Harvest Peach Cinnamon Rolls with Cream Cheese Frosting

There’s just something about fresh cinnamon rolls. I love to make them all year long and swap out the filling depending on the season. These harvest peach cinnamon rolls are perfect for summer and stone fruit season! They’re bursting with juicy fresh peaches and smothered in cream cheese frosting.

I use the same base for all of my cinnamon rolls because the dough is so fluffy and soft! This is all thanks to precooking the starter (tangzhong method). The dry milk also helps with a more delicate crumb but if you don’t have any on hand, don’t worry! It’s completely optional.

What’s In Harvest Peach Cinnamon Rolls?

Starter

• 5 tablespoons water
• 5 tablespoons whole milk
• 3 tablespoons bread flour

Dough

• 4 cups + 2 tablespoons bread flour (496g)
• 3 tablespoons nonfat dry milk optional
• 1 ¾ teaspoons kosher salt
• 1 tablespoon instant yeast
• 3/4 cup warm whole milk (170g)
• 2 eggs
• 6 tablespoons unsalted butter melted

Peach Filling

• ⅓ cup unsalted butter melted
• 1 cup brown sugar
• 8 large peaches thinly sliced
• 4 teaspoons Harvest Spice or cinnamon

Cream Cheese Frosting

• ½ cup cream cheese (113g) softened
• ¼ cup unsalted butter (56g) softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar (453g) sifted
• pinch salt

How To Make It

• Combine the starter ingredients in a saucepan and  whisk constantly over medium heat until thick, about 1-2 min. Add the cooked starter & all of the dough ingredients to a bowl. Mix until combined then let rest, covered, for 20 min.
• Knead the dough by hand or with a mixer & dough hook until smooth, elastic & slightly sticky. Place dough in a greased bowl, cover & let rest 1-2 hours until almost double.
• Roll the dough out into 2 14”x8” rectangles. Brush the melted butter over each rectangle. Mix the brown sugar and harvest spice together then sprinkle over the butter. Top with peach slices.
• Roll into logs and cut each log into 6 pieces. Place the rolls in a large buttered casserole dish. Cover & let proof for about 45 minutes. The rolls will be soft & crowding each other in the pan. Preheat the oven to 350°F. Pour some heavy cream over the proofed cinnamon rolls.
• Bake for 25-30 minutes or until lightly golden & the internal temp is at least 200°F.
• While the rolls are baking, make the cream cheese frosting by mixing the cream cheese, butter, vanilla, powdered sugar and salt together until smooth. Spread the frosting on warm cinnamon rolls and enjoy the ooey gooey goodness.