Warm the Season With Cardamom - Peach Sweet Rolls
The season of spiced cider and zucchini bread is rolling in with red-tinted forests and cooling breezes. You can almost smell cinnamon and caramel in the air as you pass farms with orange-dotted fields and rustling corn stalks.
Are you someone who feels the call to bake with fall approaching?
If so, give this recipe a go! An old favorite - sweet rolls - meets international flavor in a spectacular, colorful combination! The best part is this is a dump-and-stir style dough, a layer-until-you-love-it filling, and a pour-until-you-crave-it frosting! There is room for creativity in the making of it, so relax and enjoy!
Make the Dough
For 12, large rolls, stir together in large bowl:
1 ⅔ c warm water
1 packet double-action yeast ( or 1 ¾ T)
Let sit for 10 minutes, then simply Dump and Stir together:
¼ c melted butter
¾ t salt
½ c sugar + ½ c powdered milk, stirred together
3 ½ c all purpose flour
Mix until dough is firm but elastic. You may add ½ c more flour if it is too sticky.
Cover with a damp cloth and rise for 45 minutes on the counter or 20 minutes in a preheated 200-degree oven.
Roll the dough out to a long rectangle, about 10 inches by 24 inches.
Fill the bread: Spread surface in layers:
¼ c melted butter
brown sugar
1 c almond flour
shake cardamom over the mixture to distribute evenly but not to coat.
fully cover with thin-sliced, ripe peaches. Roll up tightly into a long log.
Slice ½ inch rolls and place on parchment-covered baking sheet.
Cover with a dish towel (dry) and rise 20-30 min on the counter or 20 min in a preheated 200 degree oven.
Bake at 375 until golden brown, about 18 to 22 minutes. Cooking time depends on density of your dough and rising time.
Pistachio Cream Cheese Topping
Mix:
¼ stick cream cheese softened
¼ c butter, melted
¼ t almond extract
⅓ c powdered sugar
¼ c white sugar
½ c chopped pistachios
enough milk to either make a frosting (thicker) or a drizzle (thinner).
Spread or drizzle on hot rolls, serve and enjoy!
