Peach Cinnamon Rolls w/ Bourbon Icing

There’s something truly magical about the combination of sweet, juicy peaches and warm, spiced cinnamon nestled within soft, pillowy rolls all topped with a decadent bourbon icing. We’re talking off the charts good.

These rolls are the perfect blend of summer’s bounty and cozy comfort, offering a delicious twist on the classic cinnamon roll.

Whether you’re enjoying them fresh out of the oven on a lazy weekend morning or sharing them with loved ones at a special gathering, these rolls bring together the best of both worlds—fresh, ripe peaches and the comforting aroma of cinnamon and sugar, elevated by the rich flavor of bourbon icing.

This recipe not only captures the essence of summer but also invites you to savor the simple joys of baking and the pleasure of sharing something truly special.

Skill Level- Intermediate

Shopping List:

RapidRise Yeast
Bread Flour
Peaches
Vegan Butter
Plant Milk
Granulated Sugar
Light Brown Sugar
Powdered (Icing) Sugar
Cinnamon or Pumpkin Pie Spice
Neutral Oil
Kosher Salt
Bourbon
Just Egg (liquid-optional)

**Summer peaches are pure magic.**

I love peaches because they are bursting with juicy sweetness and vibrant flavor that captures the essence of the season. Their sun-kissed ripeness and irresistible aroma make every bite feel like a celebration of summer’s bounty.

Equipment:

Stand mixer with dough hook (optional, but recommended)
Large bowl (if not using a stand mixer)
Medium bowl (for icing )
Liquid measuring cup
Scale (recommended)
Rolling pin
Bench scraper (optional, but helpful)
9x13 baking pan or baking sheet
Cooling rack
Kitchen towel, bowl cover, or plastic wrap
Pastry brush
Very sharp knife (serrated/chef’s) or dental floss (for cutting rolls)

Makes: 12 cinnamon rolls

Products used:

Links provided below-

Rapid Rise Yeast- I prefer active dry over rapid or instant yeast, but admittedly, Rapid Rise is a bit easier and quicker because it only requires 1 rise instead of two. However, I think the end result is usually more flavorful when Active Dry is used (and that’s what I keep on hand). That being said, if you’re short on time and prefer to use the rapid rise yeast (which is perfectly acceptable), see notes on yeast below
King Arthur Bread Flour- Any bread flour will do, King Arthur is just my preference. If you only have all purpose on hand, you can go ahead and use it instead- the result will just be slightly different.
Violife - Unsalted is typically my preference. That being said, if you can’t find unsalted vegan butter, use what you have. Try reducing the salt by about ¾ tsp. and see how that works for you ( it’s hard to say exactly though because all salted butter has different salt levels).
Silk Unsweetened Organic Soy Milk- what type of plant milk doesn’t really matter too much in this recipe, just make sure it’s unsweetened.

Helpful Notes:

1. What is Proofing?

Proofing, also known as proving, is the process of allowing your dough to rise before baking. This step is crucial for creating light, airy rolls with a tender texture. During proofing, the yeast ferments the dough, producing carbon dioxide that causes the dough to expand.
Proper proofing develops the flavor and structure of your rolls. With RapidRise yeast, you only need to proof the dough once after shaping the rolls. Make sure to allow the dough to rise until it has doubled in size for the best results.

2. RapidRise Yeast:

Unlike Active Dry Yeast, RapidRise yeast only requires one rise time. After kneading the dough, let it rest for just a few minutes before shaping the rolls, then allow them to rise once before baking. This makes the process quicker and easier. Just ensure your yeast is fresh and within its expiration date for the best results. Keep an eye on the dough to avoid over-proofing, as RapidRise yeast works faster than traditional yeast.

3. Why Use Oil When We're Using Butter?

Good question! Butter adds flavor, but oil helps retain moisture after baking. Along with milk, oil also serves as our egg replacer, keeping the dough soft and tender.

4. Dough Consistency:

The dough may seem sticky or wet at first, but as you continue mixing or kneading, it should become smooth and elastic. If it’s too sticky to handle, you can add a small amount of flour, a tablespoon at a time, but avoid adding too much, as this can make the rolls dense.

