There's nothing quite like the taste of homemade cinnamon rolls with a gooey brown sugar filling. Peach homemade cinnamon rolls are even better and just what you need for a lazy weekend or family gathering. A bourbon glaze makes them irresistible.
Prep Time: 2hours30minutes
Cook Time: 25minutes
1 ⅓cupsbutter(room temp, divided)
1 ¼cupswhole milk
1 ½cupsdark brown sugar
1 ½cupspecans(chopped and toasted)
Add the flour and yeast to a stand mixer with a dough hook and set aside.
In a microwave safe bowl, slightly melt ⅓ cup butter then add milk, sugar and salt. Microwave for about 30 seconds until it is lukewarm and sugar has dissolved. If it gets too hot, let it cool until lukewarm before adding it to the yeast mixture.
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.
Lightly butter a large bowl and place the dough in it. Cover with plastic wrap and place in a warm place until doubled in size 60-90 minutes.
Prepare the filling: Cream the remaining butter with the brown sugar and cinnamon in a stand mixer on high until light and fluffy.
Once the dough has risen, punch down and roll it into a large rectangle about 18 x 14 inches and about ½ inch thick.
Use an offset spatula and spread the butter mixture on top of the dough. Next add pecans and peaches. Carefully roll the dough into a log shape. Use a serrated knife, 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.
Preheat oven to 350º. Place a baking sheet under your pan in case some of the filling dries out and bake for 20-25 minutes or until they are golden brown and not sticky in the center.
Glaze: In a small bowl, whisk together the ingredients and use a whisk to drizzle over the rolls. If you are not a bourbon fan, leave it out.
Barbara's Notes + Tips
You can leave out the bourbon and use vanilla instead.
If you are going to freeze the entire batch, wait to frost them until ready to serve. You can freeze them frosted but the frosting will melt into the rolls when they are re-heated.
You can refrigerate the dough after they have been made into rolls. Let them sit on the counter for 30 minutes before baking.
Be careful not to let the milk get too hot. It should be warm but not hot.
Heat a bowl of water in the microwave and then add the dough to the microwave for a warm place to rise.