I pulled one open just so you could see inside.

⭐

🔥

Look at that crumb. Soft, feathery, pull-apart strands, still warm. This is my Brown Butter Peach Cobbler Cinnamon Roll, and every bit of it started from scratch.

Here’s what’s going on in there. Pillowy tangzhong dough, the kind that stays soft for days. Peaches roasted down till they’re sweet and jammy, folded through with warm cinnamon. Brown butter running under all of it, nutty and deep. A brown butter cinnamon crumble baked crisp on top. Cream cheese frosting drizzled over while they’re still warm, and fresh peaches scattered on top. Peach cobbler and a cinnamon roll, together. A little piece of Carolina summer.

And here’s the part I want you to have.

This recipe is waiting for you right now in the Recipe Pantry. It’s free, written out step by step, weights and cups both, with the troubleshooting built right in.

I built it two ways so you can bake it however you bake:

A yeasted version for a same-day bake.

A sourdough version if you want to feed your starter and take the slow road.

They’re cross-linked, so you can flip between them with one tap:

https://pantry.bakinggreatbread.com/.../brown-butter...

While you’re in there, poke around. There’s a whole shelf of recipes in the Pantry, all free, all tested, all written the same careful way:

https://pantry.bakinggreatbread.com

If you would like to be a part of a community that looks like this every week, come find us at Crust & Crumb Academy. The number one bread baking community on Skool.

Go make something good this weekend.

Perfection is not required. Progress is.

~Henry⭐️🔥

https://skoo.ly/crust-crumb-academy

3 comments

I pulled one open just so you could see inside.