Peaches and Cream Cinnamon Rolls

Soft and fluffy peach cinnamon rolls are the perfect summer treat! They’re filled with deliciously sweet, fresh peaches. Drizzled with an almond flavored icing, you’ll be in peaches and cream cinnamon rolls paradise!

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I look forward to peach season all summer long, and can’t wait to make this peach cinnamon rolls recipe! There are so many ways to enjoy sweet, juicy peaches and so many recipes that you can incorporate them into! Recipes like Peach Bread, and Peach Crumble Pie are some of the best ways to enjoy summer peaches!

What I love about about Peach Cinnamon Rolls

It’s such a yummy way to use your summer peaches! The rolls themselves are incredible, but when you add the most amazing peach filling it’s a whole new ball game! Adding an easy icing to the top and it gives it a peaches and cream vibe. This icing has just a hint of almond flavoring, which compliments the flavor of the peaches perfectly!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.

Ingredients

There are some unique ingredients in this recipe that makes it so delicious! Each serves an important role in how soft and fluffy this dough bakes up. But I do also provide some ingredient substitutions further down in the post, if needed.

• 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.
• Instant Yeast: I like using instant yeast, because 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: This is a unique ingredient but really yields a very soft, fluffy and tender roll! If you can’t find the Butter Flavor Shortening, use plain shortening – it will still turn out amazing!
• Peach Filling: This filing 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. I do not recommend using canned peaches for this recipe.

How to make peach cinnamon roll dough

1. Weigh your ingredients for best results.
2. To the bowl of a stand mixer, add the water, yeast, sugar, powdered milk, potato flakes, eggs, butter, shortening, and half the flour. Mix with a dough hook until smooth.
3. Gradually add the rest of the flour until the dough is soft and tacky. You may need to add additional flour so that the dough does not feel wet. Please note, this dough is very soft. But it will be more easy to handle after the first rise.
4. Knead the dough for around 8 minutes. You should be able to pull it several inches without it tearing.
5. Bulk Ferment until doubled in size. Make sure your dough is in a warm place in your kitchen. You can also refrigerate the dough for up to 12 hours.
6. Roll out the dough and fill.
7. Let rise for final rise. Let them get nice and puffy.
8. Bake until golden brown and at least 205°F internally.
9. Once cooled, top with yummy icing and enjoy!

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. You can make it ahead of time and store in the refrigerator for up to 4 days. I actually prefer to use this filling cold – it’s less messy when rolling up the cinnamon rolls.

1. 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.
2. 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!

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 floss or a sharp knife, make a light indentation where your cuts will be. Each of these rolls should be about 1-2 inches wide. This will be your guide to know where to cut and to help make them all the same size.

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 the Peach Cinnamon Rolls

These peach cinnamon rolls will take slightly longer to bake than regular cinnamon rolls. Bake them in the middle rack of your oven until the edges are slightly golden. The internal temperature should read at least 205°F. Use a digital thermometer to help you.

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! Cover the top with foil if it’s browning too quickly.

Once baked and cooled, add the yummy icing. I’ve included a bit of almond extract to the icing recipe. It tastes so good with the peaches! But if you prefer to leave it out, you can just use vanilla extract. Make the icing on the thicker side – it will set up nicely within 15 minutes and look really smooth and glossy. If it’s too thin, it will just get absorbed into the rolls.

Pro Tips for making peach rolls

• Weigh your ingredients – I always suggest weighing out your ingredients with a food scale – you will get much more accurate results!
• Let the dough rest – After kneading the dough, it may seem really sticky. Let it rest 10 minutes before deciding whether you should add more flour. It should feel tacky, but not wet.
• The filling – Don’t add too much peach filling when rolling up your dough. It will be really messy and hard to roll up. You can always add a few more peaches to the top, once they’re rolled up.
• Bake longer than you think – Since there’s fresh peaches in the filling, these rolls can easily end up doughy in the center if not baked long enough. Bake them until at least 205°F in the center. The edges should be golden brown. If the top is browning too quickly, lightly cover with aluminum foil and continue baking until done.

I love baking with this dough! I love that I can easily double it in my larger mixer, and make sweet rolls with one half and dinner rolls with the other half. 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. *I will usually double this recipe if using my Ankarsrum mixer.

Ingredient Substitutions

• Bread Flour: I encourage you to use bread flour, but you could use all-purpose flour. However, you may need to use more flour, as the dough will be stickier.
• Powdered Milk: If you are looking for a non dairy option, try using a milk powder substitute like coconut, soy or rice powder. You could also swap out the powdered milk for fresh milk if needed. For the liquide, use 1/4 cup of 2% or whole milk (80g) and 1 1/2 cups (340g) water. Make sure you warm the milk to lukewarm temp, about 80°F.
• Instant Yeast: You can use active dry yeast instead, but you will need to bloom it in the water first. You can also use sourdough starter. Use one cup (240g) active starter and remove 120g of the water and 120g of the flour. Rise times will be longer.
• Potato Flakes: You can use real potato: bake the potato until tender, and mash the potato until no lumps remain. Use about 1/2 cup (80g) mashed potato.
• Butter Flavored Shortening: If you’d rather not use shortening, replace it with additional butter, 1/2 cup.

Time Saving Tips

1. Freeze rolls to bake 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. Use within 6 weeks of freezing.
2. Make the dough and filling the night before and refrigerate: Refrigerate the dough for no more than 12 hours, as it will over proof. Fill and roll up the peach rolls. Cover and let proof. The peach cinnamon rolls will rise within 45-60 minutes.

How to store

• Since there is fruit in the rolls, store peach cinnamon rolls in the refrigerator, in an airtight container. Warm in the microwave for 15 -30 seconds. You may want to add additional icing after warming, if needed.

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!

Other peach recipes you’ll love

• Peach Cobbler Quick Bread
• Peach Crumble Pie
• Vanilla Almond Granola for your peaches

Peaches and Cream Cinnamon Rolls

Heather Thomas

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!

5 from 1 vote

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Prep Time 3 hours hrs

Cook Time 24 minutes mins

Total Time 3 hours hrs 24 minutes mins

Course Breakfast

Cuisine American

Servings 18 large sweet rolls

Calories 412 kcal

Ingredients

 

US CustomaryMetric

 

1x2x

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

Mix the dough:

• 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.

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 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:

• 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.

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

1. 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.
2. 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.
3. 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.
4. Ingredient Substitutions: See recipe post for substitutions. 

Nutrition

Serving: 1rollCalories: 412kcalCarbohydrates: 71gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 34mgSodium: 233mgPotassium: 125mgFiber: 1gSugar: 43gVitamin A: 273IUVitamin C: 3mgCalcium: 33mgIron: 1mg

Keyword peach cinnamon rolls

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