Peach-Cinnamon Whirligigs

A Peach-Cinammon Whili-WHAT?! That's exactly what I said when I saw the recipe name... it basically is a warm peach stuffed cinammon roll. I never have been too big on fruity desserts but my palate is slowly changing on me and I have started enjoying fruit infused desserts more and more. Peach-Cinammon Whirligigs is one of those desserts that is helping me crossover from the world of decadent chocolate tarts and chocolate chip cookies. This is a great dessert to make in the summer just when peaches are at the peak of their season. You can always use canned peaches (as directed by the recipe) in other seasons but why use can when you there is a fresh and ripe abundance? 

Here's what you need:
1 can** (29 ounces) sliced peaches -- **If substituting for fresh peaches,  you need about 1 lb of sliced and peeled peaches
2 Tbs. cornstarch
1-1/3 Cups Bisquick baking mix
2 Tbs. sugar
2 Tbs. margarine or butter, melted
1/3 cup milk
2 Tbs. margarine or butter, softened
1/4 cup sugar
1 tsp ground cinnamon

If you are using fresh peaches, the easiest way to peel them is by running the knife down and around the center of the peach. Then you simply twist the two halves and pull. The peach should split easily.

Simply peel back the skin of the peach and you are good to go.
Heat oven to 425 degrees. Mix peaches (with syrup)** and cornstarch in saucepan.

**If you are using fresh peaches, you will need to create your own syrup using about a 1/4 cup of sugar and about 1 cup water. Pour the water and sugar in the pan along with the peaches and stir.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Keep hot, stirring occasionally.
Mix baking mix, 2 tablespoons sugar, 2 tablespoons melted margarine and the milk until soft dough forms; beat vigorously, about 20 strokes.
Gently smooth dough into ball on well-floured cloth-covered board (I didn't use a cloth-covered board and it was fine). Knead 8-10 times.
Roll dough into 9 inch square; spread with 2 tablespoons softened margarine.
Mix 1/4 cup sugar and the cinnamon; sprinkle over square.
Roll up.
Seal well by pinching edge of dough into roll (Hint: If you have trouble sealing the dough or if it starts to tear a little, use a little bit of softened butter to help smooth it over).
Pour peach mixture into square pan, 8 x 8 x 2 inches.
Cut roll into 9 1-inch slices.
Place slices, cut sides up, on hot peach mixture.
Bake until brown, 20-25 minutes. Serve warm and, if desired, with ice cream. 9 servings.
For someone who doesn't care too much for fruity desserts, this was a surprisingly delicious! Everyone who tried it thought it was quite yummy too so I am not being bias because I made it. This dessert would be great for a summer brunch because of the cinnamon roll and fruit base. Be sure to add a scoop of vanilla bean ice cream - it's essential. Enjoy!

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