Peach Crumble Cinnamon Rolls

These peach crumble cinnamon rolls are sure to become a breakfast favorite. They’re made with fresh peaches, a crunchy streusel topping and glaze.

Two of my favorite sweet desserts are cinnamon rolls and fruit crumbles & crisps. The recipe I’m sharing today is a mashup of these two favorites….Peach Crumble Cinnamon Rolls.

This is a great recipe to make when you have a few fresh peaches on hand. It only takes about 4 or 5. You’ll end up with a showstopper of a cinnamon roll that would be perfect for a breakfast treat, brunch or with vanilla ice cream for a dessert.

Does cinnamon and peach go together?

Yes, they sure do. Just as apples and cinnamon are inseparable, so are peaches and cinnamon. Most peach cakes, our peach cobbler recipe and peach crisps all have cinnamon in them.

Cinnamon brings a warmth to the sweet peach flavor so it works well together.

Do you have to peel peaches for baking?

You don’t have to peel peaches, but I 100% recommend it. I’m ok with eating fresh peaches with the peel, but for the best flavor and texture of the pie, take the extra few minutes and peel the peaches.

To easily peel the peaches, put a large pot of water on to boil. Once the water is boiling, drop the fresh peaches into the water and allow them to boil for 30 seconds.

Take the peaches out of the boiling water and immediately plunge them into a bowl of ice cold water. This will stop the cooking process, help the skin loosen and allow you to handle the peaches easily to remove the skin.

You can then cut peach slices and dice them into small pieces for baking. If the peaches have a lot of juice, let them drain before putting them in the cinnamon rolls.

What yeast is best for cinnamon rolls?

There are two general types of yeast you can buy in the store: active dry yeast or instant yeast. I like to use instant yeast for cinnamon rolls and most of my other baking, too. With instant yeast, you do not have to proof the yeast. Mix the yeast into the other dry ingredients and add to liquids that are 120-130ºF.

If all you have is active dry yeast, sprinkle the yeast over the warm milk, but if the yeast goes right on top the milk, the milk should be about 110ºF so it doesn’t kill the yeast. Allow the yeast to froth for 5 minutes, then continue with the recipe (making sure the melted butter isn’t over 110ºF either).

Tips for Making Peach Crumble Cinnamon Rolls

• There are three different ways you can make this dough: knead by hand, use a stand mixer or make the dough in a bread machine. I use my bread machine when I can because it is easy, but all three methods work.
• Be sure that your milk is warm to activate the yeast, but not too hot so that it kills the yeast (about 120-130ºF degrees Fahrenheit is good for instant yeast). You’ll also want to warm the butter so it is soft and mixes in easily. But again, the butter should not be over 130º Fahrenheit. I use salted butter, but unsalted butter works well too.
• Start with 4 cups of flour and add a little more if needed. if you add too much flour, the dough will be tough and the rolls will be dry.
• This dough rises twice. Once right after kneading and then again after you roll the cinnamon rolls. The second rise only takes 20 minutes, which you can do while the oven is heating. You can read our tips on all about how to get dough to rise.
• Pour heavy cream over the rolls after they rise and before they are baked. This is our secret ingredient for the best cinnamon rolls ever. You’ll need ½ cup of heavy cream. Pouring heavy cream over the rolls may sound strange, but it keeps the rolls soft, gooey and creates a delicious cinnamon caramel sauce on the bottom of the rolls.

• The streusel on these rolls makes them taste like a peach crisp. You can make the rolls without the streusel and they’ll be good, but the crumble topping makes them extra special.

Recipe & Ingredient Variations

• Use all-purpose flour for a soft roll. Use bread flour for a cinnamon roll that is a little chewier and sturdier. They are both good, just differently textured.
• Add chopped pecans to the streusel topping.
• Make this recipe quicker by using pre-made cinnamon roll dough. A loaf of frozen bread dough will work great for this.
• For a different variation, leave off the streusel and glaze, but top with a melt-in-your-mouth cream cheese cinnamon roll frosting.
• You can use vegan butter and dairy free milk in the dough.

The best cinnamon roll recipes.

