Do you love a peach crisp or a good old fashioned peach cobbler? If so, then these peach cinnamon rolls are your brunch time dream come true! These are guaranteed to be the best peach cinnamon rolls you'll have, with a super soft brioche dough, homemade peach jam and pieces of spiced oat crumble topping. All finished off with cream cheese frosting!
- Tell me about these rolls:
- Top Tips for the Dough
- Ingredient Notes for the Filling
- How to Make Oat Crisp Pieces
- Ingredient Notes for the Peach Jam
- How to Make Quick Peach Jam
- Assembling and Baking Perfect Peach Crisp Cinnamon Rolls
- Frosting and Topping Peach Rolls
- Expert Tips for this Recipe
- Peach Crumble Cinnamon Rolls
Tell me about these rolls:
- Super soft brioche cinnamon roll dough - a fluffy pillow of a dough made of buttery soft brioche.
- Overnight proof - slow proofing brioche dough is the best way to ensure a good soft and fluffy roll. It also means that the majority of the active effort in this recipe is done in advance - the kneading happening the day before you're baking.
- Homemade peach jam filling - this quick jam packs peach flavour into your rolls. It only takes a few minutes and gives you just enough for this recipe.
- Crisp oat crumble pieces - I'm a huge fan of a classic peach crisp with oat crisp topping. These cinnamon rolls incorporate my basic cinnamon oat crumble topping into the filling and topping of these rolls, bringing all the cozy flavours and textures to these rolls.
Top Tips for the Dough
This is the same brioche dough that I use in many of my other roll recipes. For a more detailed overview of the process, ingredients and troubleshooting, see my Brioche Cinnamon Roll Recipe.
Key tips to always remember:
- If your yeast doesn't become foamy in the warm milk, start over! Don't risk wasting your time with potentially dead/inactive yeast. It's a lot easier to start again at this stage then to have unrisen rolls when you bake.
- This bread dough is sticky! It will stay fairly wet and soft, likely sticking to the sides and base of your bowl. Resist the urge to add extra flour. If you knead as directed, simply scrape into your greased bowl and go ahead with the slow proof.
- Don't be alarmed by 30 minutes of kneading. The way in which butter is incorporated into brioche means that there is a fair bit more kneading than you might be used to with other doughs. This will not make the bread hard or dense.
- I like to grease my proofing bowl with butter to stay consistent with the grease used in the bread itself. You can use oil here though - if you opt for oil, use a flavourless one like canola or sunflower oil. This will avoid adding an unexpected flavour to the dough.
Ingredient Notes for the Filling
For the filling you'll need:
- Butter - unsalted butter, softened at room temperature. As usual, you could substitute with salted butter here, but it will add saltiness to the overall recipe.
- Ground cinnamon
- Light brown sugar - just a couple of tablespoons of light brown sugar here as both the jam and oat crumble pieces will also have sugar in them.
- Peach jam - a guide to making a quick homemade peach jam is included in this recipe. You can use store bought jam here. To replicate a similar roll, I'd recommend. a plain peach jam, but using a mixed fruit jam involving peach can also work. You'll need about 1 cup for this recipe.
- Oat crumble pieces - this recipe uses a half batch recipe of my Oat Crumble topping, baked on its own to crisp up and then added to the filling and topping of these cinnamon rolls. For a detailed breakdown of the ingredients, see my dedicated recipe.
How to Make Oat Crisp Pieces
To make these crisp pieces, you're essentially making my Oat Crisp Topping, but you're baking it on its own, without a fruit base. The butter and sugar will melt together in the baking process. The mixture will then firm up as it cools and you'll be able to break this into chunks of crispy oat crumble.
The steps to making this are:
- Start by stirring together the ingredients until you have a moist crumb consistency.
- Spread this in a layer over a parchment lined sheet pan and bake for about 10-15 minutes until starting to go golden.
- Remove from the oven, give it a light stir to break up a bit and then allow to cool.
Ingredient Notes for the Peach Jam
This is a quick no pectin peach jam. The recipe makes only just enough for the rolls, so you won't be left with extra to use up elsewhere. You'll need:
- Peaches - I like to use fresh peaches when these are in season, but you can also use frozen (defrosted). Your peaches should be peeled, stone removed and chopped into smallish chunks.
- Sugar - this isn't a firm set jam, so you won't need loads of sugar here. Granulated or caster sugar will work best.
- Lemon juice - this helps add natural pectin to the jam, which will help with the thickening. It also lends a fresh and mild zest to the fruit, complementing and accentuating the peach, which is often a subtle flavour. You can either squeeze a fresh lemon (half a lemon will usually give you enough juice) or use bottled lemon juice here.
