Easy Peach Cinnamon Rolls
These peach cinnamon rolls are soft, fluffy and packed with juicy peaches. Made from scratch, they're the perfect homemade summer treat.
Servings 12 rolls
Ingredients
For the Dough
- ¾ cup + 1 tablespoon milk (200ml)
- 2 tablespoons unsalted butter (30g)
- 1 beaten egg, at room temperature
- 2 ½ to 3 cups all-purpose flour plus 1–3 tablespoons more if needed (313–375g)
- 2 ¼ teaspoons instant dry yeast (7g) *See Notes for active dry yeast
- ⅓ cup granulated sugar (70g)
- 1 teaspoon salt
For the Filling & Topping
- 4 –6 ripe peaches (about 500g / 1.1 lbs total)
- ¼ cup unsalted butter, softened (57g)
- ½ cup light brown sugar, packed (100g)
- 1 ½ teaspoons ground cinnamon
- ⅓ cup heavy cream (83ml)
- 2 tablespoons melted butter (30g) OR warm peach jam thinned with a little water (for brushing tops)
- 8 –10 Biscoff cookies, crushed (60–80g)
Instructions
Make the dough
- In a microwave-safe bowl or jug, warm the milk and butter for 30–40 seconds. The milk should feel warm to the touch, not hot. The butter may be partly melted—that’s fine.¾ cup + 1 tablespoon milk (200ml), 2 tablespoons unsalted butter (30g)
- Stir the beaten egg into the warm milk mixture and set aside.1 beaten egg, at room temperature
- In a stand mixer bowl (fitted with a dough hook) or a large mixing bowl, combine the flour, yeast, sugar, and salt.2 ½ to 3 cups all-purpose flour, 2 ¼ teaspoons instant dry yeast (7g), ⅓ cup granulated sugar (70g), 1 teaspoon salt
- Slowly pour the milk mixture into the dry ingredients. Mix until a dough forms, then knead for 10–12 minutes (by hand or mixer) until smooth and slightly tacky. If sticky, add 1–3 extra tablespoons of flour, one at a time.
- Lightly grease a clean bowl, place the dough inside, and turn it to coat. Cover with plastic wrap and a towel.
- Warm your oven to 140°F / 60°C, then turn it off. Place the covered dough inside and let it rise until doubled in size—about 1 to 1½ hours.
While the Dough Rises, Prepare the Peaches
- Pit and dice the peaches into small pieces (I keep the skins on, you can remove them, if you like). Place in a sieve over a bowl to drain excess juice. Reserve juice for glaze, if desired.4 –6 ripe peaches (about 500g / 1.1 lbs total)
Make the Filling & Roll Out the Dough
- In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined.¼ cup unsalted butter, softened (57g), ½ cup light brown sugar, packed (100g), 1 ½ teaspoons ground cinnamon
- Once the dough has risen, roll it on a lightly floured surface into a rectangle about 14×18 inches (36×46 cm). A bench scraper can help shape the edges.
- Spread the cinnamon-sugar mixture evenly over the dough.
- Sprinkle the drained peaches over the filling and gently press them in.
- Starting from the long side, roll the dough into a log. Pinch the ends to seal.
- Cut into 12 equal pieces using a sharp knife or dental floss. Place in the prepared pan, leaving a little space between the rolls.
- Cover loosely and let rise in a warm spot for 30 minutes, until puffy. Meanwhile, preheat oven to 350°F / 180°C.
- Warm the cream until lukewarm, not hot. Uncover the rolls and pour the cream evenly all over.⅓ cup heavy cream (83ml)
- Bake for 20–30 minutes, until lightly golden. Let the rolls cool for 15 minutes.
- Brush the rolls with melted butter (or thinned peach jam) and sprinkle with crushed Biscoff cookies, pressing them gently so they stick.2 tablespoons melted butter (30g) OR warm peach jam thinned with a little water (for brushing tops), 8 –10 Biscoff cookies, crushed (60–80g)
- Serve with fresh peaches, if desired. Enjoy!
Notes
- Use ripe, firm peaches to prevent excess juice and soggy dough.
- Slice with floss. It makes nice, neat cuts.
- Optional peach glaze: Mix some powdered sugar with reserved peach juice.
- Room temp: Airtight container, up to 1 day.
- Fridge: Up to 4 days.
- Freezer: Freeze baked (unglazed) rolls up to 2 months. Reheat in microwave (about 15 seconds) or 300°F (150°C) oven (8–10 minutes).
- Instant yeast or quick-rise yeast: There’s no need to proof it, just add it directly to the dry ingredients.
- Active dry yeast: Follow these easy steps:
- Warm the milk to around 105-115°F (about 40–46°C). It should feel warm, like bathwater, not hot.
- Stir in the yeast and a teaspoon of sugar; let it sit for about 10 minutes.
- When it's foamy and bubbly, it's ready to use.
