There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your kitchen, especially when they’re infused with the sweet, juicy flavor of peaches.
These homemade sourdough peach cinnamon rolls offer a delightful twist on a classic, combining the tangy depth of sourdough with the summery sweetness of ripe peaches, all wrapped in a gooey, irresistible package.
Perfect for a special breakfast, a weekend brunch, or even a comforting dessert, these rolls are designed to bring joy to your table without requiring advanced baking skills. Get ready to discover how simple it is to create these incredible treats that are sure to become a new family favorite.
Sourdough Peach Cinnamon Rolls
- Total Time: 3-5 hours
- Yield: 12 rolls 1x
Description
These homemade sourdough peach cinnamon rolls offer a delightful twist on a classic, combining the tangy depth of sourdough with the summery sweetness of ripe peaches, all wrapped in a gooey, irresistible package. Perfect for a special breakfast, a weekend brunch, or even a comforting dessert, these rolls are designed to bring joy to your table without requiring advanced baking skills.
Ingredients
Instructions
1. 1. Activate the Sourdough and Prepare the Dough Base: In a large mixing bowl, combine the active sourdough starter, warm milk, 1/4 cup granulated sugar, melted butter, egg, and vanilla extract. Whisk these wet ingredients together until well combined. Gradually add 2 cups of the all-purpose flour and the salt, mixing until a shaggy dough forms.
2. 2. Knead the Dough and Begin the First Rise: Add the remaining 2 cups of flour, one cup at a time, mixing until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2-4 hours, or until doubled in size. Alternatively, you can refrigerate the dough overnight for a slower, more flavorful rise.
3. 3. Prepare the Filling Ingredients: While the dough is rising, prepare your filling. In a medium bowl, combine the softened 1/2 cup unsalted butter, brown sugar, and ground cinnamon. Mix until it forms a smooth, spreadable paste. Set aside. Ensure your diced peaches are ready to go.
4. 4. Assemble the Rolls: Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18×12 inches. Spread the cinnamon-sugar butter mixture evenly over the entire surface of the dough, leaving a small border along one of the long edges. Sprinkle the diced peaches over the butter mixture.
5. 5. Roll and Slice the Dough: Starting from the long edge opposite the clean border, carefully roll the dough tightly into a log. Once rolled, use a sharp knife or unflavored dental floss to cut the log into 12 even slices, about 1.5 inches thick.
6. 6. Second Rise and Baking: Arrange the sliced rolls in a greased 9×13 inch baking dish, leaving a little space between each roll. Cover the dish loosely with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for another 30-45 minutes, or until they look puffy. Preheat your oven to 375 F (190 C). Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
7. 7. Whip Up the Cream Cheese Frosting: While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and 1/4 cup softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract and 2 tablespoons of milk or heavy cream, adding more milk a teaspoon at a time if needed, until the frosting reaches a smooth, spreadable consistency.
8. 8. Frost and Serve: Once the cinnamon rolls are out of the oven, let them cool for about 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. The warmth of the rolls will slightly melt the frosting, allowing it to seep into all the nooks and crannies. Serve immediately and enjoy!
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 roll
Keywords: sourdough, cinnamon rolls, peach, breakfast, brunch, dessert, sweet, baked goods, homemade, comfort food
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for several reasons, making it an ideal choice for busy home cooks and baking enthusiasts alike. First, it beautifully marries the unique, slightly tangy flavor of a sourdough starter with the bright, sweet notes of fresh peaches, creating a depth of flavor that’s hard to resist. It’s perfect for those who appreciate a more complex taste profile in their baked goods. This recipe is also incredibly versatile, fitting seamlessly into a relaxed weekend breakfast, a celebratory brunch, or even as a comforting dessert after a family meal. It’s designed for anyone looking to create something special and homemade without spending an entire day in the kitchen. The gooey texture and warm, comforting spices make it an instant crowd-pleaser, ensuring smiles all around.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start baking is the first step to a smooth and enjoyable cooking experience. This list includes all the essentials for creating these delicious sourdough peach cinnamon rolls.
INGREDIENTS:
- 1 cup active sourdough starter
- 1 cup warm milk (about 100-110°F)
- 1/2 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 medium fresh peaches, peeled, pitted, and finely diced
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream
For the flour, all-purpose is perfect for this recipe, but you could experiment with a bread flour for a slightly chewier texture if you prefer. When choosing your peaches, opt for ripe but firm ones; they’ll be easier to dice and will hold their shape better during baking. If fresh peaches aren’t in season, you can use frozen diced peaches, just be sure to thaw and drain them thoroughly to prevent excess moisture in the filling. For the milk in the dough and the frosting, whole milk will give you the richest results, but 2% milk works just as well. Feel free to use your favorite brand of cream cheese for the frosting – full-fat will provide the creamiest texture.
