Peach Cinnamon Rolls

Name: Peach Cinnamon Rolls
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Ingredients: 1/4 cup salted butter (cold, cut in slivers); 1 1/2 cups half-and-half (warmed); 4 cups bread flour; 1/4 cup granulated sugar; 1 1/2 tsp. sea salt; 2 1/4 tsp. active dry yeast; 1/2 cup salted butter (softened); 3/4 cup light brown sugar (packed); 3-4 tbsp. ground cinnamon (or more, if desired); 2 cups fresh peaches (peeled, pitted and diced); 1/2 cup salted butter (softened); 1 tsp. vanilla extract; 1 dash sea salt; 4 tbsp. half-and-half; 3 cups powdered sugar

October 17, 2022Teresa Ambra

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Do you want heavenly??? I give you Peach Cinnamon Rolls. They are light, fluffy, airy, sweet, even decadent. They’re also so mouthwatering and irresistible you won’t be able to say no to one of these “bad boys!” They are THAT good.

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I make Cinnamon Rolls (or Sweet Rolls minus the cinnamon) a lot for friends and company. Truly no one can stay out of them. Our weekly Thursday night group had a “Breakfast For Dinner” night the end of August to welcome everyone back after the summer holidays. I made up a batch of these delicious Peach Cinnamon Rolls. Everyone tried to be good by cutting the rolls in half. But many went back and got that extra half they tried to leave off the first time through the line. 🙂

Since I made these in the summer and peaches were still in season, I used fresh peaches. However, if peaches are out of season, simply substitute diced canned peaches instead. I would rinse, drain and pat them dry before using in this recipe.

Peach Cinnamon Rolls will rock your world. Really. These are so amazing that they’re perfect for a holiday breakfast or brunch like Thanksgiving or Christmas. They’re heavenly for a weekend breakfast too. If you enjoy peaches, and you enjoy cinnamon rolls, the combination is divine. Enjoy.

Every forkful of Peach Cinnamon Rolls will rock your world!

These Cinnamon Rolls are light and fluffy. They are not heavy or dense.

They are filled with peaches and lots of cinnamon goodness.

This is an easy no-knead recipe. Just toss the roll ingredients in the breadmaker and it does all the mixing and kneading. Makes everything so much easier.

Here’s what I did.

I used these ingredients for the rolls.

Cut cold butter in slivers and toss into the breadmaker canister.

Add warmed half-and-half. I usually microwave on 50% power for about 1 minute 45 seconds.

Add bread flour and sugar.

Add salt and active dry yeast.

Cover breadmaker and place on “dough” setting. This will take about 1 hour 45 minutes.

I used these ingredients for the peach filling.

Roll dough out onto a clean countertop (do not use flour).

Spread with softened butter (not melted butter).

Spread brown sugar over top. I use the palm of my hand to spread the brown sugar and fill in all the crevices.

Sprinkle very generously with cinnamon.

Spread diced peaches evenly over top.

Roll dough up gently but tightly jelly-roll style.

Once the cinnamon roll has been rolled up completely I transfer it to a bread board. Then I cut the cinnamon roll in half down the middle and begin cutting outward in one-inch slices.

Grease a 9×13″ baking dish. I typically use Crisco shortening because it has a higher heat threshold than butter. Place cinnamon rolls cut-side-down in baking dish.

Heat oven for one minute, then turn off heat. Put rolls in oven. After 20 minutes, reheat oven again for exactly one minute. Continue repeating this process every 20 minutes for about 2 hours. By that time, the yeast should have activated and the rolls should be double or triple in bulk.

Leave rolls in oven. Turn on heat to 350 degrees. Bake about 15-17 minutes or until the center rolls are no longer gooey and set up nicely–usually no more than 20 minutes maximum. Remove rolls from oven.

I used these ingredients for the icing.

While the rolls are baking, make up the icing. Place softened butter in a mixing bowl. Add salt, vanilla, half-and-half and powdered sugar.

Cream ingredients with an electric mixer until smooth. The mixture will be thick.

Spread icing over top of rolls as soon as they come out of the oven. The heat from the rolls will slightly melt the icing so that it spreads over top of the Cinnamon Rolls.

Allow the icing to set up about 10 minutes before serving.

Seriously, these rolls are so decadent you’ll be swooning over every mouthful.

Peach Cinnamon Rolls are the ultimate for a weekend, company or holiday breakfast.

If you enjoy peaches in cookies, pies or cakes, wait until you try them in cinnamon rolls!

Here’s the recipe.

PEACH CINNAMON ROLLS

(My own concoction)

Peach Cinnamon Rolls

Teresa Ambra

Peach Cinnamon Rolls are the ultimate for a weekend, company or holiday breakfast. These Cinnamon Rolls are rich, decadent and absolutely heavenly. Plus, they're light, airy, fluffy and so mouthwatering you won't be able to stay out of them. Peaches never tasted so well as they do in this lovely breakfast entree.

