Peach Cinnamon Rolls
Cook Time
65
mins
Calories
396
Serving Size
12
Carbs
19.3
Fat
15.2
Protein
6.9
Photo by:
AmysHealthyBaking
description
You can use any type of Fruit Filling
ingredients
for the dough- if you want to make from scratch
You can just use store bought, if you want
- 1 c warm water (100-110°)
- 1 (¼ oz) package rapid rise yeast
- 1/2 c granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 tsp canola oil
- 2 1/2—3 1/2 c all-purpose flour
for the filling
- 2 large peaches (or apples, blueberry, etc...)
- 1 tbsp light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp almond extract
- 1 Tsp Corn Starch (optional)
for the topping
- 3 tbsp all-purpose flour
- 2 tbsp light brown sugar
- 1/4 tsp cinnamon
- 1 tbsp butter or margarine, softened
directions
- To prepare the dough, combine the water, yeast, and 2 teaspoons of granulated sugar in a large bowl. Let it sit for 10 minutes, or until frothy. Stir in the remaining sugar, salt, vanilla, and oil. Add in the flour ½ cup at a time, until a sticky dough forms (about 2½ cups, depending on weather and humidity).
- Turn the dough out onto a well-floured surface, and knead for 2-4 minutes, adding additional flour as necessary, or until the dough springs back when you press your index finger into it. Lightly coat a large bowl with nonstick cooking spray. Shape the dough into a ball, and roll around in the bowl until coated with the spray. Let the dough rest while you prepare the filling.
- To prepare the filling, skin and dice the peaches. Mix together with the brown sugar, cinnamon, and almond extract in a small bowl. (Cornstarch if you want it thickened)
- Lightly coat two 9” cake pans with nonstick cooking spray.
- Turn the dough out onto a clean, well-floured surface. Roll into a 12” x 15” rectangle. Spread the filling across the dough, leaving a 1” border on the two longer sides. Roll up, starting from one of the longer sides, and slice into 12 sections. Place 6 cinnamon rolls into each pie pan, putting 1 in the center and the other 5 around the edge. Lightly coat the tops with nonstick cooking spray.
- Place the cake pans in a warm, draft-free spot to rise. Lay a sheet of wax paper over the top, and place a clean towel on top of the wax paper. Let the rolls rise for 1½ hours.
- Preheat the oven to 400°.
- To prepare the topping, combine the flour, sugar, and cinnamon in a small bowl. Cut in the butter using the back of a fork until the mixture resembles coarse sand. Carefully remove the towel and wax paper from the rising rolls, and sprinkle with the topping. Bake at 400° for 14-16 minutes or until light golden brown. Cool in the pan for at least 20 minutes before serving to allow the juices to set.
Note - if you're using already prepared rolls - just unroll, flatten, spread the filling, then roll up and slice.
Submitted by AmysHealthyBaking.com - much more here!