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Peach Cobbler Cinnamon Rolls
3 godz.Porcje: 12Nutri-Score D€€
D
3 godz.
3 godz.Peach Cobbler Cinnamon Rolls
przepis od
The Little Sugarplum
@the.little.sugarplum
2 przepisy
2 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
all-purpose flourProdukty zbożowe500 g
whole milk (warmed)Nabiał240 ml
active dry yeastSpiżarnia7 g- granulated sugarSpiżarnia50 g
egg (room temperature)Nabiał2 kawałki
butter (softened, divided)Nabiał115 g
saltPrzyprawy5 g- brown sugarSpiżarnia150 g
ground cinnamonPrzyprawy8 g
peaches (peeled and diced)Warzywa i owoce3 kawałki
cream cheese (softened)Nabiał115 g- powdered sugarSpiżarnia120 g
- vanilla extractSpiżarnia5 ml
na porcję
Wartości odżywcze
325kcal
- Węglowodany
- 52 g
- Białko
- 5 g
- Tłuszcz
- 11 g
czego użyjesz
Przybory
Miska ×2
Wałek do ciasta
Naczynie żaroodporne
Piekarnik
Trzepaczka
krok po kroku
Przygotowanie
- Krok 1
Activate the yeast
- Warm the milk and stir in the yeast and a spoonful of the sugar.
- Let it sit until foamy.
- Krok 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.
- Krok 3
Let the dough rise
- Cover the bowl and leave the dough to double in size.
- Krok 4
Prepare the peach filling
- Mix the brown sugar with the cinnamon.
- Toss the diced peaches with a little of the cinnamon sugar.
- Krok 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.
- Krok 6
Shape the rolls
- Roll the dough up tightly into a log.
- Cut into even slices and arrange in a buttered baking dish.
- Krok 7
Second rise
- Cover and let the rolls puff up.
- Krok 8
Bake
- Bake at 180 °C until golden and cooked through.
- Krok 9
Make the frosting
- Beat the cream cheese with the powdered sugar and vanilla until smooth.
- Krok 10
Finish
- Spread the frosting over the warm rolls and serve.
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