Peach Sweet Rolls

This tastes even better than it looks!

How can that be?

MAGIC!

I was baking two loaves of bread using whole spelt flour this morning. It's very similar to baking with whole wheat flour. Spelt is in the wheat family. I decided to surprise the girls with cinnamon rolls and only make one loaf of bread. I remembered that D3 had made a batch of low sugar peach jam yesterday.

 This isn't anything with artificial sweeteners. It's jam made with only one cup of sugar per recipe. The peaches have enough natural sweetness, so this small amount of sugar makes the jam so flavorful. You taste the peaches, not loads of sugar. This is made with a boxed Pectin by the Ball Company that is specifically made for low sugar jams. It's a favorite in our house! There is a commercial jam that is made with fruit and sweetened with fruit juice. You could use that in a pinch.

This recipe could use any basic whole wheat bread recipe or one for bread flour. I will list my spelt bread recipe at the end, but all you really need is enough basic bread dough for one loaf.

To make the sweet rolls, you roll out the dough on a floured surface. Roll it into a large rectangle. I believe mine was about the size of a 13x9 pan or maybe a tiny bit longer. Your rectangle should have shorter sides on the left and right, and longer ones on the top and bottom of the rectangle.

I sprinkled cinnamon on the entire surface of the dough. It was about 1 1/2 tablespoons of cinnamon. Then use about 1 1/2 cups of the peach jam to spread on the rolled dough. Do not go any closer than one inch on the short sides. Begin rolling from the longer side on top, rolling towards you. Stop when it is all rolled.

Preheat the oven to 350*. Spray a 13x9 pan with spray cooking oil. Cut the roll of dough in one inch pieces from one of the open ends. Place the spiral of dough with the cut side up in prepared pan. Continue with all the rest of the dough. Now, using your hand, gently push down on the rolls so they spread out a bit and are closer together.

 Let rise for about 15 minutes. Bake for 30 minutes. Let cool for about 15 minutes before drizzling with glaze.
I was fortunate that I had some leftover frosting that was rather thin, but you can easily make a glaze-recipe will follow.

Drooling yet? I am! I may just need to make these again soon.

Yes! I will have to make these again Saturday morning. Maybe Sunday? Oh,D3! You need to make some more low sugar peach jam!

My Bread Recipe:

In large bowl (that fits my Kitchenaid), place the following:
3 cups whole spelt flour or whole wheat flour
2 1/4 teaspoon yeast (SAF yeast rules!)
2 tablespoons sugar
1 1/4 teaspoon sea salt

Stir dry ingredients and add the following:
4 tablespoons cooking oil
1 cup warm water

Place bowl in stand mixer and knead with dough hook until the dough begins to "clean" the sides of the bowl. If it is sticking, add more flour by the 1/4 cup until it makes a ball in the center of the bowl and "cleans" the sides. Let this rise, covered, until doubled in size. Punch down and either bake as a loaf or use in the Peach Sweet Roll recipe.

My glaze recipe:
3 tablespoons butter, softened
2 tablespoons milk
1/2 teaspoon of vanilla
enough powdered sugar to make this glaze consistency

Mix the butter, milk, and vanilla. Stir in enough powdered sugar to make it the right consistency. If you have extra, it can be kept in refrigerator.