Peach Cinnamon Rolls

Cinnamon rolls get dressed up for summer with peaches! These peaches-and-cream-like cinnamon rolls are a fantastic treat for a weekend brunch.

Peach Cinnamon Rolls 3

I am part of a group of bloggers that are cooking our way through the The Book Club Cookbook and this month Sarah (The Pajama Chef) chose for us to read Peace Like a River by Leif Enger and invited us to make Mrs. Enger’s Cinnamon Rolls with Coffee Frosting or instead to pull inspiration from the book. While I did not actually read the book, I am aware that at one point in the story peach pie is served for breakfast. Sounds like my kind of breakfast! So I decided to put a peach spin on cinnamon rolls.

Peach Cinnamon Rolls GIF

The only problem with cooking with peaches in January is the lack of juicy, delicious peaches! To remedy this, I almost bought a can of peach pie filling but worried it would be too sweet/runny and instead used peach preserves. The result was a bit more subtle than anticipated and while I wish the flavor had shined through more prominently, I was not disappointed with the overall effect which was the desire to have seconds. I may try making them again in the summertime with the addition of thinly sliced peaches when they are in season.

Peach Cinnamon Rolls 4

Two years ago: Vanilla Sprinkle Cookies

Four years ago: Banana Peanut Butter Cup Muffins

Five years ago: Orange Strawberry Banana Smoothie


Makes 12 rolls



3/4 cup warm milk

1 (.25 ounce) package active dry yeast

3-1/4 cups all-purpose flour

1/4 cup white sugar

1/2 tsp salt

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup warm water

1 egg, lightly beaten


2 Tbsp unsalted butter, room temperature

1/2 cup peach preserves

2 tsp ground cinnamon


1 cup of powdered sugar

6 Tbsp heavy whipping cream, divided

2 Tbsp peach preserves


  1. In a small bowl or glass measuring cup, dissolve the yeast in the warm milk. Let sit for 5 minutes or until frothy.
  2. In a large mixing bowl, whisk together 2-1/4 cup flour, sugar and salt. Add butter, water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition.
  3. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  4. Cover the dough with a damp cloth and let rest for 1 hour or until doubled.
  5. In a small bowl, blend together butter, peach preserves, and cinnamon..
  6. On a lightly floured surface, roll out dough into a 12×9 inch rectangle. Spread the butter mixture evenly onto the dough. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in a greased 9×13 baking dish. (You can place them in the fridge overnight at this point or continue on.)
  7. Cover and let the rolls rise in a warm place until doubled, about 30 minutes. Meanwhile, preheat oven to 375 degrees.
  8. Bake for 20 minutes, or until browned. Let cool for about 5-10 minutes.
  9. While the rolls cool, prepare the icing. In a medium bowl, whisk together the powdered sugar, 4 tablespoons of cream, and preserves until mixture resembles a thick batter. Add additional cream one tablespoon at a time, stirring until smooth.
  10. Spread frosting over rolls and top with sprinkles. Serve warm.

Source: Adapted from my 90-Minute Whole Wheat King Cake Cinnamon Rolls.


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