Everything's Peachy | RECIPE: Peach Cinnamon Rolls

As I alluded to in the first cinnamon roll post, cinnamon rolls are a constant staple in my home. I’ve made them many a time – too many to count. Nowadays, whenever I make the rolls, I try to always add a different spin to it. With the plain cinnamon roll dough as a blank canvas, I use different fillings (in addition to the standard melted butter and cinnamon sugar) as the colours to paint a deliciously pretty picture. I’ve tried different variations, using fruits, nuts and chocolate as the varying fillings – all with great results.

So be inspired! Add your favourite filling ideas and see how they turn out. As with any experiment, use proper discretion when choosing flavours for your cinnamon roll variation. You can do quick research on your flavour pairing idea on the Internet and see if it is something that has been done before. If something is tried and true, there are fewer chances that it will taste bad. Most importantly, customize it to your tastes! I would never think of adding bacon to cinnamon rolls but someone conjured up the idea in their bacon pear cinnamon rolls! I’m not gonna lie; I kinda wanna taste it! But I wouldn’t make it. So the key is to let your intuition and your taste buds guide you. Don’t expect me to make spinach cinnamon rolls anytime soon…

I love the flavour of peach! I have indulged in peach juices, peach drinks, peach tea, peach pies, peach yogurt and peach sorbet, loving every sip and bite. So naturally, I had to try adding some peach pieces to some good ole’ cinnamon rolls. Peaches are a great compliment to cinnamon rolls (and most other sweet pastries for that matter). I used some canned peach slices but I’m sure fresh peaches would be just as great. I chopped up the peach and distributed the pieces over the layer of buttery cinnamoney sugary goodness. And that was that. The rising and baking times remain the same.

Here are the rolls after being rolled up and cut. Before rising:

After rising:

A little yeast rising goes a long way!

Gorgeous, aren’t they? Now go ‘head and make ‘em!

RECIPE: Peach Cinnamon Rolls

Makes about 36 rolls

Adapted from The Pioneer Woman

Ingredients

For dough:

• 4 cups (1 litre) milk, warmed to 110 °F
• 2 envelopes (4½ teaspoons) active dry yeast
• 1 cup vegetable oil
• 1 cup sugar
• 8 cups plus 2 cups (or more) extra, separated, all-purpose flour
• 1 heaping teaspoon baking powder
• 1 scant teaspoon baking soda
• 1 heaping tablespoon salt

For filling:

• 3 cups sugar
• 9 tablespoons ground cinnamon
• 1½ cups melted butter
• 3 cups diced peaches

Directions

1. For the dough, pour the warmed milk in a large bowl, sprinkle the yeast on top and let it sit on the milk for 5 minutes. Mix in the vegetable oil and sugar.
2. Add 8 cups of the flour. Stir until just combined then add the baking powder, baking soda, salt, and the remaining 2 cups (or more) flour. Stir thoroughly to combine and form a ball of dough.
3. Cover the dough with a clean kitchen towel, and set aside to rise in a relatively warm place for 1 hour (the dough should roughly double in size). After the rise, divide the dough into 3 and use right away, or place in mixing bowls and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand) Also, you can freeze the dough for up to several weeks and thaw when needed.
4. To assemble the rolls, place one of the dough balls on a floured surface and roll the dough into a rectangle. The dough should be rolled thin.
5. For the filling, mix the sugar and cinnamon well in a small bowl. Brush ½ cup of the melted butter evenly over the surface of the dough making sure to leave some space bare at the edge of the dough for sealing. Sprinkle 1 cup of the cinnamon-sugar mixture over the butter. Distribute 1 cup of the peach pieces over the dough.
6. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Using both hands and working slowly, be careful to keep the roll tight. When you reach the bare edge reserved for sealing, stop and brush the edge with some water. Finish rolling and pinch the seam together to seal. Flip the roll so that the seam is face down.
7. Slip a cutting board underneath the roll and with a sharp knife, make 2-inch slices. One log should produce about 12 rolls. Place the sliced rolls in a greased pan, being careful not to overcrowd.
8. Repeat the filling and rolling process with the other two portions of dough and more pans.
9. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for 30 minutes before baking. Remove the towel and bake for 18 to 20 minutes or until golden brown. Don’t allow the rolls to become overly brown. Serve.

FOR FOOD ONLY Blog
CRAVE | COOK | CONSUME
2012