Peach Cinnamon Rolls
Fluffy, enriched yeast dough wrapped around a brown sugar cinnamon filling and studded with fresh, juicy peaches, then drizzled with a silky cream cheese glaze.
Equipment
- Stand mixer with dough hook - or large bowl for hand kneading
- 9x13-inch baking dish
- Rolling Pin
- Pastry brush
- Bench scraper
- Instant-read thermometer
- Large mixing bowl
- Kitchen scale - optional
- Plastic wrap or damp towel
- Small bowl
- Electric hand mixer or whisk
- Sharp chef's knife or unflavored dental floss
Ingredients
- 3 1/2 cups all-purpose flour - 438g, plus more for dusting
- 2 1/4 teaspoons active dry yeast - 7g / 1 packet
- 1/2 cup whole milk - 120ml, warmed to 110°F / 43°C
- 1/4 cup warm water - 60ml
- 1/4 cup granulated sugar - 50g
- 1/3 cup unsalted butter - 75g, softened
- 2 large eggs - room temperature
- 1 teaspoon fine salt
For the Peach Cinnamon Filling
- 2 cups fresh peaches - 300g, peeled and finely diced; about 2 medium peaches; or use canned peaches (drained) or thawed frozen peaches
- 3/4 cup light brown sugar - 165g, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons unsalted butter - 42g, softened
For the Cream Cheese Glaze
- 4 oz cream cheese - 113g, softened
- 1 1/2 cups powdered sugar - 180g, sifted
- 3-4 tablespoons whole milk - 45-60ml
- 1 teaspoon pure vanilla extract
Instructions
- Activate yeast by combining warm water and milk (105-115°F), then sprinkle yeast and a pinch of sugar over the top. Let stand for 5-10 minutes until foamy.
- In stand mixer bowl, combine flour, remaining sugar, and salt. Add activated yeast mixture, butter, and eggs. Mix on low for 2 minutes, then knead on medium for 8-10 minutes until smooth and elastic.
- Shape dough into a ball and place in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours until doubled in size.
- While dough rises, peel and dice peaches into 1/4-inch pieces. If using canned or frozen, drain and pat dry thoroughly. Combine brown sugar, cinnamon, and nutmeg in a small bowl.
- Punch down dough and roll into an 18x12 inch rectangle on a lightly floured surface. Spread softened butter over the surface, leaving a 1/2 inch border on the far long edge.
- Sprinkle the brown sugar mixture evenly over the butter and press in gently. Scatter diced peaches evenly over the top.
- Roll the dough tightly into a log starting from the long edge closest to you. Pinch the seam to seal. Cut the log into 12 equal pieces, about 1.5 inches thick, using a sharp knife or dental floss.
- Place rolls cut-side up in a greased 9x13 inch baking dish. Cover and let rise in a warm place for 45-60 minutes until puffed and touching.
- Preheat oven to 350°F (175°C). Bake for 25-30 minutes until tops are golden brown and center rolls reach 190°F. Tent with foil if browning too quickly.
- Beat softened cream cheese until smooth. Mix in sifted powdered sugar, vanilla, and 3 tablespoons of milk until smooth and pourable. Add more milk if needed for desired consistency.
- Cool rolls for 5-10 minutes, then generously pour or spread the glaze over the warm rolls. Serve immediately.
Notes
- Use room temperature ingredients for the best dough texture.
- Do not overheat the milk or it will kill the yeast. Aim for 105-115°F (40-46°C).
- Knead the dough until smooth and tacky but not sticky for the best texture.
- Pat peaches very dry to prevent soggy rolls.
- For overnight preparation: after placing rolls in the pan, cover and refrigerate for up to 12 hours. In the morning, let sit at room temperature for 60-90 minutes before baking.
- Use unflavored dental floss to cut the rolls cleanly without squishing them.
- Glaze while warm, not hot, for the best consistency.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Baked rolls can be frozen for up to 2 months. Thaw overnight and reheat before serving.
- Variations: Add 1/2 teaspoon cardamom instead of nutmeg, or try a brown butter glaze.