Peachy Rolls Food

EASY CAST-IRON PEACH BISCUIT ROLLS

Steps:

• Preheat oven to 350°. In a small bowl, mix brown sugar, butter and cinnamon until crumbly. Reserve half for topping. Sprinkle remaining crumb mixture onto bottom of a 10-in. cast-iron or other ovenproof skillet., For dough, in a large bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Add milk; stir to form a soft dough (dough will be sticky). Roll into an 18x12-in. rectangle. Sprinkle reserved topping to within 1/2 in. of edges., Drain peaches, reserving 2 tablespoons juice for glaze. Chop peaches; place over topping. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in prepared skillet, cut side down., Bake until lightly browned, 25-30 minutes. Cool on a wire rack 10 minutes. For glaze, combine confectioners' sugar and 1-2 tablespoons reserved peach juice to reach desired consistency. Drizzle over warm rolls.

PEACHY ROLLS

Steps:

• In a small saucepan, combine the first five ingredients. Bring to a boil; cook and stir for 2 minutes. Pour into a greased 13x9x2-inch baking dish; top with cinnamon rolls.
• Bake at 350 for 35-40 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. If desired, drizzle with contents of frosting packets from the cinnamon rolls. Serve warm.

PEACHY CINNAMON ROLLS

Steps:

• Mix the first three ingrediants with a wire whip before adding eggs, oil and salt. Mix. Gradually add flour with a large spoon and combine well.
• Turn dough onto a floured surface and knead until smooth, at least 3 to 5 minutes. Let dough rise in a covered bowl for about 30 minutes until smooth. Punch down and let rise a second time in a covered bowl until double in size, about 15 minutes.
• Heat oven to 350 degrees. On a floured surface divide dough in two, roll one portion of dough about 1/4 inch thick into a rectangle and spread with melted butter. Sprinkle heavily with cinnamon mixture and scatter with peach pieces.
• Roll the dough tightly, starting on the long side of the rectangle. Rolla section at a time to avoid tearing dough. Using dental floss, cut 1 1/2 inch thick slices of the roll. Place the sliced rolls, spiral sideup, on a baking sheet lightly covered with cooking spray.
• Repeat with second portion of dough.
• Bake 15 minutes until golden.
• Let rolls cool about five minutes before icing. Serve warm for the best taste.