This recipe is featured in the story, Perfect, Gooey Cinnamon Rolls Get a Summertime Upgrade, sponsored by Bosch.
Growing up, cinnamon rolls were a big deal in my family. Sometimes, we’d bake them from scratch, other times we’d share a particularly giant one from the best bakery in town. They were at many a breakfast table in our house—and they continue to be one of my most made and loved baked goods in my home today. But come summer, I have a hard time not using fresh produce in everything I can, while I can. So these peach rolls were born. They're gooey, buttery, and soft—just like my favorite cinnamon rolls—but also sweet, juicy, and a little tart thanks to fresh summer peaches. Throw in some icing and you’ll fall in love as hard as I did the first time I baked these.
Peach butter is one great choice for summer—but I make these rolls year round. In fall, you can substitute apple butter, pumpkin butter, or make classic cinnamon rolls. In winter, I love to fill them with citrus curd. And in spring, I’ll make a thick rhubarb or strawberry jam as the base for the filling. (Another option: Make some extra peach butter for canning, so you can use it all four seasons. It also freezes well in freezer canning jars.)
Note: You can adjust the recipe to be made all in one day by warming the milk to around 100º F before adding it to the mixer. Let the dough rise for 2 to 2 1/2 hours at room temperature, then instead of refrigerating overnight, refrigerate for 1 hour (or until the dough is firm) before proceeding. —Erin McDowell