Peach Cobbler Cinnamon Rolls
Ingredients:
For the Dough:
-4 cups all-purpose flour
-1/3 cup granulated sugar
-1 teaspoon salt
-1 package (2 1/4 teaspoons) active dry yeast
-1 cup milk, warmed to about 110°F
-1/4 cup unsalted butter, melted
-2 large eggs
For the Filling:
-1/4 cup unsalted butter, softened
-1/2 cup light brown sugar, packed
-1 tablespoon ground cinnamon
-2 cups canned or fresh peach slices, drained if using canned
For the Peach Cobbler Topping:
-1/2 cup unsalted butter, melted
-1 cup light brown sugar, packed
-1/2 cup all-purpose flour
-1 teaspoon ground cinnamon
For the Glaze:
-1 cup powdered sugar
-2-3 tablespoons milk
-1/2 teaspoon vanilla extract
Directions:
Make the Dough:
In a large bowl, combine 3 cups of flour, sugar, salt, and yeast.
In a separate bowl, whisk together warm milk, melted butter, and eggs.
Gradually add the wet ingredients to the dry ingredients and stir until a soft dough forms.
Gradually add remaining flour until the dough is smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Prepare the Filling:
In a small bowl, mix together the softened butter, brown sugar, and cinnamon until smooth.
Make the Peach Cobbler Topping:
In another bowl, combine melted butter, brown sugar, flour, and cinnamon until well mixed. Set aside.
Assemble the Rolls:
Punch down the risen dough and roll it out into a large rectangle on a floured surface.
Spread the filling mixture evenly over the dough, leaving a small border around the edges.
Evenly distribute peach slices over the filling.
Roll up the dough tightly from the long side, pinching the seams to seal.
Prepare the Baking Dish:
Pour the peach cobbler topping into the bottom of a greased 9×13-inch baking dish.
Slice the rolled dough into 12-15 equal pieces and place them in the baking dish on top of the peach cobbler topping.
Cover the baking dish with a towel and let the rolls rise in a warm place for about 30 minutes.
Bake in a preheated oven at 375°F (190°C) for 25-30 m