Peach season is here! How many country canning and baking festivals around the United States center around farming orchards full of trees that are heavy with this versatile fruit? From pies and cobblers to the tangy fruity base puree of a smoky red hot-sauce, we have yet to try a peach we didn't like!
When our chef ran a bistro and catering company, one of her signature breakfast items was a warm cinnamon peach roll drizzled with maple syrup. The Maple Peach Rolls were fluffy and tender with just the right amount of cinnamon and vanilla in the dough and topped with a slightly tart peach filling that drips down the sides of the roll. Add to that the warm drizzle of maple syrup, and you had entered Peach bliss!
People still beg chef to make the rolls on a regular basis and she rarely gives away the recipe, but today we've convinced her that she needs to share her secrets with our home baking friends.
Maple Peach Rolls
¼ cup Panhandle Milling All Purpose Flour
1 tablespoon instant yeast, double strong
¼ cup lukewarm water
1/3 cup pineapple juice, canned
1/4 cup softened, unsalted butter
1/3 cup brown sugar
3 large eggs
2 Tbsp. vanilla extract
3 cups Panhandle Milling All Purpose Flour
1 1/4 teaspoons salt
3 Tbsp. Saigon
½ cup sugar
¼ cup butter
1 tsp vanilla
1 can (15 oz) sliced peaches, drained
1/2 cup sugar
1 Tbsp. fresh lemon juice
1 tsp pumpkin pie spice
2 Tbsp. Cornstarch
Maple Syrup, to taste