Peaches & Cream Cinnamon Rolls
recipe from: http://www.favfamilyrecipes.com/peaches-and-cream-cinnamon-rolls/
- For the cinnamon/peach filling:
- 1 c. warm water
- 2 T. quick rise yeast
- 1 T. sugar
- 1 1/2 c. lukewarm milk
- 1/2 c. softened butter
- 1/2 c. sugar
- 2 tsp. salt
- 2 eggs
- 7 1/2 c. flour, divided
- 2 T. oil
- 1/3 c. butter
- 1/4 c. sugar
- 3/4 c. brown sugar
- 2 c. very thinly sliced peach slices
- 1 T. cinnamon
- 1 c. sliced almonds (optional)
- For the frosting:
- 4 oz. cream cheese, softened
- 1/4 c. butter, softened
- 1/2 tsp. almond extract (or more to taste if you like a more rich almond flavor)
- 1 tsp. vanilla
- 1/2 - 1 lb. powdered sugar
Adapted from favfamilyrecipes.com
In small bowl, combine water, yeast and sugar. Set aside for 10 minutes.
Warm milk in microwave for 2 minutes. In a large bowl or heavy mixer combine milk, softened butter, salt and sugar. Mix together until butter is melted.
Add eggs one at a time and 3 cups flour. Mix for 2 minutes.
Add yeast mixture and 2 c. flour. Mix well. Let dough sit for 10 minutes. (If using a standing mixer...now is the time to change to a dough hook!)
Continue to mix while slowly adding remaining 2 1/2 c. flour. Dough will start pulling away from the sides of the bowl, but is still quite sticky. Beat 3 more minutes.
Coat another large bowl with 2 T. oil. Take dough out of mixing bowl and place in oiled bowl, turning over once to coat each side.
Place clean towel over bowl and let raise in a warm spot for 45 minutes.
After 45 minutes, put dough out onto floured surface. Knead by hand, adding a little flour if needed. DO NOT USE TOO MUCH FLOUR! You want dough to remain very soft!
With rolling pin, roll dough into a rectangle shape about the size of a jelly roll pan (11x15 inch) and 1/2 inch thick. Melt 1/3 c. butter in microwave for 30 seconds or until just melted. Spread over dough. Sprinkle 1/4 c. sugar and 3/4 c. brown sugar over butter.
Arrange peach slices evenly over the dough and sprinkle evenly with cinnamon and almonds (optional).
Roll up starting with the long side; pinch seam to seal. Cut into 1 inch rolls and place on greased cookie sheet. Cover and let rise another 45 minutes. Bake at 350 degrees for 16-20 min. or until lightly browned. Cool for 10 minutes before frosting.
For the frosting:
In a medium bowl, mix cream cheese, butter, almond extract and vanilla until smooth. Slowly add powdered sugar until desired consistency. Spread over warm cinnamon rolls.