Peachy Keen

Cinnamon rolls are a bit of a… shall we say…labor of love. Not really difficult, but they are somewhat involved and… well, a process. Here, I try my darndest to break down my recipe for the summery treat - Peach Crumble Cinnamon Rolls (which to me) taste as if cinnamon rolls, peach crumble, and peach pie had a little baby.

Are you sold yet? Check out the recipe below.

Skill Level- Intermediate

Shopping List:

• Active Dry Yeast

• Bread Flour

• Peaches

• Lime or Lemon

• Vegan Butter

• Plant Milk

• Granulated, light brown, and powdered sugars

• Cinnamon

• Neutral Oil

• Salt
  

Equipment:

• Stand mixer w/ dough hook ( you can definitely make these by hand, but if you have a stand mixer, I would say use it)

• Liquid measuring cup

• Scale, if using ( you should! )

• Rolling pin

• Bench scraper or knife for cutting dough

• Large bowl or stand mixer bowl

• Small bowls ( glaze + crumble )

• Baking sheet

• Cooling rack

• Strainer or sieve

• Kitchen towel, bowl cover, or plastic wrap

• Pastry brush

• Very sharp knife or dental floss (for cutting rolls)

  
  Makes- 6 very large or 12 small-ish cinnamon rolls

Products used:

Links provided below-

• Active Dry Yeast- I prefer active dry over rapid or instant because I think the end result is usually more flavorful. That being said, it does require two rises, which Rapid Rise does not (typically neither does Instant, but double check your brand). If you’re short on time and prefer to use the rapid rise yeast (which is perfectly acceptable) * see notes below *

• King Arthur Bread Flour- Any bread flour will do, King Arthur is just my preference. If you only have all purpose, go ahead and use it instead

• Miyoko’s or Violife- Up until last year, I was a real ride-or die Flora butter fan, but unfortunately they stopped production here in the U.S. It’s a bummer, but I also really enjoy Violife and Miyoko’s ( Melt too, but not so much for buttercream, tbh). I’m using unsalted butter these days because I can get my hands on it again (and it’s the preference in baking) BUT if you can only find salted butter, that’s fine. And typically, treats like chocolate chip cookies and cakes can handle a bit more salt. However, reducing the amount of salt in recipe by 1/4 to 1/2 teaspoon will usually do the trick to offset salted butter. BUT, all butters are salted differently so it’s hard to say exactly. It also depends on what type of salt you’re using (see below regarding this). All that being said, feel free to use whatever butter is your favorite, affordable and/ or readily available to you (I’ll be honest tho, I reeaaally hate the way Earth Balance makes my baked goods taste…sorry).

• Diamond Crystal Kosher Salt- the chef’s salt (for various reasons) that I won’t get into here. The important thing to note is that it contains 53% less sodium than standard salt, so that’s why I say to use half the amount the recipe calls for if you’re using Morton, sea, or table salt.

• Domino Sugar- now, this is a tricky one… my supplier list it as vegan and Domino itself has stated in the past that the sugar coming from Baltimore, MD, Yonkers, NY or South Bay, FL are all vegan, but at the time (this was around 2017), the supplies coming from west coast were not. It’s been 5 years since they made this statement, so I suspect that it’s all vegan by now. However, I haven’t had the chance to confirm this, so take this information with a grain of salt (or sugar). Bottom line- if you’re a distrustful vegan (aren’t we all?) go for organic instead. Just try to get the finest grain you can- your baking results will be much better.

• Silk Unsweetened Organic Soy Milk- what type of plant milk doesn’t really matter too much in this recipe, just make sure it’s unsweetened.

  
  

Notes:

Yeast- This recipe calls for Active Dry Yeast, however, if Instant or Rapid Rise is your preference, they both work too. If you decide to go the instant or rapid route- first and foremost- always go with the package directions, but here are some things that you will need to adjust.

1. Use one packet (2 1/4 tsp.) of the RapidRise or Instant

2. Make sure the good by date on packed hasn’t expired

3. Wet ingredient temp should be between 120°–130°F

4. Add yeast to dry ingredients, then make a well in your bowl to add the warm liquid to mix

5. After dough is needed, let rest 10-15 minutes only- you can skip the first rise

6. After rested, assemble and cut cinnamon rolls and let rise 30-60 minutes (depending on the temperature in your kitchen), then bake.

Salt- Diamond Crystal Kosher is my preference, but if you use Morton or table salt, reduce the amount by half as Diamond is less salty than the two.

