Sweet Peach Rolls
Sweet Peach Rolls

Peach Sweet Rolls


October 20, 2015

This recipe is a wonderful twist on the classic cinnamon roll, and a great idea for a fall breakfast or brunch. The idea came while I was judging a competition last year for the FCCLA (Family Community Careers Leadership Association). One of the students intrigued me with a presentation on peach rolls. I love peaches and I love bread making, so this sounded like a great recipe challenge. I did a quick internet search to see how many recipes already existed and didn't find any that I really liked, so I crafted my own. And I must say, I think it's delicious - a rich, yummy sweet roll your family will enjoy year round, but I think it's especially great in the fall.
I hope you will enjoy it as much as I do.
Watch how it's done on Studio 5

  • Yields: 12 rolls


¼ cup lukewarm water

½ tablespoon active dry yeast

4 tablespoons sugar, divided

1 egg, slightly beaten

½ cup sour cream, divided

5 tablespoons softened butter, divided

¼ teaspoon salt

1 ½ cups flour, more or less

7 tablespoons peach jam, divided

1 cup sliced or chopped peaches, drained

¼-½ teaspoon pumpkin pie spice


Stir yeast into warm water to dissolve and it begins to form a head.

Whisk together 2-tablespoons sugar, egg, ¼-cup sour cream, 1-tablespoon butter and the salt. Add yeast and stir; beat in 1-cup flour until smooth. Gradually stir in enough more flour to make a soft dough that may be kneaded. Turn dough out on a floured surface and knead until smooth and elastic. Place dough in a clean buttered bowl, cover with a clean cloth or loosely with plastic wrap and allow to rise until double in bulk. Remove wrap from bowl and knead out excess air.

On a lightly floured surface, roll dough into a 12x15 rectangle. Spread with 1-tablespoon softened butter; spread with 3-tablespoons peach jam to within 1-inch of opposite long side. Sprinkle lightly with pumpkin pie spice. Arrange chopped peaches over top, leaving 3 inches from opposite side. Roll peaches inside dough, jelly roll style. Pinch edge to seal. Cut into 12 slices and place on butter 9x13 baking sheet or pan. Lightly cover and allow to raise while oven preheats (about 20-25 minutes). Preheat oven to 350 degrees. Bake approximately 20 minutes or until lightly browned and cooked through. NOTE: Alternate method, roll dough into a 12-inch circle; spread with butter and jam as directed above; cut into 12 wedges. Place peach slice at the wide end of each wedge and roll inside, crescent roll style. Bake as directed above.

While rolls are baking combine ¼-cup peach jam, ¼-cup sour cream, ¼-cup butter, 2-tablespoons sugar in small saucepan. Over medium heat, stirring constantly, bring to a boil, boil 1-2 minutes or until thick and starts to run in a sheet off the spoon. Remove from heat and drizzle/brush over baked rolls.

This recipe is great with chunks of peaches rolled inside. Use canned peaches and either thinly slice or coarsely chop. Make sure they are well-drained.
If you aren't much into making bread from scratch, you can use frozen bread dough, but it won't be quite as good :)


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