{"id":6228,"date":"2025-09-28T00:10:06","date_gmt":"2025-09-28T00:10:06","guid":{"rendered":"https:\/\/breckas.com\/?p=6228"},"modified":"2025-09-28T00:10:06","modified_gmt":"2025-09-28T00:10:06","slug":"peach-preserve-cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/09\/28\/peach-preserve-cinnamon-rolls\/","title":{"rendered":"Peach Preserve Cinnamon Rolls"},"content":{"rendered":"<p>Ingredients<\/p>\n<p>For the Dough<\/p>\n<ul>\n<li>1\u2153 cups (320 ml) milk, warmed to 105\u2013110\u00b0F (not hot!)<\/li>\n<li>2 tbsp (28 g) unsalted butter, softened<\/li>\n<li>\u00bc cup (50 g) granulated sugar<\/li>\n<li>1 packet (2\u00bc tsp \/ 7 g) instant yeast (e.g., Red Star Platinum)<\/li>\n<li>1 large egg, room temperature<\/li>\n<li>4 cups (480 g) all-purpose flour (spooned &amp; leveled)<\/li>\n<li>\u00bd tsp salt<\/li>\n<\/ul>\n<p>\u2705 Platinum yeast is fast-rising and forgiving\u2014but active dry works too (just bloom it first).<\/p>\n<p>For the Filling<\/p>\n<ul>\n<li>1 cup peach preserves (homemade or high-quality store-bought)<\/li>\n<li>\u00bd tsp ground cinnamon<\/li>\n<\/ul>\n<p>\u2705 Avoid overly chunky preserves\u2014they can tear the dough. Strain or blend lightly if needed.<\/p>\n<p>For the Glaze<\/p>\n<ul>\n<li>\u00be cup (90 g) powdered sugar<\/li>\n<li>3 tbsp milk (whole or 2% recommended)<\/li>\n<li>\u00bd tsp ground cinnamon<\/li>\n<li>Optional: \u00bd tsp vanilla extract (for extra depth)<\/li>\n<\/ul>\n<p>Step-by-Step Instructions<\/p>\n<p>1. Activate the Yeast<\/p>\n<ul>\n<li>In a large bowl, combine warm milk, butter, sugar, and yeast. Stir gently.<\/li>\n<li>Let sit 5\u201310 minutes until foamy on top\u2014this means the yeast is alive and active.<\/li>\n<\/ul>\n<p>\u2705 Too cold? It won\u2019t activate. Too hot? It kills yeast. Use a thermometer if unsure.<\/p>\n<p>2. Mix the Dough<\/p>\n<ul>\n<li>Add the egg to the yeast mixture and stir until smooth.<\/li>\n<li>Gradually add 2 cups of flour, mixing with a wooden spoon or stand mixer.<\/li>\n<li>Add salt, then mix in the remaining flour, \u00bd cup at a time, until the dough begins to pull away from the sides.<\/li>\n<\/ul>\n<p>3. Knead &amp; First Rise<\/p>\n<ul>\n<li>Turn dough onto a lightly floured surface.<\/li>\n<li>Knead by hand 3\u20135 minutes (or with a dough hook 5\u20136 minutes) until smooth, soft, and elastic.<\/li>\n<li>Place in a greased bowl, turning once to coat. Cover with a damp towel or plastic wrap.<\/li>\n<li>Let rise in a warm spot 45\u201360 minutes, or until doubled in size.<\/li>\n<\/ul>\n<p>\u2705 Warm tip: Place the bowl near a sunny window or inside an oven (turned off) with the light on.<\/p>\n<p>4. Prepare the Filling &amp; Roll Out<\/p>\n<ul>\n<li>While the dough rises, stir peach preserves and cinnamon together to prevent clumping.<\/li>\n<li>Punch down the risen dough and roll into a 12\u00d715-inch rectangle (about \u00bc inch thick).<\/li>\n<li>Spread the preserve mixture evenly over the dough, leaving a \u00bd-inch border on one long edge.<\/li>\n<\/ul>\n<p>5. Roll, Cut, and Second Rise<\/p>\n<ul>\n<li>Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.<\/li>\n<li>Use a sharp knife or unflavored dental floss to cut into 12 equal slices (~1 inch thick).<\/li>\n<li>Place rolls cut-side up in two greased 9-inch pie plates or one 9\u00d713 baking dish.