Peach butter cinnamon rolls from Food52 by Erin Jeanne McDowell

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 13, 2018

    This is a delicious variation on cinnamon rolls. I had a couple of jars of peach butter in the freezer, so used that rather than making another batch according to the recipe. It was a little confusing, because I wasn't sure how much peach butter to use, since the recipe doesn't provide that information. I had roughly two cups, and decided that seemed about right I added cinnamon and nutmeg, then stirred in the flour. Perhaps my peach butter was thinner than the version in the recipe here, because it was quite difficult to roll the dough log without squishing out all the filling. But with very gentle handling, I managed. They were very well received. On the downside, if you don't already have peach butter on hand, these would be quite a bit more work that traditional cinnamon rolls.

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