I found this recipe online and made them yesterday. The recipe makes 12 huge rolls. We, and our neighbors, really liked the peach/cinnamon combination. The rolls definitely taste like a peach pie.
This recipe will go into my recipe binder, for sure!
Peach Pie Cinnamon Rolls
- 1⅓ cups milk
- 2 tablespoons butter, room temperature
- ¼ cup sugar
- 1 package Red Star Platinum Yeast
- 1 egg
- 4 c flour
- ½ tsp salt
for the filling
- 1 cup peach preserves
- ½ teaspoon cinnamon
for the glaze
- 3 tablespoons milk
- ¾ cup powdered sugar
- ½ teaspoon cinnamon
- Heat milk to about 90 degrees. Stir in butter, but it doesn't have to completely melt. Pour into a large bowl and add sugar and yeast. Stir to combine and set aside for about 5 minutes or until yeast starts to bubble. Add egg and mix well. Add 2 cups of flour and stir to combine. Add salt and flour ½ cup at a time until dough comes together and pulls away from the sides of the bowl.
- Pour onto a well floured surface and knead, adding more flour as needed 3 to 5 minutes or until dough is no longer sticky.
- Cover dough and allow to rise 45 minutes to 1 hour until sought has doubled.
- Punch down the dough, pressing out the air bubbles.
- Roll into a rectangle, about 12" x 15".
- Coat 2 pie plates with non stick spray or butter.
- Mix peach preserves and cinnamon together in a small bowl. Spread evenly over dough. Carefully roll from the long side and pinch the edge seam to seal.
- Cut into 1 inch rolls. Place in butter pie plates. Cover loosely and allow to rise about 30 minutes. Meanwhile, preheat the oven to 375 degrees.
- Bake for 22- 25 minutes or until golden brown and rolls are cooked through in the center.
- Mix milk, powdered sugar and cinnamon together until smooth. Spoon over cooked rolls. Allow to cool slightly to serve warm or serve at room temperature.
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