And if you did you can bet that I’d want a bite. I ADORE cinnamon rolls (especially the kind you get at the airport, shhhhh…).
Yesterday morning I set out to make cinnamon rolls, when lo and behold, I spot a left over can of peach pie filling in my cupboard. Never mind why it’s there, these things happen. But I thought, peaches tucked into a subtle cinnamon roll sound awfully nice….
Peach and Cinnamon Breakfast Rolls, makes 8-9 large rolls
Needed: 2 1/4 teaspoons yeast (active dry), 2 tablespoons sugar, 1 cup warm milk, 4 tablespoons melted butter, 3 egg yolks, 2 tablespoons honey, 1 teaspoon vanilla extract, 3 1/2 cups flour, 1 teaspoon salt, 1 can peach pie filling, 1/2 teaspoon cinnamon.
For the glaze: 1/4 cup cream, 2 tablespoons melted butter, 2 tablespoons pure maple syrup, 1-2 cups powdered sugar (depending on the consistency you prefer).
On the stove top or in the microwave heat together the milk and butter until the butter is just melted. Add the sugar and yeast and let that just sit and… active, for 2-3 minutes (this also lets it cool down a bit before adding egg). Now stir in the egg yolks, honey and extract. Pour this into a large bowl with the flour and salt. Stir until well combined, then use your (clean) hands to knead the dough a few times until it’s a cohesive ball. Place this in a lightly oil bowl and allow to rise in a warm spot for 1 hour.
Roll out the dough into a long rectangular shape. Add the peach pie filling and cinnamon (if you prefer traditional cinnamon rolls you can add a mixture of butter, nuts, sugar and cinnamon here). Roll up into a long log and slice into rolls. Place the rolls in a well-greased pan and bake at 350 F for 40-45 minutes.
Make the glaze by melting the butter, stir in the cream and maple syrup. Now add powdered sugar in 1/2 cup increments (whisking in between) until you get the consistency you like. Some like a thick glaze, some like it thin. Pour over the breakfast rolls once they are out of the oven.
Enjoy! xo. Emma