Peach Cinnamon Rolls

A peach cinnamon roll on a white plate with a peach in the background.

Soft and fluffy peach cinnamon rolls, full of fresh summer peaches. Top with an almond flavored icing. Perfect for a summer breakfast or sweet treat to use up all those ripe peaches!

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Prep Time: 1 25

Cook Time: 24

Resting Time: 1 30

Total Time: 3 24

Servings: large sweet rolls

Ingredients

Filling:

3 Tablespoons butter (3 tablespoons)
525 g fresh peaches, peeled, pitted, and cubed (3 cups) about 4 medium peaches
150 g granulated sugar (¾ cup)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ teaspoons lemon juice
50 g cornstarch 3 tablespoons plus 2 teaspoons

Dough Ingredients:

480 g warm water, about 100°F/37°C (2 cups)
30 g nonfat powdered milk (¼ cup)
40 g boxed potato flakes (½ cup)
100 g granulated sugar (½ cup)
9 g instant yeast* (1 tablespoon)
9 g fine sea salt (1½ teaspoons)
57 g unsalted butter, softened (¼ cup/½ stick)
96 g butter flavored shortening (½ cup)
2 large eggs, room temperature (100 g)
720 g unbleached bread flour, divided (6 cups)

Icing:

480 g powdered sugar (4 cups)
2 teaspoons pure vanilla extract (10 g)
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.
3 Tablespoons butter
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, at least 1 hour. I prefer to refrigerate the filling for this stage.
525 g fresh peaches, peeled, pitted, and cubed
150 g granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ teaspoons lemon juice
50 g cornstarch

Mix the dough:

To the bowl of a stand mixer, add the ingredients for the cinnamon roll dough: the water, powdered milk, potato flakes, sugar, instant yeast, salt, butter, shortening, eggs, and half the flour. Mix with the dough hook attachment, on low speed until combined and smooth, about 1 minute.
480 g warm water, about 100°F/37°C
30 g nonfat powdered milk
40 g boxed potato flakes
100 g granulated sugar
9 g instant yeast*
9 g fine sea salt
57 g unsalted butter, softened
96 g butter flavored shortening
2 large eggs, room temperature
360 g bread flour
While on low speed, gradually add the remaining flour, about 1/2 cup at a time. You may or may not need the entire amount of flour. You can stop the mixer and check the dough by lightly tapping on it with your fingertip - it should feel soft, slightly tacky, but not wet. *When in doubt, it’s always best to go lighter on the flour. You can always add more flour later, but you can’t take flour away. Too much flour in your dough will give you dry, dense rolls.
360 g bread flour
Knead the dough on low speed for 8-10 minutes, or until it's smooth and cohesive. It should be mostly cleaning the sides of the bowl. If you take a piece of dough, you should be able to stretch it a few inches apart without it tearing.

Bulk Fermentation (first rise)

Spray a large bowl with nonstick baking spray. Remove the dough from the mixer and place it the bowl. Cover it with a clean kitchen towel and let it rise until doubled in size, about 60-90 minutes.

Divide & Shape

Divide dough into two equal pieces, about 28-30-ounce each. Pre-shape each portion to an oval shaped piece of dough by pulling and tucking the sides under. This will make it easier to roll out into a rectangle. Place both pieces on the floured countertop.
Working with one piece of dough at a time, flour the work surface and roll to a rectangular shape, about 10 inches by 18 inches.
Spread half of the filling onto the dough, leaving a one inch border on all four sides. 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. Pinch the edge to the roll, sealing the seam shut.
Cut the roll into 9 equal size peach cinnamon rolls, about 2 inches each. To do this, slide a piece of dental floss or baker's twine underneath the roll. Bring both ends up and cross them over, cutting the roll cleanly.
Place peach cinnamon rolls on a greased baking sheet about 1-2 inches apart. Use a bench scraper to clean off work surface. Roll out, top, and shape the second piece of dough, making an additional 9 peach cinnamon rolls. You should be able to fit all 18 peach rolls on one half-sheet baking sheet.

Final Proof

Cover with a clean kitchen towel and let proof for about 45 minutes, or until they puff and have risen about 50% in volume. While the rolls are rising, preheat the oven to 350°F/176°C.

Bake

Bake for 18-24 minutes or until edges are golden brown and internal temperature reaches at least 200°F. Allow to cool before icing.

Prepare the Icing

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 a thick icing that can also be drizzled.
480 g powdered sugar
2 teaspoons pure vanilla extract
½ teaspoon almond extract
3-5 tablespoons milk
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. and Homemade Cinnamon 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.
*If using active dry yeast instead of instant yeast, bloom the yeast in the water first for 10 minutes to activate it. Then proceed with the recipe.

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