Peach Cinnamon Rolls

Make the dough:

1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. (See note below if you are using active dry yeast instead of instant yeast.)
2. Add the eggs, butter and sugar. Mix until combined.
3. Add in salt and 4 cups of flour (save the other ½ cup and add only if you need it) and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
4. Scrape the dough off the beater blade and remove it. Attach the dough hook attachment.
5. Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 ½ cups, but start with 4 cups.
6. Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.
7. Set the bowl in a warm place and allow the dough to rise until nearly double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.

Prepare the peaches:

1. Bring a large pot of water to boil. Place the peaches in the boiling water for 30-45 seconds. Remove the peaches and immediately put them in a bowl of ice water. This will make the skins peel off easily.
2. Peel the peaches, remove the pit and dice the peaches. You'll need 2 cups of diced peaches.

Prepare the filling:

1. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.

Assemble the cinnamon rolls:

1. Sprinkle a pastry mat with flour. Turn out the dough onto the lightly floured surface and sprinkle the top of the dough with additional flour.
2. Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
3. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. Sprinkle the peaches over the cinnamon filling.
4. Starting on the long side, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9×13 glass baking dish.***
5. Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating.

Prepare the crumble:

1. In a small bowl, mix together the flour, brown sugar, cinnamon and melted butter. As the butter hardens, you’ll be able to create little “crumbles” of the mixture.
2. Preheat the oven to 375ºF.
3. Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
4. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. Then sprinkle the crumb topping over the unbaked rolls.
5. Bake for 25-27 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 30 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
6. While the rolls are cooling, prepare the glaze.
7. Whisk together the powdered sugar, heavy cream and vanilla. Whisk until smooth. Drizzle the glaze over the cooled rolls.
8. Store in an airtight container.