Delicate, buttery flaky warm rolls with chunks of peaches which are covered in brown sugar, warm spices and butter. A Cinnamon and sugar mix sprinkled on top then drizzled with peach glaze.
Every year around this time I gotta have peach cobbler. I love it. I’ve been craving Cinnamon rolls more though. I didn’t want to cheat on my peach cobbler so I figured I would combine the two. Best of both worlds desserts are the best
The great thing about these rolls are that they have no yeast at all. That means no waiting. They taste exactly like peach cobbler but in a roll obviously, so if you are fan, you will fall in love.
Btw, I had to stop myself from eating them. I even ate them cold. I couldn’t stop popping them. Oh and second day rolls taste even better!
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- 2 Cups of Bread Flour
- 1 Cup of self rising flour I used White Lily
- 1 tsp salt
- 2 tbs sugar
- 1 tbs lemon juice
- 1/2 to 1 cup of cold water
- 1/4 cup cold butter shortening diced
- 1 stick of very cold butter diced
- 1/4 cup of brown sugar
- 2 tsp cinnamon
- pinch of nutmeg
- cinnamon and sugar cane mix I purchased mine while on vacation in DR (you can find other brands on amazon, etsy or make your own)
- 16 oz can peaches diced
- Peach Glaze
- 1/4 cup reserved peach juice
- 1 1/2 cup powdered sugar
- 2 tbs lime juice
- 1 tbs unsalted butter
Preheat over to 350
In large bowl add the flour, salt, sugar and mix well.
Add butter and butter shortening. Using your pastry blender cut the butter into the dough.
Add water little by little. You don't want sticky dough. Add lemon juice.
You can either use your hands or a mixer. I used my hands to mix the dough. Once dough forms into a ball knead for about a min. Sprinkle some flour onto a clean surface and roll out the dough into a rectangle about 14 by 12 inch rectangle.
In a small pot over medium heat add 1/2 cup of butter and melt then add brown sugar, sugar, cinnamon, a pinch of nutmeg,1 tsp butter flavoring extract. 1/2 tsp vanilla extract. Mix well then pour mixture onto the dough and spread it all over dough leaving 3/4-inch border around the edges.
Add diced peaches on top of brown sugar mixture. Dot the top of peaches with margarine all over.
Loosen the dough from the counter with a bench scraper. A spatula or anything with a flat surface works. Starting with the long edge roll very tight into a log. Some of the mixture may start leaking out but that's okay. Pinch seam closed. Make sure seam side is facing down.
Slice the dough into about 12 sized rolls using unwaxed dental floss. (no squished logs with dental floss)
Arrange rolls into a well buttered baking pan.
Sprinkle a bit cinnamon and sugar mixture on top of each roll. Place into the oven and bake for 30-35 mins.
While the rolls are baking start the peach glaze.
simmer peach juice on medium heat until peach turns syrupy about 5 minutes.
Stir in butter and lime juice. Let it cool to room temperature. Whisk in the confection sugar until it forms a glaze.
After the rolls have warmed, drizzle the glaze all over top of rolls. Serve warm
*Glaze recipe adapted from The Complete Cooks Country Tv Show Cookbook