Sugar- to make sure it’s vegan, use organic as it does not use bone char (yes, it’s as bad as it sounds) in the processing like conventional sugar.

Oil- Along with milk, serves as our egg replacer. Butter is flavor, but oil helps with moisture and the feel of the dough.

Measuring- Listen… just go ahead and get a scale! They’re cheap and the most accurate for baking. I use them to develop my recipes and do the best I can to convert to the cup measurements out of courtesy to those who don’t have one, but trust me, if you like to bake- get one. It will be the best $20 dollars you spend to improve your recipes. If you still refuse, make sure that you use the scoop and level method to measure out your flour to avoid using more than the recipe calls for.

INGREDIENTS:

Dough

• 3 tsp. Active dry yeast

• 1/3 C water ( warm, 100°–110°F )

• 2/3 C plant milk ( warm, 100°–110°F )

• 38 g (3 T ) + 1 tsp. granulated sugar (divided, organic or vegan-friendly)

• 112 g (1/2 C, 8 T) salted butter (vegan, very room temp)

• 30 g (2 T ) oil (grapeseed, avocado, vegetable, or canola work best)

• 30 g (2 T) plant milk ( warm is great, but not necessary)

• 420 g (3 + 1/2 C ) bread flour (you can sub with all-purpose flour, but with slightly varying results)

• 1 1/2 tsp. kosher salt (I use Diamond, half the amount if using table salt or Morton)

Filling

• 214 g peaches (about 2 small)

• juice of 1 lime (can sub with lemon)

• 50 g (1/4 C ) granulated sugar

• 107 g ( 1/2 C ) light brown sugar

• 15 g ( 2 T ) flour

• 4 tsp. cinnamon

• 1/2 tsp. of salt

• 57 g (1/4 C) vegan butter, room temp

Streusel

• 30 g (1/4 C ) flour

• 25 g ( 2 T ) light brown sugar

• 28 g ( 2 T ) vegan butter, cold

• pinch of salt

Glaze

• 65 g icing/powder sugar

• 28 g ( 2 T ) vegan butter, melted

• 2- 4 T vegan heavy cream or plant milk

• 1/2 tsp. vanilla extract or paste

• pinch of salt

Recipe Prep:

• Bring butter to room temp

• Heat water to 100°–110°F

Directions:

Yeast

Although you do not have to proof your yeast, it is best practice and I recommend it. Taking the time to do it ensures that you don’t end up having to throw away good ingredients because your yeast is no good.

1. In a small bowl or liquid measuring cup, sprinkle yeast into 1/3 cup of warm water ( 100°–110°F )

2. Add one teaspoon of sugar and stir the mixture

3. Wait 10- 15 minutes to see if yeast is still active- the yeast will foam and puff up if it is still alive

4. Proceed with the recipe

Dough

Directions:

First Rise

1. Warm milk to 100°–110°F (you can do this by popping it into the microwave for around 50-60 seconds or heating in a pot on the stove).

2. In a large bowl or the bowl of your stand mixer, add proofed yeast, warm milk, oil, and sugar - give a quick stir.

3. Add flour and salt to the mixture.

4. With a dough hook attachment (or your hands if not using a mixer) mix ingredients on a low speed until a rough, shaggy dough is produced.

5. Add butter in slowly while continuing to mix on low, until it has incorporated into the dough.

6. If using a mixer, turn it to medium speed and continue to mix until the bowl is nearly clean of dough on the sides, is shiny, elastic, and doesn’t stick to your hands when you press down on it (about 6-10 minutes)- if mixing by hand, continue to knead on a clean surface until you reach the same result. See Top Tip # 1 below for more about kneading dough.

7. Once the dough is done, form it into a ball and place inside a large bowl or the bowl of your stand mixer- cover with a towel or plastic wrap.

8. Let the dough rise and double in size in a warm spot- about 45- 60 minutes (depending on the heat conditions of your kitchen).

9. It’s a good time to work on your peaches, filling, and streusel while the dough is rising.

Top Tip #1

Know when your dough is properly kneaded

The better your dough is needed, the better the result will be for your final baking product!

1. Dough has gone from shaggy to shiny

2. The sides of your bowl (or your hands) are mostly free from any dough sticking to it/them

3. If using a mixer, your dough will often form a tight ball around the hook and “slap” the sides of the bowl

4. You can tear a piece of dough from the ball and stretch it so you can see through it without the dough tearing or breaking apart

peaches

Directions:

1. Halve peaches and remove the pit. Chop into small pieces, then place in a strainer over a bowl.

2. Add 50 grams (1/4 cup) granulated sugar and the juice of one lime to the peaches. Toss and let the peaches sit for at least 15 minutes- adding sugar to the peaches helps to draw out extra liquid, while the lime juice adds a bit of zing and depth of flavor.

