Sourdough Cinnamon Peach Rolls

Prep Time: 20 mins + rising time | Cook Time: 25 mins | Course: Breakfast | Serves: 10

Sourdough fresh peach cinnamon rolls with mascarpone brown sugar icing. Inspired by Samantha Citro of Made In Motherhood https://madeinmotherhood.com/blueberry-sourdough-sweet-rolls/ and Chase Curtis @ Chasety ​​https://chasety.com/peach-cobbler-cinnamon-rolls/ 

1 cup milk

½ cup sourdough starter

⅓ cup sugar

1 egg

4 cups flour

1 tsp salt

½ cup butter, softened

1 tsp vanilla

Peach Filling:

3 Tbsp butter, softened

1 Tbsp cinnamon

½ cup brown sugar

2 cups fresh peaches, diced

½ tsp vanilla

Mascarpone Frosting:

8 oz mascarpone cheese, softened

⅓ cup brown sugar

2 Tbsp butter, softened

½ tsp vanilla

In a stand mixer, stir milk, starter, sugar, and egg with the paddle attachment. Add in the flour, salt, butter, and vanilla. Mix on medium-low speed for 5 minutes, the dough will be smooth and pull away from the sides of the bowl. Place in a large non-metallic bowl and cover with plastic wrap. Allow the dough to rest for 30 minutes, then stretch and fold the dough over itself on all sides envelope style. Repeat this process 3 more times with 30-minute rest intervals. Cover and let rise (bulk ferment) overnight. 

Make the peach filling by combining the butter, brown sugar, and cinnamon in a mixing bowl. Dice the peaches and place them in another bowl. Stir in the vanilla.

Turn the risen dough out onto a lightly floured rolling surface. Roll the dough into a rectangle approximately 12.15. Spread the cinnamon butter over the dough evenly, then the vanilla fragranced peaches. Beginning with one side, gently roll the dough jellyroll fashion until you reach the opposite end. Slice into 10 evenly sized rolls. I like to use a bench scraper for this process. Place the rolls in a 9.13 baking dish, reforming into a round shape as necessary. Cover and allow to rise a second time, for about 2 or more hours in a warm draft free place. They should visibly proof.

When ready to bake, preheat oven to 350*. Bake for 25-30 minutes. I like using an insta-thermometer, the bread should read a minimum of 200*. Allow to cool while making the frosting. 

Mix mascarpone, brown sugar, butter, and vanilla together to make a soft spreadable frosting. Spoon and spread over the cooled (or mostly cooled, who can resist warm cinnamon rolls) rolls. If the rolls are too warm the frosting will melt and ooze into the cracks and crevices (deliciously).