Peach Cinnamon Rolls

Soft rolls stuffed with peach filling and topped with a light cream cheese frosting.

Roll out the dough, sprinkle flour, and spread the peach filling.

Roll up the dough, then cut it into 1.5 inch pieces.

Frost the rolls and serve.

Ingredients

Tangzhong

• 100g (1/2 cup) soy milk⁣⁣⁣⁣⁣

• 20g (1 tbsp) bread flour⁣⁣⁣⁣⁣

⁣⁣⁣⁣⁣Dough

• 110g (1/2 cup) sourdough starter

• 300g (2 1/2 cups) bread flour⁣⁣⁣⁣⁣

• 50g (1/4 cup) sugar⁣⁣⁣⁣⁣

• 5g (1 tsp) salt⁣⁣⁣⁣⁣

• 1 flax egg⁣⁣⁣⁣⁣ (1 tbsp flaxseed with 3 tbsp water)

• 70g (1/2 cup) soy milk⁣⁣⁣⁣⁣

• All the tangzhong ⁣⁣⁣⁣⁣

• 113g (1 stick) vegan butter, at room temp⁣

Filling

• 4 peaches, chopped

• 1 tsp cinnamon

• 2 tbsp sugar

• 4 tbsp all-purpose flour, divided

Cream Cheese Frosting

• 226g (1 block) vegan cream cheese⁣, at room temp

• 55g (1/2 stick) vegan butter, at room temp⁣

• 200g (1 cup) powdered sugar, more if desired

• 1/2 tsp vanilla extract

Instructions

Tangzhong⁣

1. Add the flour and soy milk to a small pot and heat over medium heat, stirring constantly. Remove from heat once thickened.

2. Transfer the tangzhong to a bowl, cover, and let cool to room temperature.

Dough

1. Mix all of the ingredients except the butter together. Knead by hand or with a stand mixer for at least 10 minutes until a smooth dough forms.

2. Add the butter and knead until the dough can be stretched thin enough to let light through without tearing.

3. Place the dough in an oiled bowl, cover, and let rise. Let it rise for a few hours until puffy.

Filling

1. Add the chopped peaches, cinnamon, and sugar to a small saucepan.

2. Bring to a boil and simmer until the peaches begin to break down.

3. Add 2 tbsp of the flour, stirring constantly, until the mixture thickens.

4. Strain the liquid off the peaches and reserve it to use later.

Cream Cheese Frosting

1. ⁣Use a stand mixer to whip together the cream cheese and butter until light and fluffy.

2. Add in the powdered sugar and vanilla and whip until fluffy. Add more sugar for a sweeter frosting.

Assembly

1. Roll the dough into a large rectangle. Roll out one large rectangle for large rolls or two narrower rectangles for mini rolls.

2. Spread the peach filling evenly, leaving a small border at the edges.

3. Roll the dough into a log and cut it into 9 equal pieces for large rolls or 24 for mini rolls. Place the rolls in a greased pan and cover.

4. Let the rolls rise for a few hours, until puffy. Alternatively, place the covered rolls in the fridge to rise overnight.

5. When ready to bake, preheat the oven to 350°F. Bake for 25-30 minutes or until the internal temperature reaches 195°F. If baking from the fridge, the rolls may require an additional 5-10 minutes.

6. Pour the reserved liquid from the peach filling over the cooked rolls.

7. Let the rolls cool, then finish with the frosting.