2 1/2teaspoonsinstant dry yeast*I like Red Star Platinum Baking Yeast
2large eggs at room temperature
1/2cupsalted butterMelted, but make sure it isn't over 110º Fahrenheit. Just softened is fine.
4 1/2cupsall-purpose flourdivided
For the peaches:
4-5mediumpeachespeeled, cored and diced
For the filling:
1/2cupsalted butteralmost melted
1cuppacked brown sugar
1/2cupheavy cream**for pouring over the risen rolls
For the crumble:
¾cupall-purpose flour98 grams
½cupbrown sugar 100 grams
¼cupsalted butter melted2 ounces
For the glaze:
1cuppowdered sugar130 grams
Make the dough:
Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. (See note below if you are using active dry yeast instead of instant yeast.)
Add the eggs, butter and sugar. Mix until combined.
Add in salt and 4 cups of flour (save the other ½ cup and add only if you need it) and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater blade and remove it. Attach the dough hook.
Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 ½ cups, but start with 4 cups.
Spray a large bowl with cooking spray.
Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
Cover the bowl with a towel or wax paper.
Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
Prepare the peaches:
Bring a large pot of water to boil. Place the peaches in the boiling water for 30-45 seconds. Remove the peaches and immediately put them in a bowl of ice water. This will make the skins peel off easily.
Peel the peaches, remove the pit and dice the peaches. You'll need 2 cups of diced peaches.
Prepare the filling:
While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Assemble the cinnamon rolls:
Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Sprinkle the peaches over the cinnamon filling.
Starting on the long end, roll the dough up tightly jelly roll style.
Cut into 12 slices and place in a greased 9×13 glass baking pan.***
Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
Prepare the crumble:
In a small bowl, mix together the flour, brown sugar, cinnamon and melted butter.
As the butter hardens, you’ll be able to create little “crumbles” of the mixture.
Preheat the oven to 375ºF.
Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
Then sprinkle the crumb topping over the unbaked rolls.
Bake for 25-27 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 30 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
While the rolls are cooling, prepare the glaze.
When the rolls are cool, whisk together the powdered sugar, heavy cream and vanilla. Whisk until smooth. Drizzle the glaze over the cooled rolls.
Store in an airtight container.
*Different yeast calls for slightly different proofing methods. Please check your yeast packet to see what temperature the milk should be at.**If you don’t have cream, use half and half, coffee creamer, evaporated milk, whole milk or coconut cream. Any of these will work. Even 2% milk will work, but we prefer a higher fat milk.***For smaller rolls, cut the dough into 15 slices and use a 10×15″ baking pan. The larger pan will also allow the rolls to rise more evenly.
Overnight InstructionsWe often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.The morning you want to bake them, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake.*The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don’t use all of the frosting at once. Calories are per roll with the recipe making 12 frosted rolls.