Peachy Cinnamon Rolls

Peach Cinnamon Roll on a plate

Peach cinnamon rolls are one of my favorite cinnamon rolls with fresh or frozen peaches.  An egg based dough is just perfect with the added fruit and don’t forget the interesting glaze. 




  1. In a stand mixer with a dough hook, place 5 cups of flour and yeast and set aside.
  2. In a saucepan, combine 1/3 cup of butter, milk, sugar and salt. Stir over medium heat, just until milk is warm, not hot, and sugar is dissolved and butter is melted. If it gets too hot, let it cool slightly.
  3. Add warm milk mixture to the yeast and flour and mix on low speed until incorporated. Add eggs and continue to mix on low for 6-7 minutes. Dough will be sticky but manageable.
  4. Lightly butter a large bowl and place the dough in it. Cover with plastic wrap slightly greased with butter to keep dough from sticking to it when it rises. Place in warm place until doubled in size 60-90 minutes.
  5. Prepare the filling: Cream the remaining butter with the brown sugar in a stand mixer on high until light and fluffy. Turn to low and add 1/2 cup flour and cinnamon.
  6. Once the dough has risen, punch down and let it sit on a lightly floured surface for 10 minutes to rest. Using a rolling pin, roll into a large rectangle about 18 x 14 inches and about 1/2 inch thick.
  7. Using an offset spatula, spread the butter mixture on top. Next add pecans and peaches. Carefully roll the dough into a log shape. Use a sharp knife to cut the dough into 12 equal rounds, 1 1/2 inches to 2 inches wide. Place in a large 9 X 13 pan greased with butter. Cover with plastic wrap and let rise again until doubled in size about 60-90 minutes.
  8. Preheat oven to 350º. Bake for 20-25 minutes or until they are slightly golden brown and not sticky in the center. A toothpick should come out clean.
  9. Glaze: In a small bowl, whisk together the ingredients and use the whisk to drizzle over the buns. If you are not a bourbon fan, leave out and add a little more vanilla.