Have you tried our famous cinnamon rolls yet? It’s the recipe that went viral on social media over 5 years ago and continues to be a recipe that brings families together. Find over 25 cinnamon roll recipes right here.

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Storage Instructions

The peach crumble cinnamon rolls should be stored in an airtight container. You can keep them at room temperature for up to 24 hours, but then refrigerate. Store leftovers in the fridge for up to 3 days or freeze for up to 6 weeks.

Peach Crumble Cinnamon Rolls

4.60 from 94 votes

These peach crumble cinnamon rolls are sure to become a breakfast favorite. They’re made with fresh peaches, a crunchy streusel topping and glaze.

Servings 12

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Rise Time 1 hour hour

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Ingredients

 

For the dough:

• 1 cup warm milk about 115 degrees F
• 2 1/2 teaspoons instant dry yeast* I like Red Star Platinum Baking Yeast
• 2 large eggs at room temperature
• 1/2 cup salted butter Melted, but make sure it isn’t over 110º Fahrenheit. Just softened is fine.
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour divided

For the peaches:

• 4-5 medium peaches peeled, cored and diced

For the filling:

• 1/2 cup salted butter almost melted
• 1 cup packed brown sugar
• 2 tablespoons cinnamon
• 1/2 cup heavy cream** for pouring over the risen rolls

For the crumble:

• ¾ cup all-purpose flour 98 grams
• ½ cup brown sugar 100 grams
• ¼ teaspoon cinnamon
• ¼ cup salted butter melted 2 ounces

For the glaze:

• 1 cup powdered sugar 130 grams
• 3-4 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Instructions

 

Make the dough:

• Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. (See note below if you are using active dry yeast instead of instant yeast.)
• Add the eggs, butter and sugar. Mix until combined.
• Add in salt and 4 cups of flour (save the other ½ cup and add only if you need it) and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
• Scrape the dough off the beater blade and remove it. Attach the dough hook.
• Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 ½ cups, but start with 4 cups.
• Spray a large bowl with cooking spray.
• Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
• Cover the bowl with a towel or wax paper.
• Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.

Prepare the peaches:

• Bring a large pot of water to boil. Place the peaches in the boiling water for 30-45 seconds. Remove the peaches and immediately put them in a bowl of ice water. This will make the skins peel off easily.
• Peel the peaches, remove the pit and dice the peaches. You'll need 2 cups of diced peaches.

Prepare the filling:

• While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.

Assemble the cinnamon rolls:

• Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
• Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)
• Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
• Sprinkle the peaches over the cinnamon filling.
• Starting on the long end, roll the dough up tightly jelly roll style.
• Cut into 12 slices and place in a greased 9×13 glass baking pan.***
• Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.

Prepare the crumble:

• In a small bowl, mix together the flour, brown sugar, cinnamon and melted butter.
• As the butter hardens, you’ll be able to create little “crumbles” of the mixture.
• Preheat the oven to 375ºF.
• Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
• Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
• Then sprinkle the crumb topping over the unbaked rolls.
• Bake for 25-27 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 30 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
• While the rolls are cooling, prepare the glaze.
• When the rolls are cool, whisk together the powdered sugar, heavy cream and vanilla. Whisk until smooth. Drizzle the glaze over the cooled rolls.
• Store in an airtight container.

Notes

*Different yeast calls for slightly different proofing methods. Please check your yeast packet to see what temperature the milk should be at.

**If you don’t have cream, use half and half, coffee creamer, evaporated milk, whole milk or coconut cream. Any of these will work. Even 2% milk will work, but we prefer a higher fat milk.

***For smaller rolls, cut the dough into 15 slices and use a 10×15″ baking pan. The larger pan will also allow the rolls to rise more evenly.

 

Overnight Instructions

We often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.

The morning you want to bake them, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.

If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake.

*The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don’t use all of the frosting at once. Calories are per roll with the recipe making 12 frosted rolls.

Nutrition

Calories: 640kcal | Carbohydrates: 95g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 385mg | Potassium: 223mg | Fiber: 3g | Sugar: 51g | Vitamin A: 1037IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 3mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 640

Keyword cinnamon roll recipe, peach recipe

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