Pearson Farm has partnered with One Sarcastic Baker this summer, and WOW - did she ever deliver with this scrumptious recipe! We know you will love these Peach Cinnamon Rolls as much as we do!
Makes: 12 rolls
Ingredients:
For the peach filling
4 cups Pearson peaches, sliced into ½–inch pieces
⅓ cup (70g) granulated sugar
⅓ cup (70g) light brown sugar
2 cinnamon sticks
2 tablespoons cornstarch
1 tablespoon water
4 tablespoons (55g) unsalted butter, cut into small pieces
For The Dough
1 cup plus two tablespoons (270ml) whole milk, lukewarm
¼ cup (50g) sugar
2 ¼ tablespoons instant yeast
1 large egg, beaten at room temperature.
5 tablespoons (65g) unsalted butter, melted and cooled
4 cups (480g) all-purpose flour
½ teaspoon salt
¼ cup heavy cream to brush the rolls.
1 cup Pearson pecans, chopped
Directions
Make The Peach Filling
1. Place the peach pieces, sugar and cinnamon sticks in a medium saucepan and place it over medium heat.
2. Cook for 20-25 minutes, stirring every few minutes, until the peaches are soft and the mixture is thick.
3. Remove the cinnamon sticks and press the peaches with a fork or a potato masher until they are partly smooth but still have some peach chunks.
4. Reduce heat to low.
5. Mix the cornstarch and water in a small bowl. Then, pour the mixture into the saucepan and stir until thickened.
6. Add the butter and stir until the butter has melted.
7. Remove from the heat, transfer the mixture to an airtight container, and refrigerate.
Make the Dough
1. Pour the lukewarm milk and sugar into a bowl of a standing mixer and mix in the yeast. Set aside 5-10 minutes until the yeast bubbles and the mixture is frothy.
2. Using the paddle attachment, mix on low speed and add the beaten egg, followed by the melted butter.
3. Mix the salt with the flour, and add two cups to the milk mixture.
4. Mix until the flour has been incorporated and fully hydrated, about 15-20 seconds.
5. Add the rest of the flour mixture and mix just until you have a shaggy mass, then replace the attachment with the dough hook.
6. Mix for about 1-2 minutes on medium-low, just until a smooth dough has formed. Do not overmix, or you will end up with a tough, chewy dough.
7. Turn the mixer off; the dough might feel sticky, but that’s okay. Cover the dough with plastic wrap and place it in a warm spot in your kitchen until it doubles in size, about 90 minutes.
Shaping the rolls
1. When ready to shape, line a 9x13-inch pan with parchment paper.
2. Place the dough over a clean work surface lightly dusted with flour. Dust your rolling pin as well.
3. Gently roll the dough into a 20x15 rectangle, sprinkling more flour as needed.
4. Spread the peach filling over the dough, then roll it from the wide end closer to you until you have a log.
5. Cut the dough into 12 equal parts, each about 1.5 inches, and place each piece in the prepared baking dish, leaving some space between.
6. Cover the pan with a kitchen towel for about one hour.
7. Brush the rolls with the heavy cream and sprinkle with the chopped pecans.
8. Bake for 25-28 minutes, until the top is golden brown.
9. Remove from the oven and serve immediately.
Notes
* The rolls are best fresh for one day and should be stored at room temperature.
* To freeze, gently wrap the rolls in plastic wrap, place them in a plastic bag, and freeze for up to 8 weeks. When ready, remove the rolls from the bags and allow them to reach room temperature.
* The peach filling can be made up to five days in advance.
* To make the dough in advance, allow it to rise at room temperature, then place it in the refrigerator overnight for no longer than 8 hours. The dough is easiest to roll and shape when cold.
