Peachy Cinnamon Rolls

Peach cinnamon rolls are one of my favorite cinnamon rolls with fresh or frozen peaches.  An egg based dough is just perfect with the added fruit and don’t forget the interesting glaze.

What better way than peach cinnamon rolls to complete my peach themed weekend.  I have been waiting for months to try these delicious looking rolls, I bought this cookbook when it was freezing outside.  My expectation was high as the photo in the book made me drool every time I looked at it.  I also wanted to try a cinnamon roll recipe using a batter that had eggs to see if I liked it better than the traditional recipe I normally make.

The hot humid weather was perfect for my dough, I just put the covered bowl out on the deck for an hour and it doubled in size so much quicker than in the dead of winter.  This recipe also called for using softened butter and making a paste with the butter, brown sugar and cinnamon.  This helped hold the peaches and toasted pecans in place making it easier to roll and less messy.  Regardless of what recipe you are using, I would suggest using this technique in the future.

They turned out just like the photo in the book.  They came out of the pan easily and were so soft and flaky.  The texture was a little more substantial, which is good if you are adding lots of yummy ingredients. I didn’t particularly like the bourbon in the glaze so would just add more vanilla next time.  I just drizzled a little on with the whisk.  However, others loved the bourbon flavor with the peaches.  I thought they were perfect just with butter.

The recipe made twelve very large rolls.  You do have to let these rise twice so make sure you leave yourself enough time.  They were just as good the following day slightly heated in the toaster oven.  You can definitely make these using your favorite fruit, nuts or berries, but if you have fresh peaches, try throwing them in for a slightly different cinnamon roll.

Peachy Cinnamon Rolls

Peach cinnamon rolls are one of my favorite cinnamon rolls with fresh or frozen peaches.  An egg based dough is just perfect with the added fruit and don’t forget the interesting glaze. 

• Author: Barbara Curry
• Prep Time: 2 ½ hours
• Cook Time: 25 minutes
• Total Time: -27117206.316667 minute
• Yield: 12 1x
• Category: Breakfast

Scale 1x2x3x

Ingredients

• 5 ½ cups flour
• 1 tablespoon yeast
• 1 ⅓ cups butter, room temp, divided
• 1 ¼ cups whole milk
• ⅓ cup sugar
• ¾ teaspoon salt
• 3 eggs
• 1 ½ cups dark brown sugar
• 2 tablespoons cinnamon
• 1 ½ cups pecans, chopped and toasted
• 3 cups peaches, chopped
• GLAZE
• 1 ¼ cups powdered sugar
• 2 tablespoons heavy cream
• 1 tablespoon bourbon, optional
• 1 tablespoon vanilla
• 1 teaspoon corn syrup

Instructions

1. In a stand mixer with a dough hook, place 5 cups of flour and yeast and set aside.
2. In a saucepan, combine ⅓ cup of butter, milk, sugar and salt. Stir over medium heat, just until milk is warm, not hot, and sugar is dissolved and butter is melted. If it gets too hot, let it cool slightly.
3. Add warm milk mixture to the yeast and flour and mix on low speed until incorporated. Add eggs and continue to mix on low for 6-7 minutes. Dough will be sticky but manageable.
4. Lightly butter a large bowl and place the dough in it. Cover with plastic wrap slightly greased with butter to keep dough from sticking to it when it rises. Place in warm place until doubled in size 60-90 minutes.
5. Prepare the filling: Cream the remaining butter with the brown sugar in a stand mixer on high until light and fluffy. Turn to low and add ½ cup flour and cinnamon.
6. Once the dough has risen, punch down and let it sit on a lightly floured surface for 10 minutes to rest. Using a rolling pin, roll into a large rectangle about 18 x 14 inches and about ½ inch thick.
7. Using an offset spatula, spread the butter mixture on top. Next add pecans and peaches. Carefully roll the dough into a log shape. Use a sharp knife to cut the dough into 12 equal rounds, 1 ½ inches to 2 inches wide. Place in a large 9 X 13 pan greased with butter. Cover with plastic wrap and let rise again until doubled in size about 60-90 minutes.
8. Preheat oven to 350º. Bake for 20-25 minutes or until they are slightly golden brown and not sticky in the center. A toothpick should come out clean.
9. Glaze: In a small bowl, whisk together the ingredients and use the whisk to drizzle over the buns. If you are not a bourbon fan, leave out and add a little more vanilla.