Dessert
Peach Cobbler Cinnamon Rolls
3 hPour 12Nutri-Score D€€
D
3 h
3 hPeach Cobbler Cinnamon Rolls
recette de
The Little Sugarplum
@the.little.sugarplum
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
all-purpose flourCéréales500 g
whole milk (warmed)Produits laitiers240 ml
active dry yeastÉpicerie7 g- granulated sugarÉpicerie50 g
egg (room temperature)Produits laitiers2 morceaux
butter (softened, divided)Produits laitiers115 g
saltÉpices5 g- brown sugarÉpicerie150 g
ground cinnamonÉpices8 g
peaches (peeled and diced)Fruits et légumes3 morceaux
cream cheese (softened)Produits laitiers115 g- powdered sugarÉpicerie120 g
- vanilla extractÉpicerie5 ml
par portion
Nutrition
325kcal
- Glucides
- 52 g
- Protéines
- 5 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Rouleau à pâtisserie
Plat allant au four
Four
Fouet
pas à pas
Préparation
- Étape 1
Activate the yeast
- Warm the milk and stir in the yeast and a spoonful of the sugar.
- Let it sit until foamy.
- Étape 2
Make the dough
- Combine the flour, remaining sugar and salt in a bowl.
- Add the eggs, softened butter and the yeast mixture.
- Knead until smooth and elastic.
- Étape 3
Let the dough rise
- Cover the bowl and leave the dough to double in size.
- Étape 4
Prepare the peach filling
- Mix the brown sugar with the cinnamon.
- Toss the diced peaches with a little of the cinnamon sugar.
- Étape 5
Roll and fill
- Roll the dough into a large rectangle.
- Spread with butter and sprinkle with the cinnamon sugar.
- Scatter the peaches over the top.
- Étape 6
Shape the rolls
- Roll the dough up tightly into a log.
- Cut into even slices and arrange in a buttered baking dish.
- Étape 7
Second rise
- Cover and let the rolls puff up.
- Étape 8
Bake
- Bake at 180 °C until golden and cooked through.
- Étape 9
Make the frosting
- Beat the cream cheese with the powdered sugar and vanilla until smooth.
- Étape 10
Finish
- Spread the frosting over the warm rolls and serve.
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