1

**Prepare the Tangzhong Roux for Ultimate Softness**

Begin by making the tangzhong, a Japanese water-roux method that is our secret weapon for achieving incredibly soft, fluffy, and moist cinnamon rolls. This simple technique involves cooking a small amount of flour and water together until it forms a thick, paste-like consistency. While it sounds fancy, it’s quite straightforward and significantly enhances the dough’s texture and shelf life, preventing it from drying out. Just cook, whisking constantly, until it thickens, then set aside to cool completely.

2

**Combine the Dough Ingredients**

In the bowl of your stand mixer, combine all the dry ingredients for the dough, followed by the wet ingredients and the cooled tangzhong. Attach the dough hook and begin kneading on low speed. Don’t be alarmed if the mixture initially looks rough, dry, and crumbly; this is perfectly normal. The dough needs a few minutes of mixing for the ingredients to properly hydrate and start forming a cohesive ball. Patience is key here as it transforms.

3

**Knead to Perfection and Rest**

Once the dough has started to come together, gradually add the softened unsalted butter, one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading for about 8-10 minutes. This extended kneading develops the gluten, resulting in a smooth, elastic, and slightly tacky dough that is a joy to work with. Once kneaded, shape the dough into a smooth ball, place it back in the mixing bowl, cover it with plastic wrap, and let it rest for 30 minutes. This short rest allows the gluten to relax, making it easier to roll out.

4

**Craft the Luscious Peach Filling**

While your dough rests, prepare the star of the show: the fresh peach filling. This homemade peach jam should be cooked down until it achieves a thick, yet easily spreadable consistency, bursting with sweet, tart peach flavor. It’s crucial to allow this jam to cool completely before you spread it onto your dough. Using warm jam will melt the buttery cinnamon sugar filling, creating a messy situation and potentially altering the texture of your rolls.

5

**Roll and Spread the Cinnamon Sugar**

Once rested, gently roll out your soft dough into a generous 15×21-inch rectangle on a lightly floured surface. The longest side should be closest to you. Now, take your rich, buttery brown sugar and cinnamon filling and spread it evenly across the entire surface of the dough. Make sure to leave a clean, ½-inch strip along the top edge of the longest side. This small detail is important, as it helps to seal the rolls securely when you begin rolling them up, preventing the delicious filling from oozing out.

6

**Layer with Peach Jam and Slices**

Now for the peach cobbler element! Generously spread the cooled, homemade peach jam directly over the cinnamon sugar layer. For an extra boost of peach flavor and delightful texture, dot some very thinly sliced fresh peaches on top of the jam. The key here is *very thin* slices; this will make rolling much easier and ensure the peaches soften perfectly during baking, blending seamlessly into the gooey interior.

As much as I adore sweet and fruity treats, I’m also a huge fan of a good sweet and savory combination. That’s why I absolutely knew I was onto something special when I created my maple bacon cinnamon rolls. The irresistible gooey cinnamon swirl, crispy bits of bacon, and a decadent maple icing? It’s pure insanity! Even my husband, a traditionalist, now consistently chooses them over the classic versions. If you’re looking to explore another exciting flavor profile, these are an absolute must-try!

7

**Slice and Arrange for Baking**

Carefully roll the dough tightly, starting from the longest side closest to you, all the way to the clean border you left. Use a sharp knife or, even better, a pizza cutter or unflavored dental floss, to cut the log into twelve even 1 ¾-inch strips. If any peach slices try to escape, simply tuck them back into the rolls. Neatly arrange these beautiful peach rolls, cut-side up, into a parchment-lined 9×13-inch baking pan. Lining the pan ensures easy cleanup and prevents sticking.

8

**Allow for a Perfect Second Rise**

Cover the baking pan loosely with plastic wrap and place it in a warm, draft-free spot. Allow the rolls to rise for 1 to 2 hours, or until they have visibly doubled in size and look soft and pillowy. This second rise is crucial for achieving that characteristic light and airy texture. While they are rising, preheat your oven to 325°F (162°C) so it’s ready when the rolls are.

9

**Prepare the Buttery Crumb Topping**

While your rolls are enjoying their final rise, prepare the irresistible cobbler crumb topping. In a small bowl, combine flour, granulated sugar, ground cinnamon, and melted unsalted butter. Mix these ingredients together until distinct crumbs form. For the best, crispiest results, transfer the crumb topping to the refrigerator to chill while you wait for the rolls to finish rising. Keeping it cold helps maintain its crumbly texture and prevents it from melting too quickly in the oven, ensuring a perfectly golden, crunchy crust.

10

**Bake to Golden Perfection & Glaze**

Once your rolls have doubled in size, remove the plastic wrap. Evenly sprinkle the chilled crumb topping over all the rolls in the baking pan, ensuring every surface gets some of that delicious cobbler-like crust. Transfer the pan to your preheated oven and bake for 30-40 minutes, or until the tops are beautifully golden brown and the rolls are cooked through. Allow them to cool slightly on a wire rack while you prepare the creamy, dreamy cream cheese vanilla glaze. Spoon this generous glaze over the warm rolls, letting it melt into every crevice, then dig in and savor every single bite!

