Peach Cinnamon Rolls

These soft and buttery peach rolls are filled with homemade peach jam made from sweet peaches, fresh lemon juice, and warm spices. Each roll is baked until perfectly golden and drizzled with a sweet vanilla glaze, creating an irresistible combination of fruity, cozy, and comforting flavors.

Yield: 24 large rolls

Author: Kelli Bowman

Print

With ImageWithout Image

Peach Cinnamon Rolls

Prep time: 2 HourCook time: 20 MinInactive time: 10 HourTotal time: 12 H & 20 M

These soft and buttery peach rolls are filled with homemade peach jam made from sweet peaches, fresh lemon juice, and warm spices. Each roll is baked until perfectly golden and drizzled with a sweet vanilla glaze, creating an irresistible combination of fruity, cozy, and comforting flavors.

Ingredients

Dough

• 4 cups milk of choice
• 1 cup butter
• 1 cup cane sugar
• 1 tablespoon active dry yeast
• 9–10 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon salt

Filling

• 3 cups peach filling (separate recipe) or peach jam

Vanilla Glaze

• 4 cups powdered sugar
• 2 tsp vanilla bean paste
• pinch salt
• 3 Tbsp melted butter
• 3-4 Tbsp milk

Instructions

Make the Dough

1. In a large stockpot, combine milk, butter, and sugar. Heat until scalding, but do not boil. Remove from heat and allow to cool until warm to the touch.
2. Stir in yeast and let sit for about 10 minutes until activated. Add 7 cups of flour and mix well.
3. Cover and allow the dough to rise for about 1 hour, or until bubbly and doubled in size.
4. Add 1–2 more cups of flour along with the salt, baking powder, and baking soda. Mix until a soft, slightly tacky dough forms. Add additional flour if needed.
5. Use immediately or refrigerate up to 3 days. For best results, chill dough for 12–24 hours before baking.

Assemble the Rolls

1. Lightly flour your countertop and roll dough into a large rectangle about ¼–⅓ inch thick. If needed, divide dough into two batches.
2. Spread peach filling evenly over the dough, leaving a small border around the edges.
3. Starting at the long edge, gently roll the dough into a log. Pinch the seam closed.
4. Slice rolls about 1½ inches thick and place into generously buttered baking dishes or sheet trays.
5. Cover and let rise for 30 minutes.

Bake & Glaze

1. Bake at 375°F for 20–22 minutes, or until lightly golden on top.
2. While the rolls bake, whisk together all glaze ingredients until smooth.
3. Spread or drizzle glaze generously over warm rolls and enjoy!

Notes

You can prepare the cinnamon rolls all the way through slicing and placing them in the pan. Cover tightly and freeze for up to 2 months. When you’re ready to bake, let them thaw overnight on the counter the night before, then bake at the same temperature as directed.

Recommended Products

Caputo Italian 00 Flour

Did you make this recipe?

Tag @stablesidefarmstand on instagram and hashtag it #