3. Set aside until you’re ready to assemble the rolls.

Filling + Streusel

Directions:

1. For the filling- In a medium bowl, add light brown sugar, cinnamon, flour, and salt. Stir with a whisk and set aside.

2. In a separate small bowl, add all the streusel ingredients (light brown sugar, flour, and salt ) except butter. Stir mixture with a whisk.

3. Cut cold butter into 1” cubes and add to the sugar mixture- toss until butter is coated.

4. With clean hands or a fork, smoosh the butter into the sugar mixture and break into smaller, pea-sized pieces- make sure that as you break the butter into a crumble, you continue to toss the new pieces into the the sugar mixture to keep the butter well coated. If you have hot hands or your butter starts to melt, just pop it into the fridge for 5 minutes to harden up again.

5. Once all the butter is coated and crumbly, cover and place in the refrigerator until ready to use.

Dough cont.

Directions:

Second Rise

1. Once the dough has doubled in size, remove it from the bowl and place on a silicon mat or clean countertop.

2. Lightly punch down the dough to remove air bubbles and pockets.

3. Use a rolling pin to roll out the dough into a 12” x 10 “ rectangle.

4. Cover the dough and let rest on the counter for 20- 45 minutes (depending on your kitchen conditions).

   
   
   
   

assembly + Baking

Directions:

1. Preheat oven to 375° F

2. Spread the filling butter over the dough to cover.

3. Sprinkle the cinnamon sugar mixture over butter and spread it over the the dough, leaving a 1/4 inch at the top (for rolling the dough onto itself to seal). Pat the sugar down a bit so it sticks to the butter.

4. Place chopped and drained peaches over the sugar mixture, then begin to roll the dough away from you on the counter, taking care to roll as tightly as you can- it’s a bit harder to roll tightly with a filling, but do the best you can, pulling and tucking the dough as tautly as you can while rolling.

5. Make sure to roll the dough onto itself when you finish rolling to create a seal.

6. Score the roll every 2” (for 6 large rolls) or every 1” (for 12 small rolls) with a sharp knife or bench scraper.

7. Using a long piece of dental floss or a very sharp knife, cut the dough where scored, then place cut side up onto the counter or a lined baking sheet * if using dental floss, cut a long piece and wrap the ends around both index fingers- pull tight, then slide the floss underneath the roll where scored. Bring both sides up and cross over to the opposite side, pull back down, and cut through the dough *

8. Cover with a towel and let the rolls rise again until they have grown in size, about 30- 60 minutes (depending on your kitchen temperature)- dough is ready when you lightly poke it with your finger and it slowly bounces back to form- see Top Tip # 2 below.

9. When dough is ready, remove the towel and sprinkle the streusel over tops of each roll- if the roll is not staying together, try tucking the tail end underneath the roll to help keep its form while baking.

10. Place the rolls on a baking sheet or 13 x 9 baking dish in your preheated oven on the middle rack.

11. Bake for 15- 18 minutes or until rolls are golden brown and baked through.

12. When done, remove the cinnamon rolls from the oven and place the baking sheet on a cooling rack.

13. Brush 1 to 2 tablespoons of melted butter over the tops and sides of hot rolls (optional, but advised)- let sit for about 5 minutes.

14. Remove the slightly cooled rolls from off of the baking sheet and onto the cooling rack to cool further.

15. If making the glaze- add all of the ingredients into a small bowl and mix until well combined and smooth.

16. Drizzle the glaze over tops of the cooled rolls.

17. That’s it. You’ve done a lot of work- time to enjoy the fruits of your labor!

Top Tip #2

Know when your dough is properly proofed

1. Lightly poke the dough with your finger

2. It should slowly spring back to form

3. If it immediately springs back, it is not proofed- add around another 30 minutes to continue to rise

4. If you poke and the dough keeps the indent and does not spring back at all, it’s over-proofed

Storage and Use

Rolls taste best fresh, but here is how to handle the leftovers-

1. Store rolls in an air-tight container and store in the refrigerator for 2-3 days.

2. When ready to eat, place in the oven at 350° for 5- 7 minutes to warm through again.

Is the recipe a bit involved? Yes. But is it worth it? Absolutely. I hope you give these cinnamon rolls a try and see what you think!

You are amazing! Thank you for being here,

xx Debbie, Shorty, + Sophie