Cinnamon rolls get dressed up for summer with peaches! These peaches-and-cream-like cinnamon rolls are a fantastic treat for a weekend brunch.
I am part of a group of bloggers that are cooking our way through the The Book Club Cookbook and this month Sarah (The Pajama Chef) chose for us to read Peace Like a River by Leif Enger and invited us to make Mrs. Enger’s Cinnamon Rolls with Coffee Frosting or instead to pull inspiration from the book. While I did not actually read the book, I am aware that at one point in the story peach pie is served for breakfast. Sounds like my kind of breakfast! So I decided to put a peach spin on cinnamon rolls.
The only problem with cooking with peaches in January is the lack of juicy, delicious peaches! To remedy this, I almost bought a can of peach pie filling but worried it would be too sweet/runny and instead used peach preserves. The result was a bit more subtle than anticipated and while I wish the flavor had shined through more prominently, I was not disappointed with the overall effect which was the desire to have seconds. I may try making them again in the summertime with the addition of thinly sliced peaches when they are in season.
Two years ago: Vanilla Sprinkle Cookies
Four years ago: Banana Peanut Butter Cup Muffins
Five years ago: Orange Strawberry Banana Smoothie
PEACH CINNAMON ROLLS
Makes 12 rolls
3/4 cup warm milk
1 (.25 ounce) package active dry yeast
3-1/4 cups all-purpose flour
1/4 cup white sugar
1/2 tsp salt
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup warm water
1 egg, lightly beaten
2 Tbsp unsalted butter, room temperature
1/2 cup peach preserves
2 tsp ground cinnamon
1 cup of powdered sugar
6 Tbsp heavy whipping cream, divided
2 Tbsp peach preserves
- In a small bowl or glass measuring cup, dissolve the yeast in the warm milk. Let sit for 5 minutes or until frothy.
- In a large mixing bowl, whisk together 2-1/4 cup flour, sugar and salt. Add butter, water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition.
- When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let rest for 1 hour or until doubled.
- In a small bowl, blend together butter, peach preserves, and cinnamon..
- On a lightly floured surface, roll out dough into a 12×9 inch rectangle. Spread the butter mixture evenly onto the dough. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in a greased 9×13 baking dish. (You can place them in the fridge overnight at this point or continue on.)
- Cover and let the rolls rise in a warm place until doubled, about 30 minutes. Meanwhile, preheat oven to 375 degrees.
- Bake for 20 minutes, or until browned. Let cool for about 5-10 minutes.
- While the rolls cool, prepare the icing. In a medium bowl, whisk together the powdered sugar, 4 tablespoons of cream, and preserves until mixture resembles a thick batter. Add additional cream one tablespoon at a time, stirring until smooth.
- Spread frosting over rolls and top with sprinkles. Serve warm.
Source: Adapted from my 90-Minute Whole Wheat King Cake Cinnamon Rolls.