Description
Delight in these Peachy Cinnamon Rolls, a luscious twist on the classic pastry. Soft, fluffy rolls are filled with a cinnamon-sugar blend and fresh peaches, baked to golden perfection, and topped with a smooth vanilla glaze. Perfect for breakfast or a sweet treat, these rolls combine fruity freshness with warm cinnamon spice.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (110°F or 45°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling
- 1 cup fresh or canned peaches, finely chopped
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, combine 2 cups of the flour with granulated sugar, yeast, and salt. Add warm milk, melted butter, and the egg. Mix all ingredients together until the mixture becomes smooth.
- Knead the Dough: Gradually add the remaining flour a little at a time until a soft dough forms. Knead this dough on a floured surface for 6 to 8 minutes until smooth and elastic in texture.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
- Prepare the Filling: In a small bowl, mix the brown sugar and ground cinnamon together until fully combined. This will be the sweet and spicy filling for the rolls.
- Roll Out Dough: Once risen, punch down the dough to release the air. Roll it out on a floured surface into a 12×18-inch rectangle shape.
- Fill the Dough: Spread the softened butter evenly over the surface of the rolled-out dough. Then sprinkle the cinnamon-sugar mixture evenly on top. Finally, distribute the finely chopped peaches across the dough for a delicious fruity layer.
- Shape Rolls: Starting from one long edge, roll the dough tightly into a log shape. Using a sharp knife, slice the log into 12 even pieces. Place these rolls cut side up into a greased 9×13-inch baking dish, leaving a little space between each roll.
- Second Rise: Cover the baking dish with a towel or plastic wrap and allow the rolls to rise again for 30 to 40 minutes, so they puff up before baking.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden brown on top and fully cooked through.
- Make the Glaze and Serve: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth. Once the rolls are warm from the oven, drizzle the glaze generously over them. Serve warm and enjoy!
Notes
- Use fresh peaches when in season for the best flavor, or canned peaches drained and patted dry if fresh are unavailable.
- Make sure the milk is warm, not hot, to activate the yeast without killing it.
- For softer rolls, brush extra melted butter over the baked rolls right after they come out of the oven.
- These rolls can be refrigerated after shaping and left to rise slowly overnight for a convenient morning bake.
- Store leftovers tightly covered at room temperature for up to 2 days or freeze for longer storage.
