Peach Crumble Cinnamon Rolls

This is the best baking Wrecipe to hit the blog yet. Mark my words. Pillowy, decadent and an extraordinary twist on a traditional breakfast staple.

This turned out better than I could have ever hoped for. Was a HUGE hit amongst family and friends. It’s a great option for breakfast, brunch or dessert. Guaranteed to please at anytime of the day.

I’ve included instructions for immediate rise versus overnight preparation. Either way you choose to prepare, these will be super gooey and soft.

Personally, I believe that the crumble is the best part and the thing that ties this whole recipe together. Imagine heaven in every. single. bite. Enjoy!

Peach Crumble Cinnamon Rolls

This is the best baking Wrecipe to hit the blog yet. Mark my words. Pillowy, decadent and an extraordinary twist on a traditional breakfast staple.

Print Recipe Pin Recipe

Course Breakfast

Servings 12

Instructions

 

• FOR THE DOUGH:

  1 cup warm milk about 110 degrees F

  3 tsp active  dry yeast2 large eggs at room temperature

  1/2 cup salted butter, softened 

  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, very soft or melted and cooled

  1 cup packed brown sugar

  1 tablespoon cinnamon

  1/2 tsp nutmeg

  1/2 tsp ginger

  1/2 cup heavy cream** for pouring over the risen rolls

  FOR THE CRUMBLE:

  ¾ cup all-purpose flour

  ½ cup brown sugar

   ¼ teaspoon cinnamon

  ¼ cup salted butter melted

  FOR THE GLAZE:

  1 cup powdered sugar

  3 tablespoons heavy cream

  1/2 teaspoon vanilla extract

  INSTRUCTIONS:

  DOUGH:

   Place warm milk in the bowl of a stand mixer fit with paddle attachment. Sprinkle yeast over the top, stir with a wooden spoon and let rest at least 5 minutes. It should be bubbly and frothy. 

  Add eggs, butter, sugar and mix until combined. Then, add in the salt and FOUR cups of flour, reserving the final 1/2 cup only if you need it. Continue mixing with the beater attachments and ingredients are barely combined and the dough is shaggy. Allow to rest for 5-10 minutes and then scrape the dough from the beater. Attach the dough hook and beat at a medium speed for 5-7 minutes. At the point, you may add the additional 1/2 cup flour if needed to form the dough. The dough may be somewhat tacky-thats perfectly fine. Spray a large bowl with cooking spray. Using a rubber spatula, remove the dough from the mixer and place into the prepared bowl. Cover with a clean towel and set in a warm place. Allow the dough to rise for 30-60 minutes, until the dough is doubled.

  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. After you’ve peeled the peaches, remove the pit and then dice. You will need at least 2 cups of diced peaches.

  FILLING:

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

  ASSEMBLY:

  Sprinkle a pastry mat or clean countertop with flour. Turn out dough, sprinkling the top of the dough with additional flour.

  Flour a rolling pin and roll the dough to about a 24×18″ rectangle or close. Use an offset spatula to smooth the cinnamon filling over the whole dough rectangle, leave a 1” border around. Sprinkle the peaches over. Starting on the long end, roll the dough up jellyroll style. Use knife or dental floss to cut into 12 rolls and place into a greased 9×13 baking pan. Cover the pan with Saran Wrap and allow rolls to rise for 30 minutes or until doubled. 

  OVERNIGHT: Place in the refrigerator at this time. In the morning, let rolls rise on the counter at room temperature for 30-60 minutes. 

  CRUMBLE & BAKING:

  In a small bowl, mix together the flour, brown sugar, cinnamon and melted butter. As the butter hardens, you can create crumbles out of the mixture. 

  Preheat the oven to 375ºF.

  Warm the heavy cream slightly in the microwave, about 15-20 seconds. Once rolls have rise, pour the heavy cream over allowing it to soak in and around. Sprinkle the crumble over the unbaked rolls. Bake for 25-28 minutes, until lightly golden and cooked through. Keep an eye on the rolls, as baking time may vary according to size of rolls, type of pan, etc.

  Check at 20 minutes and if they are browning too quickly, cover loosely with foil. 

  While rolls are cooling, prepare the glaze. Combine ingredients and whisk until smooth. After 5-10, drizzle the glaze over. 

  Serve warm. Enjoy! Store leftovers in an airtight container.