May 14, 2016

Cinnamon rolls with rum peaches and maple mascarpone frosting

I was planning on making something light and refreshing. Then came the rain. Dullness and cold wind outside forced me to turn to my favourite and unfailing yeast dough. However, I was able to retain the cooling element - fresh peaches are today's boss.

Ingredients for about 24 rolls:


- 650g flour
- 20g fresh yeast
- 250ml milk
- 75g unsalted butter
- 65g caster sugar
- pinch of salt
- 3 free-range eggs


- 2 medium peaches
- 60ml rum
- 50g sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/3 tsp nutmeg
- 3 tsp potato starch

- 2 tbsp melted butter + 60g sugar (to sprinkle the rolled dough)


- 40g powdered sugar
- 100g mascarpone
- 1 tsp rum
- 60ml maple syrup

Dough: In a small pot heat the milk, sugar and salt, add butter and continue to heat until melted. Cool slightly and stir in the yeast. Put the flour and yeast mixture in the bowl of a stand mixer. Turn on and start adding the eggs one after another. Knead the dough for 3 more minutes. Cover the bowl and let it rise in warm place for 1-1,5 hour.

Filling: Wash the peaches, rinse under boiling water and peel. Cut into really small cube and put in a small saucepan along with rum, sugar and spices. Simmer for about 10 minutes, then add the potato starch and boil for another 5 minutes. Cool down completely.

Preheat the oven to 190C/374F.

Roll the dough into rectangle (about 1,5cm thick). Brush with melted butter and sprinkle the sugar on top. Spread the peaches evenly and roll tightly. Cut into 3cm thick slices and place in two buttered 20x20cm pans. Bake for 25-30 minutes. Leave to coool down.

Frosting: Combine all of the ingredients to create a smooth mixture and drizzle over the buns.


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