Peach Butter Breakfast Rolls
 
 
To rewarm the rolls, place in microwave for about 30 seconds, or place in a 200F oven for 5 to 10 minutes. These are best straight from the oven, but are still fantastic several days after being baked. Store in an airtight container.
Author:
Ingredients
  • 4 + ½ to 5 Cups All - Purpose Flour
  • 1 Cup Whole Milk
  • 1 Stick Unsalted Butter, room temperature
  • 3 Eggs
  • ½ Cup White Granulated Sugar
  • 1 + ½ Tablespoons Active Dry Yeast
  • ½ Teaspoon Salt
  • 1 + ½ Cups Peach Butter
  • ¾ Cup Light Brown Sugar, packed
  • 2 Teaspoons Ground Cinnamon
  • 1 peach, sliced thinly ( no need to peel)
  • 3 Ounces Cream Cheese, room temperature
  • ¼ Cup Unsalted Butter, room temperature
  • 1 + ½ Cups Powdered Sugar (confectioner's sugar)
  • 1 Teaspoon Vanilla Extract
  • 5-6 Tablespoons Milk ( adjust to desired icing consistency)
Instructions
  1. Warm milk to about 95F. Mix in Sugar and yeast and let sit for 5 to 7 minutes. The mixture should be foamy and frothy - if it isn't, your yeast is not alive and you will need to start over.
  2. Using a stand mixer with a paddle attachment, mix in butter, eggs, and salt.
  3. With mixer on low, add 4 + ¼ Cups of flour. Mix until combined. Turn mixer off, scrape down sides of the bowl, and switch to the dough hook. Beat dough with dough hook for another 7 to 10 minutes.
  4. Dust a clean work surface with flour. Transfer dough from mixing bowl to floured surface.
  5. Sprinkle dough with ½ Cup of flour and knead the flour into the dough. Continue to knead the dough until a soft, smooth, ball of dough forms. About 2 to 3 minutes of kneading. ( It will be ready, when you gently press it, the dough bounces back quickly...elastic like.)
  6. Transfer dough to a lightly greased bowl. Cover bowl with plastic wrap and a tea towel. Place in a dry, warm place and let dough rise for about 1 - 1½ hours until the dough has doubled in size.
  7. While the dough is rising grease a 9 x 13 inch pan, mix together brown sugar and cinnamon, and slice the peach. Set it all aside.
  8. Once the dough has doubled in size, turn dough out onto a lightly floured surface and roll dough out into a 10 inch x 20 inch rectangle.
  9. Evenly spread peach butter over the dough and sprinkle the cinnamon and brown sugar mixture over the peach butter.
  10. Finally, scatter peach slices in a single layer over the whole shabang.
  11. Roll dough into a 20 inch log, keep it as tight as possible. ( you might find that the filling starts to squeeze out and that is fine, just keep rolling)
  12. Using a very sharp knife, cut the dough into 12 equal pieces ( cut the roll into quarters, and then cut each quarter into 3 equal pieces)
  13. Quickly transfer each roll into the prepared pan. Squeeze them all into fit. Loosely cover rolls with a tea towel and place in a dry, warm place to rise. Let rise for 1 hour.
  14. Preheat oven to 400F. Bake rolls for 20 to 30 minutes until golden brown and the filling is bubbling. ( when you press on the top of a roll, there will be very little give)
  15. Remove from oven and let rest for 30 minutes. Make the icing.
  16. Beat together softened cream cheese and butter. Add salt and vanilla. With mixer on low, slowly add powdered sugar and beat until well combined. Add milk, tablespoon by tablespoon, until desired consistency is reached.
  17. Drizzle icing onto warm rolls or upon serving.
Recipe by Fork Vs Spoon at http://forkvsspoon.com/peach-butter-breakfast-rolls/