It’s Peach Season guys! The farmers market and grocery stores are overflowing with peaches right now so I figured there’s no time like now to try my hand at baking.
I’m exciting to show y’all this flaky, butter, sweet and sticky dessert. There’s a shortcut in this recipe because I have yet to learn how to make a proper dough. However, this shortcut turned out to be JUST what this recipe needed.
Let’s get started. Here’s what you’ll need:
Butter Mixture: 1/4 tsp pink salt
1 cup brown sugar
2 sticks of unsalted butter
3 tsp cinnamon
Peach mixture: 1 1/2 cups diced FRESH peaches
1 tsp unsalted butter
3 tsp brown sugar
1/4 tsp pink salt
1/4 tsp cinnamon
2 tsp of bourbon
Peach Topping: 1 tsp unsalted butter
1 cup of sliced FRESH peaches
3 tsp of brown sugar
2 Tbsp of bourbon
1/4 tsp pink salt
Cream Cheese Frosting: 4 oz. (half a pack) of cream cheese
3 Tbsp of powdered sugar
1 tsp of half and half (you can use milk)
1 roll of Sweet Hawaiian Crescent Dough
Preheated 375°F oven
First things first let’s roll out our sweet Hawaiian croissant dough. Now don’t be such a newbie to baking like me and forget to flour the baking sheet. Once I rolled it out and realized how sticky it was I immediately floured the baking sheet and laid the dough out flat.
I then took my rolling pin (which was really a mason jar…this is a judgement free zone LOL) I floured it and rolled out all the lines in the dough. I then sat it in the refrigerator to stay chill while I made the filling.
I let my butter sit out overnight so it would be nice and room temperature and soft by the time I was ready to make the filling.
I mixed the ingredients together for the mixture and then started on cooking the diced peaches.
I sat a small non-stick sauté pan over medium heat and melted the tsp of butter and added the diced peaches, cinnamon, brown sugar and bourbon to the pan and let it cook down for about 5 minutes or until the mixture was thick and sticky.
I place the mixture into the fridge for about 10 minutes so that it had a chance to cool down.
I then spread about half of the room temperature butter mixture in a nice even layer on the cooled dough. I left about a 1/2 inch of exposed dough around the edges. I then distributed the diced peaches sporadically within the pastry.
To get mini rolls like I have roll the longest side of the dough TOWARDS the other longest side of the dough.
After I’ve rolled the dough I then took a serrated knife and cut my roll into about 1 1/2-2 inch rolls and placed them face up in my already buttered baking dish. Off they go into a preheated 375°F for 35 minutes.
While the buns are in the oven. Let’s go ahead and make our peach topping. We’ll repeat the same process from above that we used for the peach filling, but with the specified measurements.
Now that the buns are out of the oven. We’ll make our cream cheese frosting to give the buns time to cool. Grab a mixing bowl and mix together the softened cream cheese, powdered sugar, and half and half.
Once the buns are cooled you can add as much or as little cream cheese frosting and peach topping as you’d like! Whew! We’re done!
I know this recipe has a few more steps than my usual recipes, but that’s baking for you lol! I hope you really enjoy this recipe. Tag me on Instagram @cookingwithroxy if you recreate the sweet treat.
See you all next time. As always sending lots of moxie your way.