Ingredients
For the Dough
- 1⅓ cups (320 ml) milk, warmed to 105–110°F (not hot!)
- 2 tbsp (28 g) unsalted butter, softened
- ¼ cup (50 g) granulated sugar
- 1 packet (2¼ tsp / 7 g) instant yeast (e.g., Red Star Platinum)
- 1 large egg, room temperature
- 4 cups (480 g) all-purpose flour (spooned & leveled)
- ½ tsp salt
✅ Platinum yeast is fast-rising and forgiving—but active dry works too (just bloom it first).
For the Filling
- 1 cup peach preserves (homemade or high-quality store-bought)
- ½ tsp ground cinnamon
✅ Avoid overly chunky preserves—they can tear the dough. Strain or blend lightly if needed.
For the Glaze
- ¾ cup (90 g) powdered sugar
- 3 tbsp milk (whole or 2% recommended)
- ½ tsp ground cinnamon
- Optional: ½ tsp vanilla extract (for extra depth)
Step-by-Step Instructions
1. Activate the Yeast
- In a large bowl, combine warm milk, butter, sugar, and yeast. Stir gently.
- Let sit 5–10 minutes until foamy on top—this means the yeast is alive and active.
✅ Too cold? It won’t activate. Too hot? It kills yeast. Use a thermometer if unsure.
2. Mix the Dough
- Add the egg to the yeast mixture and stir until smooth.
- Gradually add 2 cups of flour, mixing with a wooden spoon or stand mixer.
- Add salt, then mix in the remaining flour, ½ cup at a time, until the dough begins to pull away from the sides.
3. Knead & First Rise
- Turn dough onto a lightly floured surface.
- Knead by hand 3–5 minutes (or with a dough hook 5–6 minutes) until smooth, soft, and elastic.
- Place in a greased bowl, turning once to coat. Cover with a damp towel or plastic wrap.
- Let rise in a warm spot 45–60 minutes, or until doubled in size.
✅ Warm tip: Place the bowl near a sunny window or inside an oven (turned off) with the light on.
4. Prepare the Filling & Roll Out
- While the dough rises, stir peach preserves and cinnamon together to prevent clumping.
- Punch down the risen dough and roll into a 12×15-inch rectangle (about ¼ inch thick).
- Spread the preserve mixture evenly over the dough, leaving a ½-inch border on one long edge.
5. Roll, Cut, and Second Rise
- Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
- Use a sharp knife or unflavored dental floss to cut into 12 equal slices (~1 inch thick).
- Place rolls cut-side up in two greased 9-inch pie plates or one 9×13 baking dish.
- Cover and let rise 30 minutes, until puffy.
✅ Floss trick: Slide under the roll and pull up to slice cleanly without squishing.
6. Bake to Golden Perfection
- Preheat oven to 375°F (190°C).
- Bake 22–25 minutes, until tops are golden brown and centers are cooked through.
- Cool slightly while you make the glaze.
7. Glaze & Serve
- In a small bowl, whisk powdered sugar, milk, and cinnamon until smooth. Add more milk (½ tsp at a time) if too thick.
- Drizzle generously over warm rolls.
- Serve immediately while soft and fragrant.
Tips You Must Know
- Don’t overfill with preserves—too much can leak out and burn.
- Roll tightly—loose rolls unravel during baking.
- Use real butter and whole milk—they create richer flavor and better texture.
- Let them rest briefly after baking—this helps the structure hold when cutting.
- Glaze while warm—it melts into every crevice.
Storage
- Store covered at room temperature for up to 2 days. Reheat gently in the microwave (10–15 seconds).
- Refrigerate up to 5 days—bring to room temperature before serving.
- Freeze unbaked rolls: place on a tray, freeze solid, then transfer to a bag. Thaw overnight, rise 30 minutes, then bake (+2–3 minutes).
Ingredient Substitutions
- Peach preserves: Apricot, raspberry, or blueberry jam all work beautifully.
- Milk: Unsweetened oat or almond milk for a dairy-free version.
- Butter: Coconut oil or vegan butter (softened, not melted).
- Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)—texture will change slightly.
- All-purpose flour: Bread flour gives a slightly chewier result.
Serving Ideas
- Pair with coffee, tea, or cold milk.
- Serve alongside scrambled eggs or bacon for a full brunch.
- Great for potlucks—bring the whole pan and watch them vanish.
- Double the batch and freeze half for future comfort.