Peach crumble cinnamon rolls, made with soft and fluffy cinnamon rolls that are filled with peach jam, topped with buttery brown sugar crumble topping, and drizzled with sweet vanilla icing. These high altitude tested cinnamon rolls have all the flavor of a peach crisp, crumble or cobbler!
You might also love these high altitude tested recipes for pumpkin spice cinnamon rolls, almond sweet rolls, and pecan caramel sticky buns.
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Why You’ll Love This Recipe
Full of Peach Flavor. If peach crumb pie and cinnamon rolls had a baby, it would be these peach crumble cinnamon rolls. With peach preserves wrapped up in pillowy dough and fresh sliced peaches on top, you’ll love the flavor of these delicious rolls.
So Many Good Textures. Cinnamon rolls are usually just soft and gooey, but the crunchy streusel topping adds a really nice, unexpected contrast to the soft rolls.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s recipe should work at any altitude without adjustments, though, with the main difference simply being in how long the dough takes to rise. Yeast dough tends to rise faster at higher altitudes, so be careful not to over-proof the dough.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Dough
- 1 recipe Cinnamon Roll Dough. All of my cinnamon roll recipes begin with a variation of this soft, fluffy yeasted dough. It’s rich with butter, eggs and milk, for a tender texture and delicious flavor.
Peach Filling
- A simple mixture of butter, brown sugar and cinnamon adds a sweet, gooey swirl inside the cinnamon rolls.
- Peach Preserves. You could make homemade peach preserves, but I bought a jar, to keep things simpler.
Crumb Topping
- For the crumb topping, you’ll need all purpose flour, light or dark brown sugar, cinnamon, salt, and melted butter.
Vanilla Icing
- A simple mixture of powdered sugar, heavy whipping cream and vanilla icing makes a sweet, drizzly icing that’s the perfect finish for these sweet peach rolls.
Instructions
Dough
- Prepare the Cinnamon Roll Dough, as instructed. After letting the dough rise to double in size, cover and refrigerate the dough overnight.
- When ready to assemble and bake the rolls, on a lightly floured surface roll out the chilled dough into a rectangle measuring approximately 12×18 inches.
Filling
- Spread the butter over the dough.
- Sprinkle with the brown sugar and cinnamon, and then dollop the peach preserves on top.
Shaping
- Roll up the dough (starting on one of the long sides) into a log, keeping it as tight as you can. Using a gentle sawing motion with a sharp, non-serrated knife, cut the dough into 12 rolls. You can also use unflavored dental floss to cut the dough, by sliding the floss under the log of dough, then crossing it over the top to cut through.
- Butter a 9×13 inch baking dish, and place the rolls, cut side up, in the pan. Cover the pan with a towel, and set in a warm place for 20-30 minutes to rest and puff up slightly, just until the rolls are touching.
Crumb Topping
- While the rolls are resting, make the crumb topping. In a bowl, combine the flour, brown sugar, cinnamon and salt. Drizzle with the melted butter, and stir until moist and crumbly.
- Arrange the peach slices on top of the rolls, and sprinkle with the crumb topping.
Bake
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Bake the rolls on the center oven rack for about 30-35 minutes, until they’re golden brown on top, and a digital instant read thermometer inserted in the center of the rolls reads 195 F.
Icing
- In a bowl, whisk together the powdered sugar, cream and vanilla until smooth.
- Let the rolls cool for about 10 minutes, then drizzle with the icing. Serve while warm.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover rolls in an airtight container at room temperature for up to 2 days. Reheat individual rolls in the microwave for 20-30 seconds on 50% power.
If you can’t find peach preserves, apricot preserves make a good substitute.
For overnight cinnamon rolls, you can make, proof and chill the dough, then roll and shape the rolls the night before. Place the cut rolls in your baking dish, cover with plastic wrap, and refrigerate overnight. The next morning, take them out of the refrigerator, and set in a warm place to take the chill off, which will take about an hour, then let them puff up a bit. Add the crumb topping, and bake as instructed.
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Peach Crumble Cinnamon Rolls
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Dough Hook
- 9×13 Baking Dish
Ingredients
Dough
- 1 recipe Cinnamon Roll Dough
Peach Filling
- 4 tbsp unsalted butter, melted or very soft
- ½ cup light or dark brown sugar, lightly packed
- 1 tbsp ground cinnamon
- 1 cup good quality peach preserves
Crumb Topping
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ⅔ cup light brown sugar, lightly packed
- ½ tsp ground cinnamon
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
- ripe peach, pitted and sliced
Vanilla Icing
- 1 cup powdered sugar
- ¼ cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
Dough
- Prepare the Cinnamon Roll Dough, as instructed. After letting the dough rise to double in size, cover and refrigerate the dough overnight.
- When ready to assemble and bake the rolls, on a lightly floured surface roll out the chilled dough into a rectangle measuring approximately 12×18 inches.
Filling
- Spread the butter over the dough.
- Sprinkle with the brown sugar and cinnamon, and then dollop the peach preserves on top.
Shaping
- Roll up the dough (starting on one of the long sides) into a log, keeping it as tight as you can. Using a gentle sawing motion with a sharp, non-serrated knife, cut the dough into 12 rolls. You can also use unflavored dental floss to cut the dough, by sliding the floss under the log of dough, then crossing it over the top to cut through.
- Butter a 9×13 inch baking dish, and place the rolls, cut side up, in the pan. Cover the pan with a towel, and set in a warm place for 20-30 minutes to rest and puff up slightly, just until the rolls are touching.
Crumb Topping
- While the rolls are resting, make the crumb topping. In a bowl, combine the flour, brown sugar, cinnamon and salt. Drizzle with the melted butter, and stir until moist and crumbly.
- Arrange the peach slices on top of the rolls, and sprinkle with the crumb topping.
Bake
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Bake the rolls on the center oven rack for about 30-35 minutes, until they're golden brown on top, and a digital instant read thermometer inserted in the center of the rolls reads 195 F.
Icing
- In a bowl, whisk together the powdered sugar, cream and vanilla until smooth.
- Let the rolls cool for about 10 minutes, then drizzle with the icing. Serve while warm.
I hope you love this recipe as much as we do!