Easy Peach Sweet Rolls are a delicious peach twist on a cinnamon roll, made with a simple, soft, homemade dough filled with peach preserves, brown sugar, and vanilla, and iced with rich vanilla icing.
Bakery Style Peach Sweet Rolls
Peach Sweet Rolls elevate the breakfast sweet roll to a new level. They have all the indulgence of a bakery-style texture, right down to the creamy vanilla icing.
My Cinnamon Rolls and Sweet Rolls are a favorite wherever I take them. This past weekend, I had a brunch meeting at the church and signed up to bring cinnamon rolls.
The only difference between the cinnamon roll and the sweet rolls is that I use vanilla instead of cinnamon in the sweet rolls.
I had been wanting to make a peach sweet roll for some time, so I thought this was the perfect time.
I decided to make the sweet roll version using the soft dough recipe I use for my cinnamon rolls. To keep them simple, I used peach preserves, brown sugar, and vanilla in the filling. Then I iced them with an easy, rich vanilla icing.
The reviews were wonderful. Not to mention, everyone wanted the recipe.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR EASY PEACH SWEET ROLLS
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Easy Peach Sweet Rolls, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
TIPS AND TIDBITS FOR THE BEST EASY PEACH SWEET ROLLS
Peach preserves. Use high-quality, thick peach preserves. If they are too thin, simmer them in a saucepan to reduce the liquid, or mix a little bit of cornstarch.
Don't overspread. Avoid adding too much preserves. Adding too much will cause the filling to leak out and not stay in the dough.
Yeast. Check the yeast expiration. The dough will not rise if the yeast is out of date.
Flour. Good quality flour. I like White Lily all-purpose flour or bread flour.
Accurate measurements. Add an accurate amount of flour. Too much flour will make the rolls tough and heavy.
Mixing dough. A Danish dough hook can be used to mix the dough, or an electric mixer with a dough hook.
Dough is ready. Knead the dough with an electric mixer and dough hook attachment until it pulls away from the sides of the mixer and is no longer sticky.
Over-rise the dough. Allow the correct time for the dough to rise. Do not over-rise the dough. The rolls will not bake properly. And not rising in the correct time will cause the dough to be
Overbake. Do not overbake the rolls. Oven temperatures vary, so start watching 10 minutes before the rolls are due to be taken out.
Flour. Good quality flour. I like White Lily all-purpose flour or bread flour.
Accurate measurements. Add an accurate amount of flour. Too much flour will make the rolls tough and heavy.
Mixing dough. A Danish dough hook can be used to mix the dough, or an electric mixer with a dough hook.
Dough is ready. Knead the dough with an electric mixer and dough hook attachment until it pulls away from the sides of the mixer and is no longer sticky.
Over-rise the dough. Allow the correct time for the dough to rise. Do not over-rise the dough. The rolls will not bake properly. And not rising in the correct time will cause the dough to be
Overbake. Do not overbake the rolls. Oven temperatures vary, so start watching 10 minutes before the rolls are due to be taken out.
WHAT YOU NEED TO PREPARE EASY PEACH CINNAMON ROLLS
Electric stand mixer with a dough hook or Danish dough hook
Liquid measuring cups
Dry ingredients measuring cups
Strong rubber spatula
Scraper tool or sharp knife
Peach preserves
Yeast
Flour
Sugar
Baking powder
Vegetable shortening
Brown sugar
Butter
Liquid measuring cups
Dry ingredients measuring cups
Strong rubber spatula
Scraper tool or sharp knife
Peach preserves
Yeast
Flour
Sugar
Baking powder
Vegetable shortening
Brown sugar
Butter
Cornstarch
Powdered sugar
Half and Half
Vanilla
Powdered sugar
Half and Half
Vanilla
HOW TO PREPARE EASY PEACH CINNAMON ROLLS
Pour milk into a 2-cup measuring cup and heat in the microwave on high for 1 minute and 30 seconds, or until warm but not hot (110 degrees F). Add the yeast and stir until well mixed; set aside, stirring occasionally.
In a medium bowl, stir together brown sugar, cornstarch, vanilla, peach preserves, and butter until creamy smooth; set aside.
Preheat the oven to 400 degrees F.
In a medium bowl, stir together brown sugar, cornstarch, vanilla, peach preserves, and butter until creamy smooth; set aside.
Preheat the oven to 400 degrees F.
Mix 5 cups of flour, salt, baking powder, and sugar in the bowl of an electric stand mixer using the dough hook attachment.
Using the dough hook, cut in the shortening until the mixture resembles a coarse meal, occasionally scraping down the sides.
Stir the yeast mixture one last stir and immediately add it to the flour mixture. Using the dough hook, beat for 2 minutes. Add the remaining flour a 1/4 cup at a time until the dough forms a ball and all the dough is loosened from the sides of the bowl. On medium speed, knead the dough until smooth and no longer sticky, for about 3 minutes.
Turn the dough out onto a lightly floured surface. Roll it out into an approximate 15-inch-by-24-inch rectangle, 1/4 inch thick. Spoon the peach mixture on the dough and spread it evenly to the edges.
Staring at the long side, roll up jelly-roll style as tightly as possible, then pinch the seam to seal.
With a scraper tool or sharp knife, cut into 12-16 slices (depending on how thick you want the rolls); place them cut-side down in a large baking dish.
Cover the rolls with a soft cloth and let rise for 30 minutes.
Bake for 15-25 minutes, or until lightly golden brown and the center of each roll is cooked through. Cool in the pan for 10-15 minutes before frosting.
While the sweet rolls are cooling, prepare the frosting.
In a 4-cup measuring cup, mix butter, powdered sugar, vanilla, and half-and-half until creamy and smooth with a handheld mixer or a wire whisk.
Lavishly spoon over the sweet rolls.
Using the dough hook, cut in the shortening until the mixture resembles a coarse meal, occasionally scraping down the sides.
Stir the yeast mixture one last stir and immediately add it to the flour mixture. Using the dough hook, beat for 2 minutes. Add the remaining flour a 1/4 cup at a time until the dough forms a ball and all the dough is loosened from the sides of the bowl. On medium speed, knead the dough until smooth and no longer sticky, for about 3 minutes.
Turn the dough out onto a lightly floured surface. Roll it out into an approximate 15-inch-by-24-inch rectangle, 1/4 inch thick. Spoon the peach mixture on the dough and spread it evenly to the edges.
Staring at the long side, roll up jelly-roll style as tightly as possible, then pinch the seam to seal.
With a scraper tool or sharp knife, cut into 12-16 slices (depending on how thick you want the rolls); place them cut-side down in a large baking dish.
Cover the rolls with a soft cloth and let rise for 30 minutes.
Bake for 15-25 minutes, or until lightly golden brown and the center of each roll is cooked through. Cool in the pan for 10-15 minutes before frosting.
While the sweet rolls are cooling, prepare the frosting.
In a 4-cup measuring cup, mix butter, powdered sugar, vanilla, and half-and-half until creamy and smooth with a handheld mixer or a wire whisk.
Lavishly spoon over the sweet rolls.
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