Hailing from Georgia, known as the peach state of the South, there’s no better way to infuse a dish with Southern charm than by adding fresh peaches. Cinnamon rolls evoke nostalgic memories of lazy Sunday mornings from childhood, where Mom’s loving effort was taken for granted until you learned just how much went into making them. Now, I’ll show you a quicker way to make these rolls, with a touch of Southern flair.
I discovered a shortcut for cinnamon rolls on Pinterest, a platform I adore for its plethora of recipes and tips. Sharing these shortcuts ensures you can create a delightful dish for your loved ones without feeling overwhelmed. This recipe took me about an hour, though omitting the peach filling could save you some time. I made around 15 rolls, leaving out the smaller end pieces that didn’t fit in the baking dish.
Ingredients:
Dough:
- 1 cup whole milk
- ¼ cup unsalted butter (½ stick)
- 1 packet (0.25 ounces) active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp salt
- 1 tsp vanilla extract
- 3 ½ cups all-purpose flour
Peach Filling:
- 4 fresh peaches
- ¼ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ½ tsp salt
Cinnamon Filling:
- ½ cup unsalted butter, softened (1 stick)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 tbsp cinnamon
- 1 tsp vanilla extract
Frosting:
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tbsp whole milk
Directions:
1. Rinse and set aside four peaches. For easy peeling, fill a medium saucepan halfway with water, bring to a boil, and boil peaches for 10 minutes. Remove, let cool, and peel off skin.
2. Remove pits and slice peaches into bite-sized pieces. In a clean saucepan, combine peaches, sugar, cinnamon, nutmeg, ginger, and salt. Bring to a boil, stirring occasionally, until peaches are soft. Cool or refrigerate for a thicker sauce.
* *I press a spoon against a piece of peach, and if it softens easily to the touch, then I know they are ready to remove from the heat. Let the peach mixture cool until it is ready to be spread onto the dough. You can even refrigerate it to make the sauce a little thicker.
3. For the dough, melt ½ stick of butter and warm 1 cup of milk in a microwave-safe bowl. Stir in sugar and yeast. Let sit for 10 minutes until frothy.
* I use a glass measuring cup. That way I can measure out the milk next with the same cup without dirtying up multiple bowls or cups.
4. Add egg, salt, and vanilla extract to the yeast mixture. Gradually add flour, folding with a spatula until dough forms. Use hands if needed; dough should be soft and slightly tacky.
* To ensure your yeast mixture properly activates, you can use a digital thermometer to check that the temperature of the milk/butter is between 100-110 degrees F. * I use a glass bowl. I have found that the yeast activates much better in a glass bowl rather than a plastic bowl.
5. Form dough into a ball and let proof in a warm oven (turned off) for 10 minutes, covered with a cloth.
* My lowest setting is 175 degrees F, and that works just fine.
* Don’t worry! Your towel and bowl will be just fine in the oven. This is the absolute best trick to speed up the proofing. No more sitting it on the counter and waiting hours to make your cinnamon rolls.
6. Prepare cinnamon filling by mixing softened butter, brown sugar, granulated sugar, cinnamon, and vanilla until combined.
- Preheat the oven to 350 degrees.
- Next, begin adding in flour in 1/2 cup increments, folding in with a spatula until combined.
*I find it easier to use my hands to incorporate the last bit of flour because the spatula does not mix it well enough. I actually enjoy mixing it with my hands.
The dough should be soft and slightly tacky, but not too sticky.
- Roll out dough on a floured surface into a 14″x18″ rectangle. Spread cinnamon filling almost to edges, then distribute peach mixture evenly.
10. Roll dough tightly from the short end. Slice into 12-15 pieces with a serrated knife and place in a greased baking pan.
* If your dough is not a rectangle, you will lose a lot of dough on the ends when you roll it up.
* Use slow, back and forth sawing motions for the cleanest cuts, and make sure you don’t press down too hard or the filling will seep out. You will find that some of the liquid from the peaches will ooze out. That is perfectly fine.
11. Bake rolls for 20-25 minutes until golden brown. Cool for 10 minutes before frosting.
12. For frosting, blend softened cream cheese, powdered sugar, vanilla, and milk until smooth. Spread on warm rolls.
13. Serve and enjoy! Rolls can be frozen individually for later enjoyment.
* You can easily freeze these. I actually separate my cinnamon rolls and place each one or two in a freezer bag. That way I can enjoy them one at a time without having to thaw out the entire pan of rolls.
This recipe combines the comfort of classic cinnamon rolls with the sweet, tangy twist of fresh peaches, perfect for sharing with family and friends.
