Peach Brioche Cinnamon Rolls With Almond Icing

If you’re a fan of peach cobbler, peach pie, peach upside-down cake, or anything of that sort, then you will love these Peach Brioche Cinnamon Rolls. These cute little spiral buns are inspired by my undying love for French bakeries… and of course peaches!

Yellow peaches are mixed with spicy cinnamon, nutmeg, and ginger, and wrapped in a brioche bun with a sweet crumb. Almond icing is the final touch and the end result is a beautiful summer day in one bite!

Inspired By Parisian Bakeries

I’ve been to Paris several times. Like anyone who goes to Paris, frequenting the bakeries was always a non-negotiable part of the trip. There are literally too many pastries to eat in a lifetime, and choosing one is so hard because they all look so delicious! It’s the best problem to have, in my opinion.

The pastries that always stuck out were the ones with marzipan, fresh fruit, or some kind of cream filling. Needless to say, after coming home I made it my mission to create a recipe that incorporated all 3 of these delicious qualities. That is how these peach brioche cinnamon rolls were born!

Soft and Fluffy Brioche Dough

You may have seen brioche in the form of French toast, laminated buns, or in a simple loaf. This easy brioche dough is made up of simple ingredients you probably already have in your pantry! Flour (not bread flour!) , butter, warm milk, instant yeast, sugar, salt, and eggs.

Brioche bread is known as a “rich bread” from the addition of eggs and is known for its deep golden brown outer shell and slightly sweet crumb. These peach brioche cinnamon rolls use a basic brioche recipe, but skip the egg wash and instead add a small drizzle of cream on the bottom of the pan to make the buns super tender and fluffy.

Spiced Peach Filling

Peaches are one of my favorite fruits, and this spiced peach filling is *chef’s kiss*. Cinnamon, nutmeg, and ginger are mixed with brown sugar and bring warmth and depth to the yellow cling peaches. It tastes just like peach pie!

In high school, my science teacher made a pancake sauce out of canned peaches, butter, and cinnamon. This is an homage to that sauce but modified to be spicier, fruitier, and better suited for stuffing inside brioche buns.

I used canned peaches because they are available all season long and don’t require skinning or longer cooking time. Unless it’s summer and you live close to a peach orchard, I would recommend sticking with canned peaches, since out-of-season peaches tend to be watery, bland, and hard. My favorite kind is the Trader Joe’s Yellow Cling Peach Halves in White Grape Juice. They’re the best quality canned peaches I could find and are phenomenal.

Almond Icing

Much like how French clafouti pairs almonds with plums, the almond icing in this recipe compliments the peaches so well. It makes these buns taste as though they came straight from a real bakery. Almond extract is one of my essential baking items. I add it to a lot of recipes to get that subtle floral, marzipan note that is unmistakable and delicious.

INGREDIENTS  

Brioche Bread Recipe

• 5½ cups All purpose flour
• 2½ tsp Instant active dry yeast
• 1 tsp Salt
• ½ cup Cane sugar
• ½ cup Water
• 1 cup warm milk or half&half
• 6 tbsp butter
• 2 large eggs, beaten

Spiced Peach Filling

• 6 tbsp butter, softened
• ½ cup brown sugar
• 1 tbsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• 1 can of sliced peaches, drained and chopped
• 3 tbsp heavy cream

Almond Icing

• ½ cup powdered sugar
• 2 tsp cold water
• ¼ tsp almond extract (optional)

INSTRUCTIONS 

• Sift the flour, yeast, sugar, and salt into a large mixing bowl.
• In a microwave-safe bowl, heat the milk, water, and butter in 30-second intervals until the butter is melted and the mixture is warm. It should not be hot or else it will kill the yeast. The maximum temperature should be around 110F.
• Pour the milk mixture into the flour mixture and add the beaten eggs. Stir until dough is thoroughly combined and is soft. It will be a little sticky, so do not overbeat the dough.
• Cover the bowl with a damp dishtowel and let the dough rest for 10 minutes.

Assembling the Spiced Peach Filling

• While the dough is resting, make the spiced peach filling. Beat the butter until fluffy, about 3 minutes. Add the brown sugar, cinnamon, nutmeg, ginger, and peaches. Stir to combine.

Assembling the Cinnamon Rolls

• Divide the dough into two equal parts (this makes rolling the dough easier). On a lightly floured surface, roll out the dough into a large rectangle. See the tip at the bottom of the recipe if you don’t own a rolling pin!
• Using a spoon, spread out some peach filling onto the rectangle.
• Roll up the rectangle tightly to create a spiral roll. Slice the roll into 6 pieces.
• Repeat steps 1-3 for the remaining dough.
• Pour the heavy cream into the bottom of a 9×13 baking pan. Arrange the rolls in the pan. Top with any remaining peach filling.
• Cover the buns loosely with plastic wrap and rise for 90 minutes in a warm place. You can also rise them overnight in the fridge, just take them out 30 minutes before baking to fully puff up.
• Bake the bunsat 350F for 25-30 minutes until puffed and golden brown. Remove from the oven and cool for 15 minutes.

Almond Icing

• To make the almond icing, simply combine all the ingredients in a mixing bowl. Drizzle onto the buns.

NOTES

If you do not own a rolling pin, you can easily flatten the dough by sandwiching it between two pieces of parchment paper, then taking a solid object (like a metal cup or thermos) and smoothing out the dough by running the cup across the parchment paper. The paper helps to keep the dough from sticking and helps to roll the dough when assembling the buns. 

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