Peach Cinnamon Rolls are a fun summertime treat. Fresh, juicy peaches complement the brown butter, brown sugar, and cinnamon in the filling.
Peach Cinnamon Rolls
My love affair with sweet rolls continues with these Peach Cinnamon Rolls. These are tender sweet rolls flavored with brown butter and filled with fresh peaches and cinnamon sugar.
I’ve shared sweet rolls in so many flavors! From Raspberry Cream Cheese to Pumpkin, S’mores and Classic Cinnamon Rolls, Caramel Pecan Sticky Buns and Caramel Apple too!
You all must be enjoying them as well because sweet rolls continue to be some of the most popular recipes on the website.
Are you still intimidated by the thought of making homemade sweet rolls? You really don’t need to be!
I’ve given you all the tips and tricks on how to make homemade cinnamon rolls that turn out perfectly every time. I promise! You can find all of the details here if you’re new to working with yeast or simply nervous about making sweet rolls for the first time.
Peach Cinnamon Rolls Recipe
- Prepare the dough as directed in the basic sweet yeast dough recipe. While raising, brown the butter and let cool.
- Stir together the brown sugar and cinnamon in a small bowl. Mix a few tablespoons of the brown sugar mixture into the finely diced peaches. Set aside.
- Split the dough in half and roll each half into a 15 by 12 inch rectangle. Spread 4 tablespoons of browned butter onto each half of the dough, leave a 1 inch strip clear on one of the long ends. (reserve the last 2 tablespoons of butter for the glaze).
- Sprinkle with the brown sugar and cinnamon mixture. Spread the diced peaches on the dough, leaving behind any excess juices.
- Roll up tightly from one of the long edges. Pinch to seal the seam and cut each log into 10 equal pieces. Place ¾ inch apart in a greased pan. Cover and let rise until double. Preheat oven to 375 F. Bake for 15-18 minutes or until lightly browned. Remove from the oven and let cool slightly.
- To make the glaze. Stir the powdered sugar together with the reserved brown butter and just enough warm milk to make a smooth glaze.
- Spread over slightly warm rolls. They are best enjoyed warm.
I love the pairing of brown butter and peach – check out these cupcakes and this milkshake too!
I’ve wanted to try a brown butter peach sweet roll for a while. My first attempt was delicious, but I left them in the oven too long and they browned a little too much, so I decided weren’t pretty enough for pictures.
Darn, I had to make them again. It’s a hard life over here, right? Trust me, no one was complaining. So, I made them a second time with a few tweaks and they were amazing.
For a few more fun sweet roll variations, check out the Cookies and Cream Rolls from The Little Epicurean, Strawberry Sweet Rolls from A Spicy Perspective, and Maple Bacon Cinnamon Rolls from Lil’ Luna.
Peach Cinnamon Rolls
Ingredients
- [1 recipe basic sweet yeast dough]
- 10 tablespoons butter, browned and cooled, divided
- 2½ cups peaches finely diced
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 2 cups powdered sugar
- 2-4 tablespoons milk warmed
Instructions
- Prepare the dough as directed in the basic sweet yeast dough recipe. While raising, brown the butter and let cool. Stir together the brown sugar and cinnamon in a small bowl. Mix a few tablespoons of the brown sugar mixture into the finely diced peaches. Set aside.
- Split the dough in half and roll each half into a 15 by 12 inch rectangle. Spread 4 tablespoons of browned butter onto each half of the dough, leave a 1 inch strip clear on one of the long ends. (reserve the last 2 tablespoons of butter for the glaze). Sprinkle with the brown sugar and cinnamon mixture. Spread the diced peaches on the dough, leaving behind any excess juices.
- Roll up tightly from one of the long edges. Pinch to seal the seam and cut each log into 10 equal pieces. Place ¾ inch apart in a greased pan. Cover and let rise until double. Preheat oven to 375 F. Bake for 15-18 minutes or until lightly browned. Remove from the oven and let cool slightly.
- To make the glaze. Stir the powdered sugar together with the reserved brown butter and just enough warm milk to make a smooth glaze. Spread over slightly warm rolls. They are best enjoyed warm.
Nutrition
{originally published 6/7/18 – recipe notes and photos updated 3/17/22}
Linda says
The Raspberry cream cheese are by far the best ! These have become the favorite.
Sheena Hunter says
Small typo in the last step of the recipe. I think you want to stir powdered sugar with the warm milk to make the glaze. Whoops!
Mary says
Thanks for catching that, Sheena! I’ve corrected it now.
Natasha says
Just wondering where the 2 tablespoons of browned butter reserved for the glaze come in? They’re not in the instructions. Are they just stirred in with the powdered sugar and milk? Thank you!
Mary says
Thank you for catching that, Natasha! Yes, the remaining browned butter is stirred into the glaze.
Diane says
YUMMY
Mary says
Diane – Agreed! Enjoy.
Phyllis Collett says
Nowhere in your recipe have you mentioned the necessity of slicing the rolled and filled dough into (how many?) pieces. Someone who has never made anything similar might bake the two long rolls and then wonder, “Where are the buns?”
Mary says
Phyllis – Thank you for catching that. I made a quick update and dropped it in the instructions. You should be good to go now.