Peach Cinnamon Rolls with a Cream Cheese Glaze: These fluffy, gooey, homemade cinnamon rolls are filled with fresh peaches, peach jam, and topped with a rich cream cheese glaze. Homemade peach cinnamon rolls are the perfect summer breakfast or make ahead breakfast!
If it were up to me, Mondays would look a loooot less like this and a lot more like this ↑↑↑.
Cinnamon rolls are a thing of glory on their own, but when peaches and jam are swirled throughout making the most incredible peach pie flavor? I can’t even.
Oh, and three words: cream. cheese. glaze. Yeah, cereal? You’ve been benched on account of you don’t hold a candle to the cinnamon roll. It’s comfort food to the max (can that phrase please be brought back to life? By people besides me? The 90s ruled, guys.)
Your morning oatmeal will never look the same after a morning sugar rush with one of these heavenly rolls.
There was a time and place when yeast and I were on pretty opposite sides of the friendship spectrum. Yeast is a fickle thing, and it can kind of make you go just a leeetle bit nuts when things go awry in the baking department.
Once you begin to understand yeast, you begin to realize that under that tough exterior, it’s not all that complex. If you’re a yeast beginner, don’t be intimidated! Yeast is actually very simple–there are just two things to remember before getting started:
1. Yeast is a living organism. If yeast is past its expiration date (and sometimes even before), it might be dead. If your yeast does not foam when activated, it’s dead.
2. When activating yeast in liquid, it needs to be at a temperature between 105-115 degrees. Too cold, and the yeast won’t wake up; too hot, and you kill the yeast. If you don’t have a thermometer, think warm bath water. You want your liquid to be hotter than lukewarm, but not burn-your-skin-off hot.
See? You’re practically a yeast expert now. 😉
Let’s get down to the peach business, shall we? You totally won’t regret it. 🙂
- 1 package active dry yeast 2 1/4 tsp
- 1/2 c warm water 105-115 degrees
- 1/2 c half and half or milk or cream
- 3-3 1/2 c all purpose flour
- 2 Tbsp butter softened to room temperature
- 1/3 c 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
- 4 oz cream cheese softened to 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 the yeast, which can 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, as to not explode flour everywhere. 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 mintutes, or until golden brown.
-
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!
**If you do not have a warm spot in your house, preheat the oven to 175 degrees, turn it off, then allow the dough to rise in there. Make sure to cover the dough with a lightly damp towel.
If you’re lovin’ these cinnamon rolls, check out these other recipes:
{30-Minute} Mini Vanilla Cinnamon Rolls
Medha @ Whisk & Shout says
Stephanie says
Ginny McMeans says
Tonia from TheGunnySack says
Gayle @ Pumpkin 'N Spice says
Patricia @ Grab a Plate says
Sara says
June @ How to Philosophize with Cake says
Kelly - Life Made Sweeter says
Dorothy @ Crazy for Crust says
Michelle @ Blackberry Babe says
Cyndi - My Kitchen Craze says
Sarah @Whole and Heavenly Oven says
Becky Hardin | The Cookie Rookie says
Leigh Suznovich says
Christin@SpicySouthernKitchen says
Mubarra says