Peach and Dirty Chai Rolls

1. Cream 1 cup of brown sugar and 1/2 cup of soft butter together using a hand blender or stand mixer and set aside.

2. In a pan, melt 1 tbsp of butter and add peaches, vanilla, chai spice mix, and espresso. Cook until peaches are soft, about 5 minutes.

3. Mix cooked peach filling into the creamed brown sugar and butter mix, then refrigerate until needed.

4. In a stand mixer bowl, add flour, yeast, sugar, salt, warm milk, and eggs. Mix with the dough hook on medium-low speed for 30 seconds until a dough forms.

5. Add 1/3 cup of butter and knead the dough for an additional 4-5 minutes.

6. Place dough into a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.

7. On a lightly floured surface, roll out dough to a 12x16 inch rectangle. Spread the filling evenly over the dough with an offset spatula.

8. Roll and cut dough into 1-1.5 inch sized rounds. Place on a lightly greased or parchment-lined pan, cover with a damp towel, and let rise for 30 minutes.

9. Preheat the oven to 350°F.

10. Bake for 20 minutes or until golden brown.

11. Top rolls with cream cheese icing and enjoy.