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Peach Cinnamon Rolls | Can't Stay Out of the Kitchen | these #CinnamonRolls will rock your world! Perfect for a #holiday #breakfast or #brunch like #Thanksgiving, #Christmas or #Easter. Family & friends will love these rolls. #peaches #PeachCinnamonRolls

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 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 16
Calories 431 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 8x12", 7x11" or 9x9" 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.
 
© Can’t Stay Out of the Kitchen

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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