5. Butter Temperature:

Make sure your vegan butter is very soft, but not melted, when adding it to the dough. This will help it incorporate smoothly and create a tender dough.

6. Peaches:

You don’t need to peel the peaches, but if you prefer a smoother texture, feel free to do so. Fresh peaches work best for this recipe, but if they’re out of season, you can use canned peaches—just make sure to drain them well.

7. Rolling the Dough:

When rolling the dough into a log, try to keep it as tight as possible. This will help the rolls hold their shape and prevent the filling from leaking out during baking.

8. Cutting the Rolls:

For the cleanest cuts, use unflavored dental floss or a very sharp serrated knife. Dental floss is especially helpful if your dough is particularly soft or sticky.

9. Rising Time (Cold Oven Method):

To help your rolls rise faster, use the cold oven method with hot, steamy water. Place the covered rolls in a cold oven. Meanwhile, boil some water and pour it into a baking dish or pan, then place this pan on the rack below the rolls. The steam and warmth from the water will create a perfect environment for the dough to rise. Let the rolls rise until doubled in size.

10. Making Dough Ahead:

You can prepare the dough the night before and let it proof in the refrigerator overnight. After assembling the rolls, cover them tightly and place them in the fridge. The next morning, let the rolls sit at room temperature for about 30 minutes before baking, or use the cold oven method with steam to bring them up to the right temperature for baking.

11. Icing:

The bourbon in the glaze adds a rich flavor that pairs beautifully with the peaches. If you don't have bourbon but still want an adult twist, you can substitute it with something like Grand Marnier for a citrusy kick or Prosecco for a bubbly finish.
Alternatively, you can use plant milk or orange juice for an alcohol-free version. If you love a lot of glaze, consider doubling the recipe. You can also adjust the consistency by adding more powdered sugar for a thicker glaze or more bourbon (or your chosen liquid) for a thinner glaze.

12. Is Bourbon Vegan?

Most bourbons are vegan, as they are made from grains, water, and yeast without using animal products in the production process. However, some bourbons may use non-vegan fining agents or flavorings. It’s always a good idea to check the specific brand or consult resources like Barnivore, which lists vegan-friendly alcohol brands, to ensure your bourbon is vegan.

13. Tips for Kneading Dough by Hand:

Start with a lightly floured surface and use the push, fold, and turn method to knead the dough until it’s smooth and elastic. The dough should bounce back when you press it with your finger. If it feels too tough, let it rest for 5-10 minutes to relax the gluten. Kneading by hand typically takes about 8-10 minutes, but this is a bit of a sticky dough, so it might take a few minutes longer.

14. Measuring Tips:

For the best results, I highly recommend using a kitchen scale. Scales are inexpensive and provide the most accurate measurements, which is crucial for baking. While I’ve provided cup measurements for convenience, using a scale will ensure your recipes turn out perfectly every time.
If you don’t have a scale, make sure to use the scoop and level method to measure your flour accurately.

15. Storage:

These rolls are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat them gently in the microwave or oven before serving.

16. Customization:

Feel free to get creative with this recipe! You can add nuts like pecans or almonds to the filling for extra crunch, or swap out the peaches for another fruit like apples or berries depending on the season.

TOP TIP: KNOW WHEN YOUR DOUGH IS PROPERLY KNEADED

*The better your dough is kneaded, the better your final baking product will be!*
*Here’s how to know when your dough is ready:*

**Texture Transformation**: Your dough should go from shaggy to smooth, with a nice supple sheen.
**Minimal Stickiness**: The sides of your bowl (or your hands) should be mostly free from any sticking dough.
**Mixer Clue**: If using a mixer, your dough will often form a tight ball around the hook and "slap" the sides of the bowl.
**Stretch Test**: The number one sign—your dough doesn’t immediately break when you pull at it. Tear a piece from the ball and stretch it. If you can see through it without it breaking, your dough is properly kneaded and ready to go!

tbsp= tablespoon tsp= teaspoon g= gram ml= milliliter oz= ounce pinch= around ⅛ of a teaspoon

INGREDIENTS:

Dough:

