Ingredients
Scale
- 1½ cups fresh ripe peaches, cubed
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- ½ cup very thinly sliced peaches
- ¾ cup water
- ¼ cup all-purpose flour
- 3½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong (from above)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
- ½ cup unsalted butter, room temperature
- ½ cup light or dark brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- ¾ cup + 1 tablespoon all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter, room temperature
- 2 oz cream cheese, room temperature
- 1 cup powdered sugar
- 2½ tablespoons heavy cream
Instructions
- Prepare the peach jam by cooking fresh diced peaches with sugar and lemon juice until thickened. Cool completely.
- Make the tangzhong by whisking water and flour over heat until paste-like; cool.
- Combine all dough ingredients in a stand mixer, knead until smooth, then let rise until doubled.
- Roll out the dough, spread with brown sugar filling and peach jam, layer peach slices, roll up, slice, and place in a baking dish to rise again.
- Bake at 325°F until golden brown; cool slightly before adding cream cheese frosting.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg