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Peach Cinnamon Rolls Recipe

Peach Cinnamon Rolls

Wholesome Cove
This peach cinnamon rolls recipe uses three fresh peaches, a soft enriched yeast dough, and a cornstarch trick that keeps the filling gooey instead of watery. Twelve rolls come out of one batch, and the whole process from mixing to frosting takes about two and a half hours, most of which is hands-off rise time.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Breakfast
Cuisine American
Servings 12 rolls
Calories 310 kcal

Equipment

  • Stand mixer - with dough hook attachment
  • Large mixing bowl - or use stand mixer bowl
  • Kitchen scale - recommended for measuring flour by weight
  • Instant-read thermometer - to check milk temperature
  • Wooden rolling pin
  • Dough bench scraper - for lifting and cutting dough
  • 9x13 inch baking dish
  • Silicone pastry brush
  • Plain unflavored dental floss - or sharp serrated knife, for slicing rolls
  • Plastic wrap
  • Clean kitchen towel

Ingredients
  

  • ¾ cup whole milk - 180 ml, warmed to 110°F (43°C)
  • 2¼ teaspoons active dry yeast - 1 packet
  • ⅓ cup granulated sugar - 65 g, divided
  • ⅓ cup unsalted butter - 75 g, melted and cooled slightly
  • 1 large egg - room temperature
  • 1 large egg yolk - room temperature
  • 1 teaspoon fine salt
  • 3½ cups all-purpose flour - 440 g, plus more for dusting

For the Peach Filling

  • 3 ripe peaches - medium, peeled and diced small (about 2 cups)
  • 1 tablespoon cornstarch
  • ½ cup packed light brown sugar - 100 g
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 tablespoons unsalted butter - 55 g, softened
  • fine salt - pinch

For the Cream Cheese Glaze

Instructions
 

  • Warm milk to 110°F, then stir in yeast and 1 tablespoon sugar. Let sit 5–10 minutes until foamy.
  • Add remaining sugar, melted butter, egg, yolk, and salt to yeast mixture. Mix in flour gradually, then knead 6–8 minutes until smooth and elastic.
  • Shape dough into a ball, place in greased bowl, cover, and let rise in warm spot for about 1 hour until doubled.
  • Peel and dice peaches, toss with cornstarch. In a separate bowl, mix brown sugar, cinnamon, nutmeg, and salt.
  • Punch down dough and roll into a 12x18-inch rectangle on a floured surface.
  • Spread softened butter over dough, leaving a 1-inch border. Sprinkle with sugar mixture, then scatter peaches on top. Roll tightly into a log and pinch seam closed.
  • Trim uneven ends and slice log into 12 even rolls using floss or a serrated knife.
  • Place rolls cut side up in greased 9x13-inch dish, cover, and let rise 30–45 minutes until puffy and touching.
  • Preheat oven to 350°F. Bake rolls 22–25 minutes until golden brown. Tent with foil if browning too quickly.
  • While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then thin with milk to drizzling consistency. Spread over warm rolls.

Notes

  • Choose peaches that are ripe but still firm. Overripe, mushy peaches release far more liquid than the cornstarch can absorb.
  • Assemble the peach filling right before rolling, not earlier. Sugar pulls moisture out of fruit the longer they sit together.
  • Use softened butter, not melted, for the filling. Melted butter pools at the bottom and can burn.
  • Roll the dough snugly but without squeezing, so the swirl holds together without forcing filling out the ends.
  • Use a kitchen scale for the flour if you have one. Scooping flour directly from the bag can pack in up to 20% more flour than intended, which leads to dense, dry rolls.
  • Pat the diced peaches dry with a paper towel for a full minute to remove noticeably more surface moisture than a quick wipe does.
  • Bake on the middle oven rack so the tops brown evenly without the bottoms overcooking.
  • Let the rolls cool for 5 minutes before glazing if you prefer a set glaze rather than one that melts into the rolls.
  • Store leftover rolls in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 4 days.
  • To freeze baked rolls, wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 2 months.

Nutrition

Serving: 1rollCalories: 310kcalCarbohydrates: 48gProtein: 5gFat: 11gSaturated Fat: 6gCholesterol: 50mgSodium: 190mgFiber: 1gSugar: 24gVitamin A: 8IUVitamin C: 4mgCalcium: 4mgIron: 6mg
Keyword cream cheese glaze, fresh peach recipe, peach cinnamon rolls, summer baking, yeast dough rolls
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