Maple Peach Rolls are fluffy and tender with just the right amount of cinnamon and vanilla in the dough and topped with a slightly tart peach filling that drips down the sides of the roll. Add to that the warm drizzle of maple syrup, and you had entered Peach bliss!
Peach season is here! How many country canning and baking festivals around the United States center around farming orchards full of trees that are heavy with this versatile fruit? From pies and cobblers to the tangy fruity base puree of a smoky red hot-sauce, we have yet to try a peach we didn’t like!
When our chef ran a bistro and catering company, one of her signature breakfast items was a warm cinnamon peach roll drizzled with maple syrup. The Maple Peach Rolls were fluffy and tender with just the right amount of cinnamon and vanilla in the dough and topped with a slightly tart peach filling that drips down the sides of the roll. Add to that the warm drizzle of maple syrup, and you had entered Peach bliss!
People still beg our chef to make the rolls on a regular basis and she rarely gives away the recipe, but today we’ve convinced her that she needs to share her secrets with our home baking friends.
Maple Peach Rolls
¼ cup Panhandle Milling All Purpose Flour
1 Tbsp. Red Star instant yeast
¼ cup lukewarm water
1/3 cup pineapple juice, canned
1/4 cup softened, unsalted butter
1/3 cup brown sugar
3 large eggs
2 Tbsps. vanilla extract
3 cups Panhandle Milling All Purpose Flour
1 1/4 tsp. salt
3 Tbsp. Saigon Cinnamon
½ cup sugar
¼ cup butter
1 tsp vanilla
1 can (15 oz) sliced peaches, drained
1/2 cup sugar
1 Tbsp. fresh lemon juice
1 tsp pumpkin pie spice
2 Tbsp. Cornstarch
Maple Syrup, to taste
In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.
Add the pineapple juice, butter, brown sugar, eggs and vanilla, mixing until well combined.
Whisk together the remaining flour and salt before adding to the liquid ingredients.
Mix and knead until the dough is cohesive and smooth; it’ll be very sticky at first. If you’re using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl
Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours
Lightly grease a standard sheet pan.
Gently deflate the dough. Roll out the dough on a well-floured surface to a rectangle 12 inches by 24 inches. In a medium bowl combine the cinnamon smear ingredients and spread the smear in a thin layer over the surface of the dough, leaving a one-inch area clear at the edge of the 24-inch side. Roll into a tight log and pinch edges together.
Divide it into 12 equal pieces, by dividing in half, then in halves again. Place one inch apart on the greased sheet pan.
Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it’s nicely puffy.
Toward the end of the rising time, preheat the oven to 350°F.
In a small microwave safe bowl, combine the peach, sugar, lemon juice, spice and cornstarch topping ingredients and heat 2-3 minutes until thick. Reserve the maple syrup for later!
With your thumb, make a well in the center of the cinnamon roll.
Add 1 Tbsp. of filling in the center of the roll. If there is any additional topping, reserve it to garnish the rolls after baking.
Bake the rolls for 17 to 22 minutes, or until the internal temperature reads 190°F on a digital thermometer. Remove the rolls from the oven. Garnish the tops of the rolls with a tsp or two of any extra peach topping and drizzle with maple syrup to taste.