How to Make Quick Peach Jam
This jam really couldn't get much easier! All you need to do is put the ingredients in a saucepan and cook this over a medium heat. Bring the mixture to a boil and allow it to continue boiling for 10 minutes. Stir occasionally to ensure that your jam isn't sticking to the bottom.
Over the course of the 10 minutes, the peaches will break down and release their juices, which will thicken into a sauce a bit like a runny jelly consistency. The final jam will still have peach pieces in it.
Pour the jam into a heat proof bowl or cup and allow to cool completely before using in your rolls.
Assembling and Baking Perfect Peach Crisp Cinnamon Rolls
After the first long proof, it is time to put your rolls together. Start by removing the dough from the bowl and placing on a well floured work surface. Press the dough into a rough rectangle and roll it out with a rolling pin to be about 12" wide by 15" long.
Mash your butter, cinnamon and brown sugar together to form a spreadable butter spiced butter. Spread this onto your dough.
Next top with the peach jam and sprinkle half of your oat crisp pieces over the surface. Reserve the remaining half for topping your rolls once they're baked.
Roll the dough from the bottom to the top, forming a log.
Then trim the ends using flavorless dental floss or kitchen twine. Aim to remove about an inch or so from each end, to take off uneven and unfilled dough.
Divide the remaining log into 9 and slice your rolls. Place these in a parchment lined square baking pan and set aside to proof for 2 hours at room temperature.
After your second proof, preheat your oven and make a quick egg wash using the reserved egg yolk from the dough and a splash of milk. Brush this over your rolls and bake in the centre of your preheated oven for 30 minutes until risen and golden.
Frosting and Topping Peach Rolls
For these rolls, I use cream cheese frosting and the remaining oat crisp pieces. You'll need:
- Powdered sugar - or icing sugar. This doesn't normally need to be sifted for this glaze recipe, but if yours is particularly lumpy, you might want to sift to help remove clumps before mixing together the glaze.
- Cream cheese - soft, spreadable cream cheese. No need to soften at room temperature. Just a couple tablespoons of your average cream cheese spread will give plenty of flavour and creaminess to this frosting.
- Milk - to help adjust the consistency of this frosting, you'll want a little milk. I tend to use full fat or whole milk, but you can use 2% of semi-skimmed.
- Vanilla extract
- Oat crisp pieces - the remaining pieces that you've reserved after adding to your roll filling.
Once the rolls have baked, remove these from the oven and allow to cool for about 10 minutes.
Whisk together the powdered sugar, cream cheese, vanilla and milk until smooth.
Tips for troubleshooting: if your frosting seems too runny, you can add a bit extra powdered sugar. Similarly, if it seems too thick, add a touch more milk. Add any milk sparingly to avoid over-doing it and then needing to re-thicken.
Frost the still warm rolls with the cream cheese glaze and sprinkle over the oatmeal crumble pieces.
Expert Tips for this Recipe
- Make sure your crisp pieces and jam are both cool before adding to your dough. This is important - brioche dough has a lot of butter in it, which is why it benefits from a slow proof in the refrigerator. Adding anything hot to the dough will lead to it becoming almost melty and will make it hard to handle.
- You absolutely don't have to make your own peach jam here. There are many store bough peach jam options. If you're buying the jam instead, do be aware that you'll need about 1 cup for the standard 1 batch recipe here. Peach is often mixed with other fruits when making preserves, so be sure to consider any additional flavours that a mixed jam might bring to the recipe before choosing one.
- When using floss or twine to slice these rolls, you might find that it catches on the crisp pieces and chunks of peach. Don't worry - the shouldn't be a problem for dividing the rolls, but they might be slightly messier to handle than some other roll fillings.
- You don't have to brush these rolls with the egg wash. The egg wash makes the dough go a glossy golden shade when it bakes, it doesn't impact the flavour at all. If you'd rather save your egg yolk for making a custard or another recipe, this is absolutely fine!
Yes! This is my peach cinnamon roll recipe. It is inspired by a classic cinnamon peach crisp and is made with a homemade fresh peach jam, cinnamon sugar, oat crumble pieces and a cream cheese frosting.
When adding peaches to cinnamon rolls, the key to remember is to cook these down first. Peaches release a lot of juices when cooking, which means that the safest way to add them to a cinnamon roll is in the form of a jam. This avoids them making soggy rolls!
So, just like my other cinnamon roll recipes, these are best eaten fresh baked - that's when cinnamon rolls are at their finest! You can, however, keep leftovers for a few days well wrapped in plastic wrap or in an airtight container.
These rolls can also be frozen for up to three months. Allow to defrost at room temperature before eating.
My soft brioche cinnamon rolls with homemade peach filling are an overnight recipe - the dough is best proofed slowly overnight, before assembling and baking the next day.
