Peaches and Cream Cinnamon Rolls
Soft and fluffy cinnamon rolls filled with fresh peaches – top it off with a sweet icing and you’ll be in peaches and cream heaven!
Peach season is one of my most favorite times of year! There are so many ways to enjoy sweet, juicy peaches and so many recipes that you can incorporate them into! Why not add them to the fluffiest cinnamon rolls for a special peach treat?! At the end of this post, you’ll see several other peach recipes that you’ll love too!
What I love about about Peaches and Cream Cinnamon Rolls
You’ll love how soft and fluffy these rolls are! Made from my Master Roll Dough, I also use this dough recipe for my Homemade Cinnamon Rolls and Crescent Dinner Rolls. The rolls themselves are incredible, but when you add the most amazing peach filling it’s a whole new ball game! Adding a glaze to the top gives it a peaches and cream vibe – this icing has just a hint of almond flavoring, which compliments the flavor of the peaches perfectly!
Ingredients
There are some unique ingredients in this recipe that makes it so delicious! Each serves an important role in how this dough and these peach cinnamon rolls will turn out. (Click on the highlighted words for helpful links.)
- Bread flour: Most bread recipes will use bread flour. It has a higher protein content (11-13%) than an all-purpose flour. Higher protein flours also mean a higher gluten flour – yielding a bread with a strong crumb structure.
- Powdered milk: In baked goods it provides a creamier flavor and helps yield a more golden brown color when baked. Look for powdered milk that is fine in texture. If you are looking for a non dairy option, try using a milk powder substitute like coconut, soy or rice powder.
- Instant Yeast: It can be added directly to your recipe without having to proof first. It’s a strong, fast acting yeast that will allow these sweet rolls to rise super fluffy. I like to use BellaRise instant yeast or SAF instant yeast
- Eggs: Eggs in bread help to create a fluffy, big rise. They are perfect for these rolls, since it’s meant to be soft and fluffy.
- Potato Flakes: Potato flakes in bread make the crumb more moist and tender. They also extend the shelf life of homemade bread.
- Butter Flavor Shortening: Vegetable shortening has a high melt point, allowing it to create more steam in the dough when baked. This produces a lighter, airy texture bread. The butter flavor gives it a more rich, butter flavor. If you can’t find the Butter Flavor Shortening, use plain shortening – it will still turn out amazing!
- Peach Filling: This filling is incredible! It’s made with fresh peaches, cooked in browned butter and spiced to perfection! If you love this filling, you’ll also love using it in my Peach Cobbler Quick Bread.
Mixing the roll dough
I love baking with this dough! It’s such a pillowy, soft dough that’s so easy to work with! I use it in several other sweet roll recipes.
You will need to use some type of a stand mixer to make this dough. My favorite mixer to use for bread doughs is by far my Bosch Universal Plus mixer! It is widely known as one of the best home kitchen mixers for mixing bread dough with ease. It has a high mixing capacity and high performing motor – making it an excellent option for mixing denser doughs like bread. It also allows you to mix larger quantities. *I will usually double this recipe if using my Bosch mixer.
If you don’t have a Bosch mixer, the recipe I’m providing you with will fit nicely in a Kitchen Aid type stand mixer. Whichever mixer you use, be sure to use your dough hook attachment.
- Measure out all of your ingredients ahead of time. I always do this when making a recipe – it helps to prevent me from making any mistakes in measurements or leaving out ingredients. It also makes the mixing process go much smoother. I always suggest weighing out your ingredients with a food scale – you will get much more accurate results!
- In a large bowl, combine the warm water, powdered milk, potato flakes, sugar, salt, yeast. Whisk them together – this helps to break up the powdered milk and potato flakes and gets all of those ingredients incorporated before adding the heavier ingredients. Pour the yeast mixture into the bowl of a stand mixer.
- Add the eggs, room temperature butter and shortening. Add 3 cups of the flour (about half) and mix on low, just until all of the ingredients are combined and smooth.
- While the mixer is on low, gradually add two cups of the remaining flour, 1/2 cup at a time, mixing well after each addition. This is where getting to know your dough comes into play. You’re looking for the dough to clean the sides of the bowl as it’s mixing. It should be concentrated around your dough hook. Once you get it to this point, stop the mixer and lightly tap on the dough with your finger. If it feels soft, but not wet and sticky & is cleaning the sides of the bowl, it’s ready to knead. Return to mixing it on low and allow your mixer to knead it for 5 minutes.
My number one tip for mixing this dough
Avoid the urge to add more flour. This dough is very soft and easy to work with – it’s very forgiving! You may see a little bit of dough sticking to the sides of the bowl when it’s kneading – don’t panic! Go by how it feels. You want to use just enough flour so that it doesn’t feel wet or excessively sticky. Too much flour in your dough will give you dry, dense rolls. You can always add a bit more flour after it has kneaded if it’s too sticky to work with.
