These Peach Pie Cinnamon Rolls are filled with fresh peaches and topped with a silky Mascarpone Cinnamon frosting.
As a food blogger (or any blogger for that matter) I am considered media.
When I go to an event and real media is there (like local news or journalist) I am lumped in the same category with them and get the same badge and access.
Now bloggers are considered Media Influencers.
We often influence our audiences into buying something or going to something because we did.
You know these as sponsored posts.
And if you are a long time reader of this blog you know that I don’t have a lot of sponsored posts because I don’t think every product is awesome.
Yes I do think that those bloggers who have a sponsored post every other post are kind of full of it because you can’t love every single product.
Blogging and real journalism have somehow become intertwined and they should not.
Op-ed pieces should be considered for what they are…opinions.
Everything on my blog is an opinion…even down to me loving a cake recipe.
Or these Peach Pie Cinnamon Rolls.
That’s my opinion.
We have somehow shifted in this world that if it’s on the Internet, especially if it’s aligns with your belief system, it must be true.
The amount of made up websites that I see in articles posted by my friends and family on Facebook, on basically every subject under the sun, is staggering.
Recently I had a friend on FB post an article from the American College of Pediatricians.
Sounds legit right?
The article came out saying that allowing children to be transgender was found to be child abuse by pediatricians.
A ten second search had me finding out that it was not a college in any way shape or form.
It was an organization that was formed to prevent homosexual individuals from adopting children.
They have a whopping 500 members…who don’t have to be pediatricians…you just have to pay to join.
We accuse media all the time as being FAKE NEWS.
Yet we are the biggest fake news spreaders there are.
I have degrees in physical sciences, which nowadays makes me an elitist snob I have come to find out, but it also makes me want to know sources.
And even when people tell me their source I look it up…just like the American College of Pediatricians.
Understand that buying a domain is about $12 and anyone that wants to can start a blog.
Anyone can start a website.
Understand that what those people write is different from journalist.
So take a few minutes in the world of Google and look stuff up.
Don’t post stuff on places like FB until you confirm through several sources that it’s true.
If you are sharing a post that is someone’s opinion say that.
Say I really like this person’s opinion on the matter.
I have been on carb-fest ever since the whole North Korea thing has been going down.
I wasn’t joking in my last post when I said that I was eating bacon and cinnamon rolls all the time now. 🙂
These cinnamon rolls have the addition of fresh peaches and are cinnamon rolls meets peach pie and you will eat them maybe not all in one sitting but possibly two. 😛
You can use cream cheese frosting instead of the Mascarpone but I really like it with the peach, as it does not overpower the fruit flavor.
Last but not least…it’s a great time to order my cookbook. 😀
Want More Sweet Roll Recipes?
- For the sponge:
- 2 ½ tsp. (1 envelope) active dry yeast
- ½ cup whole milk, at room temperature
- ¼ cup sugar
- ½ cup bread flour (or all-purpose)
- For the dough:
- 3 cups bread flour (or AP)
- 1 ¼ tsp. salt
- 4 large eggs, lightly beaten
- ½ pound (2 sticks) butter, softened, but still cool
- Peach Pie Filling:
- 4 oz. unsalted butter, at room temperature
- 1/2 cup brown sugar
- 2 TBSP ground cinnamon
- 2 cups diced peaches (peeled)
- Mascarpone Cinnamon Frosting:
- 8 oz. mascarpone cheese, room temperature
- 2 cups powdered sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- Combine the yeast and milk in the bowl of standing mixer fitted with a paddle attachment and whisk until the yeast is dissolved.
- Stir in the sugar and flour, forming a thick batter.
- Cover with plastic film and let rest in a warm environment for 30-45 minutes.
- As fermentation begins, bubbles will form.
- Add the bread flour and salt to the sponge, then add the eggs.
- Mix on low speed for 2 minutes, or until the eggs are absorbed.
- Increase the speed to medium and knead the dough for 5 minutes.
- The dough will eventually begin to slap around and pull away from the sides of the bowl.
- Then it will form a ball on the paddle.
- Finally it will relax and reach back out to the sides of the bowl.
- At this point, it will be a shiny, satiny dough.
- While all of this is going on, don’t walk away.
- Watch the transformation and hold on to the mixer when necessary, since it may jump around.
- On medium speed, add the butter, 2 tablespoons at a time.
- Stop the mixer and scrape down the sides of the bowl occasionally.
- Knead until the dough is shiny and smooth, about 5 minutes.
- Scrape out the dough, wash and dry the bowl, and coat it lightly with oil.
- Place the dough in the oiled bowl and turn it so the top is coated with oil.
- Cover with plastic film and let rise at room temperature until doubled in volume, about 2 hours.
- After the dough has doubled in volume, press down to deflate, folding one half into the other. Fold two or three times, either in the bowl or on a lightly floured surface.
- Cover with plastic film and place in the refrigerator for at least 4 hours or overnight. (If you don’t have that much time, you can let the dough rise for the second time at room temperature. It will take 45-60 minutes.) This is the second rise.
- In a medium sized bowl mix together the butter, cinnamon, and brown sugar until fully combined. Set aside.
- Turn the dough out onto a lightly floured work surface.
- Using a rolling pin, roll it into a rectangle approximately 12x18 inches.
- Spread the butter/sugar/cinnamon mixture on top of the dough, leaving a 1-inch margin at the top edge.
- Sprinkle the peach pieces evenly on top of the cinnamon sugar butter.
- Starting from the long side closest to you, roll up the dough like a jellyroll.
- Transfer the log to a baking sheet, cover withy plastic film, and freeze for 10 minutes.
- This will make cutting the buns clean and even.
- Using a bench scraper or chef’s knife, cut the log crosswise into 12 pieces, about 1 ½ inches thick.
- Place a bun cut side up 1 inch apart in a cake pan.
- Cover the dough with plastic film and let rise for 1 ½-2 hours (10 to 20 minutes if the second rise was at room temperature), or until the buns have doubled in size.
- Toward the end of the proofing, preheat the oven to 400F.
- Adjust the rack to the center of the oven, with a baking sheet on the lower rack to catch drips.
- Bake for 10 minutes.
- Turn down the oven temperature to 350F and bake for 15-20 minutes more.
- Remove from oven and frost.
- For the frosting:
- Using a stand mixer with paddle attachment beat together the Mascarpone cheese, powdered sugar, butter, vanilla, and cinnamon.
- Frost on warm buns.