Plumcot Farro Salad
Dissolve yeast into hot water. While yeast is dissolving combine sugar melted butter, salt, and egg into a large bowl. Mix in two cups of flour and then mix in yeast and water mixture. Stir in warm milk to dough mixture. Mix in remaining flour until dough is easy to handle. The dough should be elastic but not sticky. Sprinkle flour over a large surface and knead for 5-10 minutes. Place in a large well-greased bowl and cover with two clean dish towels without touching the dough. Place in a dry area for an hour to double in size.
Preheat oven to 350°F. While dough is rising, heat a medium sauté pan over medium-low heat and melt 2 tablespoons of butter. Add in peaches, 1/2 cup of brown sugar, 1 teaspoon of cinnamon, and crushed pecans. Cook for 5-10 minutes or until peaches have softened.
Punch down the dough and roll out into a large 15×9 rectangle on a floured surface. Spread evenly with peach pecan mixture, cubed butter, cinnamon sugar mixture, and roll (on the 15 inch side). Cut slices about 1 1/2 inches thick and arrange close together in a greased casserole dish. Bake for 25-30 minutes or until lightly golden.
For the icing, in a large bowl fitted with a hand or standing mixer add in room temp butter, cream cheese, vanilla extract, and salt. Beat for 2-3 minutes. Add in 1 cup of powdered sugar at a time and 1 tablespoon of half & half after every sugar addition. Add in cinnamon and nutmeg last to your taste. Smother onto warm cinnamon rolls!