How to make the Peach Filling
This peach filling is so good, you’ll have a hard time not eating it all before it lands inside your cinnamon roll dough! Prepare the filling ahead of time, so that it cools completely before filling the dough. It will take at least one hour for this mixture to cool at room temperature.
- In a saucepan, on medium low heat, brown the butter. Don’t skip this part! It creates the most wonderful, rich and nutty flavor that adds adds a delicious complexity to your peach filling! Keep an eye on your butter – it browns quickly and can go too far pretty fast.
- Add the peaches, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Stir them constantly for 2-3 minutes until the filling thickens. You’re not looking to completely cook the peaches, just get them a little tender. Once the filling is thickened, remove the pan from the heat and set it aside to cool.
Rolling up your Peach Cinnamon Rolls
Get your work space all ready with everything you need at your fingertips. You’ll need a small bowl with flour, a rolling pin, floss, a prepared baking pan and the cooled peach filling. Rolling up these peach rolls can be really messy – but I promise, so worth it!
- Divide the dough into two equal pieces, about 28-30-ounce portions. If you don’t have a scale you can eyeball it. Round each portion to an oval shaped ball by pulling and tucking the dough under. This will make it easier to roll out into a rectangle.
- Flour your work surface and roll the dough out to a rectangular shape, about 10 inches by 18 inches and 1/4 inch thick.
- Spread half of the peach filling onto the dough, leaving an inch border on the top side of the rectangle. Leaving this clean border will help in sealing the dough shut when rolled up.
- Start with the long side, closest to you and working from left to right begin to roll the dough up. You can tug and pull as you go – try to keep those peaches from sliding around.
- Once it’s all rolled up, pinch the seam shut.
- Using a piece of dental floss or bakers twine, make a light indentation where your cuts will be. Each of these roll outs will give you 9 peach cinnamon rolls. This will be your guide to know where to cut and to help make them all the same size.
- When ready to make your cuts, slide the floss under one end of the dough, bring the ends of the floss up, cross them over and tug to cut through the dough to make a 2-inch-wide roll. Continue to cut to get 9 equal sized rolls. Since there will be some liquid from the peach filling, you might find it easier to cut these with a very sharp knife – do whichever feels more manageable for you.
- Place rolls on a baking sheet sprayed with cooking spray, about 1-2 inches apart. Cover with plastic wrap for about 45 minutes, or until they double in size. While they are rising, preheat your oven so that it’s ready to use by the time the rolls have risen.
Baking Peach Cinnamon Rolls
These peach cinnamon rolls will take slightly longer to bake than a regular cinnamon roll. Bake them in the middle rack of your oven until the edges are slightly golden.
The pan you use will affect the bake time – ceramic pans take longer to heat in the oven than metal pans, which will extend your bake time by about 5-10 minutes.
I fully believe that an oven thermometer makes you a better baker! Each oven bakes differently and using an oven thermometer like this one will help make baking so much easier for you!
Time Saving Tips
There are a couple of ways you can prepare ahead of time so that you can have freshly baked peach cinnamon rolls without having to start from the very beginning!
- You can freeze rolls to bake for later: After rolling up and placing the rolls on a nonstick cookie sheet, put the entire pan in the freezer and allow the rolls to freeze for 24 hours. Once frozen, remove the sheet pan and you can pop them off and place them in a ziplock bag and store in the freezer for later use. When baking frozen rolls, remove them from the freezer bag and place on a baking sheet. Allow them to rise and bake as usual. Rising frozen rolls could take 3-5 hours, depending on how warm your kitchen is.
- Make the dough and filling the night before and refrigerate: This can be a better option than rolling them up the night before IF your overnight rolls tend to over proof. After you finish rolling them up, they will rise within 45 minutes and be ready to bake and frost!
You’ll love making these yummy Peaches and Cream Cinnamon Rolls! Try this recipe today! Be sure to post your results on Instagram and tag me! @thatbreadlady and #thatbreadlady. I love seeing how your family is enjoying my recipes!
(This post contains affiliate links, which means I make a small commission on products purchased from these links. Good news – I only recommend products that I love!)
Want more help with your bread making?
Baking with yeast may seem intimidating and confusing, but I promise it doesn’t have to be! The more you practice, the easier it gets! I love to help bakers get amazing results in bread and baking through my Baking Academy classes. These pre-recorded videos help to take a lot of the guess work out of working with yeasted doughs! They are perfect for visual learners!
There is so much information out there that can make bread making so confusing, causing you to maybe hold back from tackling lots of recipes you want to make. My classes make it easier for you to understand how and why baking with yeast can be so rewarding!
