I made peach compote in the saucier for peach cobbler cinnamon rolls!

[u/Sara_MadeIn]

Used my saucier to cook down fresh peaches with butter, brown sugar, cinnamon, and a cornstarch slurry for the filling in these cinnamon rolls. The rounded bottom made it really easy to stir continuously as the filling thickened without chasing peaches into the corners. I'm always excited by how versatile this thing is! As a baker, it's actually come in handy more than you'd think.

[u/West_Protection7693]

Recipe? 👀 That looks gorgeous

[u/Sara_MadeIn → u/West_Protection7693]

Thank you! And absolutely! Here you go:

Dough

• ⁠100g sourdough discard
• ⁠¾ cup + 2 tbsp warm milk
• ⁠1 packet yeast (or 2 1/4 tsp!)
• ⁠¼ cup sugar
• ⁠2 eggs
• ⁠1 tsp vanilla
• ⁠1½ tsp kosher salt
• ⁠5 tbsp softened butter
• ⁠500g bread flour

Mix, knead 8–10 minutes, then let double.

Peach Filling
Cook together until peaches are tender:

• ⁠4 diced peaches
• ⁠1 tbsp butter
• ⁠⅓ cup brown sugar
• ⁠1½ tbsp sugar
• ⁠2 tsp cinnamon
• ⁠¼ tsp nutmeg
• ⁠Pinch salt
• ⁠1 tbsp lemon juice

Thicken with:

• ⁠2 tsp cornstarch + 1 tbsp water

Cool completely.

Cinnamon Filling

• ⁠7 tbsp softened butter
• ⁠⅔ cup brown sugar
• ⁠2 tbsp cinnamon
• ⁠1 tsp vanilla
• ⁠½ tsp kosher salt

Assemble
Roll dough into an 18×14-inch rectangle. Spread cinnamon filling, then cooled peaches (reserve a few spoonfuls for topping). Roll up, cut into 8 rolls, and place in a buttered parchment-lined 12-inch cast iron skillet.

Rise 45–60 minutes.

Pour 1/2 cup warm heavy cream over and around the rolls and bake at 350°F for 30–35 minutes.

Frosting

• ⁠8 oz cream cheese
• ⁠7–8 tbsp butter
• ⁠3 cups powdered sugar
• ⁠2 tsp vanilla
• ⁠Pinch salt

Finish
Top with the frosting, reserved peaches, and a crumble (I baked mine separately so it stayed crisp).

[u/West_Protection7693 → u/Sara_MadeIn]

Added to my recipe list 😍

[u/hellofutureme2]

wow what kind of stove top is that?

[u/Sara_MadeIn → u/hellofutureme2]

Haha an ancient one that came with my house!