Peach Cinnamon Rolls
Soft, gooey cinnamon rolls packed with juicy peaches and topped with a creamy glaze.
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Dish
- Rolling Pin
Ingredients
Dough
- 1 recipe basic sweet yeast dough
Filling
- 10 tablespoons butter, browned and cooled divided
- 2.5 cups peaches, finely diced (fresh or canned, well-drained)
- 1 cup brown sugar
- 1 tablespoon cinnamon
Glaze
- 2 cups powdered sugar
- 2-4 tablespoons milk, warmed
Instructions
- Prepare the Dough: Start with your favorite sweet yeast dough recipe. Let it rise until doubled in size, following your dough recipe’s instructions.
- Brown the Butter: Melt all 10 tablespoons of butter over medium heat, stirring until it turns a deep golden brown and smells nutty. Set aside 4 tablespoons for the icing; let both portions cool.
- Prepare the Filling: Toss finely diced peaches with brown sugar and cinnamon in a bowl. If the peaches are extra juicy, drain off any excess liquid so your rolls don’t get soggy.
- Roll Out the Dough: On a lightly floured surface, roll the dough into a large rectangle (about 9×15 inches).
- Spread the Filling: Brush the dough evenly with 6 tablespoons of the cooled browned butter. Sprinkle the peach, brown sugar, and cinnamon mixture over the buttered dough, leaving about a ½-inch border.
- Shape the Rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal, then slice into 12 even pieces.
- Arrange and Proof: Place sliced rolls cut-side up into a greased 9×13-inch baking dish. Cover and let rise until slightly puffy, about 30-45 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
- Make the Glaze: Stir together powdered sugar, the reserved 4 tablespoons of browned butter, and 2-4 tablespoons of warmed milk in a mixing bowl until smooth and pourable.
- Frost and Serve: Drizzle the glaze over the warm cinnamon rolls. Enjoy while gooey and soft!
Notes
Store any remaining rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, microwave individual rolls for 15-20 seconds or warm in a 300°F (150°C) oven for 8-10 minutes until soft and warm.