Description
Enjoy the sweet fusion of peach pie and cinnamon rolls with these easy-to-make brunch treats.
Ingredients
Scale
- 4 cups Flour (All-purpose or gluten-free blend)
- 2 tablespoons Sugar
- 2 teaspoons Yeast (Instant yeast recommended)
- 1 cup Milk (Warm, dairy or dairy-free options)
- 2 Eggs (Beaten, substitute with flax eggs for vegan)
- 1/4 cup Butter (Melted, can use vegan butter)
- 1 pinch Salt
- 2 cups Peach Filling (Chopped peaches, fresh or canned)
- 1/3 cup Brown Sugar (Coconut sugar for a refined sugar-free option)
- 1 tablespoon Cornstarch (If using fresh peaches)
- 1 tablespoon Cinnamon (Key spice for flavor)
- 4 ounces Cream Cheese (Dairy or dairy-free options)
- 1 cup Powdered Sugar
- 2 tablespoons Milk
Instructions
- In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until bubbly. Then, stir in flour, eggs, melted butter, and salt. Knead for about 5-7 minutes until smooth. Cover and let it rise.
- In a separate bowl, mix chopped peaches with brown sugar and cornstarch. Set aside.
- Once the dough has risen, punch it down and roll it into a rectangle, then spread the peach filling and mix cinnamon with brown sugar to sprinkle on top.
- Roll the dough into a log shape and slice into about 12 pieces. Arrange in a greased baking dish.
- Cover the rolls and let them rise again for about 30-45 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for 25-30 minutes until golden brown.
- Make the glaze by beating cream cheese, powdered sugar, and milk until smooth, then drizzle over warm rolls.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg