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!

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Prep Time: 3

Cook Time: 24

Total Time: 3 24

Servings: large sweet rolls

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, at least 1 hour. I prefer to refrigerate the filling for this stage.

In the bowl of a stand mixer, whisk together the warm water, powdered milk, potato flakes, sugar, yeast, salt, and eggs. Secure the dough hook attachment to your mixer.
Add the butter, butter flavored shortening, and half the flour. Mix for about 1 minute, until ingredients are incorporated and smooth. Stop the mixer and scrape down sides of bowl with a spatula if needed.
Turn mixer on low and gradually add the remaining flour. Mix 1 minute until completely incorporated. Stop the mixer and check the dough by tapping with your finger. Dough should feel soft and tacky, but not wet. If needed, add more flour, 2 Tablespoons at a time until you reach the right texture. *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 8 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.

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 floss or sharp knife, 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.
Cut the peach rolls and repeat 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 in a preheated 350°F oven for 18-24 minutes or until edges are golden brown and internal temperature reaches at least 205°F. Allow to cool before 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 the right consistency.
Allow the icing to set for 10 minutes before serving.
Enjoy!

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.
Ingredient Substitutions: See recipe post for substitutions.