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Peach Cinnamon Roll Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • Author: Lina
  • Prep Time: 3 hours
  • Cook Time: 40 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these Peach Cobbler Cinnamon Rolls with Crumb Topping. Soft, fluffy rolls filled with a sweet brown sugar cinnamon mixture, layered with peach jam and thinly sliced fresh peaches, topped with a buttery crumb topping and finished with a creamy vanilla cream cheese glaze. Perfect for a special breakfast or brunch treat.

Ingredients

Scale

Peach Jam:

  • 1 1/2 cups fresh ripe peaches, cubed
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1/2 cup very thinly sliced peaches, for the filling

Tangzhong:

  • 2/3 cup water
  • 1/4 cup bread flour

Dough:

  • 3 2/3 cups bread flour
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup whole milk, room temperature
  • 1/3 cup heavy cream
  • 1 large egg, room temperature
  • Tangzhong, from recipe above
  • 1 teaspoon vanilla paste or extract
  • 6 tablespoons unsalted butter, softened

Brown Sugar Filling:

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup brown sugar
  • 1 teaspoon ground cinnamon

Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon

Cream Cheese Vanilla Glaze:

  • 4 tablespoons unsalted butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 1/2 tablespoons heavy cream

Instructions

  1. Make the Peach Jam: In a pot, combine the cubed peaches, granulated sugar, and lemon juice. Cook over medium heat for 15 minutes, mashing occasionally until the peaches release their juices and the mixture starts to thicken. Mix cornstarch with water and stir into the jam. Cook for 2 more minutes until thickened. Transfer to a bowl and cool completely.
  2. Make the Tangzhong: Whisk water and bread flour in a small pot. Cook over medium heat, whisking constantly for 5 minutes until the mixture is paste-like. Scrape into a bowl and set aside to cool.
  3. Make the Dough: In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add milk, heavy cream, egg, vanilla, and cooled tangzhong. Knead on low speed with dough hook for 2 minutes until a rough dough forms.
  4. Add Butter: With mixer running on low, add softened butter one tablespoon at a time, waiting until each is fully incorporated. Then knead on low for 10 minutes until dough is smooth and elastic.
  5. First Rise: Remove dough, shape into a smooth round ball, place seam-side down in the bowl, cover with plastic wrap, and rest for 30 minutes.
  6. Prepare Baking Dish: Line a 9×13 metal baking dish with parchment paper.
  7. Make Brown Sugar Filling: Combine butter, brown sugar, and cinnamon until smooth.
  8. Roll Dough and Fill: On a lightly floured surface, roll dough into a 15×21 inch rectangle, with the longer side facing you. Spread brown sugar cinnamon mixture evenly, leaving a 1/2 inch border on top. Spread cooled peach jam over filling, then layer very thinly sliced peaches on top.
  9. Cut and Roll: Use a pizza cutter to cut 12 strips each 1 3/4 inches wide. Roll each strip away from you, then place rolls seam side down in the prepared pan.
  10. Proof Rolls: Cover pan with plastic wrap and let rolls rise for 2 hours or until doubled in size. Preheat oven to 325°F (162°C) during this time.
  11. Make Crumb Topping: Combine all-purpose flour, sugar, ground cinnamon, and melted butter in a bowl until crumbly.
  12. Top and Bake: Sprinkle crumb topping over the risen rolls. Bake for 40 minutes or until tops are golden brown. Cool on a wire rack.
  13. Make Cream Cheese Glaze: Mix cream cheese, butter, and powdered sugar until smooth. Whisk in heavy cream. Spoon glaze over warm cinnamon rolls and serve.

Notes

  • Measure flour using the spoon and level method or a kitchen scale to avoid using too much flour and ensure soft rolls.
  • Peach slices for filling must be very thin to roll properly; thicker slices may tear the dough.
  • If using canned peaches, drain well and pat dry to remove excess liquid to avoid soggy rolls.
  • Leftover rolls can be stored in an airtight container at room temperature or in the fridge for 3-5 days; reheat before serving for best texture.

Find it online: https://linadinner.com/peach-cinnamon-roll-bake-recipe-2/