Ginger Peach Rolls. A delicious twist on traditional cinnamon buns using diced peaches in the filling with ginger as well as cinnamon for spice.
Could anything be better at a summer weekend brunch than these incredible Ginger Peach Rolls? Although I am a much documented lover of summer peaches, I was a bit skeptical about putting them into this different take on cinnamon rolls but I need not have been; they were phenomenal!
Ginger and peach is a flavour combination that I’ve grown to love and have featured it before in a few outstanding desserts like Peach Gingerbread Upside Down Cake and Ginger Snap Peach Crumble.
It’s not my first time adding fruit to these sorts of breakfast rolls. My recipe for Apple Cinnamon Sticky Buns is one of the most successful brunch recipes on Rock Recipes. Those buns start with a mixture of 1 cup brown sugar and 1/2 cup melted butter that’s poured into the bottom of the baking pan before adding the rolls to create a sticky glaze when turned out onto the serving platter. That’s a great idea to use with this recipe too if you like.
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Ginger Peach Rolls
A new take on a traditional cinnamon roll with an emphasis on the fantastic flavour combination of ginger and peaches.
Ingredients
For the dough
- 1 ¼ cups warm milk
- 3 cups all purpose flour
- 1 pkg, 5 g instant dry yeast
- 3 tbsp melted butter
- 2 tsp vanilla extract
- ¼ tsp salt
- ¼ cup sugar
- 2 eggs, slightly beaten
For the filling
- 1 cup brown sugar
- ½ cup very soft butter
- 2 tsp powdered ginger
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 2 1/2 cups fresh peaches, diced small
For the Sticky Glaze (optional)
- 1 cup brown sugar
- 1/2 cup melted butter
For the Vanilla Glaze (optional)
- 1 cup icing sugar, powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp milk, approximately
Instructions
To prepare the dough
- Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
- Add the melted butter, warm milk, eggs and vanilla extract.
- Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
- If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
- Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.
- Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
- Roll the rested dough our into a large rectangle about 12x18 inches.
For the Sticky glaze
- Combine the 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.
For the filling
- Combine 1 cup brown sugar, the soft butter, ginger, cinnamon and nutmeg to make a paste.
- Spread this mixture on the rolled out dough. Evenly sprinkle on the diced peaches.
- Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
- Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan.
- (Note: For Sticky Buns combine 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls. Invert onto a platter when baked.)
- Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 to 1 ½ hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
- Bake at 350 degrees F for 30-40 minutes or until the rolls spring back when touched in the middle of the pan. Frost with vanilla glaze if desired.
For the Vanilla Glaze
- Whisk all three ingredients together until smooth and drizzle over the cinnamon rolls. If the glaze seems too thin, add a little more icing sugar.
Notes
The 3 hour total time is an approximation and depends upon the rising time of the rolls. In a warm kitchen they may rise faster.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 525Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 82mgSodium 229mgCarbohydrates 82gFiber 2gSugar 55gProtein 6g
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Rose
Sunday 6th of August 2017
These are really good,but boy are they messy to roll and cut,will make again.
Barry C. Parsons
Tuesday 29th of August 2017
Just use a little more bench flour next time.
Christine Canton Westerlund
Monday 1st of September 2014
Dear Barry! These rolls look delicious. I'm going away tomorrow for a tour of Denmark, but when I come back, you can be sure I'll try them. They look sublime, and I love peaches! However ... whatever happened to your Facebook page? I cannot find you there anymore.