2 ¼ tsp. (1 packet) RapidRise yeast
360g (1 ½ cups) plant milk (warm, 120°–130°F)
38g (3 tbsp) granulated sugar (organic or vegan-friendly)
56g (¼ cup) unsalted vegan butter, room temp
30g (2 tbsp) neutral oil (grapeseed, avocado, vegetable, or canola)
480g (4 cups) bread flour (or all-purpose flour)
1 ½ tsp. kosher salt

Filling:

300g- 330g peaches, finely sliced (2-3 peaches)
200g (1 cup) light brown sugar
15g (2 tbsp) flour
4 tsp. cinnamon or pumpkin pie spice
⅛ tsp. kosher salt
112g (½ cup) vegan butter, room temp

Icing:

240g (2 cups) powdered sugar
28g (2 tbsp) vegan butter, room temp (or lightly melted)
2-3 tbsp bourbon or whiskey
1-2 tbsp plant milk or heavy cream
1 tsp. vanilla extract or paste
Pinch of salt

Recipe Prep:

Bring butter to room temp.
Warm the plant milk to 120°–130°F.

DIRECTIONS:

Yeast Preparation: Since this recipe uses RapidRise yeast, there's no need to proof it. However, ensure that your yeast is fresh and not expired.

Peaches: Halve the peaches, remove the pit, and chop into small pieces. Peeling is optional. Set aside.

Dough:

In the bowl of your stand mixer (or a large bowl), combine flour, yeast, granulated sugar, and salt.
Add the warm 120°–130° plant milk and neutral oil to the dry ingredients. Mix on low speed with a dough hook (or by hand) until a rough dough forms.
Slowly add room temperature butter while continuing to mix on low.
Once the butter is fully incorporated, mix on medium to medium-high speed until the dough is shiny, elastic, and doesn’t stick to your hands when you touch it (6-10 minutes). If kneading by hand, continue until you achieve the same result.
Form the dough into a ball, place it on a clean work surface, and cover with a towel.
Let the dough rest for 10-15 minutes while you prepare the filling.

Filling: In a medium bowl, mix the room temperature vegan butter, light brown sugar, cinnamon, flour, and salt until combined.

Assembly and Baking:

Preheat your oven to 375°F.
Once the dough has rested, roll it out into a 14” x 20” rectangle.
Spread the filling evenly over the dough, leaving a ¼ inch border at the top.
Evenly distribute the chopped peaches over the filling.
Tightly roll the dough into a log, sealing the edge that was left bare.
Score the log to make 12 even pieces. Use a sharp knife or dental floss to cut the dough.
Place the rolls, cut side up, in a buttered or parchment-lined 9x13 baking pan or on a baking sheet. Cover and let them rise until doubled in size, about 30-60 minutes, depending on your kitchen conditions.
Optional: Brush the tops of the rolls with one tablespoon of liquid Just Egg for extra golden brown tops.
Bake for 23-28 minutes or until the rolls are golden brown and baked through. Let them cool slightly.

Icing:

In a medium-sized bowl, mix the powdered sugar, room temp or melted butter, bourbon, vanilla, and a pinch of salt until smooth.
Dollop the icing over the slightly cooled rolls and spread to coat the tops.

Your peach cinnamon rolls are ready to be enjoyed warm!

How to Handle Leftover Rolls

Rolls taste best fresh, but here's how to handle leftovers:

1. Delay Icing Until Ready to Serve: If you’re not planning to eat all the rolls immediately, it’s best to wait on icing them. The sugars in the glaze can draw out moisture from the rolls, leading to a slightly drier texture over time. For the freshest taste, reheat the rolls and add the glaze just before serving. However, if you have leftover rolls that are already glazed, you can still reheat them, though they may not be as moist as when freshly made.

2. Proper Storage: I’ll admit, I often store these rolls on the counter because I love them at room temperature. However, since these rolls contain fruit, the safest way to store them is in an airtight container in the refrigerator for up to 2-3 days. Refrigeration can slightly dry out the rolls, but it helps prevent spoilage and ensures they stay safe to eat.

3. Reheating Instructions:

Oven: Preheat your oven to 320°F. Place the roll on the middle rack and warm it for 5-7 minutes, or until heated through.
Microwave: Place the roll in the microwave and start with 30 seconds on high. Check the temperature and continue heating in short increments until the roll is warmed to your liking.