Fresh Peach Sweet Rolls
Fresh Peach Sweet Rolls
I said in my Homemade Cinnamon Roll recipe, “When you find a good thing, you share it with those you love.” Well, now I’m sharing something even sweeter because you deserve these. If by now you haven’t figured it out, my sweet tooth favors a combination of things-cinnamon & sugar.
It’s summer, which means all of our favorite fruits are in season and ready to be consumed in any way possible we can. You can’t go wrong with this classic roll turned summer sweet roll. Whether it be for breakfast, brunch, an afternoon treat, or dessert… You will want to get out your rolling pin to make these heaven-sent Fresh Peach Sweet Rolls.
Summer may end outside, eventually, but it doesn’t have to be inside. You can swap the fresh peaches for canned peaches, or even better, make up the rolls and freeze them for up to a month before baking out. No matter how, when, or why you serve them, they will be a huge hit with you and with the crowd!
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Ingredients
For the rolls:
- 1 c. milk
- 4 Tbsp. salted butter, room temperature
- 3⅓ c. all-purpose flour, divided
- 1½ tsp. active dry yeast
- 3 Tbsp. granulated sugar
- ¼ tsp. salt
- 1 large egg, room temperature
For the Filling:
- ¾ c. light brown sugar
- ¼ c. granulated sugar
- 1 Tbsp ground cinnamon
- ¼ tsp. ground cloves
- ½ c. salted butter, melted
- 2-3 peaches, fresh, peeled & sliced a quarter-inch thick
For the Glaze:
- 2½ cups confectioners' sugar
- ¼ c. heavy whipping cream
Instructions
For the Rolls:
Lightly grease a large bowl and set it aside.
In a small saucepan over medium-low heat, heat milk just until small bubbles begin to form around the edge of the pan; remove from heat. Add in the butter and stir until it’s completely melted; set aside allowing the mixture to cool while you mix dry ingredients.
Using the dough hook attachment, in the bowl of a stand mixer combine 2½ cups of flour, yeast, sugar, and salt; mix on medium-low until ingredients are evenly combined. Add in the egg. Then slowly pour in the warm milk mixture and beat until combined.
Spoon in the remaining flour, a little bit at a time, mixing well after each addition.
Once all of the flour has been added, increase the speed to medium and beat for 5 minutes. At this point, the dough should form a ball around the hook and pull away from the edges of the bowl.
Transfer the dough to a lightly floured surface and knead with your hands for 1 minute. Form the dough into a ball and transfer it to the prepared bowl.
Cover the bowl with plastic wrap and let sit in a warm place until doubled in size, about 1 hour.
Generously grease the sides and bottom of a 9x13-inch baking pan and set it aside.
Gently punch down the risen dough, then turn it out onto a lightly floured work surface and, using a rolling pin, roll it into a 12x18-inch rectangle. Be sure the dough is evenly thick before adding the filling.
For the Filling:
In a medium mixing bowl, combine the melted butter, both sugars, cinnamon, and cloves; mix well until it’s a uniform paste. Using a small spatula or the back of a spoon, spread the sugar/butter combination all over the dough. Leave a half-inch border around the edges, to avoid spillage.
Arrange peach slices evenly over the mixture, and tightly roll up the dough to form an 18-inch log. Slice the roll into even sections.
Arrange the rolls in the prepared baking pan, and cut sides up. Cover the pan tightly with plastic wrap and place it in a warm space for two (2) hours. The rolls should double in size.
Once the rolls have risen, preheat the oven to 350°F. Bake for 35-37 minutes or until golden brown on the bottom-middle rack position.
Remove the pan from the oven and cool the rolls on a wire rack while you make the glaze.
For the Glaze:
In a spouted bowl or cup, combine sugar and cream, mixing until well combined. If the glaze appears too thick, gradually add a teaspoon of cream, at a time, until the glaze begins to loosen. If the glaze appears too thin, gradually add ½ tablespoon, at a time, of confectioner's sugar.
Drizzle the icing over the warm rolls and serve at once, or set aside and allow the icing to set before serving.
Wrap any leftover rolls tightly in plastic wrap, place them in an airtight container, and store them at room temperature for up to 2 days.
