add the cubed butter, then pinch and press the butter into the flour until the mixture resembles flour-covered cornflakes.

Make a well in the center of the mixture, and add the heavy cream and almond extract. Toss and fold until it forms a loose dough.

Dust your work surface with flour and turn the dough onto it. Gently knead the dough two or three times to bring it together. Use your hands to press the dough into a 5-by-14-inch rectangle with a long side facing you.

Prepare the filling: In a small bowl, combine the jam and zest. Using a spoon or offset spatula, evenly spread the mixture over the top of the dough, fully covering it.

Cut the dough lengthwise into four equal strips. Pick up a strip and transfer it to the prepared baking sheet, filling-side up. Grab one short end and roll it up tightly, then lay it down – on a flat side so that the jam coil is showing – in the center of the sheet. Pick up another strip, and, starting where the first coil left off, wrap that strip, filling-side in, around the coil. Repeat with the two remaining strips until you have one giant spiral. Cover and chill the dough for at least 1 hour, or up to overnight.

Position a rack in the center of the oven and heat to 350 degrees.

Bake the bun, rotating the pan halfway through, until firm and very lightly golden on top, and browned at the edges, 25 to 35 minutes.

Transfer the sheet to a wire rack to cool completely before glazing.

Make the glaze: In a small bowl or glass measuring cup, whisk together powdered sugar and enough orange juice to give you a thick but still pourable glaze (thicker than heavy cream). Drizzle over the bun. Let the glaze set for 15 minutes. Sprinkle with more orange zest if you like. Slice into wedges for serving.