Ginger Peach Rolls

Instructions

To prepare the dough

1. Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
2. Add the melted butter, warm milk, eggs and vanilla extract.
3. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
4. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
5. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.
6. Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
7. Roll the rested dough our into a large rectangle about 12x18 inches.

For the Sticky glaze

1. Combine the 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.

For the filling

1. Combine 1 cup brown sugar, the soft butter, ginger, cinnamon and nutmeg to make a paste.
2. Spread this mixture on the rolled out dough. Evenly sprinkle on the diced peaches.
3. Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
4. Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan.
5. (Note: For Sticky Buns combine 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls. Invert onto a platter when baked.)
6. Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
7. Bake at 350 degrees F for 30-40 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.

For the Vanilla Glaze

1. Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls. If the glaze seems too thin, add a little more icing sugar.