peaches and cream cinnamon rolls
A peachy summer brunch for ya!
HAPPY THURSDAY I’M GOING ON VACATION YAYAYAY! We’re leaving for Savannah this morning, or have left probably by the time you read this. I am so ready to escape for a few days and enjoy some time in a new city. While I always maintain some semblance of routine while travelling, it’s nice to expand beyond the mundanity of the every day and embrace some innovative experiences.
But, this does not mean I’m neglecting ya’ll’s reading pleasure, which is why we’ve got these here Peaches and Cream Cinnamon Rolls to enjoy as we roll (ha) into the weekend. Cinnamon rolls are something that give me great joy to make and share – and, I couldn’t not get a few more peach recipes before the booty fruit retires for the season.
Soft dough, buttery, cinnamon-y, peach-laden filling, and a sweet bite of bourbon in the cream cheese frosting slathered all over the top. Time consuming, yes, but also fully worth the wait once you catch a whiff of the incredible warming scents floating around your kitchen as the buns bake. Dish them out for brunch, afternoon coffee, whatever feels like the appropriate time and occasion. I don’t think anyone will mind even if you serve them at midnight.
Especially if you serve them at midnight.
Booty Fruit Buns
We start with my standard, go-to cinnamon roll dough. First, proof some yeast in a bath of warm milk whisked with maple syrup. When the yeast bubbles and froths, about 5-10 minutes later, you’re good to continue. If it doesn’t, your yeast is dead and you’re fucked.
Just kidding. Go out and buy more yeast.
Whisk in a lightly beaten egg and some melted butter. Turn your mixer to a low speed and add 3 cups of flour. Knead until the dough starts to come together: you may need up to 1/2 cup more total to get a tacky but cohesive texture. The dough will pull away from the sides of the bowl when it’s ready. If adding more flour beyond the initial 3 cups, do so only a tablespoon at a time. If you overdo it and your dough is too dry, again, you’re fucked.
Just kidding. Kinda.
Once a nice, smooth dough ball forms, grease a clean bowl with a little butter or oil and flip the dough ball so both sides have a light coating of fat. Cover and rise 60-90 minutes, or until doubled.
Fruit-full
Once the dough is risen, punch it down to release the air. Spread a little flour on a flat, clean work surface and roll the dough into a big fat rectangle.
Spread with softened butter. Toss some brown sugar with cinnamon and sprinkle overtop. To finish, chop up a peach or two into a small dice, about 1/8 inch, and spread evenly atop the cinnamon butter shit.
Now, your two options for cutting. My favorite is measuring 12 fairly even strips, then slicing and rolling them individually into a cute lil bun. Or you can do the old trick and roll the whole shebang into a big log and slice with a sharp knife or floss. I find that incredibly messy and aggravating so I don’t usually do that myself.
Place your rolls into a greased 9 x 13 inch baking dish. Cover and rise about 20 minutes or so while the oven preheats.
Bake the rolls for 18-20 minutes until golden, gooey, and smelling like pure fucken heaven. Set on the counter to cool a bit while you prep the frosting.
I always do a glossy cream cheese frosting on my rolls. It’s the only way, in my view. For this one, mix up your cream cheese, butter, and vanilla, and add some bourbon to the mix. So good with the peaches. Then, measure in powdered sugar about 1/2 cup at a time until the frosting is soft and silky but not overly thick.
Plop and spread the frosting on your warm rolls, slice up, and serve. A warm bun is one of the most delightful culinary experiences known to man or woman. Guaranteed.
To prep the rolls ahead, you can assemble in the baking dish as directed, cover, and let the rolls rest in the fridge for up to two days before baking. If baking directly from the chiller, you may need to add 3-5 minutes to baking time to achieve the right texture and ensure a non-gelatinous center.
Look for a new cocktail recipe tomorrow so we can really kick this weekend off right. Cheers!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Rollin’:
Extra Fluffy Carrot Cake Cinnamon Rolls
peaches and cream cinnamon rolls
Ingredients
- 1 cup warm milk
- 1/4 cup maple syrup
- 2 1/4 tsp active dry yeast
- 4 tbsp butter, melted
- 1 large egg, lightly beaten
- 3 – 3/12 cups all purpose flour
filling
- 6 tbsp butter, softened
- 1/2 cup dark brown sugar
- 2 tsp ground cinnamon
- 1 1/2 cups fresh peaches, chopped (about 1-2 large peaches)
bourbon cream cheese frosting
- 4 oz cream cheese, cold
- 4 tbsp butter, softened
- 1 tsp vanilla extract
- 2 tbsp bourbon
- 2 cups powdered sugar
Instructions
- In the bowl of a stand mixer, combine the milk, maple syrup, and yeast. Let sit until foamy, about 5-10 minutes. Whisk in the butter and beaten egg.
- With the mixer running on low, add 3 cups of flour. Continue adding flour 1 tablespoon at a time until a soft, tacky, but cohesive dough forms and pulls away from the sides of the bowl. Continue kneading for 10-15 minutes.
- Grease a clean bowl with oil. Flip the dough into the bowl so both sides are coated. Cover in plastic wrap and let rise in a warm, draft-free spot until doubled, about 60-90 minutes.
- Lightly grease a 9 x 13 inch casserole dish. Flour a clean, flat surface. Punch down the dough and dump onto the floured area. Roll into a roughly 12 x 18 inch rectangle. Spread with the butter, leaving about 1/2 inch border. Toss together the brown sugar and cinnamon and spread over the butter, then evenly sprinkle the peaches.
- Roll from the long side into a log. Use a sharp knife to slice 12 rolls out of the dough. This shit WILL BE MESSY, no getting around that. Arrange into the prepared baking dish. Cover and let rest 20-30 minutes longer until puffy. Or, transfer to the fridge and let rise overnight.
- Preheat oven to 375 degrees. Uncover the rolls and bake for 18-20 minutes until golden on top. If you refrigerated the rolls, you may need 22-25 minutes. Let cool 10-15 minutes.
- In a large bowl, beat the butter and cream cheese on medium speed until combined, then whip in the vanilla and bourbon. Add powdered sugar 1/2 cup at a time, mixing between each addition until incorporated. Crank up the speed to high and whip until very fluffy, about 2-3 minutes. Spread generously onto the warm rolls. ENJOY!
