Phew! It has been a long week and I am so glad it’s Thursday! Work has been crazy this week (hence the short post on Tuesday) and I think I am beginning to have a strong dislike for attorneys..
On a positive note I LOVED Les Misérables! I got this awesome shirt too. A few of my friends and I are considering getting season tickets for next years Broadway shows – There are some good shows coming including Wicked, which is my all time favorite!
I also have some really exciting news – I have signed up to run my first race! It’s a 5k that takes place this Saturday in Scottsdale. I am really excited to participate in an official race! I think its going to be really fun.
Speaking of this weekend, can you believe Fathers Day is on Sunday? Where did June go?!?
After we went peach picking we had a TON of peaches so I needed to come up with some creative ways to use them – and so the idea of peach cinnamon rolls were born! These are some of the best cinnamon rolls I’ve ever had (yes they rival infamous Cinnabon!) the gooey cinnamon filling with the juicy peaches was quite delicious.
I urge you to make these, but I will warn you, the rolling and cutting of these babies gets a little messy – but its oh so worth it.
Peach filled Cinnamon Rolls with Cream Cheese Icing
- ½ cup milk
- 8 tablespoons unsalted butter (1 stick)
- ½ cup warm water (110 degrees)
- 1 envelope (2 ¼ tsp) instant yeast
- 1/4 cup sugar
- 1 large egg + 2 large egg yolks
- 1 ½ tsp salt
- 4-4 ¼ cups all purpose flour (plus more for work surface)
- 8 ounces cream cheese, softened
- 2 tablespoons corn syrup
- 2 tablespoons heavy cream
- 1 cup confectioners’ sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
- 3 peaches – peeled, pitted and chopped
- 1 tablespoon butter
- ¼ cup brown sugar
- 1 tsp cornstarch
- ½ tbsp cinnamon
- ½ tsp vanilla
Cinnamon Sugar Mixture
- ½ cup brown sugar
- 1 ½ tbsp cinnamon
- Pinch of salt
Heat the milk and butter in a small saucepan or in the microwave until the butter melts. Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Shape the dough into a round, place it in a very lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.
To make peach filling, heat chopped peaches, butter, brown sugar, cinnamon and cornstarch. Stir frequently over medium heat, until thickened (about 8-10 min). Remove from heat and stir in vanilla. Set aside to cool until cinnamon rolls are ready to be assembled.
After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with a long side facing you. Mix together the cinnamon sugar ingredients in a small bowl and sprinkle the mixture evenly over the dough, leaving a ½-inch border at the far edges. Next spread the peach mixture over the cinnamon sugar leaving an inch border along the far edge. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on it ends if necessary to make a uniform 16-inch cylinder. Grease a 13 by 9-inch baking dish. Cut the roll in 12 equal pieces and place the rolls cut-side up in the prepared baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.
While the dough rises, combine all of the icing ingredients in the bowl of a standing mixer and blend together at a low speed until roughly combined, about 1 minute. Increase speed to medium high and mix until the icing is uniformly smooth and free of cream cheese lumps, about 2 minutes. Transfer icing to a small bowl, cover with plastic wrap and refrigerate.
When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes. Spread icing on the rolls and serve.
Source: Dough/icing recipes from The New Best Recipe, Peach filling recipe by me
Peach filling recipe by me