Academy, this one's fresh out of my kitchen

⭐

🔥

Brown Butter Peach Cobbler Cinnamon Rolls.

Tangzhong dough, so they stay soft for days instead of hours. Roasted peaches folded right in, real fruit, no extract anywhere. A brown butter streusel across the top for that cobbler crust, and a buttermilk glaze with a little tang to keep it honest.

Peyton keeps pushing me to see what a cinnamon roll can really be. She was right again.

Twelve rolls, one 9x13 pan. Peaches are in season right now, so the timing's perfect.

Full recipe, free, with the timers built in:

https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Want the technique behind that soft crumb? The tangzhong and enriched dough method lives in the Bread Authority:

https://skoo.ly/s/enriched-dough

Bake a pan this week and post your photos right here in the comments. I'll be watching for that streusel.

Perfection is not required. Progress is.

Henry ⭐🔥

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Academy, this one's fresh out of my kitchen

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