Time Needed From Start To Finish
Creating these delightful sourdough peach cinnamon rolls does require a little patience, especially with the dough’s rise time, but the active preparation is quite manageable.
- Preparation Time: 25 minutes
- Dough Rise Time: 2-4 hours (or overnight in the refrigerator)
- Baking Time: 25-30 minutes
- Total Time: Approximately 3-5 hours (or longer if refrigerating dough overnight)
While the total time might seem substantial due to the dough’s fermentation, much of that is hands-off waiting. The actual work involved in mixing, assembling, and frosting is relatively quick, making this a rewarding project for a weekend morning.
How To Make It Step By Step With Visual Cues
Follow these clear instructions to create your perfect batch of sourdough peach cinnamon rolls. Each step is designed to be straightforward, ensuring a successful bake.
- Activate the Sourdough and Prepare the Dough Base: In a large mixing bowl, combine the active sourdough starter, warm milk, 1/4 cup granulated sugar, melted butter, egg, and vanilla extract. Whisk these wet ingredients together until well combined. Gradually add 2 cups of the all-purpose flour and the salt, mixing until a shaggy dough forms.
- Knead the Dough and Begin the First Rise: Add the remaining 2 cups of flour, one cup at a time, mixing until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 2-4 hours, or until doubled in size. Alternatively, you can refrigerate the dough overnight for a slower, more flavorful rise.
- Prepare the Filling Ingredients: While the dough is rising, prepare your filling. In a medium bowl, combine the softened 1/2 cup unsalted butter, brown sugar, and ground cinnamon. Mix until it forms a smooth, spreadable paste. Set aside. Ensure your diced peaches are ready to go.
- Assemble the Rolls: Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18×12 inches. Spread the cinnamon-sugar butter mixture evenly over the entire surface of the dough, leaving a small border along one of the long edges. Sprinkle the diced peaches over the butter mixture.
- Roll and Slice the Dough: Starting from the long edge opposite the clean border, carefully roll the dough tightly into a log. Once rolled, use a sharp knife or unflavored dental floss to cut the log into 12 even slices, about 1.5 inches thick.
- Second Rise and Baking: Arrange the sliced rolls in a greased 9×13 inch baking dish, leaving a little space between each roll. Cover the dish loosely with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for another 30-45 minutes, or until they look puffy. Preheat your oven to 375°F (190°C). Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
- Whip Up the Cream Cheese Frosting: While the rolls are baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and 1/4 cup softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract and 2 tablespoons of milk or heavy cream, adding more milk a teaspoon at a time if needed, until the frosting reaches a smooth, spreadable consistency.
- Frost and Serve: Once the cinnamon rolls are out of the oven, let them cool for about 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. The warmth of the rolls will slightly melt the frosting, allowing it to seep into all the nooks and crannies. Serve immediately and enjoy!
Easy Variations And Serving Ideas That Fit Real Life
These sourdough peach cinnamon rolls are fantastic on their own, but a few simple tweaks and serving suggestions can make them even more versatile and enjoyable for any occasion.
For a kid-friendly twist, you can add a sprinkle of mini chocolate chips along with the peaches in the filling. The combination of chocolate and peach is surprisingly delicious and always a hit with younger palates. If you’re not a fan of peaches or want to try something different, consider swapping them for other fruits like diced apples (toss with a little lemon juice to prevent browning) or berries. Blueberries or raspberries would add a lovely tart contrast to the sweet filling.
These rolls are perfect for a brunch buffet; arrange them attractively on a large platter. You could also offer a small bowl of extra frosting on the side for those who like an extra generous topping. For a touch of elegance, garnish with a few fresh mint leaves or a sprinkle of toasted pecans or walnuts. If serving as a dessert, a scoop of vanilla bean ice cream alongside a warm roll is an absolute dream. For a simpler serving, a hot cup of coffee or a cold glass of milk makes for a perfect pairing.
Common Slip-Ups And How To Avoid Them
Even experienced bakers can encounter small challenges. Knowing what to watch out for can help ensure your sourdough peach cinnamon rolls turn out perfectly every time.
One common mistake is using a sourdough starter that isn’t active enough. An inactive starter won’t provide the necessary lift, resulting in dense rolls. Always make sure your starter has been fed and is bubbly and active before you begin. Another pitfall is over-flouring the dough during kneading or rolling. Too much flour can make the rolls dry and tough. Use just enough flour to prevent sticking.
When rolling the dough, don’t roll it too thin. If it’s too thin, the rolls might not have enough layers and could dry out. Aim for about an 18×12 inch rectangle. Conversely, not rolling it tightly enough can lead to rolls that unravel during baking. Take your
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
