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Peach Cinnamon Rolls with a Cream Cheese Glaze

Peach Cinnamon Rolls with a Cream Cheese Glaze


  • Author: Lisa
  • Total Time: 5 hours 15 minutes
  • Yield: 1215 rolls 1x
  • Diet: Vegetarian

Description

Peach Cinnamon Rolls with a Cream Cheese Glaze are soft, fluffy, and loaded with fresh peaches and peach jam. Topped with a rich, creamy glaze, these homemade rolls are perfect for summer mornings or as a make-ahead breakfast treat. Try this easy recipe today!


Ingredients

Scale

For the Dough:

1 packet (2¼ tsp) active dry yeast

½ cup warm water (105°–115°F)

½ cup half-and-half, milk, or cream

3 to cups all-purpose flour

2 Tbsp butter, softened

⅓ cup granulated sugar

1 tsp salt

1 egg

2 tsp vanilla extract

For the Filling:

3 Tbsp butter, softened

½ cup peach jam

1 cup fresh peaches, diced

½ cup granulated sugar

2 Tbsp brown sugar

3 tsp ground cinnamon

For the Cream Cheese Glaze:

4 oz cream cheese, softened

23 Tbsp milk

¼ to ½ cup powdered sugar


Instructions

Sprinkle the yeast over ½ cup of warm water (between 105°F and 115°F), give it a quick stir, and let it sit until foamy—about 4 to 5 minutes.

While the yeast activates, gently warm the half-and-half (or your choice of milk or cream) to avoid shocking the yeast.

In a large mixing bowl or stand mixer, combine the activated yeast, warmed dairy, butter, sugar, salt, egg, and vanilla extract.

Gradually add in 3 cups of flour. If using a stand mixer, switch from the paddle to dough hook once it comes together. Add up to ½ cup more flour if the dough is sticky. When the dough becomes springy and pulls away from the bowl, it’s ready.

Knead on a lightly floured surface for 3–5 minutes until smooth. Shape into a ball and place in a greased bowl. Cover and let rise for 1½–2 hours in a warm area or overnight in the refrigerator.

Punch down the dough and roll into a 14″×8″ rectangle (about ⅛″–¼″ thick) on a floured surface.

Spread softened butter over the dough, followed by peach jam. Scatter diced peaches evenly, then sprinkle with granulated sugar, brown sugar, and cinnamon.

Roll the dough tightly into a log and slice it evenly into 12 to 15 pieces.

Place rolls in two greased 9″ pans, spaced slightly apart. Cover and let rise for 30 minutes or until the rolls are touching.

Bake in a preheated 375°F oven for 15–17 minutes or until golden.

For the glaze, beat softened cream cheese and milk until smooth. Add powdered sugar starting with ¼ cup and increase gradually if needed until desired consistency is reached.

Spread the glaze over warm rolls and serve.

Notes

Use ripe but firm peaches to avoid soggy filling.

For warm rising, preheat oven to 175°F, then turn off and let dough rise inside.

To freeze, skip glaze and store cooled rolls in a freezer-safe container for up to 3 months.

  • Prep Time: 4 hours Additional Time (Rising + Rest): 1 hour
  • Cook Time: 15 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 310
  • Sugar: 25g
  • Carbohydrates: 50g
  • Protein: 6g