Dough:
1 T. active dry yeast
1/2 c. warm water
1/2 c. sour cream
2 eggs
1/4 c. sugar
1 t. salt
1/4 c. butter
flour
Filling:
2 c. finely chopped peaches
1 c. brown sugar
1/3 c. butter, softened
1 T. ground cinnamon
1/3 c. butter, melted
Buttercream Topping:
1/4 c. butter, softened
2 c. powdered sugar
2-3 T. peach juice
3/4 T. vanilla extract
1 t. grated lemon peel
In a bowl, dissolve yeast in warm water. In a small saucepan, heat sour cream and butter to 110-115°. Add the sour cream mixture, sugar, salt, eggs and 1 1/2 c. flour to yeast mixture. Beat for 2 minutes. Stir enough of remaining flour in to form soft dough. Turn onto floured surface, knead until smooth and elastic. Placed in greased bowl, turning once to grease top. Cover and let rise until doubled.
For filling, combine softened butter, cinnamon, and brown sugar; set aside.
Punch dough down when ready. turn onto lightly floured surface; divide in half. Roll each ball into a rectangle. Brush with 1 T. melted butter. Spread half of the filling on the dough. Sprinkle chopped peaches on top of filling. Roll up into a jelly roll, pinch seam to seal. Repeat with remaining dough. Brush with remaining butter. Slice each roll and place slices on greased pan. Let rise until dough doubles. Bake at 350° for 30 minutes or until golden brown.
For frosting, cream butter until light and fluffy. Beat in powdered sugar, lemon peel and vanilla. Add enough peach juice to achieve frosting consistency. Spread on rolls when completely cooled.
