Peach-Filled Cinnamon Rolls
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Deliciously soft and gooey cinnamon rolls are filled with juicy fresh peaches - an ode to the end of summer! These sweet rolls are the perfect way to use up your peach harvest for a sweet breakfast or afternoon treat.
why I love these peach cinnamon rolls:
So soft and gooey, these peach cinnamon rolls are the best late summer breakfast treat. They taste like a warm hug!
The Best Flavor Combination. Peaches and cinnamon wrapped up in a fluffy sweet bread - it just can’t get any better! These are the delicious flavors of late summer, and a reminder that fall will be coming soon.
Easy to Make. Cinnamon rolls are one of the first breads that I ever tried making when I was teaching myself how to bake. This recipe is wonderful for a beginner bread baker, and it’s easy to achieve success!
Prep Ahead of Time. You can easily make these cinnamon rolls ahead of time if you want to serve them at breakfast the next morning or take them to a gathering. Simply shape the rolls and pop them into the fridge. The next morning, bring them out to the countertop to rise for a few hours and then bake as normal.
Gathering ingredients:
To make these yummy peach-filled cinnamon rolls, you will need to gather a few key ingredients. These cinnamon rolls are pretty basic, which is what I think makes them so fantastically delicious!
Water or Milk. You can use either water or milk for the liquid in this dough. Milk will give it a richer flavor, though a bit denser texture. You can also use a non-dairy milk, if you prefer.
Butter. You will want to use real butter to make these rolls. My original recipe used vegetable oil, and butter truly changes everything about the final dough. It’s rich and sweet and perfectly soft and spongey.
Sugar. I use granulated sugar for the dough and brown sugar for the filling.
Flour. I prefer to use all-purpose flour for this recipe, but if you want even softer rolls then you could substitute about half of the flour for pastry flour!
Active Dry Yeast. Active dry yeast is used in this recipe for a quick rise. This always give me the best results.
Eggs. Eggs enrich the dough, give them a beautiful color, and an incredibly deep flavor.
Peaches. You can use fresh, canned, or frozen peaches for the filling in this recipe!
Cinnamon. They wouldn’t be cinnamon rolls with the cinnamon!
Powdered Sugar. For a drizzle of icing, I use powdered sugar.
tips for making super soft dough:
One of the most frequently asked questions I receive is how I make my doughs look so soft. The secret, for me anyway, is to really watch the dough and stop adding flour when the time comes. One way to ensure this happens is by weighing your ingredients with a kitchen scale.
Many beginner bread bakers will follow the direction of adding flour until the dough is “smooth and elastic” without kneading the dough first. Kneading the dough is what causes the dough to become smooth and elastic.
To ensure that your dough does not become too dense or dry, stop adding flour as soon as the dough releases from the bowl, or stops clinging to the sides of the bowl. If you are kneading the dough by hand, then you can stop adding flour as soon as the dough is no longer sticking and clinging to your fingers and the countertop. It should still be soft and slightly sticky, but not enough that it separates into a bunch of small gooey pieces.
how to make peach-filled cinnamon rolls:
Step One: Make the cinnamon roll dough. Combine all of the ingredients and knead for at least 6 minutes. The longer you knead the dough, the softer it will be! I like to knead this particular recipe for about 6 to 8 minutes maximum.
Step Two: Let the dough rise. The dough needs to double in size, which takes about 1 to 1/2 hours. While the cinnamon roll dough is rising, make the peach filling. This is a combination of diced peaches, brown sugar, and cinnamon.
Step Three: Roll the dough into a large rectangle and spread the brown sugar butter all over the cinnamon roll dough. Then, roll it up like a coil and cut the rolls with a piece of thread. This dough is incredibly messy and juicy, so be sure to be prepared to deal with oozing! Do your best to pinch the seam closed.
Step Four: Arrange the rolls in a ceramic pie dish or 9 x 13-inch (23 x 33-cm) baking dish. Let them rise until nearly doubled, about 45 minutes, and then bake in a 350° F (177° C) oven for about 25 to 30 minutes or until golden brown and the center are soft but no longer raw.
Step Five: While the rolls are cooling, make the powdered sugar icing. Whisk together the powdered sugar, milk, and vanilla until is about the same consistency as molasses. Drizzle the warm rolls with icing and serve!
To store your cinnamon rolls: These cinnamon rolls store best at room temperature. Cover the pan tightly with plastic wrap or foil. They should keep for about 4 days.
To freeze the rolls: Wrap the rolls tightly with a layer of plastic wrap and then place them in freezer bags or wrap the pan with foil. Label and store for about 6 months. To serve, thaw the rolls on the counter and warm up in the oven or microwave.
recipe notes:
Don’t let the dough get too stiff. Watch your cinnamon roll dough while you make this recipe, making sure that it does not absorb too much flour. The stiffer the dough, the longer or more difficult it will be to rise. You want the dough to be in a sweet spot, which is around 4 to 4 1/2 cups (594 g) of flour.
It’s okay if it’s messy! These rolls are a bit of a mess. With the combination of peach juices and sugar, the filling tends to ooze and get everywhere. It can also be a bit difficult to roll up the dough with the lumpy peaches. Do your best to make the roll tight, and it’s okay if some of the filling ends up on the outside of the rolls. Pinch the seam closed as best as you can. As the rolls rise and expand during their second proving and baking, they should stay together.
