Peach Cinny Buns

Good afternoon friends! I hope you're enjoying the Civic holiday long weekend, I always feel extra lucky when I can sleep in on a Monday and make breakfast.

We've been spoiling ourselves with the lovely peaches that have come in. Last night, we grilled some with pound cake and served it with ice cream. A simple but flavourful dessert, not to mention, easy to assemble. This morning, we chopped some up to lay over a spread of cinnamon paste and then wrapped it in a soft and chewy dough.

Peach Cinny Buns
Makes 24 cinny buns

1 1/3 cups of unsalted butter at room temperature
1 1/4 cups of milk
1/3 cup of granulated sugar
3/4 teaspoon of salt
6 cups of all-purpose flour
1 tablespoon of active dry yeast
3 large eggs at room temperature
1 1/2 cups of dark brown sugar
2 tablespoons of cinnamon
Chopped peaches from 3 peaches

1. In a saucepan, add 1/3 cup of unsalted butter, milk, granulated sugar, and salt over medium heat. Stir until the butter has completely melted. The mixture shouldn't reach a boil or bubbling.
2. Using a stand mixer with a dough hook, add in 5 1/2 cups of flour and the yeast. Give it a quick and short mix so that it's all incorporated. Then add the warm mixture from the saucepan in. Mix on low until the dough starts to form. 
3. Add the eggs and mix on low until the dough is smooth.
4. Place the dough in a bowl and cover it with plastic wrap. Set the bowl aside in a warm spot in your kitchen. Allow the dough to rise - about an hour.

While you wait, dice up the three peaches. Clean a few bowls and utensils because it's time to make the filling!

If like me, you only have one stand mixer, you're going to need that bowl clean. Fit the mixer with the paddle attachment and cream the remaining 1 cup of unsalted butter and dark brown sugar on medium until it's light and fluffy. Add the cinnamon and the remaining 1/2 cup of flour and mix on low until it becomes a soft paste.

Once the dough has risen, remove the plastic wrap and give the dough a few punches. Go ahead. Don't be afraid to show to the dough who's boss. Take it out onto your work area and knead it down. If you have limited table-top space like yours truly, divide the dough in half. Use a rolling pin to flatten it into a large rectangle about 1-1.5 cm thick.

Using a knife or spatula, spread the cinnamon paste on top of the dough. Go right up to the edges and even out the layer. Top it up with some diced peaches.

Then, take a deep breathe, put on a brave face, and roll the dough. I found it easier to roll away from myself. Pinch the openings so that you seal everything inside. Try to flatten it too so that it doesn't taper out into a point.

Take a sharp knife and cut the dough into equal rounds about 4 cm thick.

Place them in a deep baking pan as shown above. Preheat your oven to 175°C (350°F). Then bake the cinny buns for 20-25 minutes.

Remove from the oven and allow the cinny buns to cool. Take them out of the pan after 10-15 minutes and serve warm.

Now that's a glorious morning. But you can make it even better!

Taking some icing sugar and mix it with milk (or water or heavy cream) until you get a nice runny glaze.

Proceed to pour it over your peach cinny bun. Only share the icing if you have to. Enjoy!