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Peach Brioche Cinnamon Rolls With Almond Icing

I am so thrilled to share these Spiced Peach Brioche Cinnamon Rolls with you! These buns are great for bringing to a brunch or just snacking on throughout the week. The sugar and spice peach filling is also delish on pancakes, ice cream, and French toast. If you have a sweet tooth don't say I didn't warn you!
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Prep Time:15 minutes
Cook Time:30 minutes
Resting Time:1 hour 30 minutes
Total Time:2 hours 15 minutes
Course: Bread, Breakfast, Brunch, Dessert
Cuisine: American, French, Fusion
Keyword: Bake, Bread, Bread Recipes, Brunch Recipes, Dessert Ideas, Easter Recipes, Mother's Day Recipes

Ingredients

  • 5½ cups All-purpose flour
  • 2½ tsp Instant active dry yeast
  • 1 tsp Salt
  • ½ cup Cane sugar
  • ½ cup Water
  • 1 cup half&half or milk
  • 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 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 butter is melted and the mixture is warm. It should not be hot or else it will kill the yeast.
  • 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.

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 Buns

  • 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 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 9x13 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 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 buns 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.