Sunshine Cinnamon Rolls
I get tired of making the same old cinnamon rolls, so I decided to try to make something a little different!
For the Dough:
4 Cups of All Purpose Flour
1 pkg of active dry yeast
1 pinch of salt
1/2 cup of sugar
1 1/2 cups of warm water
2 tbs milk or half and half
Extra Flour for dusting if needed
In a large mixer bowl add in all of the ingredients. Mix on low for about 2 minutes until the dough is blended and the flour is incorporated. If it seems too sticky... (the dough will be clinging to the bowl, add a tbs of flour at a time until it pulls away from the sides) Once the dough is forming a ball in the mixer beat on medium speed for about 5 minutes until the dough looks smooth. Transfer it to a floured surface to rest for about 30 minutes.
Filling:
1 can of peaches pureed in a blender (drain and reserve 1 tsp of juice for icing)
1/4 cup of white sugar
The zest of one orange
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 cup of chopped pecans
1 small can of manderin oranges drained and chopped
1/2 a stick of butter at room temperature
In a medium mixing bowl combine the drained peaches, oranges, sugar and cinnamon until well blended. Stir in the pecans, zest, and extract
Roll out the dough to form a rectangle about an inch thick. Place the dough onto a cutting board, a cookie sheet, something to catch the mess you are about to make! Spread the softened butter over the entire surface of the dough. Add the peach mixture on top of the buttered dough and spread out well. Here comes the messy part...Gently roll the dough starting at the long side of your rectangle. Roll the dough tightly until you create a nice rolled piece of pastry. Its ok if the filling squishes out some. Slice the dough into 2 inch thick rounds using a serrated knife. Line the rolls up in your prepared baking pan that has been greased well with cooking spray. Top each of the rolls with the filling that came out while rolling. Place the rolls in a warm place to rise for about an hour. Once they have doubled in size bake the rolls in a 350 degree oven for about 20-30 minutes, or until they are golden brown. If the tops start browning too fast, just cover the pan loosely with foil. In some cases, It may take longer to cook the rolls. It really depends on your oven. Remove the rolls from the oven and prepare the icing immediately.
Icing:
2 cups of powdered sugar
1/2 package of softened cream cheese
Juice of half an orange
1 tsp of peach juice
1/2 stick of butter softened
In a large mixing bowl combine the cream cheese, butter, and peach and orange juice until well blended, add in the extract and whip for about a minute. Slowly add in the powdered sugar until it is well mixed. Spread on the warm cinnamon rolls.
For the Dough:
4 Cups of All Purpose Flour
1 pkg of active dry yeast
1 pinch of salt
1/2 cup of sugar
1 1/2 cups of warm water
2 tbs milk or half and half
Extra Flour for dusting if needed
In a large mixer bowl add in all of the ingredients. Mix on low for about 2 minutes until the dough is blended and the flour is incorporated. If it seems too sticky... (the dough will be clinging to the bowl, add a tbs of flour at a time until it pulls away from the sides) Once the dough is forming a ball in the mixer beat on medium speed for about 5 minutes until the dough looks smooth. Transfer it to a floured surface to rest for about 30 minutes.
Filling:
1 can of peaches pureed in a blender (drain and reserve 1 tsp of juice for icing)
1/4 cup of white sugar
The zest of one orange
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 cup of chopped pecans
1 small can of manderin oranges drained and chopped
1/2 a stick of butter at room temperature
In a medium mixing bowl combine the drained peaches, oranges, sugar and cinnamon until well blended. Stir in the pecans, zest, and extract
Roll out the dough to form a rectangle about an inch thick. Place the dough onto a cutting board, a cookie sheet, something to catch the mess you are about to make! Spread the softened butter over the entire surface of the dough. Add the peach mixture on top of the buttered dough and spread out well. Here comes the messy part...Gently roll the dough starting at the long side of your rectangle. Roll the dough tightly until you create a nice rolled piece of pastry. Its ok if the filling squishes out some. Slice the dough into 2 inch thick rounds using a serrated knife. Line the rolls up in your prepared baking pan that has been greased well with cooking spray. Top each of the rolls with the filling that came out while rolling. Place the rolls in a warm place to rise for about an hour. Once they have doubled in size bake the rolls in a 350 degree oven for about 20-30 minutes, or until they are golden brown. If the tops start browning too fast, just cover the pan loosely with foil. In some cases, It may take longer to cook the rolls. It really depends on your oven. Remove the rolls from the oven and prepare the icing immediately.
Icing:
2 cups of powdered sugar
1/2 package of softened cream cheese
Juice of half an orange
1 tsp of peach juice
1/2 stick of butter softened
In a large mixing bowl combine the cream cheese, butter, and peach and orange juice until well blended, add in the extract and whip for about a minute. Slowly add in the powdered sugar until it is well mixed. Spread on the warm cinnamon rolls.