Peach Sweet Rolls

The power of suggestion.

That's all it took to send my tail spinning down the path of the dark side to these mouth watering peach sweet rolls.

 

My amazingly gifted friend, Dustin Hansen, innocently posted on Facebook, "What if cinnamon rolls and peach cobbler had a baby? " And that did it. That got me searching the Internet for recipes and rummaging through my pantry for ingredients. 

The result--quite possibly my favorite breakfast treat of all time. I made 12 of these delicious peach rolls. TWELVE. And my family of 4 (two under the age of 8) inhaled them all. It was a peachy feeding frenzy. Seriously, once these rolls touch your lips--it's over. So consider yourself warned. 

The core ingredient of this recipe is good peach jam. I make my own, and honestly, it's not difficult. So if you have access to fresh peaches, click on this link for my easy Peach Jam Tutorial. If fresh peaches are not within your grasp, or you're shaking your head sayin', There's no way I'm making my own jam, Erin, then try your best to get your hands on some good peach jam at a farmer's market. I did find Pearson Farm online sells their own peach jam. I haven't ordered from them, but it looks yummy! I'm sure if you look around, you can find jam somewhere.

Peach Sweet Rolls
Allow one loaf of frozen Rhodes bread dough, white or whole wheat, to thaw in the refrigerator over night.
Butter a 9"x13" glass baking dish.
Roll out your thawed dough to around a 9"x13" rectangle.

Rub rolled out dough with 1 tablespoon melted butter.

Sprinkle 1/2 teaspoon cinnamon over the butter.

Spread a generous 1/2 cup good peach jam on your dough, over the cinnamon and butter.

Roll everything up into a long tube-like jelly roll.

Slice your roll into 12 equal coins.

Place coins sliced side up into your buttered 9"x13" baking dish.

Cover with plastic wrap and allow dough to rise in a warm place until rolls are double in size.

Preheat oven to 350 degrees and bake for 15-18 min or until tops of rolls are golden.

Remove rolls from oven and immediately spread peach icing (recipe to follow) over the top.








Peach Sweet Rolls
1 loaf Rhodes frozen bread dough, thawed
1 tablespoon butter
1/2 tsp. cinnamon
1/2 cup good peach jam

• Butter a 9"x13" glass baking dish. 
• Roll out your thawed dough to around a 9"x13" rectangle.
• Rub rolled out dough with 1 tablespoon melted butter. 
• Sprinkle 1/2 teaspoon cinnamon over the butter. 
• Spread a generous 1/2 cup good peach jam on your dough, over the cinnamon and butter.
• Roll everything up into a long tube-like jelly roll. 
• Slice your roll into 12 equal coins.
• Place coins sliced side up into your buttered 9"x13" baking dish. 
• Cover with plastic wrap and allow dough to rise in a warm place until rolls are double in size. 
• Preheat oven to 350 degrees and bake for 15-18 min or until tops of rolls are golden. 
• Remove rolls from oven and immediately spread peach icing (recipe to follow) over the top. 
• Serve warm :-)

Peach Icing
3 tablespoons butter, softened
2 tablespoons half & half
1 tablespoon peach jam
1/2 teaspoon Vanilla extract
1 1/2 cup powdered sugar

• Whip butter, cream, vanilla and peach jam until combined, then whip in powdered sugar.  

Enjoy!

~The Lemonista

Caramel Apple Muffins

Nothing stirs the comforting feelings of fall like the smell of cinnamon and apples baking in the kitchen.  Add melted caramel to that wonderful aroma and you might just envision yourself in a Norman Rockwell painting.

I mean who didn't love caramel apples as a kid? 

As an adult, a caramel apple still sounds wonderful but I'm not really up for the effort and sticky face that comes with eating one.  I thought of how good the caramel apple flavor would taste with my October morning coffee and I began hunting for Caramel Apple Muffin recipes.  I tried several and in the end, blended many ideas from different recipes to create my own.  Here's what I came up with.

You will need:


In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.










In another bowl, whisk the egg, milk and vanilla.






Stir into dry ingredients just until moistened.


Now stir in melted butter.




Fold in chopped apples. (chop yours smaller than I did here).


Cut 12 Kraft caramels in fours with kitchen shears and toss them in 1 teaspoon of flour.








I found that the foil baking cups work best for these muffins.




Combine topping ingredients with a fork.




Fill paper-lined muffin cups 1/2 full with batter, place four pieces of cut caramel in batter, then top off with batter to equal 3/4"ish" full..






