Peach Cinnamon Roll Bake Recipe

Ingredients

For the Peach Jam

• 1 1/2 cups fresh ripe peaches, cubed
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1/2 cup very thinly sliced peaches, for the filling

For the Tangzhong

• 2/3 cup water
• 1/4 cup bread flour

For the Dough

• 3 2/3 cups bread flour
• 1/3 cup granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup whole milk, room temperature
• 1/3 cup heavy cream
• 1 large egg, room temperature
• Tangzhong, from recipe above
• 1 teaspoon vanilla paste or extract
• 6 tablespoons unsalted butter, softened

For the Brown Sugar Filling

• 1/2 cup unsalted butter, room temperature
• 2/3 cup brown sugar
• 1 teaspoon ground cinnamon

For the Crumb Topping

• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 3 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon

For the Cream Cheese Vanilla Glaze

• 4 tablespoons unsalted butter, room temperature
• 2 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 2 1/2 tablespoons heavy cream

Instructions

1. In a pot, combine the peaches, granulated sugar, and lemon juice. Cook over medium heat for 15 minutes, mashing occasionally until the peaches release juices and begin thickening. Mix cornstarch and water, stir into the jam, cook 2 minutes longer. Transfer to a bowl and cool completely.
2. In a small pot, whisk together water and bread flour. Cook over medium heat, whisking constantly, for 5 minutes until a paste forms. Scrape into a bowl and set aside to cool.
3. In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add milk, cream, egg, vanilla, and the cooled tangzhong. Knead on low with dough hook for 2 minutes to form rough dough.
4. With mixer running on low, add softened butter 1 tablespoon at a time, allowing full incorporation. Continue kneading for 10 minutes total until dough is smooth and elastic.
5. Remove dough, shape into a smooth round ball by pulling sides underneath. Place seam-side down in mixing bowl, cover with plastic wrap, and rest for 30 minutes.
6. Line a 9×13 inch metal baking dish with parchment paper.
7. Combine butter, brown sugar, and cinnamon until smooth.
8. Roll dough on a lightly floured surface into a 15×21 inch rectangle, longest side nearest you. Spread cinnamon sugar mixture evenly leaving 1/2 inch border at top. Spread cooled peach jam over filling, then scatter very thin peach slices above.
9. Using a pizza cutter, slice into twelve 1 3/4 inch strips. Roll each strip away from you, then place seam side down in prepared baking pan.
10. Cover pan with plastic wrap, let rolls rise for 2 hours or until doubled in size. Preheat oven to 325°F (162°C).
11. In a bowl, combine flour, sugar, cinnamon, and melted butter until crumbly.
12. Crumble topping evenly over risen rolls. Bake for 40 minutes or until tops are golden brown. Cool on a wire rack.
13. Mix cream cheese, butter, and powdered sugar until smooth. Whisk in heavy cream until glossy. Drizzle glaze over warm rolls before serving.

Notes

• Measure flour properly using spoon-level method or kitchen scale for best results; avoid scooping directly from bag.
• Use very thin slices of peaches for the filling to keep the dough pliable and easy to roll.
• If using canned peaches, drain thoroughly and pat dry to remove excess moisture.
• Store leftovers in an airtight container in the refrigerator or at room temperature for 3-5 days. Reheat in microwave or oven before serving.