Peach Crumble Cinnamon Rolls
The perfect peach cinnamon rolls! These super soft brioche cinnamon rolls are made with a homemade peach jam, crisp cinnamon oat crumble pieces and a quick cream cheese cinnamon roll frosting.
Ingredients
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 Filling
- 4 tablespoon unsalted butter softened at room temperature
- 2 teaspoon ground cinnamon
- 2 tablespoon light brown sugar firmly packed
- 1 quantity peach jam about 1 cup
- ½ quantity oat crumble pieces
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
- ½ quantity oat crumble pieces
Instructions
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.¼ cup full fat milk, 2¼ teaspoon dry active yeast
- Meanwhile in the bowl of a stand mixer fitted with a dough hook, stir together the flour, bread flour, remaining sugar and salt.1 tablespoon superfine granulated sugar, 1 cup all purpose flour, ¾ cup bread flour, 1 teaspoon 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).3 large eggs
- 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.½ cup unsalted butter
- 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.12 oz peaches, ¼ cup superfine granulated sugar, 1 tablespoon lemon juice
- 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
- ¼ cup rolled oats, ¼ cup light brown sugar, 2 tablespoon all purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon salt, 2 tablespoon unsalted butter
- 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.4 tablespoon unsalted butter, 2 teaspoon ground cinnamon, 2 tablespoon light brown sugar
- 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.1 quantity peach jam, ½ quantity oat crumble 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.1 cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon full fat milk, 2 tablespoon full fat spreadable cream cheese
- Spread the frosting over the rolls and sprinkle the remaining oat crisp pieces over top.½ quantity oat crumble pieces
Notes
Just like my other brioche based doughs, this is a very wet and sticky dough. It won't pull itself clean from the sides of the bowl and will remain sticking to the bottom. This is normal.
It is best to make the peach jam when you are making the brioche dough as it will need to cool before it can be added to the rolls. You can make the jam a couple of days in advance and store in the refrigerator until needed.
This oat crumble mixture is essentially a half batch of my Easy Oat Crumble Topping. When first removed from the oven, the baked crumble topping may not seem super crispy as the butter and sugar will be keeping it moist. When this cools, it will solidify more into the crisp topping you're expecting.
Nutrition
Calories: 431kcalCarbohydrates: 55gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 106mgSodium: 368mgPotassium: 148mgFiber: 2gSugar: 32gVitamin A: 810IUVitamin C: 2mgCalcium: 47mgIron: 1mg
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