This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Give your cinnamon rolls a spring twist! These salted caramel peach sweet rolls have a cinnamon-sugar peach filling and salted caramel drizzle.
Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes.
We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more!
Salted Caramel Peach Sweet Rolls Recipe
These sweet rolls are a great option for brunch at home, because everything is prepared the day before, and refrigerated overnight. They just need a quick rise before baking.
This recipe is based on an overnight cinnamon roll recipe by Alton Brown, but instead of a plain cinnamon-sugar filling, they are filled with chopped cinnamon-sugar-coated peaches.
I brushed my cinnamon rolls with browned butter, but you can skip that part if you want to. I'll be honest, the flavor of the brown butter was very subtle, but I've included the instructions in case you want to try it for yourself.
If fresh peaches aren't in season, you can use frozen instead. Look for peaches frozen without any additional ingredients (like syrup or added sugar). Thaw them before starting on your recipe.
Finally, these rolls are glazed in a salted caramel-flavored "flat icing" — the term for a simple icing of confectioners sugar and liquid. The liquid in this icing is part Torani Salted Caramel syrup and part heavy cream. Since the main ingredient in the icing is sugar, and the syrup is also very sweet, I wanted something else to temper the sweetness.
These rolls are delicious when served warm, or at room temperature. Keep the icing in a small pitcher (like one for coffee creamer) and let your brunch guests pour on as little or as much as they want.
For the bread dough
- 4 large egg yolks, at room temperature
- 1 large whole egg, at room temperature
- ¼ cup (2 oz) Dixie Crystals sugar
- 6 tablespoon (3 oz) unsalted butter, melted and cooled
- ¾ cup (6 fl oz) buttermilk, at room temperature
- 4 ½ cups (20 oz) all-purpose flour, plus more for dusting
- 2 ¼ teaspoon (.25 oz) instant yeast
- 1 ¼ teaspoon kosher salt
For the filling
- ½ cup (4 oz) unsalted butter
- 1 lb peaches, pitted and chopped to bite-size pieces*
- 1 cup brown sugar
- 1 tablespoon cinnamon
For the glaze
- 2 cups powdered sugar
- 4 tablespoon Torani Salted Caramel Syrup
- 1 to 2 tablespoon heavy cream
- Combine the egg yolks, whole egg, sugar, butter and buttermilk in the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine.
- Add about 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
- Switch to the dough hook attachment. Add all but ¾ cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough. If it feels sticky, add ¼ cup more flour and continue kneading on low speed until the dough feels soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
- Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly spray a large bowl with nonstick spray. Transfer the dough to the bowl, lightly spray the top of the dough, cover with plastic wrap and a clean towel and let double in volume, 2 to 2 ½ hours.
- While the dough is rising, melted the butter in a medium saucepan over medium heat. Continue cooking the melted butter until the butter starts to turn golden brown and emit a nutty aroma. Immediately remove from the heat and transfer to a heat-proof cup or dish and set aside to cool.
- Combine the brown sugar and cinnamon. Measure out ¼-cup of the mixture and toss with the chopped peaches.
- Once the dough has risen, butter or spray a 9 by 13-inch baking dish with nonstick spray. Set aside.
- Turn the dough out onto a lightly floured work surface. Gently pat the dough into a rectangle with the long side nearest you. Using a rolling pin, roll the dough into an 18 by 12-inch rectangle. Brush the browned butter over the dough, leaving a 1-inch border along the long edge closest to you. Sprinkle the brown sugar/cinnamon mixture over the butter.
- Sprinkle the chopped peaches in an even layer over the sugar/cinnamon mixture, leaving any accumulated juices in the bowl.
- Beginning with the long edge furthest from you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.
- Using a serrated knife or a bench scraper, slice the cylinder in half; then cut both halves in half, leaving you with four quarters. Cut each quarter into 3 equal pieces. Arrange the rolls in the baking dish. Cover the baking pan tightly with plastic wrap and store it in the refrigerator overnight or up to 16 hours.
- The next morning, remove the rolls from the refrigerator and place in a cold oven. Fill a shallow pan ⅔-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise for about 30 minutes or until they look slightly puffy. Remove the rolls and the shallow pan of water from the oven.
- Preheat the oven to 350 degrees. When the oven is ready, place the rolls on the middle rack and bake until golden brown, approximately 30 minutes.
- While the rolls are cooling slightly, make the icing by whisking the confectioners sugar with the Torani Salted Caramel Syrup and 1 tablespoon of the cream. If it's too stiff, add additional cream, a teaspoonful at a time, until thick but pourable. Spread over the rolls and serve immediately.
*If fresh peaches are not in season, you can use frozen. Look for frozen peaches with no additional ingredients (like syrup or sugar), and thaw before chopping and tossing with the cinnamon/brown sugar mixture.
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
Nutrition Information:Yield: 12 rolls Serving Size: 1 roll
Amount Per Serving: Calories: 559Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 132mgSodium: 331mgCarbohydrates: 93gFiber: 2gSugar: 56gProtein: 9g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
- Blueberry Lemonade from Family Around The Table
- Easy Smoothie Shooters from The Nifty Foodie
- Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
- Guava Mimosas from Seduction in the Kitchen
- Guava Moscow Mule from Love and Confections
- Lightening Lavender Margarita from A Kitchen Hoor's Adventures
- Mango Mimosa from April Golightly
- Rum Punch for Brunch! from Hardly A Goddess
- Sparkling Lavender Lemonade from Snacks and Sips
- Strawberry Lavender Smoothie from Eat Move Make
- Baked Eggs with Mushroom and Asparagus from Caroline's Cooking
- Baked Hash Brown Egg Cups from Creative Southern Home
- Breakfast Pizza from Kate's Recipe Box
- Cheesy Scrambled Egg Stuffed Popovers from Jolene's Recipe Journal
- Fried Green Tomato BLT Benedicts from The Spiffy Cookie
- Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
- Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
- Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D's Books and Cooks
- Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
- Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
- The Best Avocado Toast from Simply Healthyish Recipes
- Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear's Wife
- Funfetti Cinnamon Rolls from Cookaholic Wife
- How to Build A Crepe Bar from The Crumby Kitchen
- Salted Caramel Peach Sweet Rolls from The Redhead Baker
- Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen
- Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
- Zucchini Cheese Pancakes from Karen's Kitchen Stories
- Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
- Cinnamon Roll Cake from Books n' Cooks
- Espresso Banana Bread from PasstheSushi
- Spring Blooms Cake from The Mandatory Mooch
- Vegan Coffee Cinnamon Rolls from The Baking Fairy
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.