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Salted Caramel Peach Sweet Rolls

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.

Salted caramel icing being drizzled onto a peach sweet roll

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

A salted caramel peach sweet roll on a white plate in front of a bottle of Torani Salted Caramel Syrup and a pitcher of glaze

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.

A baking pan of unglazed salted caramel peach sweet rolls

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.

A glazed salted caramel peach sweet roll in front of a pitcher of glaze

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.

A salted caramel peach sweet roll on a white plate

Salted Caramel Peach Sweet Rolls

Yield: 12 rolls
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 8 hours
Total Time: 9 hours 30 minutes

Give your cinnamon rolls a spring twist! These salted caramel peach sweet rolls have a cinnamon-sugar peach filling and salted caramel drizzle.

Ingredients

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 tbsp (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 tsp (.25 oz) instant yeast
  • 1 ¼ tsp 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 tbsp cinnamon

For the glaze

Instructions

  1. 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.
  2. Add about 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
  3. 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.
  4. 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.
  5. 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.
  6. Combine the brown sugar and cinnamon. Measure out ¼-cup of the mixture and toss with the chopped peaches.
  7. Once the dough has risen, butter or spray a 9 by 13-inch baking dish with nonstick spray. Set aside.
  8. 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.
  9. Sprinkle the chopped peaches in an even layer over the sugar/cinnamon mixture, leaving any accumulated juices in the bowl.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.

Notes

*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.

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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.

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