This means that they do allow you to get started in advance in the sense that the main active effort in kneading the dough will take place the day before. You should ideally make the peach jam and oat crisp pieces the day before as well (and in fact can make these parts of the filling a few days in advance).
As these rolls are best fresh, I don't recommend baking them in advance. Unfrosted rolls can be reheated in the oven.
Looking for some more peachy inspiration? Try:
Or are you after cinnamon rolls? Have a look at:
Peach Crumble Cinnamon Rolls
Ingredients for Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C), plus a splash for an egg wash
- 2¼ teaspoon dry active yeast
- 1 tablespoon superfine granulated sugar or caster sugar
- 1 cup all purpose flour or plain flour
- ¾ cup bread flour or strong flour
- 1 teaspoon salt
- 3 large eggs at room temperature, one egg separated into white and yolk
- ½ cup unsalted butter softened at room temperature and cut into cubes
Ingredients for Peach Jam
- 12 oz peaches peeled and chipped, usually from about 3 medium peaches
- ¼ cup superfine granulated sugar or caster sugar
- 1 tablespoon lemon juice or about the juice of ½ a fresh lemon
Ingredients for Crisp Oat Crumble Pieces
- ¼ cup rolled oats
- ¼ cup light brown sugar firmly packed
- 2 tablespoon all purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoon unsalted butter melted
Ingredients for Frosting
- 1 cup powdered sugar or icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon full fat milk or whole milk
- 2 tablespoon full fat spreadable cream cheese
Instructions for the Dough
- Begin by sprinkling the yeast and 1 teaspoon of the sugar into the warmed milk. Give this a stir and set aside for 10 minutes until the mixture develops a foam on top.
- Meanwhile in the bowl of a stand mixer fitted with a dough hook, stir together the flour, bread flour, remaining sugar and salt.
- Add the yeast and milk mixture to the flour mixture immediately followed by 2 eggs and one egg white (the remaining egg yolk can be reserved for a quick egg wash before baking the rolls).
- Knead on a low setting for 15 minutes, scraping the sides of the bowl down occasionally, until your dough has come together and is starting to pull itself from the sides of the bowl. (see note)
- Add the butter a couple pieces at a time while continuing to knead. Once the butter is incorporated into the dough, continue kneading at a low setting for 15 minutes until the dough is again beginning to pull itself from the sides of the bowl.
- Scrape the dough into a greased bowl, cover with plastic wrap and place in the refrigerator for a slow overnight proof (about 8 hours).
Instructions for the Peach Jam
- To make a quick homemade peach jam, place the peeled and chopped peaches in a saucepan, along with the sugar and lemon juice. Cook this over a medium heat, stirring occasionally as the peaches begin to break down, until it begins to boil.
- Allow this to continue boiling for about 10 minutes while stirring occasionally to prevent sticking to the bottom of the pan. The peaches should break down and the sauce thicken, but you'll still have some chunks of peach in the jam.
- Remove from the heat and decant into a heatproof bowl to cool completely. (see note)
Instructions for Oat Crumble Pieces
- Preheat the oven to 350°F (175C/155C Fan) and line a sheet pan with a layer of parchment paper.
- Spread the crumble mixture over the lined sheet pan and bake in the centre of the preheated oven for about 10 minutes until it is lightly golden.
- Remove from the oven and stir with a spatula to break up, then let cool. (see note)
Instructions for Assembling Rolls
- Line a square baking pan with parchment paper.
- In a small mixing bowl, mix together the softened butter, sugar and ground cinnamon until you have a smooth spreadable butter.
- After the slow proof, turn your dough out onto a floured work surface and press it into a rectangle. Roll with a rolling pin to a large rectangle about 12" wide by 15" long.
- Spread the spiced butter mixture over the dough. On top of this, spread the homemade peach jam. Then sprinkle over about half of the oat crisp pieces.
- Roll the dough from the bottom to the top to form a log.
- Using flavorless dental floss or kitchen twine, trim the uneven ends off the dough. Then divide into 9 rolls. Place these in the lined baking pan and cover with a clean kitchen towel. Allow this to proof at room temperature for 2 hours.
Instructions for Baking and Frosting
- Preheat the oven to 350°F (175C/155C Fan). In a small mixing bowl, beat together the reserved egg yolk and a splash of milk.
- Brush the egg wash over the rolls and bake in the centre of your preheated oven for about 30 minutes until risen and golden.
- Remove from the oven and allow to cool for about 10 minutes while you mix together the frosting ingredients.
- In a mixing bowl, whisk together the powdered sugar, cream cheese, vanilla and milk until smooth.
- Spread the frosting over the rolls and sprinkle the remaining oat crisp pieces over top.
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