Description
Delight in these homemade Peachy Cinnamon Rolls, soft and fluffy rolls filled with a sweet cinnamon and brown sugar mixture combined with fresh peaches. Topped with a smooth vanilla glaze, they’re perfect for breakfast or a comforting dessert treat. This recipe includes detailed steps for making the dough from scratch, preparing the peach filling, and baking the rolls to golden perfection.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 1 cup fresh or canned peaches, finely chopped
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, softened
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, combine 2 cups of all-purpose flour, granulated sugar, instant yeast, and salt. Add warm milk, melted butter, and the egg. Mix everything until smooth and well combined.
- Knead the Dough: Gradually add the remaining flour while mixing until a soft dough forms. Transfer to a floured surface and knead for 6 to 8 minutes until the dough is smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Make the Filling: In a small bowl, stir together brown sugar and ground cinnamon until combined.
- Roll and Fill Dough: Punch down the risen dough to release air. On a lightly floured surface, roll the dough into a 12×18-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top. Distribute the finely chopped peaches evenly over the surface.
- Shape the Rolls: Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces and place them cut side up in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls with a kitchen towel or plastic wrap and allow them to rise again for 30 to 40 minutes or until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes or until they turn golden brown on top and are cooked through.
- Prepare the Glaze: While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth and glossy.
- Glaze the Rolls: Once the rolls are out of the oven and still warm, drizzle the vanilla glaze evenly over the top. Serve warm for the best taste.
Notes
- If fresh peaches are not in season, canned peaches packed in juice (not syrup) work well; drain and chop finely.
- Ensure the milk is warm but not hot when mixing with yeast, as high temperatures can kill the yeast.
- Kneading the dough properly develops gluten, essential for soft and chewy rolls.
- Covering the dough during rising keeps it from drying out and helps it to rise evenly.
- Allow the rolls to cool slightly before glazing to prevent the glaze from melting too much.
- For an extra touch, add chopped nuts like pecans or walnuts into the filling mixture.
