Fellow carb lovers unite, and rejoice!
This recipe may hold the title for “best your kitchen will ever smell”, guaranteed to thrill guests, sell homes, win over neighbours, or any other form of persuasion you may be looking to enact. Cinnamon rolls already give off one of the most amazing smells known to man, and when you add a crunchy crumble topping and fresh peaches to the mix, the result is nothing short of life-altering.When I made these, I immediately put half of them in the freezer for after baby, knowing how perfect they would be at any time of day when hunger strikes and the mood to break out yeast does not. Given that I’ve now been in kind-of labour for about 4 days, I’m getting less and less sure they’re going to last that long. Maybe I should make another batch to bring to the hospital to bribe the people with the best drugs.
If you love fluffy, doughy, cinnamony buns (yummmmmmm), you need to set aside some peaches and a morning and make these happen. Or time them for just when someone’s coming home or coming over…who wouldn’t want to come home from school to these fresh from the oven?! Don’t be intimidated by the long ingredient and instruction list, I promise these are easy, even if they do make more than one dish dirty.
I love peaches and only wish the season lasted longer, especially when I find recipes like this that showcase and support their crazy perfection. If only they didn’t have that furry skin…but its the little annoyances that make perfect things real and so even more lovable, right?
- 2 cups whole milk
- ½ cup vegetable or canola oil
- ½ cup granulated sugar
- 1 package active dry yeast (about 2¼ teaspoons)
- About 4½ cups of flour, divided
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons salt
- ¼ cup (4 Tablespoons) unsalted butter, melted and divided
- CRUMBLE FILLING & TOPPING:
- ¾ cup all-purpose flour
- ¾ cup old-fashioned or quick cooking oats
- ⅔ cup packed light brown sugar
- ¼ teaspoon of salt
- 1 teaspoon cinnamon
- 6 Tablespoons cold butter, cut into small pieces
- PEACH FILLING:
- 4 ripe peaches, peeled and diced
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 teaspoons cornstarch
- ¼ cup water
- 1 cup icing sugar (powdered sugar)
- 2 Tablespoons milk
- Splash of vanilla
- FOR DOUGH: Heat the milk, oil, and sugar in a large saucepan (like a Dutch oven) over medium heat to just below a boil (small bubbles beginning to rise but not fully boiling). Set aside and cool until you can touch it comfortably, about 105 degrees F. Sprinkle the yeast on top and let it sit on the milk for 1 minute. (Don't rush the cooling or it will kill the yeast!)
- Add 4 cups of the flour to the saucepan. Stir until just combined, then cover with a lid (or a piece of plastic wrap if your pan doesn’t have a lid), and set aside in a warm, draft-free place for 1 hour.
- After 1 hour, remove the lid and stir in the baking powder, baking soda, salt, and remaining ½ cup flour.
- At this point, you can proceed with making the rolls immediately, OR cover the dough and refrigerate it to use the next morning, OR fully prep the rolls and put them in the fridge overnight to bake the next day.
- To go ahead with making them, while the dough rests, assemble the crumble and cook the peaches.
- FOR CRUMBLE: In a medium bowl, use your fingers to combine all ingredients until butter pieces are the size of peas or smaller. Refrigerate until ready to use.
- FOR PEACH MIXTURE: Place peeled, sliced peaches in a small saucepan with sugar and spices. In a small bowl, whisk water into cornstarch and add the mixture to the peaches. Heat, stirring occasionally, over medium heat until the peaches are soft and the juices are thick, 10- 15 minutes. Remove from heat and cool slightly before assembling the rolls.
- Meanwhile, place rack in the center of the oven and preheat the oven to 375 degrees Fahrenheit. Grease 2 pie plates, or 2 8×8-inch square baking pans.
- To assemble the rolls, remove half the dough from the pot. On a floured surface, roll the dough into a rectangle, about 12 inches x 8 inches. Brush dough with 2 tablespoons of melted butter. Sprinkle with a thin layer of crumble, leaving a 1 inch border around all sides. Spoon half of the peach mixture over the crumble, leaving an empty 2" border on the edge nearest to you and a 1" border everywhere else.
- Beginning at the long end farthest from you, roll the rectangle tightly towards you, finishing seam side down. Tuck in the ends, slice the dough into 8-10 equal slices and arrange cut-sides-up in one of the prepared pans. Set aside and repeat the process with the remaining half of dough and place those sliced rolls in the remaining pan.
- Sprinkle remaining crumble topping evenly over the tops of the rolls.
- Allow rolls to rest for 15 minutes, or as long as it takes your oven to preheat.
- Bake for 22-24 minutes, until the rolls are golden brown. Remove from the oven and allow to rest for 10 minutes before stirring glaze ingredients together and drizzling over the warm rolls. Enjoy!
Adapted from Joy the Baker.