Ingredients
Scale
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- 1 cup warm milk
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup brown sugar
- 3–4 fresh peaches or 1 15-ounce can peaches, diced
- 1 tablespoon cornstarch
- Optional: 4 ounces cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract for glaze
Instructions
- Warm 1 cup of milk until lukewarm. Combine with yeast and 1 tablespoon sugar. Let sit 5–10 minutes until frothy.
- In a large bowl, mix 3 ½ cups flour, ½ cup sugar, and 1 teaspoon salt. Add softened butter and eggs, then pour in yeast mixture. Mix until sticky dough forms.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise 1–2 hours until doubled.
- Peel and dice peaches. In a saucepan, combine peaches, ½ cup brown sugar, and cornstarch. Cook over medium heat until thickened. Let cool.
- Roll dough into a 12×18-inch rectangle. Spread ¼ cup softened butter, then sprinkle ½ cup brown sugar mixed with cinnamon. Evenly spread peach filling, leaving a border.
- Roll dough from the long side into a log. Cut into 12 rolls. Place in greased 9×13-inch dish with small gaps. Cover and let rise 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden brown and peach filling is bubbly. Cool 10 minutes before glazing.
- Optional glaze: Beat cream cheese, powdered sugar, and vanilla until smooth. Drizzle over warm rolls.
Notes
Frozen peaches can be used after thawing and draining.
Dough can be made ahead and refrigerated after first rise.
Add nuts or lemon zest for extra flavor.
- Prep Time: 30
- Cook Time: 30