Soft Peach Cinnamon Rolls with Crumble & Creamy Icing
Ingredients
For the dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) instant yeast
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup warm milk (not hot)
1/4 cup unsalted butter (melted)
1 large egg
For the peach filling:
2 cups fresh or canned peaches (diced, drained if canned)
1/3 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg (optional)
1 tablespoon cornstarch
1 tablespoon butter
For the crumble topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 cup cold butter (cubed)
For the cream cheese icing:
4 oz (120g) cream cheese (softened)
2 tablespoons butter (softened)
1 cup powdered sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk (to thin)
Instructions
1. Make the dough
In a bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
Add melted butter, egg, and salt.
Gradually add flour and mix until a soft dough forms.
Knead for 8–10 minutes until smooth.
Cover and let rise for 1 hour or until doubled.
2. Prepare the peach filling
In a pan over medium heat, melt butter.
Add peaches, brown sugar, cinnamon, nutmeg, and cornstarch.
Cook for 5–7 minutes until thick and jam-like.
Let it cool completely.
3. Make the crumble
In a bowl, mix flour, brown sugar, and cinnamon.
Cut in cold butter using your fingers or fork until crumbly.
Chill in fridge until needed.
4. Assemble the rolls
Roll dough into a rectangle (about 30 × 40 cm).
Spread the peach filling evenly.
Roll tightly into a log.
Cut into 9–12 rolls.
Place in a greased baking dish.
5. Second rise
Cover and let rise again for 30–40 minutes until puffy.
6. Add crumble & bake
Sprinkle crumble topping over rolls.
Bake at 180°C (350°F) for 25–30 minutes until golden.
7. Make the icing
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Add milk to reach desired consistency.
8. Finish
Spread icing over warm rolls so it melts slightly into them
Tips for Perfect Rolls
Use ripe peaches for best flavor (or canned if out of season).
Don’t overfill or the rolls may leak.
Let them cool slightly before icing for the perfect texture.
These taste even better the next day after flavors settle.
