The picture gets star billing today because it deserved it. So sweet and tender and the peach topping with it's juices that delicately blended into the caramel...you just didn't want to have just one. I didn't. Now I'll have to work out to burn off the calories...perhaps, after a nap.
Peach caramel rolls
1/2 cup butter melted
1 1/3 cup brown sugar firmly packed
2 tbsp corn syrup
2 tbsp cream
1 cup peaches, peeled and diced (frozen work great)
1 loaf sweet bread dough, thawed
3 tbsp brown sugar
1 tsp cinnamon
Thaw bread dough so it's workable to make a rectange of about 10 x 13". Spread out and sprinkle 3 tbsp brown sugar and 1 tsp cinnamon on dough and roll up (the 13" way). Let sit while you work on the caramel sauce.
Melt butter. Add in brown sugar, corn syrup and cream. Mix together and add in peaches. Cook for a few minutes and the put at the bottom of a greased 9 x 13 pan.
Cut dough. I cut in half, in half again and then half for the final time so you end up with 8 equal slices.
Put down in your baking pan & spread out evenly. Let rise again for an hour or to when the dough has risen to the height of the pan.
Bake until a nice golden brown.
Carefully turn over pan onto a aluminum foil lined baking sheet. Be careful...the peaches might have caused the sauce to become looser than other caramel rolls you've made because they release juice while baking.
Bake at 325°F for 20 minutes