Peaches and Brie Cinnamon Rolls
We put our own spin on the traditional cinnamon roll. Stuffed with sweet peaches & imported Brie, it’s sweet and creamy and perfect for breakfast or dessert.
Ingredients
For dough:
- 10 tablespoons unsalted butter room temperature, plus more for greasing
- 1 cup whole milk 110°F to 115°F
- 2 1/4 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour plus more for dusting
- 1/4 cup sugar
- 2 large eggs
- 1 teaspoon kosher salt
For crumb filling:
- 1 1/4 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
For cinnamon filling and assembly:
- 1/2 cup unsalted butter room temperature
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 8-ounce imported brie wheels, cut into 1/8-inch-thick slices
- 2 cups peach jam homemade or store-bought
For sticky walnut topping:
- 1 cup packed brown sugar
- 1 cup honey
- 1/4 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
Instructions
For dough:
- Preheat oven to 350°F and grease a 9x13” baking dish with butter. In the bowl of a stand mixer fitted with a dough hook attachment, mix milk and yeast together until combined. Let stand, until yeast is foamy, about 5 minutes. Add flour, butter, sugar, eggs and salt, and mix on medium speed until a smooth dough forms, about 5 to 8 minutes. Cover bowl with plastic wrap and let rest until doubled in size, about 1 hour.
For crumb filling:
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Whisk flour, brown sugar and cinnamon together in a medium bowl until combined. Add butter, and combine with a pastry blender or fork until coarse crumbs form. Spread crumb mixture in an even layer on prepared baking sheet. Bake until golden-brown, about 8 to 10 minutes. Allow to cool at room temperature.
For cinnamon filling and assembly:
- Beat butter, sugar, cinnamon and salt together until a smooth paste forms. Roll dough out on a lightly floured surface into a 1/4” thick rectangle, with the long side facing you. Spread cinnamon filling evenly over dough, followed by peach jam. Place brie evenly over dough, and sprinkle with crumb filling. Roll dough into a log, starting from one long edge. Cut log, using a serrated knife, into 12 equal slices. Place slices cut-side-down in prepared baking dish. Cover with plastic wrap and let rest until doubled in size, about 30 minutes. Bake until light golden-brown, about 25 to 30 minutes. Transfer to wire rack and let cool completely.
For sticky walnut topping:
- Combine sugar, honey, butter and cinnamon in a small saucepan over medium heat. Cook, stirring frequently, until sugar dissolves, about 3 to 5 minutes. Stir in walnuts until combined. Pour sticky walnut topping over cinnamon rolls. Serve and enjoy.
