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Peach Cinnamon Rolls Recipe

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Delicious homemade Peach Cinnamon Rolls featuring a tender yeast dough filled with a sweet cinnamon sugar paste and homemade peach jam, topped with a buttery crumble and finished with a smooth vanilla glaze. Perfect for a special breakfast or dessert with a wonderful balance of fruity and spicy flavors.

Ingredients

Peach Filling

  • 250 g peaches (peeled and pitted, about 3 peaches)
  • 50 g granulated sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
  • 2 tsp water

Dough

  • 225 g whole milk
  • 30 g fresh yeast (or 10 g active dry yeast or instant yeast)
  • 50 g granulated sugar
  • 540 g all-purpose flour
  • 2 eggs
  • 1 tsp salt
  • 100 g butter (room temperature, divided into 2 parts)

Cinnamon Filling

  • 100 g brown sugar
  • 1 1/2 tbsp cinnamon
  • 100 g all-purpose flour

Crumble Topping

  • 30 g brown sugar
  • 70 g granulated sugar
  • 1/2 tsp cinnamon
  • 50 g butter (room temperature)
  • 1/2 tsp vanilla extract

Vanilla Glaze

  • 100 g powdered sugar
  • 2 1/2 tsp milk
  • 2 tsp vanilla extract

Instructions

  1. Prepare Peach Filling: Peel, pit, and thinly slice peaches. In a pot, combine peaches, granulated sugar, lemon juice, and vanilla extract. Heat until bubbling, then reduce to medium heat and simmer for 8 minutes, stirring occasionally. Mix cornstarch with water and stir it into the peach mixture. Continue cooking for 2 minutes until thickened. Transfer to a shallow bowl and refrigerate for about 1 hour to cool.
  2. Make the Dough: Warm the milk to lukewarm (around 37ºC). Crumble fresh yeast into a stand mixer bowl and pour in the warm milk. Stir until the yeast dissolves (for dry yeast, allow it to bloom as per package instructions). Add granulated sugar, flour, eggs, and salt. Using the dough hook, mix on low-medium speed until all ingredients are combined with no dry flour visible, then mix for 4 more minutes on medium speed. Gradually add butter in two parts, mixing each fully into the dough. Scrape bowl sides and continue mixing for 8-10 minutes until dough is smooth and pulled away from the bowl.
  3. First Rise: Transfer the dough to a large oiled bowl, cover with plastic wrap and a tea towel. Let it rise in a warm spot for 1 hour or until doubled in size.
  4. Prepare Cinnamon Filling: Mix together brown sugar, cinnamon, and all-purpose flour until combined into a paste. Set aside.
  5. Make Crumble Topping: Combine brown sugar, granulated sugar, and cinnamon in a bowl. Add vanilla extract and butter, then mix with a spatula, fork, or hands until the mixture forms a crumbly texture. Set aside.
  6. Assemble Rolls: After dough has risen, punch down to remove air and roll it out on a floured surface into a 5 mm thick rectangle. Spread the cinnamon filling evenly over the dough, then spread the cooled peach jam on top. Roll the dough tightly from the short side into a log.
  7. Cut and Arrange: Using unflavored dental floss or a serrated knife, slice the roll into 12 equal pieces. Place them cut-side up in a 33 x 23 cm (13 x 9 inch) parchment-lined baking tray. Sprinkle the crumble topping evenly over the rolls.
  8. Second Rise: Cover the tray with plastic wrap and a tea towel. Let the rolls rise at room temperature for 45 minutes.
  9. Preheat Oven and Bake: Preheat the oven to 190ºC (375ºF) conventional. Bake the cinnamon rolls on the second lowest rack for 21-25 minutes. When the rolls start to turn golden brown, cover loosely with aluminum foil for the last 2-3 minutes to prevent over-browning.
  10. Cool and Glaze: Let the rolls cool slightly while preparing the vanilla glaze. Mix powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more powdered sugar if too thin or more milk if too thick. Drizzle glaze over warm or lukewarm rolls and serve.

Notes

  • For best flavor, use fresh peaches in season or high-quality frozen peaches thawed before use.
  • If using dry yeast, remember to proof it in warm milk before adding other ingredients.
  • Butter should be at room temperature for smooth incorporation into the dough and crumble.
  • The dough rising time can be extended by refrigerating overnight after the first rise for enhanced flavor.
  • You can substitute whole milk with any milk alternative for a different taste or dietary preference.
  • Use unflavored dental floss to cut cinnamon rolls cleanly without squashing them.
  • Covering with foil toward the end of baking prevents excessive browning while fully cooking the rolls.
  • Store any leftover rolls in an airtight container; they reheat well in the oven or microwave.

Find it online: https://justsosavory.com/peach-cinnamon-rolls-recipe/