Description
These soft, pillowy cinnamon rolls are swirled with rich peach jam, topped with buttery crumble, and finished with a dreamy vanilla cream cheese glaze. It’s like peach cobbler and cinnamon rolls had the sweetest baby. Perfect for brunches, holidays, or whenever you’re craving pure homemade magic.
Ingredients
For the Peach Jam
1 ½ cups ripe peaches, cubed
2 tbsp granulated sugar
1 tsp lemon juice
2 tsp cornstarch
1 tbsp water
½ cup thinly sliced peaches (for filling)
For the Tangzhong
¾ cup water
¼ cup bread flour
For the Dough
3 ⅔ cups bread flour
⅓ cup granulated sugar
2 tsp instant yeast
1 tsp fine sea salt
⅓ cup whole milk (room temp)
⅓ cup heavy cream
1 large egg (room temp)
Prepared Tangzhong
1 tsp vanilla paste or extract
6 tbsp unsalted butter, softened
Brown Sugar Filling
½ cup unsalted butter, room temp
⅔ cup brown sugar
1 tsp ground cinnamon
Crumb Topping
½ cup all-purpose flour
1 tbsp granulated sugar
1 tsp ground cinnamon
3 tbsp unsalted butter, melted
Vanilla Cream Cheese Glaze
4 tbsp unsalted butter, room temp
2 oz cream cheese, room temp
1 cup powdered sugar
2 ½ tbsp heavy cream
Instructions
Make Peach Jam: Simmer peaches, sugar, and lemon juice. Mix cornstarch + water, stir in, and cook until thick. Cool.
Prepare Tangzhong: Whisk flour and water over medium heat until thick like a paste. Cool slightly.
Mix Dough: Combine dry ingredients. Add milk, cream, egg, Tangzhong, vanilla, and butter. Knead until soft and elastic. Let rise until doubled.
Assemble Rolls: Roll dough into rectangle, spread brown sugar filling, layer with peach jam + sliced peaches. Roll tightly and cut.
Crumb Topping: Mix flour, sugar, cinnamon, and melted butter into coarse crumbs.
Final Rise: Let rolls rise again, top with crumble, and bake at 350°F (175°C) for 25–30 min.
Glaze: Whisk glaze ingredients until smooth. Drizzle over warm rolls.
- Prep Time: 40 mins
- Rise Time: 1.5 hrs
- Cook Time: 30 min
Nutrition
- Calories: 410/roll
- Fat: 19g/roll
- Carbohydrates: 50g/roll
- Protein: 6g/roll