Peach Cobbler Rolls (Print Version)
# Ingredients:
→ Dough
01 -
4 cups all-purpose flour
02 -
1 cup warm milk (around 110°F)
03 -
2 large eggs
04 -
1/4 cup melted butter
05 -
1/4 cup granulated sugar
06 -
1 teaspoon salt
07 -
2 teaspoons active dry yeast
→ Filling
08 -
1/2 cup brown sugar
09 -
2 cups peaches (chopped up, fresh or canned)
10 -
2 teaspoons cinnamon powder
→ Frosting
11 -
1/4 cup butter, softened
12 -
4 ounces cream cheese, softened
13 -
1 teaspoon vanilla extract
14 -
1 cup powdered sugar
# Instructions:
01 -
Mix the yeast with warm milk and a tiny bit of sugar, then leave it for about 5 minutes until it gets foamy. Stir together the sugar, melted butter, eggs, salt, and flour in a big bowl. Pour in the frothy yeast mixture, then stir everything together. Knead the dough until it’s stretchy and smooth. Pop it into a greased bowl, cover it, and let it rise for an hour or until it doubles in size.
02 -
Take a bowl and toss the chopped-up peaches with brown sugar and cinnamon. Stir gently until it’s all mixed.
03 -
Sprinkle some flour on your counter, then roll the dough out into a big rectangle. Spread the peach mixture evenly on the dough. Roll it up tightly from one long edge, then cut it into 12 pieces. Set these rolls in a greased baking tray, leaving a bit of space between each. Cover them up and let them rise again for 30 minutes.
04 -
Preheat your oven to 350°F (175°C). Bake the rolls for 25 minutes or until the tops are golden brown.
05 -
As the rolls are baking, blend the cream cheese with the butter until it’s smooth. Add the vanilla and powdered sugar, then beat it until everything's creamy.
06 -
Let the baked rolls cool a little before spreading or drizzling the frosting over them. Serve them warm.
# Notes:
01 -
If your peaches are super juicy, you can mix in a spoonful of flour to stop the filling from being too runny.