Something I've been wanting to try for a long time and finally did it, peaches in cinnamon rolls. I've always put a smidgen of cinnamon and nutmeg into my peach preserves and just love the elevation of flavor it brings out of the peaches. Peach cinnamon rolls is a perfect place to put these perfected peach preserves.
This is what you do when your Uncle Alan sends you home with a few large bags of peaches, you start putting peaches in everything you make.
One of the really different aspects of this recipe is not only adding the peaches, but the cinnamon oil in the glaze, but if you can't find cinnamon oil then substitute some extract. The cinnamon oil though is a superior flavor if you have it. LorAnn makes a hot cinnamon oil version if you like a little more kick like I do.
Peach Cinnamon Rolls
- 9 X 13 inch baking dish
- 9 x 13 inch piece of parchment paper
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
The Bread Dough
Cinnamon Sugar Sprinkle
- ¾ C Sugar - For Cinnamon Mix
- 2 Tbsp Ground Cinnamon
- ½ tsp Nutmeg
Other Roll Ingredients and Pan Prep
- 1 C Peach Preserves - Mashed fresh peaches is better. Sweeten and thicken with xanthan gum and a little pectin, then simmer till thickened.
- ¾ C Pecans, Walnuts, or Raisins are Optional - Small pieces (Optional)
- ½ C Butter - ½ cup melted, plus more for the pan butter
- 2 C Powdered Sugar
- 2 tsp Vanilla
- 6 drop Cinnamon Oil - Or an Extract equivalent
- 2 Tbsp Heavy Cream
- 2 Tbsp Hot Water - Or more to desired viscosity/consistency
- ⅓ C Butter
Make the Dough
- In a small bowl, dissolve yeast in warm water and set aside. (Check it in a minute to make sure it foams a little.)In a large bowl mix milk, heavy cream, ¼ cup sugar, ⅓ cup melted butter, salt, and the egg.Add the 1C of cake flour and mix until smooth. Add yeast mixture and mix it in. Mix in the remaining 2½ cups of flour until dough is easy to handle and doesn't stick to everything. A little sticky is what you want, not dry. (Sometimes a little more or less flour is needed)Knead dough on lightly floured surface for 5 minutes. Place in well-greased, covered bowl (Damp towel or cellophane) and let rise until doubled, usually 1 – 1½ hours.
Make the Cinnamon Sugar
- Mix ¾ cup sugar, cinnamon, and nutmeg in a small bowl. Put the parchment paper into the bottom of the baking dish, spread 3 Tbsp. of your ½C melted butter across the paper. Sprinkle with 2 Tbsp. of your Cinnamon Sugar. It helps to use a small screen strainer. Maybe a flour sifter would work also.Parchment paper makes the rolls easier to remove. (See image)
Make the Roll
- When the dough has doubled, punch down dough. Roll out on a floured surface into a 15×9 inch rectangle. Spread the remaining melted butter all over the dough, to the edges. Sprinkle the remaining cinnamon sugar mix over the buttered dough. Lightly spread the peach preserves over the cinnamon sugar, but be careful to not disturb the layer of butter and sugar. Sprinkle with walnuts, pecans, or raisins if desired.Beginning at 15 inch side (at the widest side) role up the dough, lifting as you roll. DON'T push as you roll or the peach preserves will squish out. Pinch outside 15 inch edge to seal the roll.
Cut the Roll into 1¼" Slices
- Carefully cut into 12, 1¼ slices. Place cinnamon roll slices gently touching each other in the pan, three rows of 4 rolls, and let rise until dough is doubled, about 45 minutes. (Rising can take longer sometimes because of variations of yeast and flour.) It helps to cover the dish with cellophane or a damp towel, but towels tend to make contact with the rolls in a pan that size.
- Bake at 350 °F for about 25-30 minutes or until nicely browned.
- Meanwhile, mix 4 tablespoons butter, powdered sugar, heavy cream, vanilla, and cinnamon oil. Add hot water ½ tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.