Ever since I’ve learned how to make homemade cinnamon rolls from The Pioneer Woman, I’ve never looked back. It’s really not that hard to make. I whip up cinnamon rolls twice a month. I’ve made regular and chocolate chips kind on my first attempt. Then I made regular ones with cream cheese frosting last Christmas. Sometimes I even twist ‘em up with glaze. The other day, I added peach marmalade in the filling. I am definitely adding another reason why I love peach so much thanks to these peach marmalade cinnamon rolls. Let me show you how easy it is to make.
If you want the labor-intensive dough recipe, here’s how. But if you want something easier, follow this recipe instead. I adapted this from Connie of Home Cooking Rocks. It’s the same dough I use for siopao and pork bbq buns.
In a bowl, sprinkle yeast and 2 tbsp of sugar with the lukewarm water. Let that sit for 10 minutes or until bubbly. In another bowl, combine flour, baking powder, 1/2 cup of sugar and vegetable oil. Once the yeast mixture is ready, pour it onto the flour mixture. Mix until you can form a ball.
Sprinkle flour in a flat surface. Knead the dough for 10 minutes or so or until soft.
Lightly grease a bowl with vegetable oil, drop the ball of dough in it then cover with a damp towel. Let the dough rise for 2 hours. Punch it after 2 hours, cover then let it rise for another 30 minutes.
Combine sugar and powdered cinnamon in a container or ziploc, set that aside.
Sprinkle flour in the counter space. Cut the dough in half. Roll the 1st half of the dough into a wide rectangle. Scoop out huge spoonfuls of peach marmalade then spread ‘em evenly onto the dough.
Generously sprinkle the top with the sugar-cinnamon mixture. Generously add dots of butter on top.
Roll the dough as tightly as you could then cut the rolls. Lightly brush the bottom of a pan with butter. Place the rolls in the pan. Cover with clean kitchen cloth and let the whole thing rise for 15 minutes.
Repeat the process for the other half of the dough.
Bake the rolls in the preheated oven of 355°, for 15-20 minutes or until golden brown. Once baked, take ‘em out of the oven and let it cool for 5 minutes.
Make the glaze while waiting for the cinnamon rolls to cool. Just whisk together 2 cups of confectionery sugar and 1/2 cup of milk. Add more milk if the consistency is too thick.
Pour glaze on top of the rolls. Spread the glaze evenly on top with a spatula or a brush.
Even better the next day for breakfast. Just warm it up in the microwave for a couple of seconds.