Sprinkle 1 Tablespoon of topping over each of the 12 cups of muffin batter.


Bake at 350° for 20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Serve warm.

Can't you just taste the ooey gooey caramel......

Caramel Apple Muffins

INGREDIENTS:

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped peeled green apple
12 Kraft caramels, cut in fours and tossed in 1 teaspoon of flour

TOPPING:

1/4 cup packed brown sugar
1/4 cup flour
2 Tablespoons quick-cooking oats
2 Tablespoons butter, softened
1/4 teaspoon ground cinnamon

DIRECTIONS:

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk and vanilla. Stir into dry ingredients just until moistened. Now stir in melted butter. Fold in chopped apples.

Cut 12 Kraft caramels in fours with kitchen shears and toss them in 1 teaspoon of flour.

Combine topping ingredients with a fork.
Fill paper-lined muffin cups 1/2 full with batter, place four pieces of cut caramel in batter, then top off with batter to equal 3/4"ish" full. Sprinkle 1 Tablespoon of topping over each of the 12 cups of muffin batter.

Bake at 350° for 20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yields 12 muffins.

Enjoy!
~The Lemonista

Butterscotch Pecan Sticky Buns! Oh My!

After reading a tweet about homemade cinnamon donuts (Yes, Heather Howland, I blame you for these seductive treats), I got to digging around in the kitchen.  I knew that I wanted a comforting sweet delectable with an alluring aroma that would bring the kids running.  After evaluating the ingredients I had on hand, I composed a recipe that I can only explain as a conglomeration of old fashioned sticky buns and modern day Monkey Bread.  The result was a pan of sweet rolls so down right sinful and addictive that they must be contained to only special occasions--or I'll be forced to scrap the whole idea of wearing a swimsuit this summer.

You will need the following ingredients:


Generously grease a 9" X 13" pan.  I use Butter Flavor Crisco.


Sprinkle bottom with 1/2 cup chopped pecans.


Add twenty balls of Rhodes frozen dinner rolls to pan.


Sprinkle box of instant butterscotch pudding over the nuts and frozen rolls.


Looks like snow. *grin*


In a medium saucepan combine, butter, brown sugar, milk and cinnamon. 


Stir over medium heat until the sugar melts and the mixture bubbles. 


Remove from heat and add vanilla extract.  Then pour over the nuts and frozen dough.




Cover pan with plastic wrap.


Allow dough to rise in a warm place for 3-5 hours.


When sticky buns have risen, they are ready to pop into a 350 degree oven.

*I live in a warm climate, so my house is generally around 76 degrees.  For that reason, my dough was ready right at 3 hours.  If you live in a cooler climate and your house is a cooler temperature, it may take closer to 5 hours for your dough to rise.  Here's what the dough should look like when it's ready:




Bake for 20 minutes and remove from oven.  

Immediately invert on a platter and wait 5 minutes to remove the pan (you want all of the goo to drip down over the rolls).




Remove pan and spread any remaining goo stuck in the pan over the sticky buns.


Just look at these bad boys waitin' to be served up with a steaming cup of coffee. YUM!



Butterscotch Pecan Sticky Buns

1/2 cup chopped pecans (I love the pecans roasted with sea salt at Safeway)
20 frozen Rhodes dinner rolls
1 small box butterscotch pudding
1/2 cup butter
3/4 cup packed brown sugar
3 Tablespoons milk
1/4 teaspoon cinnamon
1/2 teaspoon Vanilla extract

Generously grease a 9" X 13" pan. I use Butter Flavor Crisco. Sprinkle bottom with 1/2 cup chopped pecans. Add twenty balls of Rhodes frozen dinner rolls to pan. Sprinkle box of instant butterscotch pudding over the nuts and frozen rolls.  In a medium saucepan combine, butter, brown sugar, milk and cinnamon. Stir over medium heat until the sugar melts and the mixture bubbles. Remove from heat and add vanilla extract. Then pour over the nuts and frozen dough. Cover pan with plastic wrap.  Allow dough to rise in a warm place for 3-5 hours. When sticky buns have risen, bake for 20 minutes in a 350 degree oven. Remove from oven. Immediately invert on a platter and wait 5 minutes to remove the pan (you want all of the goo to drip down over the rolls). Remove pan and spread any remaining goo stuck in the pan over the sticky buns. Serve! 

Enjoy!

~The Lemonista