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Prep Time 20

Cook Time 17

Total Time 37

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 431 kcal

Equipment

1 9×13" glass baking dish
1 8×12", 7×11" or 9×9" glass baking dish
1 breadmaker
1 sharp knife to cut roll dough
1 Rolling Pin
measuring cups
measuring spoons
1 spatula
1 sharp knife to pare, pit and dice peaches
1 electric mixer
1 mixing bowl
1 rubber spatula to (gob) or spread the icing on top of hot rolls

Ingredients

CINNAMON ROLL DOUGH:

1/4 cup salted butter cold, cut in slivers
1 1/2 cups half-and-half warmed
4 cups bread flour
1/4 cup granulated sugar
1 1/2 tsp. sea salt
2 1/4 tsp. active dry yeast

CINNAMON ROLL FILLING:

1/2 cup salted butter softened
3/4 cup light brown sugar packed
3-4 tbsp. ground cinnamon or more, if desired
2 cups fresh peaches peeled, pitted and diced

CINNAMON ROLL ICING:

1/2 cup salted butter softened
1 tsp. vanilla extract
1 dash sea salt
4 tbsp. half-and-half
3 cups powdered sugar

Instructions

CINNAMON ROLL DOUGH:

Layer ingredients in order listed.
Cut butter into slivers and place on bottom of bread canister. (Or if the butter is softened, put it into the canister in one piece).
Measure half-and-half into a measuring cup.
Microwave at 50% power for 1 minute 30 seconds or up to 2 minutes until warmed.
Pour warm cream over top of butter.
Spread bread flour over top of cream.
Then sprinkle with granulated sugar, salt and yeast.
Place in breadmaker and put on “dough” setting.
This will take approximately 1 hour 45 minutes.
Remove dough from bread canister and roll out into a very large rectangle.
Spread softened butter over top, then sprinkle with brown sugar.
With your hand, spread the brown sugar so that it fills in all the crevices.
Sprinkle with cinnamon, then peaches.
Roll up tightly jelly-roll style.
Cut into one to two-inch pieces and place in greased baking dishes.
See notes below for raising dough.

CINNAMON ROLL FILLING:

Soften salted butter.
Spread butter as evenly as possible over the large rectangular piece of dough.
Sprinkle brown sugar over top.
Carefully with your hand, spread the brown sugar across the dough so that all the crevices are filled in to the edges.
Sprinkle cinnamon evenly over top of the brown sugar.
Then spread the diced peaches over top.
Roll up carefully and cut into even one to two-inch sections with a sharp knife.
Place cut side up in greased rectangular baking dishes.
Allow to rise in a warm place about an hour and a half to two hours or until the rolls come up almost to the top of the baking dish.
Bake at 350° approximately 17-20 minutes or until rolls test done. (See note below).
Add icing and serve.

CINNAMON ROLL ICING:

Place ingredients in a mixer and beat for several minutes.
Dollop over top of hot cinnamon rolls with a rubber spatula after they come out of the oven.

Notes

NOTE: I usually warm the milk about one minute 45 seconds in the microwave (at 50% power).

NOTE: To raise the rolls: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Repeat again in 20 minutes. If the rolls are raised sufficiently at the hour mark, begin baking, but usually you have to go through this process for about 1 1/2 to 2 hours. Continue heating for one minute each time. Turn off heat and allow rolls to continue raising for 15-20 minutes each time. Once the rolls have been in the oven between 1 hour 30 minutes and 2 hours, they have usually expanded enough to begin baking.

NOTE: For baking: I keep the rolls in the oven while the temperature raises to 350°. (This allows the rolls to raise a little more). I set a timer for 17 minutes. The rolls are usually done by that time. But check to make sure they are not doughy or too soft in the middle. If they are, continue baking for 3-5 more minutes. If you put the rolls in a preheated oven, it usually takes about 15-17 minutes for them to bake sufficiently.

NOTE: For best results, do not use any lower percentage of milk than whole milk (I prefer half-and-half). Use butter not margarine and real vanilla extract.

NOTE: For best results, I recommend using Fleischmann’s yeast. Other brands have a tendency to fail more easily.

NOTE: I used rounded cups of peaches – 4 medium peaches overall.

Nutrition

Calories: 431kcalCarbohydrates: 64gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 316mgPotassium: 127mgFiber: 3gSugar: 38gVitamin A: 608IUVitamin C: 1mgCalcium: 75mgIron: 1mg

Keyword breakfast, brunch, cinnamon, cinnamon rolls, holiday breakast, peach cinnamon rolls, peaches

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