For the Peach Jam

• ▢ 1 1/2 cups fresh ripe peaches, cubed
• ▢ 2 tablespoons granulated sugar
• ▢ 1 teaspoon lemon juice
• ▢ 2 teaspoons cornstarch
• ▢ 1 tablespoon water
• ▢ 1/2 cup very thinly sliced peaches, for the filling

For the Tangzhong

• ▢ 3/4 cup water
• ▢ 1/4 cup bread flour, *see notes below for measuring*

For the Dough

• ▢ 3 2/3 cups bread flour, *see notes below for measuring*
• ▢ 1/3 cup granulated sugar
• ▢ 2 teaspoons instant yeast
• ▢ 1 teaspoon fine sea salt
• ▢ 1/3 cup whole milk, room temperature
• ▢ 1/3 cup heavy cream
• ▢ 1 large egg, room temperature
• ▢ Tangzhong, from recipe above
• ▢ 1 teaspoon vanilla paste or extract
• ▢ 6 tablespoons unsalted butter, softened

For the Brown Sugar Filling

• ▢ 1/2 cup unsalted butter, room temperature
• ▢ 2/3 cup brown sugar
• ▢ 1 teaspoon ground cinnamon

For the Crumb Topping

• ▢ 1/2 cup all-purpose flour
• ▢ 1 tablespoon granulated sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 3 tablespoons unsalted butter , melted

For the Cream Cheese Vanilla Glaze

• ▢ 4 tablespoons unsalted butter, room temperature
• ▢ 2 ounces cream cheese, room temperature
• ▢ 1 cup powdered sugar
• ▢ 2 1/2 tablespoons heavy cream

Make the Peach Jam

• In a pot, combine the peaches, granulated sugar, and lemon juice. Cook over medium heat for 12-15 minutes, mashing occasionally, until the peaches are juicy and starting to thicken. Mix together the cornstarch and water, then stir it into the peach jam. Cook for 2 minutes longer, then transfer the jam to a bowl and set aside to cool completely before using.
  1 1/2 cups (210 g) fresh ripe peaches, 2 tablespoons (30 g) granulated sugar, 1 teaspoon lemon juice, 2 teaspoons cornstarch, 1 tablespoon water

Make the Tangzhong

• In a small pot, whisk the water and all-purpose flour together. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is paste-like. Scrape it into a bowl and set it aside.
  3/4 cup (155 g) water, 1/4 cup (32 g) bread flour

Make the Dough

• In a stand mixer bowl, mix the flour, sugar, yeast, and salt until combined. Then add the milk, cream, egg, vanilla, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
  3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, Tangzhong, 1 teaspoon vanilla paste or extract, 1/3 cup (78 g) heavy cream
• With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
  6 tablespoons (84 g) unsalted butter
• Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.

Assembly

• Line a metal 9×13 baking dish with parchment paper.
• Combine the butter, brown sugar, and cinnamon until smooth.
  1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) brown sugar, 1 teaspoon ground cinnamon
• Roll the rested dough onto a lightly floured surface into a 15×21 rectangle, with the longest side closest to you. Spread the cinnamon sugar mixture across the dough, leaving a 1/2-inch border clean at the top. Next, spread the peach filling on top. Finally, lay the thinly sliced peaches across the filling.
  1/2 cup (60 g) very thinly sliced peaches
• Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to the lined baking pan.
• Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
• When the rolls are ready to bake, make the crumb topping. In a bowl, combine the flour, sugar, cinnamon, and melted butter until crumbs form.
  3 tablespoons (42 g) unsalted butter, 1/2 cup (65 g) all-purpose flour, 1 tablespoon (15 g) granulated sugar, 1 teaspoon ground cinnamon
• Break up the crumb topping over the rolls, then bake for 30-40 minutes, or until the tops of the cinnamon rolls are golden brown. Let the pan cool on a wire cooling rack while you make the glaze.

Make the Cream Cheese Icing

• Mix together the cream cheese, butter, and powdered sugar with a spoon until smooth. Then whisk in the heavy cream. Spoon the glaze over the warm rolls and enjoy!
  2 ounces (2 oz) cream cheese, 4 tablespoons (56 g) unsalted butter, 1 cup (100 g) powdered sugar, 2 1/2 tablespoons heavy cream

Use thin slices of peaches. For the center filling, the peach slices MUST be very thin. Otherwise, they will be very hard to roll up into the dough. 

For canned peaches: Drain them well and pat them dry to remove any excess liquid.

Storage: Store leftovers in an airtight container in the fridge or at room temperature for 3-5 days. I recommend reheating them in the microwave or oven before serving!

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.