<\/li>\n<li>Cover and let rise 30 minutes, until puffy.<\/li>\n<\/ul>\n<p>\u2705 Floss trick: Slide under the roll and pull up to slice cleanly without squishing.<\/p>\n<p>6. Bake to Golden Perfection<\/p>\n<ul>\n<li>Preheat oven to 375\u00b0F (190\u00b0C).<\/li>\n<li>Bake 22\u201325 minutes, until tops are golden brown and centers are cooked through.<\/li>\n<li>Cool slightly while you make the glaze.<\/li>\n<\/ul>\n<p>7. Glaze &amp; Serve<\/p>\n<ul>\n<li>In a small bowl, whisk powdered sugar, milk, and cinnamon until smooth. Add more milk (\u00bd tsp at a time) if too thick.<\/li>\n<li>Drizzle generously over warm rolls.<\/li>\n<li>Serve immediately while soft and fragrant.<\/li>\n<\/ul>\n<p>Tips You Must Know<\/p>\n<ul>\n<li>Don\u2019t overfill with preserves\u2014too much can leak out and burn.<\/li>\n<li>Roll tightly\u2014loose rolls unravel during baking.<\/li>\n<li>Use real butter and whole milk\u2014they create richer flavor and better texture.<\/li>\n<li>Let them rest briefly after baking\u2014this helps the structure hold when cutting.<\/li>\n<li>Glaze while warm\u2014it melts into every crevice.<\/li>\n<\/ul>\n<p>Storage<\/p>\n<ul>\n<li>Store covered at room temperature for up to 2 days. Reheat gently in the microwave (10\u201315 seconds).<\/li>\n<li>Refrigerate up to 5 days\u2014bring to room temperature before serving.<\/li>\n<li>Freeze unbaked rolls: place on a tray, freeze solid, then transfer to a bag. Thaw overnight, rise 30 minutes, then bake (+2\u20133 minutes).<\/li>\n<\/ul>\n<p>Ingredient Substitutions<\/p>\n<ul>\n<li>Peach preserves: Apricot, raspberry, or blueberry jam all work beautifully.<\/li>\n<li>Milk: Unsweetened oat or almond milk for a dairy-free version.<\/li>\n<li>Butter: Coconut oil or vegan butter (softened, not melted).<\/li>\n<li>Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)\u2014texture will change slightly.<\/li>\n<li>All-purpose flour: Bread flour gives a slightly chewier result.<\/li>\n<\/ul>\n<p>Serving Ideas<\/p>\n<ul>\n<li>Pair with coffee, tea, or cold milk.<\/li>\n<li>Serve alongside scrambled eggs or bacon for a full brunch.<\/li>\n<li>Great for potlucks\u2014bring the whole pan and watch them vanish.<\/li>\n<li>Double the batch and freeze half for future comfort.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the Dough 1\u2153 cups (320 ml) milk, warmed to 105\u2013110\u00b0F (not hot!) 2 tbsp (28 g) unsalted butter,&hellip;<\/p>\n","protected":false},"author":1,"featured_media":6229,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Peach Preserve Cinnamon Rolls - Grandma Baking Recipes","description":"Ingredients For the Dough 1\u2153 cups (320 ml) milk, warmed to 105\u2013110\u00b0F (not hot!) 2 tbsp (28 g) unsalted butter, softened \u00bc cup (50 g) granulated sugar 1 packet ("},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=6228"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6228\/revisions"}],"predecessor-version":[{"id":6230,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6228\/revisions\/6230"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/6229"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=6228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=6228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=6228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}