Peaches and Cream Cinnamon Rolls

Milk bread, Peaches and Cream? We're in.

1 hour prep

1 hour cook

Chris Cahill

Ingredients

Dough:

517 gBread Flour

155 mlWater

66 gSugar

2 tspInstant Yeast

1 tspSalt

78 gWhole Milk

78 gHeavy Cream

1 Large Egg

1 tspVanilla Paste

84 gUnsalted Butter

Filling:

210 gPeaches (Cubed)

30 gSugar

1 tspLemon Juice

2 tspCornstarch

1 tbspWater

60 gThinly Sliced Peach

113 gUnsalted Butter

133 gBrown Sugar

1 tspGround Cinnamon

Cream Cheese Topping:

56 gButter

60 gCream Cheese

100 gIcing Sugar

3 tbspDouble Cream

There's something about cinnamon rolls that makes everyone one falls in love with them, and these are no exception to the rule. They start with super soft milk bread cinnamon roll dough, filled with fresh peach jam and peach slices. Then topped with a cream cheese drizzle that'll have you licking your fingers while grabbing a second roll.

Method

For the jam combine peaches, sugar, and lemon juice in a pot. Cook over medium heat for 12-15 minutes, mashing occasionally, until juicy and thickened. Mix cornstarch and water, then stir. Cook for 2 minutes, then transfer to a bowl and cool before using.

In a bowl combine the butter, brown sugar, and cinnamon until smooth. Save this until later.

In a small pan whisk together water and 32g of the bread flour. Cook this over a medium heat until thickened. Set aside.

In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add milk, cream, egg, vanilla, and tangzhong. Knead on low speed for 2 minutes until a rough dough ball forms.

With the mixer on low, add the softened butter a tablespoon at a time, mixing well before adding more. Knead for 8-10 minutes until the dough is smooth and elastic.

Take the dough out of the bowl, fold the sides in, and make a smooth ball. Put it back in the bowl, seam-side down. Cover and let rest for 30 minutes.

Line a large baking dish with parchment paper. Roll the rested dough into a 15x21 rectangle on a floured surface, with the longest side facing you. Spread the cinnamon sugar mixture over the dough, leaving a 1/2-inch border on one small side.

Slice the dough into twelve strips. Place peach sliced along each strip, then roll each strip away from you, then carefully transfer them to the lined baking pan.

Leave the pan in a warm area to allow the dough to prove. Preheat the oven to 160ºC (fan). Once the rolls are proved bake for around 30 minutes until golden on top.

Spoon the cream cheese, butter and powdered sugar together until smooth. Then whisk in the heavy cream. Finally, spoon or pipe the glaze over the warm rolls and enjoy.