I’ve come to infiltrate your weekend.
You may have had plans to sit on the couch, go to the beach, do some sort of house work, eat a hot dog… NO! Scratch all of that. Forget it. No good. There are cinnamon rolls in the mix!
Seriously… can I elbow my way into your free time? Can I persuade you with doughy rolls, cinnamon and almond crumbles, and fresh peach filling? Let the answer be YES because we’re about to smash-bang peach cobbler and cinnamon rolls. Let’s be geniuses! Loose interpretation of the word ‘genius’…
Here’s how this madness goes: yeasted dough is topped with melted butter, oat crumble, and warm peach filling. Cobbler all up in a doughy roll, topped with more almond crumble!
Can this be everyday? (no.)
This recipe is adapted from The Pioneer Woman’s famous (infamous?) cinnamon roll. I’ve experimented with her recipe before. Remember the Pistachio, Orange and Dark Chocolate Cinnamon Rolls? I like to think of those as our Winter Cinnamon Rolls, this peach madness is our Summer Roll. Of course every good baker has their Summer Cinnamon Roll, right?
These cinnamon rolls begin with the yeasted dough.
The dough is actually a no (or barely) knead dough that comes together in a big ol’ Dutch oven. If you don’t have a Dutch oven, a big pot will do. Any pot. Make it big.
In with the milk.
In with the oil (I used melted coconut oil) and the sugar.
The three ingredients are stirred over medium heat until the granulated sugar is juuust dissolved.
The liquid mixture is warmed and the yeast and flour are added.
A 4-cup flour dump which also includes active dry yeast.
Just a stir. Not a ton of fuss. Just a stir.
The roll dough is pretty wet. Like… too wet. It made me a little nervous.
I remembered that Ree’s cinnamon roll dough was wet too. Trust the process. Trusting.
On with the pot lid and the dough is tucked away to rise for an hour.
While the dough rises we prep the peach filling and almond crumble.
Yea… there’s a lot going on. It’s soooo worth it.
I peeled my fresh peaches because I didn’t want to fight with the peel while enjoying these rolls. You don’t have to peel the peaches. It’s up to you!
To easily peel peaches you’ll boil them for just a bit, then flash em with cold water: Here’s How!
Alternately you can use frozen and thawed peaches. Choose your own adventure.
Peaches peeled AND SO SLIPPERY.
Peaches and crumble, too!
We can multi-task!
The peaches will be sliced and placed in a pot to cook down. The crumble is assembled with cold butter and sliced almonds. Both are going to find their way into the center of our cinnamon rolls. It’s all quite right.
My peaches weren’t very keen on actually separating from the pit. Stubborn, but still sliced.
Into the pot with a bit of sugar, a load of peach cobbler spices, and a splash of water and cornstarch. Cooked over medium heat, mashed with a potato masher until complaint. Essentially we’re making a warm, fresh peach jam!
Back to the dough!
It’s risen and ready for a bit more flour, some salt, and some baking soda and baking powder!
Stir until doughy.
Yes. Just yes.
I divided the dough in two to make it easier to work with.
Remember that almond crumble we made? Yea… this is about to get ridiculous!
Melted butter is brushed over the rolled dough. Not a ton, we aren’t savages. Just enough to moisten the dough. A thin layer of crumble toppings sprinkled over the buttery dough.
Warm and sweet peach filling! Let’s go ahead and spread that across.
Don’t worry about filling every nook and cranny. Once rolled and sliced there will be plenty of peach to go around.
Each dough half is filled, sliced into eight pieces, and placed in a well-greased pan. More crumble on top! I mean… it’s the right thing to do.
I imagine this is what heaven smells like. Heaven with peaches and almonds. Heaven with cinnamon and dough. Let’s go ahead and start brewing the coffee!
Very much. Very much.
Happy Summer Weekending!
For the Dough:
- 2 cups whole milk
- 1/2 cup vegetable, canola, or melted coconut oil
- 1/2 cup granulated sugar
- 1 (0.25 ounces) active dry yeast (about 2 1/4 teaspoons)
- about 4 1/2 cups of flour, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- scant 2 teaspoons salt
- 4 tablespoons unsalted butter, melted and divided
For the Crumble:
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 2/3 cup packed light brown sugar
- large pinch of salt
- 6 tablespoons cold unsalted butter, cut into small chunks
- 1/2 cup sliced almonds
For the Peach Filling:
- 4 ripe peaches, peeled
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 2 teaspoons cornstarch
- 1/4 cup water
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or buttermilk
- splash of both pure vanilla extract and pure almond extract
- To make the dough, heat the milk, oil, and sugar in a large saucepan (I used my large dutch-oven) over medium heat to just below a boil. Set aside and cool to warm. You’ll want the mixture to be just warm to the touch. Not hot at all. About 105 degrees F. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
- Add 4 cups of the flour directly to the saucepan. Stir until just combined (the mixture may be wet), then cover with the lid to the pan (or a piece of plastic wrap if your pan doesn’t have a lid), and set aside in a relatively warm place for 1 hour. Check the dough after 30 minutes to ensure that it’s rising well. If the dough hasn’t risen at all, you may want to start over. After 1 hour, remove the lid and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or refrigerate for an hour before using. You can also cover the dough and refrigerate to use the next morning at this stage, or you can continue on to fill and roll and slice the dough before allowing the rolls to rest in the refrigerator overnight.
- While the dough rests, assemble the crumble and cook the peaches.
- To make the crumble, in a medium bowl, whisk together flour, oats, sugar, and salt. Add the cold butter chunks and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the mixture until well incorporated. Some butter bits will be the size of peas, and smaller. Add the sliced almonds and toss to combine. Refrigerate until ready to use.
- To make the peach mixture, bring a medium saucepan of water to a rolling boil. Add whole, ripe (but not too ripe) peaches to the boiling water and allow to boil for 30 seconds. Remove from the water after 30 seconds and place in a bowl filled with cold water and iced cubes. Peaches should peel easy once they’re cool. Peel and slice. Place peaches in a small saucepan with sugar and spices. In a small bowl slowly 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, about 15 minutes. Remove from heat and cool slightly before assembling the rolls.
- To assemble the rolls, place racks in the upper third and center of the oven and preheat the oven to 375°F. Grease 2 pie plates, or 2 8×8-inch square baking pans. Set aside.
- Remove half the dough from the pot. On a floured surface, roll the dough into a rectangle, about 12 x 8-inches. The dough should be rolled fairly thin. Brush dough with 2 tablespoons of melted butter. Sprinkle with a handful of almond crumble creating a thin layer across the dough, leaving a 1 inch border around all sides. Spoon half of the peach mixture over the crumble.
- Now, beginning at the end farthest from you, roll the rectangle tightly towards you, finishing seam side down. Tuck in the ends if they’re particularly loose and floppy. Slice the dough into 8 equal slices and arrange 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.
- Allow to rolls to rest for 15 minutes.
- Place in the oven and bake for 20 to 22 minutes, or until the rolls are bubbling and golden brown. While the rolls are baking, make the glaze by whisking together powdered sugar, milk and extracts.
- Remove baked rolls from the oven. Allow to rest for 10 minutes then drizzle the glaze over the warm rolls. Serve warm (or room temperature, or cold… they’re good no matter what)!