Summer is peach season and there are endless ways you can enjoy those peaches from the south. If you want to try your hand in making “Peach Cinnamon Rolls with Cream Cheese Glaze” with your excess luscious peaches, then read on and take your sweet rolls and peaches to the next level.
Peach and Cinnamon Roll Trivia
- Cinnamon rolls are sweet rolls of yeast-leavened dough commonly served in Northern Europe and around the world. They are shaped like the shell of a snail with main ingredients consisting of flour, cinnamon, butter and sugar.
- The origin of cinnamon buns is a debated topic – although the Swedes claim it originated from their country where they started making cinnamon rolls in the 1920s.
- Peaches originated from China and not really from America. They have been cultivated in Asia since the Neolithic period and have been cultivated since 6000 BC in the Zhejiang Province of China.
- Georgia is the first state to cultivate peaches for commercial purposes. The first peaches were planted in this state in the 18th century.
How to make Peach Cinnamon Rolls with Cream Cheese Glaze
Prep Time: 4 hrs
Cook Time: 15 mins
Yields: 12-15 servings
- 1 package active dry yeast (2 1/4 tsp)
- 1/2 cup warm water (105-115 degrees)
- 1/2 cup half and half or milk or cream
- 3-3 1/2 cups all purpose flour
- 2 Tbsp butter softened at room temperature
- 1/3 cups sugar
- 1 tsp salt
- 1 egg
- 2 tsp vanilla extract
- 3 Tbsp butter
- 1/2 cup peach jam
- 1 cup fresh peaches thinly diced (with or without skin)
- 1/2 cup sugar
- 2 Tbsp brown sugar
- 3 tsp cinnamon
Cream Cheese Glaze
- 4 oz cream cheese softened at room temperature
- 2-3 Tbsp milk
- 1/4 – 1/2 cup powdered sugar depending upon your preference
- Dissolve yeast into 1/2 cup of warm water (sprinkle it over the water and give it a quick stir). Once it turns foamy/bubbly you know it’s activated (about 4-5 minutes). If it doesn’t foam/bubble, your yeast is dead and you’ll need to use another packet.
- While the yeast is activating, make sure to warm your half and half in the microwave for a few seconds or in a small saucepan (if mixed together when cold, the mixture can shock and kill the yeast).
- When the yeast has been activated, mix (in a standing mixer or hand held) yeast with half and half, butter, sugar, salt, egg, and vanilla extract.
- Add flour slowly. Start with 3 cups of flour (if using a standing mixer, switch from the paddle attachment to the dough hook).
- Mix dough until it pulls away from the bowl and turns into a ball. If the dough is sticky, add in the extra 1/2 cup of flour. If the dough is springy, it’s ready.
- Knead dough on a lightly floured surface for about 3-5 minutes. Form into a ball.
- Place in an oiled bowl (I used cooking spray) and allow it to double in size, overnight in the fridge or for 1 1/2 – 2 hours in a warm place.
- Punch down the dough and roll it out into a rectangle on a lightly floured surface. The dough should be about 14″x8″ or 1/8″ – 1/4″ thick.
- Spread 3 Tbsp of butter over the dough. Next, spread 1/2 cup of peach jam over the dough. Sprinkle diced peaches evenly over the jam. Lastly, sprinkle dough with 1/2 cup white sugar, 2 Tbsp brown sugar, and 3 tsp cinnamon.
- Tightly roll up the dough and cut into 12-15 even slices.
- Place in two 9″ greased cake pans (or any baking dish you have) making sure there is space between each roll. Allow to rise once again for 30 minutes, or until the rolls have risen and are touching each other.
- Bake in a 375 degree oven for about 15-17 minutes, or until golden brown.
Cream Cheese Glaze
- Beat cream cheese and milk together until combined. Add in powdered sugar, beginning with a 1/4 cup. If the consistency is too thin, add in the last 1/4 cup of powdered sugar.
- When the rolls are finished baking, spread a generous amount of glaze over the rolls.
- Eat and enjoy!