Peach Crumble Cinnamon Rolls
Soft and fluffy cinnamon rolls, filled with peach jam, topped with brown sugar crumble topping and drizzled with sweet vanilla icing.
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Equipment
- Stand Mixer with Dough Hook
- 9x13 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 12x18 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 9x13 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.
Notes
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.
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