Try a fruity alternative to this cinnamon classic

By Jim Bailey
theyankeechef.blogspot.com

This is a great alternative to cinnamon rolls, and with a ton of flavor.

Try other fruits and berries in this recipe as well, such as cherries with cherry preserves, strawberries with strawberry preserves … you get the picture.

1 cup warm half and half or milk
1/2 cup sugar
1 (.25-ounce) envelope active dry yeast
3 cups flour
2 tablespoons butter or margarine, melted
1 tablespoon vanilla
1 teaspoon salt

 

 

Filling:
1/2 cup peach all fruit, jam or preserves
1 large peach, peeled, pitted and diced small
1/2 cup sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
1/2 teaspoon ground ginger

Cream Cheese Glaze:
1/4 cup cream cheese, softened
3 tablespoons milk
1/2 cup powdered sugar

Add warm milk and sugar to a large bowl, whisking well. Sprinkle yeast over the top and let sit for 10 minutes, until starting to form a froth on top.

Add flour, butter, vanilla and salt, stirring with a sturdy wooden spoon until it starts to leave the side of the bowl. You can also use an electric mixer with a hook attachment as well.

Cover with a dry towel and let rise in a warm spot for one hour, or until about double in bulk.

Punch down the dough and roll it out into a rectangle about 14-inches by 8-inches.

Spread peach all fruit, followed by diced peaches to within an inch from all sides.

In a bowl, blend sugar, brown sugar, cinnamon and ginger. Evenly sprinkle over peaches. Tightly roll up the dough and cut into 12-15 even slices.

Place on parchment-lined baking pan, or well greased pan, cut-side down, at least an inch apart. Allow to rise until they are 50% larger.

Bake at 350-degrees F for 16-18 minutes, or until nicely browned.

Meanwhile, make glaze by combining all its ingredients in a bowl and beat until smooth.

When rolls are done, remove from oven and drizzle glaze over the top before serving hot.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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