Let the dough proof for longer. If after 1 1/2 hours your dough has risen but is not fully doubled, it’s okay to let it sit for longer. The longer the dough proofs, or rises, the more flavor it will have. To check if your dough is done proofing, gently press a finger into the surface of the dough. If the indent remains and doesn’t bounce back, it’s ready for the next step.
Over browning. If your rolls have started to over brown in the oven but are still too doughy in the center for your liking, cover them with aluminum foil. Continue to bake for a bit longer.
final thoughts:
This is recipe is truly my favorite and the best recipe for gooey peach cinnamon rolls. These taste even better than that little cinnamon roll shop in the mall… you know the one! You will absolutely love the soft bread-like texture of the final dough, the incredibly sweet and gooey peach-filled cinnamon filling, and the warmth that they bring to your morning. The final drizzle of icing always makes the entire experience all the sweeter!
xoxo Kayla
Peach-Filled Cinnamon Rolls
Ingredients
- 1 cup (240 ml) water or milk
- 2 tbsp (28 g) salted butter
- 1/4 cup (50 g) granulated sugar
- 4 1/2 cups (608 g) all-purpose flour
- 2 1/2 tsp (11 g) active dry yeast
- 1 1/2 tsp kosher salt
- 2 large eggs, lightly beaten
- 1 1/2 cups (280 g) fresh peaches, peeled, pitted and cut into 1-inch (2.5-cm) chunks*
- 1/2 cup (110 g) brown sugar, packed
- 1 tbsp (8 g) ground cinnamon
- 1 cup (118 g) powdered sugar, sifted
- 2 tbsp (30 ml) milk
- 1 tsp vanilla extract, optional
Instructions
- In a small saucepan, warm the water or milk, butter, and sugar together over low heat until the milk begins to steam, about 2 to 3 minutes or until it reaches 110° F (43° C). Remove the pan from heat and let it cool slightly.
- In the bowl of a standing electric mixer fitted with a dough hook**, add 1 cup (132 g) of the all-purpose flour, yeast, and salt and whisk to combine. Pour the warm water mixture over the flour mixture and begin to knead on low to medium speed. Add the eggs and knead on medium speed for about 3 minutes or until they are well incorporated into the dough.
- Then, begin to add the remaining cups of flour until the dough releases from the sides of the bowl and no longer clings. It should be soft and elastic-feeling. Continue to knead the dough on medium speed for 6 minutes or until the dough is soft and smooth.
- Lightly grease a large bowl. Shape the dough into a tight ball by dragging it towards you on the counter. Then, place the dough ball into the prepared bowl and cover it with plastic wrap. Allow it to rise until doubled, about 1 to 1 1/2 hours.
- Meanwhile, make the Spiced Peach Filling. In a large bowl, add the sliced peaches and add the brown sugar and cinnamon, folding to coat. Cover the bowl and set this aside until the dough is ready to shape.
- Once the dough has finished rising, gently deflate it with your hands. Then, transfer it to a clean work surface. Roll out the dough with a rolling pin into a rectangle about 12 x 16-inches (30 x 41-cm) big.
- Spread the peach filling all over the surface of the dough, leaving a 1-inch (2.5-cm) border around the edges of the dough.
- Then, with one of the longest sides of the dough, begin rolling it up like a jellyroll. I like to think of it like a typewriter, working back and forth across the dough to roll it evenly and tightly. Pinch the seam shut. This will be wet and messy, so do your best!
- With a piece of thread or thin string, slide it underneath the cinnamon roll. Every 2-inches (5-cm) wrap the thread around the cinnamon roll and over the top and pull tight, slicing the roll in a swift motion. This creates a clean cut and does not smash the rolls like you might when cutting with a knife. You should have 12 cinnamon rolls when finished.
- Lightly grease a 10-inch (25-cm) diameter ceramic pie dish or 9 x 13-inch (23 x 33-cm) rectangular baking dish. Arrange the cinnamon rolls in the dish and cover them with plastic wrap. Let them rise until nearly doubled, about 45 minutes.
- While the cinnamon rolls are rising, preheat the oven to 350° F (177° C). Bake the cinnamon rolls in the preheated oven for about 25 to 30 minutes or until lightly golden brown and the insides are no longer raw but still stretchy and gooey. Let the rolls rest for about 10 minutes before serving.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla if using.
- Drizzle the icing over the warm cinnamon rolls and save some for icing individual rolls once you serve them!
Notes
- * If fresh peaches are not available to you, frozen or canned peaches can be used instead. Just make sure to drain them before mixing the filling!
- **You can make this dough by hand or in a bread machine up to the first rise.
- Don’t let the dough get too stiff. Watch your cinnamon roll dough while you make this recipe, making sure that it does not absorb too much flour. The stiffer the dough, the longer or more difficult it will be to rise. You want the dough to be in a sweet spot, which is around 4 to 4 1/2 cups (594 g) of flour.
- Let the dough proof for longer. If after 1 1/2 hours your dough has risen but is not fully doubled, it’s okay to let it sit for longer. The longer the dough proofs, or rises, the more flavor it will have. To check if your dough is done proofing, gently press a finger into the surface of the dough. If the indent remains and doesn’t bounce back, it’s ready for the next step.
- Over browning. If your rolls have started to over brown in the oven but are still too doughy in the center for your liking, cover them with aluminum foil. Continue to bake for a bit longer.
Nutrition Facts
Calories
304Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
