Peach Cinnamon Rolls

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!

Jump to:

• 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
• FAQs
• 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!

FAQs

Looking for some more peachy inspiration? Try:

• Peach Crisp Pie
• Cinnamon Peach Cupcakes
• Elderflower and Peach Compote

Or are you after cinnamon rolls? Have a look at:

• Raspberry Nutella Cinnamon Rolls
• Almond Coffee Cake Cinnamon Rolls
• Banoffee Cinnamon Rolls