Peach Cinnamon Rolls

fluffy rich dough surrounded by layers of delicious peach butter

This recipe is soooo good. I’m a huge fan of Erin McDowell and though she is usually known more for her pies, her peach cinnamon roll recipe is so delicious! I especially love the dough. It’s so enriched, fluffy and perfect! And the peach butter is such a nice addition to make a cinnamon roll lighter but packed with juicy peach flavor.

I love cinnamon rolls. And Im always tempted to run into a Cinnabon whenever I’m at the mall. That’s why I get so so happy whenever I make some cinnamon rolls fresh at home. And they make the house smell so delicious!

Ingredients
I used Erin Jeanne Mcdowell’s recipe found here: https://food52.com/recipes/77166-peach-butter-cinnamon-rolls

Dough
693 grams (5 3/4 cups) flour
99 grams (1/2 cup) sugar
10 grams (1 tablespoon) instant dry yeast
15 grams (1 tablespoon) salt
4 (227 grams) large eggs
227 milliliter (1 cup) cold milk
2 sticks (227 grams) unsalted butter, room temperature
Egg wash, as needed
Peach Butter
1.5 pounds (680 grams) peaches, diced
99 grams (1/2 cup) sugar
52 grams (1/3 cup) honey
1 tablespoon vanilla extract
1 teaspoon (2 grams) ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon (2 grams) salt
2 tablespoons (28 grams) cider vinegar
1/4 teaspoon almond extract
For later:
40 grams (1/3 cup) flour
Icing
2 cups powdered sugar
1/4 cup milk or heavy cream
Splash of vanilla extract

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Directions

1. Dough
   -Add 693 g flour, 99 g sugar, 10 g instant dry yeast and 15 g salt into the bowl of an electric stand mixer fitted with the dough hook. Mix to combine. Add 4 large eggs and 227 ml cold milk and mix on low until the dough forms a ball around the hook, around 4 minutes. Then, increase the speed to medium and mix for around 5 more minutes until it is very smooth.
   -While the dough is still mixing, add 227 g room temperature unsalted butter one tablespoon at a time, making sure that it is mixed well after each addition. Transfer the dough to a large oiled bowl. Cover with plastic wrap or a towel and let it rise and expand for 1-1.5 hours. Erin says that since the dough is enriched, it might not expand too much.

2. Peach butter
   -Add 1.5 lb diced peaches, 99 g sugar, 52 g honey, 1 tbs vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 2 tbs cider vinegar to a large pot. Heat over medium heat until the peaches start to break down and become very tender, around 25-30 minutes. Smoothen the peach butter using either a blender, hand blender, or food processor. Then return the peach butter to the pot and continue to cook over medium low until it thickens more, around 30 minutes. Stir in 1/4 tsp almond extract, cover, and refrigerate overnight.

3. Transfer the dough to a baking sheet lined with parchment paper and pat the dough out into a 1-inch thick rectangle. Cover with plastic wrap and refrigerate overnight.

4. The next day, butter a 9 x 13-inch baking dish.

5. Lightly flour your work surface, then turn your dough onto it. Peel off the parchment paper, flour the top surface, then use your hands or a rolling pin to spread the dough out until it is 1/2-inch thick. You’re aiming for a 10 x 15 inches rectangle.

6. In a medium bowl, whisk together your chilled peach butter with 1/3 cup flour. Spread this filling over your dough, in an even layer. Then roll the dough, starting from the longer side, into a tight spiral. I find it easier to roll away from yourself. Keep it tight and use a parchment paper underneath to help you if you want.

7. Slice the spiral into 9 even pieces and arrange them into your buttered baking dish. You want to leave some space between them as they will expand, around 1/4 inches. Cover the rolls loosely with either plastic wrap or a towel and let them rise in a warm area for around 30 minutes. I preheat my oven at this point to 375 degrees F.

8. Brush the top of the rolls with egg wash and then bake for around 35-40 minutes. You want the surface to turn golden with the filling bubbling.

9. During baking, whisk together 2 cups powdered sugar, 1/4 cup milk or heavy cream, and a splash of vanilla extract.

10. Let the baked rolls cool for 10-15 minutes, then spread or drizzle the icing on top. Enjoy!

What different filling should I add the next time I make cinnamon rolls?