Why you’ll love these rolls

These rolls take a beloved brunch classic and give it a seasonal twist. The dough is enriched and tender, the cinnamon filling melts into pockets of caramelized goodness, and the peaches add juicy bursts that cut through the sweetness. They’re wonderful for a weekend breakfast, holiday brunch, or dessert when you want something homey but special. Best of all: the recipe is forgiving — a little extra peach or a slightly longer rise won’t ruin them.

Ingredients

For the dough

• 1 cup warm milk (110°F / 45°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1/3 cup unsalted butter, melted
• 2 large eggs
• ½ teaspoon salt
• 4 cups all-purpose flour (plus more if needed)

For the filling

• 3 tablespoons unsalted butter, softened
• ½ cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1 ½ cups diced peaches (fresh, or drained canned peaches; pat dry)
• Optional: 1 teaspoon lemon zest for brightness

For the glaze

• ½ cup powdered sugar
• 2 tablespoons peach puree (or milk if you don’t have puree)
• ½ teaspoon vanilla extract

Equipment

Large mixing bowl (or stand mixer with dough hook), rolling pin, 9×13-inch baking dish (or 11×7 for thicker rolls), sharp knife or dental floss for slicing, parchment paper, and a pastry brush.

Step-by-step instructions

1. Activate the yeast

Pour the warm milk into a mixing bowl and sprinkle the yeast and sugar over the top. Give it a gentle stir and let it sit 5–10 minutes until foamy and fragrant. If it doesn’t foam, your yeast may be dead — start over with fresh yeast and slightly warmer milk.

2. Make the dough

Whisk the melted butter, eggs, and salt into the foamy yeast mixture. Add the flour one cup at a time, stirring (or mixing on low with a stand mixer) until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If the dough is sticky, add flour a tablespoon at a time — you want a soft, slightly tacky dough, not dry.

3. First rise

Place the dough in a lightly oiled bowl, cover with plastic or a damp towel, and let it rise in a warm spot until doubled — about 1 to 1¼ hours depending on your kitchen. A good rule: the dough should spring back slowly when poked.

4. Prepare the filling

While the dough rises, stir together the softened butter, brown sugar, cinnamon, and lemon zest (if using) to a spreadable paste. Dice the peaches and pat them dry on paper towels so they don’t add too much moisture to the rolls. If using canned peaches, drain well and blot.

5. Roll out the dough

Punch the risen dough down and turn it onto a lightly floured surface. Roll into a rectangle roughly 12×18 inches (or large enough to make 12–15 rolls depending on how thick you like them). Spread the cinnamon-brown sugar mixture evenly over the dough, leaving a small ½-inch border. Scatter the diced peaches evenly over the filling.

6. Roll and slice

Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. For neat slices, use unflavored dental floss (slide under the roll, cross ends and pull) or a sharp serrated knife to cut 12 equal rolls (about 1 to 1¼ inch thick). For extra-large, make 9–10 rolls.

7. Second rise

Place the rolls in a greased 9×13-inch pan (or two smaller pans), leaving a little space between them. Cover loosely and let rise 30–45 minutes until puffy and nearly doubled. Preheat the oven to 350°F (175°C) during the last 10 minutes of the rise.

8. Bake

Brush the tops with a little melted butter for a golden finish. Bake 25–30 minutes until the tops are golden and the centers are set; larger rolls may need a few extra minutes. If the tops brown too quickly, tent with foil for the last 5–10 minutes.

9. Glaze and serve

Cool the rolls for 8–10 minutes. Whisk the powdered sugar, peach puree (or milk), and vanilla until smooth. Drizzle over warm rolls so the glaze melts slightly into the swirls. Serve warm for the best, gooey experience.

Troubleshooting & pro tips

• Dough too sticky? Add flour a tablespoon at a time while kneading. It should be tacky but manageable.
• Dough not rising? Check yeast freshness and that liquid temperature was around 105–115°F (40–46°C). Too-hot kills yeast; too-cold slows it.
• Peaches too wet? Pat dry and sprinkle a tiny bit of flour on them before scattering to prevent soggy rolls.
• Evenly baked rolls: Rotate the pan halfway through baking for even color and doneness.
• Make them extra gooey: Spoon a tablespoon of heavy cream or sweetened condensed milk over each roll before baking.

Variations & flavor swaps

These rolls are a fantastic base for experimentation:

• Peach-Blueberry: Add ½ cup fresh blueberries with the peaches for a jammy pop.
• Peach-Ginger: Stir ½ teaspoon ground ginger into the filling for warm spice.
• Caramel Peach: Drizzle caramel sauce over the peaches before rolling for a decadent twist.
• Streusel-topped: Top with a crumb streusel (butter, flour, brown sugar, oats) before baking for crunchy contrast.
• Mini rolls: Cut thinner and bake shorter for bite-sized treats — perfect for parties.

Make-ahead & storage

Assembled, unbaked: Make rolls, place in the pan, cover tightly, and refrigerate overnight. Let sit at room temperature 30–45 minutes before baking; add a few minutes to the bake time. Great for holiday mornings.

Leftovers: Store cooled rolls in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Reheat briefly in the microwave or warm in a 300°F oven for 8–10 minutes. Glaze after reheating.

Freeze: Freeze baked rolls individually wrapped for up to 2 months. Thaw in the fridge and warm in the oven. You can also freeze unbaked slices on a tray then bag them — bake from frozen, adding a few extra minutes.

Serving ideas

These rolls shine on their own, but here are a few lovely pairings:

• Serve with vanilla ice cream for a warm dessert.
• Pair with strong coffee or a milky latte for brunch.
• Add a scoop of mascarpone or whipped cream for extra indulgence.
• Serve alongside fresh fruit and yogurt for a balanced breakfast spread.

Why the peaches make these special

Peaches bring a juicy brightness that lifts the usual cinnamon roll profile. In-season fruit gives you the best texture and flavor: slightly caramelized edges, a soft center, and a fragrant perfume that makes the whole kitchen smell like summer. Even canned peaches work well when fresh aren’t available — just drain and pat them well.