Other recipes you’ll love
Double Chocolate Zucchini Bread
Peaches and Cream Cinnamon Rolls
Ingredients
Filling:
- 3 Tablespoons butter
- 3 cups fresh peaches cubed
- ¾ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoons lemon juice
- 1 Tablespoon plus 2 teaspoons cornstarch
Dough Ingredients:
- 2 cups warm water (about 115°F)
- ¼ cup nonfat powdered milk
- ½ cup boxed potato flakes
- ½ cup granulated sugar
- 1 Tablespoon plus 1 teaspoon instant yeast*
- 1 ½ teaspoons salt
- ¼ cup unsalted butter softened to room temperature
- ½ cup butter flavored shortening
- 2 large eggs
- 5-6 cups bread flour
Icing:
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 3-5 Tablespoons milk as needed
Instructions
Prepare the filling:
- In a saucepan, on medium low heat, brown the 3 Tablespoons of butter – melt and allow it to lightly simmer until it starts to brown. It should have a slightly nutty aroma.
- Add the rest of the ingredients for the filling: peaches, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Stir constantly for 2-3 minutes until the filling thickens. Do not completely cook the peaches, just get them a little tender. Once the filling is thickened, remove the pan from the heat and set it aside to cool completely.
Mix the dough:
- In a large bowl, combine warm water, powdered milk, potato flakes, sugar, yeast and salt. Mix well with a wire whisk. Pour into the mixer bowl and secure the dough hook attachment to your mixer.
- Add the butter, butter flavored shortening and eggs. Add 3 cups of the bread flour. Mix for about 30 seconds until ingredients are incorporated. Stop the mixer and scrape down sides of bowl with a spatula.
- Turn mixer on low and add 2 more cups of the bread flour, 1/2 cup at a time. After adding the 2 cups of flour, let dough continue to mix for about 1 minute. Stop and scrape the sides of the bowl as needed. If dough is not mostly cleaning sides of the bowl, add more flour 1/4 cup at a time until it cleans the sides of the bowl. Stop the mixer and check the dough by gently pressing your finger into it. If the dough does not stick to your finger, it should be ready to knead. *When in doubt, it’s always best to go lighter on the flour. You can always add more flour, but you can’t take flour away. Too much flour in your dough will give you dry, dense rolls.
- Knead on low speed for 5 minutes.
- Remove dough from mixer and place in a greased bowl. Cover with a clean kitchen towel and let rise until doubled in size, about 60-90 minutes.
Let’s roll:
- Divide dough into two 28-30-ounce portions. If you don’t have a scale, you can eyeball it. Round each portion to an oval shaped piece of dough by pulling and tucking it under. This will make it easier to roll out into a rectangle.
- Flour your work surface and roll dough out to a rectangular shape, about 10 inches by 18 inches.
- Spread half of the filling onto the dough, leaving a one inch border at the top edge. Leaving this border will help seal the dough shut when rolled up.
- Start with the long side closest to you, and working from left to right begin to roll dough up. You can tug and pull as you go, tightening the roll. This can get messy – if peaches are sliding out, tuck them back in as best as you can. You can also place any extra peaches on top of the rolls.
- Once rolled up, pinch the seam shut.
- Using a piece of dental floss or baker’s twine, make a light indentation where your cuts will be. One rollout will give you 9 large rolls. This will be your guide to know where to cut and to help make them all the same size.
- When ready to make your cuts, slide the floss under one end of the dough, bring the ends of the floss up, cross them over and tug to cut through the dough to make a 2-inch-wide roll. Continue to cut to get 9 equal sized rolls. If you prefer, you can also cut them with a very sharp knife. Repeat steps 2-7 with the second piece of dough.
- Place peach cinnamon rolls on a greased baking sheet about 1-2 inches apart. Cover with plastic wrap and let proof for about 45-60 minutes, or until they double in size.
Bake:
- Bake in a preheated 350°F oven for 18-24 minutes or until edges are just golden brown. Allow to cool before icing.
Time to frost:
- In a small bowl, whisk together the ingredients for the icing, adding the milk slowly until the desired consistency is achieved. A thicker icing will set up better on the rolls – add just enough milk for the right consistency.
- Allow the icing to set for 10 minutes before serving.
- Enjoy!
Notes
- You can freeze the peach cinnamon rolls to bake later. Roll them up and place on baking sheet. Place baking sheet in freezer and allow to freeze solid (usually takes about 24 hours). Then store in Ziplock bag in the freezer for up to 2 months. To bake, place on baking sheet and allow to rise and bake as usual. Rise time will typically be 5-6 hours, depending on how warm your kitchen is.
- Save time and make the dough the night before and refrigerate – roll them up in the morning and let rise to double in size, about 45 minutes before baking.
- This dough is the same base dough for my Crescent Dinner Rolls. It can also be used for various sweet rolls by switching up the filling and the frosting. It’s called my “Master Roll Dough” on my blog.
Nutrition
These look amazing and I would love to make them. Can you use all butter and leave out the shortening? I am not a fan of shortening, it seams to leave a film in my mouth.
Hi Sharon, yes you can replace the shortening with butter. When baked into the dough, the shortening isn’t much detectable but I understand the desire to swap out.
Thanks!!