Peachy Cinnamon Buns
Peach season is coming to an end, but I had some in the kitchen and figured I would use them in one, last, baked goody for the season. These are the perfect Saturday morning treat! I’m talking breakfast in bed while binging the last season of Schitt’s Creek kinda treat. These babies are made with a DECENT amount of butter, hence the word, ‘treat.’ Who doesn’t like butter though?
INGREDIENTS
- 2/3 cup warm milk
- 2 1/4 teaspoons instant yeast
- 2 teaspoons honey
- 4 eggs, plus 1 egg, beaten
- 3 – 4 cups all-purpose flour, plus a little more for rolling
- 1/2 teaspoon kosher salt
- 8 tablespoons (1/2 cup) salted butter, at room temperature
- 1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces
- 1/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 peaches, thinly sliced
INSTRUCTIONS
- In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.
- Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
- Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 14×14 inches. Lay thin slices of cold butter all over the surface of the dough, pressing gently to adhere.
- Fold one half of the rectangle towards the center and fold the other half over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled.
- Meanwhile, Butter 2 (9×5 inch) bread pans. Mix the brown sugar, sugar, and cinnamon in a small bowl.
- Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 14×14 inches). Spread 4 tablespoons softened butter over the dough and sprinkle with half the cinnamon sugar. Layer the peach slices over the dough in a single layer and then sprinkle with the remaining cinnamon sugar. Starting at the edge of dough closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.
- Cut the dough into 6 rolls and place cut side up in the prepared pans. Cover and let rise 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Place the breads on a rimmed baking sheet and bake 30-35 minutes or until lightly browned on top. Let cool in pans 5 minutes, then flip out onto a cooling rack. Serve warm or cold.
