Nectarine Cinnamon Rolls: a twist on the classic cinnamon buns with diced nectarines rolled up with the sweet cinnamon filling! Perfect for a special summer breakfast or brunch!
I grew up in a small, central Iowa college town…a safe, drama-free community smack dab in the cornfields of the Midwest. Well, no major drama until my dad decided to move us to Canada for a year. Harumph…not the news a high school junior wanted to hear. But we packed up the house and trekked halfway across the continent to the west coast of British Columbia where my dad took a year long sabbatical at UBC. Vancouver seemed to have some perks…shopping, mountains, beaches, ski slopes, cute boys…it wasn’t so bad after all. Now what does this have to do with Nectarine Cinnamon Rolls? Read on…
We lived quite close to the campus…and my sister and I would jog along the forested paths on the university property. And I’d gather at the UBC library with friends to study for our biology tests. But no one ever told me about the famous UBC cinnamon buns…till many years later. I found a clipping from the paper back in Iowa entitled: UBC Buns: at last, the secret’s out. I’d been meaning to try this recipe for years, and I finally took the yellowed article home with me after our last visit.
Nectarine Cinnamon Rolls
The concept was good, but the recipe fell short. The buns were a little on the dry side…and a bit flat on flavor. More salt, more cinnamon…and definitely frosting would have improved these. So back to the recipe box. This time I added diced nectarines to our favorite Cook’s Country Cinnamon Rolls. Well….to half the batch…you loyal readers know my family. The dough was buttery and pliant. Filled with brown sugar, cinnamon and fruit….they puffed up to perfection. The brown sugar caramelized…and the scent of cinnamon filled the kitchen. These Nectarine Cinnamon Rolls were soft and tender…and those with the nectarine pieces were even gooier…insanely good. Hooray, I had an entry for our baking party this month. And a winner at that.
Apricot Bread from Cake Duchess
Peach Challah from Vintage Kitchen Notes
Cinnamon Peach Monkey Bread from Hip Foodie Mom
#TwelveLoaves July theme: Stone Fruit hosted by Paula from Vintage Kitchen Notes and Renee from Magnolia Days. Summer is when we get to enjoy an abundance of fresh stone fruits at our markets. Let’s create some breads with their juicy deliciousness! Share your favorite stone fruit bread recipe(yeast or quick bread). Let’s get baking!
Want to join the #TwelveLoaves group? It’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this July, 2013, and posted on your blog by July 31, 2013.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.Print
Nectarine Cinnamon Rolls
Diced nectarines are added to the cinnamon filling and make a fabulous summer breakfast treat!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Bread, Breakfast, Brunch
- Method: Baking
- Cuisine: American
- 3/4 cup warm whole milk (about 110º)
- 1 packet (2 1/4 teaspoons rapid rise or instant yeast)
- 3 eggs (at room temperature)
- 4 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 12 tablespoons 1 1/2 sticks butter, at room temp, cut into 12 pieces
- 1 1/2 cups brown sugar
- 1 1/2 tablespoons ground cinnamon
- A pinch of salt
- 4 tablespoons butter (at room temperature)
- 1 cup diced nectarines or peaches (patted dry)
- 2 tablespoons butter (melted)
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla
- Line a 13×9 inch baking pan with nonstick foil (or spray regular foil with non-stick spray).
- Combine the warm milk and yeast in glass measuring cup and whisk until the yeast dissolves. Mix in the eggs. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar and salt. Mix briefly to combine. With the mixer on low, slowly add the warm milk mixture and mix till the dough comes together, about a minute. Increase the speed to medium and add the butter, one piece at a time, till incorporated. Switch to dough hook knead for about 10 minutes. Place the dough in a greased bowl. Cover with plastic and let rest till doubled in size in a warm location, about 2 hours.
- Mix the brown sugar, cinnamon and salt together in a small bowl. On a lightly floured surface, roll the dough into an 18 inch square. Spread with the softened butter. Sprinkle the filling evenly over the dough and then sprinkle the fruit over the brown sugar. Roll the dough up starting with the edge closest to you, and pinch the edge to seal. Cut a bit off the two ends and discard, then cut the remaining cylinder into 12 even pieces. Arrange slices in pan, then cover with plastic wrap and let rise in warm spot until doubled, about an hour.
- Preheat oven to 350 º. Bake the rolls for 35-40 minutes, till they are light brown.
- Make glaze by whisking all ingredients together. Put into quart ziploc bag, snip corner and drizzle over cooled rollls.
- Yield: 12 rolls
Total time does not include proofing time.