🍑 Brown Butter Peach Cobbler Cinnamon Rolls — Week 26 A migraine, a heatwave, and a mango marathon didn't stop Sandy Chong from baking, and by the end of the day she'd welcomed a brand-new member into the giant-roll club. Maureen Kilbride forgot her tangzhong Friday night and still hosted brunch Saturday morning. Robert Caldas let Henry fix his lumpy yudane in front of the whole room. 1,304 comments in the working thread alone, and a full week of real life, cancer recovery, fibromyalgia, a first Saturday bake from Honolulu, showing up anyway. Full recap is live: https://cerulean-grove-s8gt.here.now/ This week we featured: @Sandy Chong @Maureen Kilbride @Donna Angelo @Candi Brown-McGriff @Patt Stanaway @Susie Kendall @Robert Caldas @Cyrill London @Lizel Maleta @Barb Kratzmann @Briana Rodulfo @Sue Peterson @Deborah Karaban @Tammi Thurston @Ann Snow @Judy Lyle @Mary Nunaley @Ehsan Omara @Angela Sides-McKay @Linda Glantz @Pat Van Schalkwyk @Stacey Avraham @Colleen Vergara @Heather Lattanzio @Cheryl Odden @Michele Nilson @Mauvette Bailey @Jen Dolan @Lisa D @Shirley Suttle @Linda Gregory @Jana Hassett @Scott Fisher, Jr. @Tamsin Boshoff @JoAnn Amato @Jayla Weaver @Anne-Marie Bilella @Tina Shafer @Dianne Givens @Jewels Allison @Dusty Commons @Jesse and Veronika Olson @Jenny Rader-Bakos @Jill Hart @Cynthia Powell @Kim Cochran @Nicole Dawson @Stephanie Noble

Here’s the recipe I promised to share for Monster Cookies. The recipe is from Bake from Scratch magazine July/August 2026. I didn’t realize the recipe called for mini M&Ms and mistakenly purchased regular. While they were still delicious, I think the mini would have incorporated better so I will make sure to use them next time. Also, I couldn’t find my 3 T cookie scoop so I used my 2 T but think they would have turned out better with the bigger size. One last change is I substituted chocolate chips for white chocolate because that’s all I had. I love to tweak recipes so I’m going to experiment with eliminating the baking powder. I know thick cookies are having their moment but in our house we prefer cookies that are a little thinner and chewier. Monster Cookies ½ cup (113 grams) unsalted butter, room temperature ½ cup (128 grams) creamy peanut butter ½ cup (110 grams) firmly packed dark brown sugar ¼ cup (50 grams) granulated sugar 1 large egg (50 grams), room temperature 1 large egg yolk (19 grams), room temperature 2 teaspoons (8 grams) vanilla extract 1½ cups (188 grams) all-purpose flour 1¼ cups (125 grams) old-fashioned oats 1 teaspoon kosher salt ½ teaspoon baking powder ¼ teaspoon baking soda ½ cup (112 grams) mini red and blue candy-coated chocolate pieces 3 ounces (84 grams) white chocolate, chopped Garnish: mini red and blue candy-coated chocolate pieces, chopped white chocolate 1. Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, and sugars at medium speed until creamy, 1 to 2 minutes, stopping to scrape paddle and bottom and sides of bowl. Add egg and egg yolk, beating until combined. Beat in vanilla; scrape sides of bowl. 3. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. Fold in chocolate pieces and white chocolate.

I’m making the market day sourdough. I forgot this was a lower hydration dough so it was surprisingly easy to handle. I’m at the pre-shaping stage. I had planned to make it for dinner but the bulk ferment took a little longer so I’m going to put it in the refrigerator overnight for a cold retard. I would like to make another later this week with cheddar and jalapeño. Can someone advise on the best strategy for inclusions? Is it best to do it after the bulk ferment during the pre-shaping?

This is it. Today we bake together. This thread right here is home base. Post your progress in the comments as you go, your mixing, your rolling, your cutting, the pretty ones and the ugly ones, all of it. Ask your questions here too. I’ll be in and out of this thread all day, coaching, cheering, and answering. You are not baking alone today. Here’s the recipe, yeasted and sourdough, whichever road you’re on: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls THE FLOW FOR TODAY Get your pieces ready. Cold dough. Cooled peach jam with no free liquid. Your cinnamon smear. Streusel out of the fridge and into the freezer 30 minutes before you need it. And a few raw peach pieces set aside for the garnish. Roll it out. Long side facing you, into a rectangle. Leave the bottom inch bare so you can seal the seam. Fill it. Dollop the smear and spread it gentle with your hand, not a tool. Then the peach jam, thin and even. Remember, drain the water, respect the water. Roll and cut. Snug, even log. Pinch the seam and set it seam side down. Trim the ends, then cut 12 rolls with unflavored dental floss. Pan and proof. Big rolls on the outside edges and corners, small ones in the middle. Proof until puffy and just touching. Streusel and bake. Cold streusel on top. If you’re running the heavy cream trick, pour the cream first, then the streusel. Bake at 350F until the middle of the dough reads 190 to 195F, and temp the dough, not a peach pocket. Foil tent if the tops race ahead. Finish. Cool a bit, drizzle the frosting instead of smearing it, and crown it with that raw peach, red side pointing up. Sourdough crowd, if your dough is still finishing its proof, take your time and jump in whenever you’re ready. No rush. We’ll be right here. Now let’s make a mess and make it beautiful. Post those first photos. Show me where you’re starting. I’m in the kitchen with you.

Edited to add, all but one were under proofed. I left them under, because I was putting so much dough in the. fridge, that I figured that it would raise the temp somewhat, and they would continue to proof. They did not 🙄🙄🙄🤣🤣🤣 The first loaf is a pane siciliano, the next two are a recipe called Old Faithful, it is 10% sprouted spelt flour., and the last two are a blueberry sourdough, and a sesame seed sourdough. The sesame seed sourdough has a massive bubble in it. All made with yogurt whey instead of water. I’ll share crumb shots tomorrow.