Peach Butter Cinnamon Rolls
5 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp instant dry yeast
1 tbsp kosher salt
4 large eggs
1 cup cold milk
2 sticks unsalted butter, at room temperature
Dickey Farms Peach Butter with Honey or Peach Butter
Make the dough the day before you want to make the rolls. In the bowl of an electric mixer fitted with the dough hook, mix the flour, sugar, yeast, and salt to combine.
Add the eggs and milk and mix on low speed until the mixture forms a ball around the hook, about 4 minutes. Increase the speed to medium and mix until the dough is very smooth, 5 more minutes.
Continue mixing the dough on medium speed and add the butter 1 tbsp at a time, mixing well to incorporate after each addition. All of the butter should be added over about 3 minutes of mixing.
Transfer the dough to a large, oiled bowl and let rise at room temperature, covered, for 1 to 1 1/2 hours. The dough is very enriched, so it may not expand much.
Transfer the dough to a parchment-lined baking sheet and pat out into a rectangle with about 1-inch thickness. Cover directly with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 375°F. Grease a large casserole or 9 x 13-inch baking dish generously with softened butter.
Lightly flour the work surface, then turn the dough out onto it. Remove the parchment from the dough, and flour the top surface of the dough. If the dough feels particularly sticky, you can pat it out on parchment paper. Use your hands to pat out the dough into a rectangle about 1/2-inch thick (about 10 x 15 inches). If the dough feels really soft at this point, refrigerate it to firm it up before proceeding (5 to 10 minutes).
Spread the peach butter in an even layer all over the dough—all the way to the edges!
Starting with one of the long sides, begin to roll the dough into a tight spiral (if you’re using parchment, you can use it to help you roll the dough up, too). Use your thumbs to prop the dough off the work surface and use your fingers to keep the roll tight while you work. If the dough feels really soft at this point, you can refrigerate it again before slicing (10 to 15 minutes).
Slice the finished roll into 9 even pieces (these are big rolls).
Arrange the rolls inside the prepared baking dish, leaving about 1/4 inch between each one. Cover the rolls loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for about 30 minutes.
Brush the top of the rolls with egg wash and bake until they are golden on the surface and the filling is bubbly, about 35 to 40 minutes.
While the rolls bake, whisk the powdered sugar, cream, and vanilla to combine.
When the rolls are baked, let them cool for 10 to 15 minutes, then spread or drizzle the icing on top. Serve warm.
*Recipe from Food 52