Peach Preserve Cinnamon Rolls

Soft, pillowy rolls swirled with sweet cinnamon and homemade-style peach preserves, baked to golden perfection and finished with a spiced sugar glaze. These handmade cinnamon rolls bring the warmth of summer fruit into a cozy morning treat—perfect for weekends, holidays, or whenever you want to make breakfast feel like a celebration.

Why You’ll Love This Recipe

This isn’t just another cinnamon roll—it’s summer in a swirl. Instead of the usual brown sugar filling, we use luscious peach preserves blended with cinnamon for a fruity twist that’s bright, floral, and deeply comforting. The dough is tender and rich from egg and butter, rising beautifully thanks to instant yeast. Once baked and drizzled with a warm-spiced glaze, they disappear fast.

Perfect for:

Brunch gatherings

Mother’s Day or holiday mornings

Gifting (they make a stunning homemade present)

Waking up to something special

🍑 "I made these on a rainy Sunday," said one baker. "The smell filled the whole house. My kids said it tasted like sunshine." 

Ingredients

For the Dough

1⅓ cups (320ml) milk, warmed to 105–110°F (not hot!)

2 tbsp (28g) unsalted butter, softened

¼ cup (50g) granulated sugar

1 packet (2¼ tsp / 7g) Red Star Platinum Yeast (or any instant yeast)

1 large egg, room temperature

4 cups (480g) 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. If needed, strain or blend lightly. 

For the Glaze

¾ cup (90g) powdered sugar

3 tbsp milk (whole or 2% recommended)

½ tsp ground cinnamon

Optional Add-In:

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? Won’t activate. Too hot? 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 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 dough hook 5–6 mins) 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 bowl near a sunny window or inside an oven (turned off) with the light on. 

4. Prepare the Filling & Roll Out

While dough rises:

In a small bowl, stir peach preserves and cinnamon together—this prevents clumping.

Punch down 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 9x13 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.

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 after baking —helps structure hold when cutting.

Glaze while warm —it melts into every crevice.

Storage Tips

Store covered at room temperature for up to 2 days. Reheat gently in microwave (10–15 seconds).

Refrigerate for up to 5 days—bring to room temp before serving.

Freeze unbaked rolls: Place on tray, freeze solid, then transfer to bag. Thaw overnight, rise 30 mins, then bake (+2–3 mins).

Ingredient Substitutions

Peach preserves

Apricot, raspberry, or blueberry jam

All work beautifully

Milk

Oat or almond milk (unsweetened)

For dairy-free version

Butter

Coconut oil or vegan butter

Softened, not melted

Egg

Flax egg (1 tbsp ground flax + 3 tbsp water)

Slight texture change

All-purpose flour

Bread flour

Slightly chewier result

Serving Suggestions

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.

Cultural Context

Cinnamon rolls have roots in Scandinavian baking (kanelbullar), where spiced, cardamom-scented buns are a holiday staple. This version blends that tradition with American Southern flair—swapping traditional fillings for fruit preserves that celebrate seasonal abundance. Found at church breakfasts, farm stands, and family tables, it’s proof that the best recipes evolve with love.

Pro Tips

Double the recipe? Yes—use two pans or divide between bundt and loaf pans.

Make ahead: Assemble rolls the night before, refrigerate, then let rise 30 mins before baking.

For crunch: Sprinkle turbinado sugar on top before baking.

Label your dish: People will ask for the recipe.

Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use active dry yeast instead of instant?

A: Yes! Bloom it in warm milk with sugar and wait 5–10 mins before adding other ingredients.

Q: Why did my rolls come out dense?

A: Likely under-risen or too much flour. Measure accurately and allow full rise time.

Q: Is this gluten-free?

A: Only if using GF flour blend designed for yeast baking.

Q: Can I bake them in a muffin tin?

A: Absolutely! Fill cups ¾ full. Bake 18–22 mins.

Q: Can I skip the glaze?

A: Sure—but it adds sweetness and shine. Dust with powdered sugar as a simpler option.

Allergy Information

Contains: dairy (milk, butter), eggs, wheat.

Gluten-free option: Use certified GF flour blend.

Nut-free: This recipe is naturally nut-free.

Always check labels—especially on yeast and preserves.

Nutrition Facts (Per Roll – Approximate)

Based on 12 servings

Calories: 280

Fat: 7g

Saturated Fat: 4g

Carbohydrates: 50g

Fiber: 1g

Sugar: 24g

Protein: 5g

Sodium: 180mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

Final Thought: These rolls don’t whisper. They emerge warm from the oven, golden and fragrant, saying everything a great breakfast should: “Today starts sweet.” That’s how the best ones begin—not with effort, but with flour, fruit, and someone who says, “Let’s make it together.”