So I keep buying peaches at the farmer’s market. So we have so many peaches. And my boyfriend has basically said “we can’t eat them all bake with them please”. So I did! So your how to use your peaches before they grow mold recipe is: peach cinnamon rolls.
Man, like I said last week, cinnamon peach is an amazing combination. I just love it so much. And who doesn’t love cinnamon rolls? Honestly, the peach really just takes this to the next level.
When you leave the rolls in the fridge overnight the peach juice and butter and sugar leak out a little. And then when you bake it, it bakes as a syrup just adding an additional layer of total deliciousness.
And of course a layer of total messiness. Messy as cinnamon rolls should be.
They’re easy to put together too, you just have to wait for it to rise.
And while it rises you make the filling and chop the peaches
Nice and risen
Rolled out nice and gorgeously
Spread the filling
Fill with peaches
Roll up and slice
Look at how nice they look
Leave the ends behind. Sorry ends
Place them in a pan to rise
See nice and risen. Then you stick them in the fridge overnight. If you look you can see the peach juice in between the rolls in this picture:
Then when it bakes it looks like nothing happened and they’re just gorgeous and golden.
And oh so messy and delicious. And you do your best to not eat every one of these peach cinnamon rolls in one go.
Really this gooey mess is perfect for any brunch/holiday/get together. I would have taken them to work for my coworkers to enjoy but my boyfriend had them pretty much all eaten by Monday. And I don’t blame him, warm out of the oven, nothing tastes better than these.
Ingredients
- 2 1/4 tsp dry active yeast
- 1 cups lukewarm water or milk for a richer roll
- 1/2 cup sugar
- 3 tbsp butter - melted
- 1 egg
- 1/2 tbsp salt
- 4 -4 1/2 cups flour
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup butter, melted
- 2 large peaches, sliced thinly
- 2 tablespoons softened butter
- 4 oz cream cheese
- 1 tsp vanilla extract
- 2 cups of powdered sugar
Instructions
- In 1 cup of water, add the yeast and 1tbsp of sugar and allow it to proof and foam.
- In a large bowl, mix together the remaining sugar, butter, egg, salt. When the yeast has proved, add it to the mix and then add 4 cups of flower. Mix until a ball forms and then knead until the dough is silky. If it's too sticky, knead in up to a half cup of flour until the dough is no longer sticky.
- Place the dough in a greased bowl and allow to rise 45-60 ] minutes in a warm place until dough size is double.
- In a bowl, mix together the brown sugar, cinnamon and butter for the filling
- On a lightly floured surface, roll the dough into a rectangle (or circle if you suck at rolling) and spread the filling evenly, leaving an inch on each side. Then layer the peaches across.
- Roll up the dough into a long log and use a sharp knife to cut 12, 1 inch rolls and place them in a pan lined with parchment paper.
- Allow them to rise for 30-45 minutes until doubled. Then either stick them in the fridge, covered, over night, or proceed to bake. If you place them in the fridge overnight, allow them 30 minutes in the morning to come to room temperature
- Preheat the oven to 375F
- Bake the rolls for 17-20 minutes and allow to cool for 10 minutes.
- While cooling mix together all frosting ingredients until fluffy.
- Top your rolls with the frosting and enjoy!
