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Peach Cinnamon Rolls with Creamy Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 48 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 27 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 cinnamon rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Peach Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring fresh diced peaches folded into a sweet cinnamon and brown sugar filling. Soft, fluffy dough is rolled with a luscious buttery cinnamon mixture and juicy peaches, baked to golden perfection, topped with a buttery crumble, and finished with a smooth vanilla glaze. Perfect for breakfast, brunch, or a special treat.

Ingredients

Dough:

  • 1 cup warm milk (about 115 degrees F)
  • 2 1/2 teaspoons instant dry yeast (Red Star Platinum Baking Yeast recommended)
  • 2 large eggs (room temperature)
  • 1/2 cup salted butter (melted or softened, under 110º F)
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 4 1/2 cups bread flour (divided)

Peaches:

  • 4-5 medium peaches (peeled, cored, and diced, about 2 cups diced peaches)

Filling:

  • 1/2 cup salted butter (almost melted)
  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon

Crumble Topping:

  • 3/4 cup all-purpose flour (98 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup salted butter (melted, about 2 ounces)

Additional:

  • 1/2 cup heavy cream (for pouring over risen rolls)

Glaze:

  • 1 cup powdered sugar (130 grams)
  • 3-4 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Dough: Pour the warm milk into the bowl of a stand mixer and sprinkle the instant yeast over it. Add eggs, melted butter, and granulated sugar; mix until combined. Add salt and 4 cups of bread flour, mixing just until ingredients are barely combined. Let the mixture rest for 5 minutes to hydrate the flour.
  2. Knead the Dough: Remove the beater blade and attach the dough hook. Knead on medium speed, adding up to 1/2 cup more flour as needed, for 5-7 minutes until the dough is elastic, smooth, and slightly tacky but still sticks slightly to the bowl sides.
  3. First Rise: Spray a large bowl with cooking spray. Transfer dough to the bowl, cover with a towel or wax paper, and place in a warm environment (like inside a warmed and turned-off oven) to rise about 30 minutes until nearly doubled.
  4. Prepare the Peaches: Boil a large pot of water, blanch the peaches for 30-45 seconds, then plunge into ice water to loosen skins. Peel, pit, and dice peaches to yield about 2 cups.
  5. Make the Filling: In a medium bowl, mix softened butter, brown sugar, and cinnamon until well combined.
  6. Roll Out Dough: Sprinkle a pastry mat with flour, turn out dough, and flour the top. Roll dough into a roughly 24x15-inch rectangle.
  7. Assemble Rolls: Spread the cinnamon filling evenly over the dough rectangle, sprinkle diced peaches on top. Starting at a long side, roll dough tightly into a jelly-roll shape. Cut into 12 slices and place them in a greased 9x13-inch glass baking dish.
  8. Second Rise: Cover the pan and let rolls rise for 20 minutes while the oven preheats.
  9. Prepare Crumble: Combine flour, brown sugar, cinnamon, and melted butter in a small bowl, mixing until small crumbs form.
  10. Preheat Oven and Add Cream: Warm the heavy cream until just lukewarm. Pour over the risen rolls so it seeps in evenly, then sprinkle the crumble topping on them.
  11. Bake: Bake rolls at 375ºF for 25-27 minutes, or until lightly golden brown and cooked through. Check at 20 minutes to prevent over-browning and cover loosely with foil if needed to finish baking without burning.
  12. Make Glaze: While rolls cool, whisk powdered sugar, heavy cream, and vanilla extract until smooth.
  13. Glaze Rolls: Drizzle the glaze over cooled rolls for a luscious finish.
  14. Store: Store leftover rolls in an airtight container to maintain freshness.

Notes

  • If using active dry yeast instead of instant yeast, dissolve it in warm milk with a pinch of sugar and wait 5-10 minutes until frothy before adding other ingredients.
  • The dough should remain slightly tacky; resist adding too much extra flour to keep rolls soft and tender.
  • Use a warmed but turned-off oven as an ideal place for dough rising to ensure consistent warmth.
  • Adjust baking time based on your oven and roll size; larger rolls or densely packed pans may require longer baking.
  • If rolls brown too quickly, tent with foil to avoid burning while finishing baking inside.

Find it online: https://ivysrecipes.com/peach-cinnamon-rolls-with-creamy-glaze-recipe/