{"id":6291,"date":"2014-06-27T10:07:52","date_gmt":"2014-06-27T16:07:52","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6291"},"modified":"2014-06-27T10:07:52","modified_gmt":"2014-06-27T16:07:52","slug":"daring-bakers-cinnamon-rolls-with-peach-preserves-cream-cheese-icing","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/06\/27\/daring-bakers-cinnamon-rolls-with-peach-preserves-cream-cheese-icing\/","title":{"rendered":"Daring Bakers: Cinnamon Rolls with Peach Preserves & Cream Cheese Icing"},"content":{"rendered":"

I made these rolls, took pictures and began this post a couple weeks ago since I was expecting a baby mid-June. \u00a0I cannot believe I am actually posting this month! \u00a0Special thanks to my amazing friend, Carrie, who held my sweet baby boy and also entertained my toddlers and therefore made it possible for me to finish this post this morning! \u00a0You’re amazing \ud83d\ude42<\/p>\n

Our baby’s due date was June 19, so I knew I had to get this challenge completed before my typical completion of a Daring Bakers challenge, a day or two before posting. \u00a0The day I made these rolls I thought, “It will be good to have these for our house guests after the baby comes.” thinking that this baby would be early like our other two. \u00a0But over a week passed before our sweet baby arrived and we’d already finished off a pan! \u00a0I froze the other pan after baking it so we did have some for grandparents when they came to see the baby.<\/p>\n

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And here he is! \u00a0Christopher was born on June 23 and we love him.<\/p>\n

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This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!<\/span><\/em><\/p>\n

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This challenge had me excited from the moment I read it! \u00a0I love cinnamon rolls, both the making of and the consumption of them. \u00a0But I’ve never ventured beyond the traditional cinnamon sugar filling. \u00a0This challenge encouraged creativity from the Daring Bakers. \u00a0I know some people got incredibly creative, and I admire those people for not only having creative minds but for being brave enough to try something new! \u00a0I played it pretty safe and just added peach preserves to the rolls. \u00a0I know, it’s kinda lame. \u00a0But it’s still \u00a0super delicious!<\/p>\n

I used a sweet dough recipe from America’s Test Kitchen as the base for the rolls. \u00a0In the cookbook this dough is also used for hot cross buns and sticky buns. \u00a0It comes together nicely, rises well, is easy to roll out and handle, and bakes into a lovely sweet bread. \u00a0It’s a keeper.<\/p>\n

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Peach just seemed like a good summer choice, but you could use any kind of jam or preserves in these rolls. \u00a0Add in nuts if you like. \u00a0Or leave out the jam and make a simple cinnamon roll with a traditional cinnamon and brown sugar filling.<\/p>\n

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The icing is sweet with just enough tang from the cream cheese. \u00a0You can make it more icing-like by adding less milk, or more like a glaze by adding a little more. \u00a0The recipe below makes a generous amount for the 2 pans of rolls. \u00a0Ice these when they are still a little warm so that the icing can seep in between the layers and get all wonderfully gooey. \u00a0Or you can ice them individually to control the amount of icing on each roll since some people are big icing lovers and others are crazy<\/del> not so much.<\/p>\n

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Peach Cinnamon Rolls with Cream Cheese Icing<\/h3>\n

Adapted from America’s Test Kitchen Family Cookbook<\/p>\n

Ingredients<\/em><\/p>\n

Dough<\/p>\n

    \n
  • 3\/4 cup buttermilk<\/li>\n
  • 6 tablespoons butter, melted and cooled<\/li>\n
  • 3 eggs, lightly beaten<\/li>\n
  • 4 1\/4 cups flour<\/li>\n
  • 1\/4 cup sugar<\/li>\n
  • 2 1\/4 teaspoons instant yeast<\/li>\n
  • 1 1\/4 teaspoon salt<\/li>\n<\/ul>\n

    Filling<\/p>\n

      \n
    • 3\/4 cup brown sugar<\/li>\n
    • 1 \u00a01\/2 teaspoons cinnamon<\/li>\n
    • 3 tablespoons melted butter<\/li>\n
    • 3\/4 to 1 cup peach preserves<\/li>\n<\/ul>\n

      Icing<\/p>\n

        \n
      • 5 tablespoons cream cheese<\/li>\n
      • 1 1\/2 cups powdered sugar<\/li>\n
      • 3-5 tablespoons milk<\/li>\n<\/ul>\n

        Directions<\/em><\/p>\n

        Dough<\/p>\n

          \n
        1. \u00a0Whisk the buttermilk, butter and eggs in a small bowl.<\/li>\n
        2. Mix 4 cups of flour, sugar, salt and yeast in stand mixer fitted the dough hook.<\/li>\n
        3. Add buttermilk mixture to flour, mix on low until dough comes together.<\/li>\n
        4. Increase speed to medium low and knead until dough is smooth and elastic, about 10 minutes. \u00a0Add extra flour if dough seems sticky, one tablespoon at a time.<\/li>\n
        5. Turn dough out onto clean counter and knead by hand to form a smooth round ball.<\/li>\n
        6. Place dough in oiled bowl, cover and let rise for 2 to 2 1\/2 hours until doubled in size.<\/li>\n<\/ol>\n

          Fill, Shape and Bake Rolls<\/p>\n

            \n
          1. Mix brown sugar and cinnamon in a small bowl and set aside.<\/li>\n
          2. Turn dough out onto a floured surface and dust lightly with flour. \u00a0Pat the dough fat, and then use a rolling pin to roll dough out into a 12×16 inch rectangle.<\/li>\n
          3. Brush dough with melted butter, then spread with peach preserves leaving a 1\/4 inch edge all around. \u00a0Sprinkle brown sugar mixture over the preserves and spread out.<\/li>\n
          4. Roll dough into a long cylinder, as tight as you can get it. \u00a0Pinch the edge of the dough to seal the roll.<\/li>\n
          5. Use a serrated knife to carefully cut into 14-16 buns.<\/li>\n
          6. Butter 2 round cake pans and place 7 or 8 buns in each. \u00a0Cover with plastic wrap that has been sprayed with non-stick spray and let rise for about 1 to 1 1\/2 hours. \u00a0Rolls should be pressed up against each other. \u00a0To Make Ahead:\u00a0Pop them in the fridge after covering, before they rise. \u00a0Keep them there for up to 16 hours. \u00a0When you’re ready, take them out and let them rise at room temp for 1 1\/2 hours, then bake as below.<\/li>\n
          7. Preheat oven to 350\u00b0F.<\/li>\n
          8. Bake rolls for 25-30 minutes, until golden brown and puffed.<\/li>\n
          9. Let rolls cool for 10 minutes before icing.<\/li>\n<\/ol>\n

            Icing (make while rolls are baking)<\/p>\n

              \n
            1. Beat cream cheese and powdered sugar until mixed well. \u00a0Add in milk, a tablespoon at a time until the icing is the consistency that you like.<\/li>\n
            2. Ice rolls in the pan or turn rolls out and ice on a platter.<\/li>\n<\/ol>\n

               <\/p>\n