The pairing of peaches and cream inspires song lyrics, band names, summer desserts, and edible themes like August's dessert challenge sponsored by Sheryl over at www.ladybehindthecurtain.com
I was trying to decide how I wanted to put the cream in my "P and C" and my mind kept going to peaches nestled in a smooth and dreamy custard. I originally envisioned this creation inside of a yeast dough but before I took the time to mix, knead, and rise I wanted to experiment with a quicker version. I discovered this 45 minute cinnamon roll recipe online and it sounded like a yummy way to give the concept a try and perfect for the mission of this month's challenge. It will be interesting to go the long route because I do love a true yeast bread. But this is a more substantial dough without the stretch of yeast so the results could be a little different.
These rolls are all about the cream, from the ripe peach texture and alcohol infused frosting to the sugary base, and each fluffy bite in between! Instead of a butter, cinnamon, sugar layer inside I spread a rich vanilla custard sprinkled with fresh peaches upon the homemade dough. This melted into the buttermilk bread and produced this ooey gooey soft creamy goodness. It also formed a sugary crust on the bottom and sides similar to the surface of a creme brulee. They can be frozen or heated in the microwave but are best indulged in straight out of the oven!
The topping has a satiny iridescent sheen to it that's velvety and thick with cream cheese, butter, powdered sugar, and spiked with Amaretto:) Once they bake, puff up, and are smeared with frosting it's hard to tell where one succulent piece ends and another begins. So, you just take a spoon, dig in, and scoop out a helping to enjoy with a cup of coffee, a glass of Vidal blanc, or a cold glass of milk!
I adapted this recipe from 45 Minute Cinnamon Rolls via Cook's Illustrated and Cooking Classy. The cream cheese frosting is slightly adapted from Cooking Classy.
Ingredients For The Custard
3/4 stick butter
3/4 cup of granulated sugar
2 egg yolks
3/4 teaspoon vanilla
3 heaping tablespoons all purpose flour
2 medium peaches (cut these right before you're ready for them so they do not turn brown) (1 for inside the rolls and 1 to garnish the top)
Ingredients For The Rolls
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 tablespoons melted butter
3 ounces cream cheese, softened
3 tablespoons butter, softened
1 cup powdered sugar
4 tablespoons heavy cream
1/4 teaspoon vanilla extract
1 1/2 tablespoons Amaretto
Directions For The Custard
Blend butter and sugar with a hand mixer. Add yolks and vanilla. Then flour.
Directions For The Rolls
Preheat oven to 425 degrees. Brush a 9-inch cake or pie pan with 1 Tbsp melted butter, set aside. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt, set aside.
Measure out buttermilk into a liquid measuring cup and stir in 2 Tbsp melted butter. Add buttermilk mixture to flour mixture and mix with a wooden spoon until a shaggy dough forms and liquid has been absorbed, then knead mixture in bowl by hand just until smooth, about 30 seconds (dough will be sticky).
Sprinkle a clean work surface with a fair amount of flour. Pat the dough with your hands into a 12 x 9-inch rectangle. Spread custard evenly over dough, leaving a 1/2 inch border on all sides. Peel and slice the peach into small, approximately 1/4 inch pieces and distribute them over the custard.
Starting on the long side, roll dough (using a bench scraper or metal spatula to loosen dough from work surface if necessary. I didn't need one) snugly and gently to opposite end. Pinch the end seam to seal. Roll the log seam side down and cut dough into 8 equal portions.
Place 1 roll in the center of the prepared baking dish, then place remaining 7 rolls around it. Brush tops of rolls with 1 tablespoon of melted butter. Bake in preheated oven 22 - 25 minutes until edges are golden brown. Serve warm drizzled with Cream Cheese frosting. Store in an airtight container and reheat in microwave if desired.
Directions For Cream Cheese Frosting
In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and slightly fluffy, about 1 minute. Add in remaining ingredients and mix until well combined.