*Yields 24–30 servings
For the Dough:
2 1/4 cups warm buttermilk (microwave for 75 seconds)
2 packages active dry yeast
6 cups all-purpose flour
2 cups high-gluten flour
2/3 cup granulated sugar
2 tsp salt
1/2 cup melted butter
1/4 cup sour cream
2 large eggs
1 cup cinnamon sugar (1/2 cup sugar, 1/2 cup cinnamon)
For the Peach Glaze:
1 tbsp butter
2 cups frozen sliced or diced peaches
1 tbsp cornstarch
2 tsp vanilla
1/2 cup brown sugar
For the Vanilla Cream Cheese Glaze:
2 cups powdered sugar
1/2 cup milk
1 tbsp vanilla
1/2 cup cream cheese, softened
METHOD FOR THE DOUGH:
Combine the buttermilk and yeast in a medium bowl. Let sit for at least 10 minutes to activate the yeast.
In the bowl of a stand mixer combine the all-purpose flour, high-gluten flour, sugar, and salt. Attach the dough hook to the mixer. Once the yeast has activated, add the butter, sour cream, and eggs to the yeast mixture and stir to combine. Start the mixer on the lowest speed and gradually add the liquid mixture to the dry ingredients. Increase the speed and continue to mix until a dough ball forms.
Place the dough in a bowl and cover with plastic. Let the dough rise until it doubles. Punch down the dough, cover, and let rest for 1 hour.
Preheat the oven to 375 F and grease two cookie sheets. Roll the dough to 1/4 inch thickness. Sprinkle the dough with cinnamon sugar and roll. Cut the roll into 1 1/2 inch thick slices and place the slices on the cookie sheets about 1 inch apart (you may need to work in batches). Bake until golden brown, about 20 minutes.
METHOD FOR THE PEACH GLAZE:
Melt the butter over medium heat. Add the peaches, cornstarch, and vanilla and mix to combine. Increase the heat to high. Add the brown sugar and cook until carmelization starts. Remove from heat, allow to cool slightly, then blend in a blender or with a hand blender until smooth.
METHOD FOR THE VANILLA CREAM CHEESE GLAZE:
In a large bowl, mix together the powdered sugar, milk, and vanilla until just combined. Add the cream cheese and mix until smooth and creamy.
While the rolls are still warm, cover them with the peach glaze, then the vanilla glaze.