This Cinnamon Roll Peach Shortcake is filled with a brown sugar amaretto peach filling sandwiched between a frosted cinnamon roll.
Inspired by my Glazed Donut Strawberry Shortcake, I made these Cinnamon Roll Peach Shortcakes.
Because why not?
I love the combo of cinnamon and peaches together so this made sense.
I mean, sure you can still use a donut, that would equally be tasty.
But this is a great way to use up any leftover cinnamon rolls you might have from breakfast.
You know, if you are nothing like my family and actually have leftovers. 🙂
For these shortcakes I did make my own cinnamon rolls.
And since we are going for it in the don’t ask how many calories department, I made rich brioche cinnamon rolls.
The dough has a lot of eggs and butter.
And you have to let the dough sit overnight so keep that in mind if you want to make the rolls I did.
I gave the recipe for them.
But if you have a cinnamon roll you love, feel free to use that recipe.
Or, and it’s totally fine by me, buy your cinnamon rolls.
Just make sure to get ones that are on the bigger side so that you can get all the peach filling in.
For the peach filling I used Amaretto in mine.
Bourbon would also be good.
If you don’t want to use any alcohol then you could just use some peach juice.
Or even a splash of apple juice if you don’t have peach juice.
You are going to see an unusual ingredient in my glaze.
Powdered cream cheese.
It’s freeze dried cream cheese.
You all know my obsession with freeze dried fruit.
Well, I use freeze dried everything these days.
So easy to get flavor in without having to ruin the texture of the baked good.
In this case, powdered cream cheese allows you to have the cream cheese frosting flavor while still having a thin glaze.
And it’s shelf stable.
So you don’t have to refrigerate them the way you do with cream cheese frosting.
Which is great because putting your cinnamon rolls in the fridge tends to make them go stale faster.
I highly suggest using fresh peaches.
It’s not peach season here so I did use frozen ones. I froze a bunch of sliced peaches last summer.
Whether using frozen or fresh be sure and taste them without the sugar first.
That way you can gauge how sweet they are.
If they are good and ripe then you won’t need as much sugar.
If they are more on the sour side you may want to add more brown sugar.
Just depends on your taste as well.
Last but not least…it’s a great time to order my cookbook.
Want More Peach Recipes?
Snickerdoodle Peach Pie Cupcakes
Cinnamon Roll Peach Shortcake
- For the Cinnamon Rolls:
- For the sponge:
- 2 TBSP water
- 1 TBSP active dry yeast (I used Red Star Yeast)
- 1/3 cup whole milk, at room temperature
- ¼ cup granulated sugar
- ½ cup bread flour
- For the dough:
- 3 1/2 cups bread flour (or AP)
- 2 tsp. salt
- 6 large eggs, lightly beaten
- 2 large egg yolks
- 1 pound (4 sticks) butter, softened, but still cool
- For the Cinnamon Roll Filling:
- 6 TBSP unsalted butter, super soft but not quite melted
- 1 cup packed brown sugar
- 2 TBSP cinnamon
- For the Cinnamon Roll Glaze:
- 1 ½ cups powdered sugar
- 1/2 cup powdered cream cheese
- 6 TBSP milk
- 2 tsp. Amaretto (optional)
- For the Peach Filling:
- 1 pound of peaches peeled and sliced (preferably fresh
- 2/3 cup light brown sugar
- 1 TBSP Amaretto (or Bourbon or peach juice)
- For the Cinnamon Rolls:
- Combine the yeast and water in the bowl of standing mixer fitted with a paddle attachment and whisk until the yeast is dissolved.
- Stir in the sugar, milk, and flour, forming a thick batter.
- Cover with plastic film and let rest in a warm environment for 30-45 minutes. As fermentation begins, bubbles will form.
- Add the bread flour and salt to the sponge, then add the eggs.
- Mix on low speed for 2 minutes, or until the whole eggs are absorbed.
- Then add the egg yolks and mix until the egg yolks are absorbed.
- It's going to look eggy and gross right now…keep going it gets better. 🙂
- On medium speed, add the butter, 2 tablespoons at a time. Stop the mixer and scrape down the sides of the bowl occasionally. This process takes awhile. Don’t rush it.
- Knead until the dough is shiny and smooth, about 5 minutes. Note it will still be VERY sticky.
- Place the dough in the a well oiled bowl and turn it so the top is coated with oil.
- Cover with plastic film and let rise at room temperature until doubled in volume, about 2 hours.
- After the dough has doubled in volume, press down to deflate, folding one half into the other.
- Fold two or three times, either in the bowl or on a lightly floured surface.
- Cover with plastic film and place in the refrigerator for at least 4 hours or overnight.This is the second rise.
- Spray a 9-x-13 inch pan. You will only be using half the dough recipe for the roll recipe.
- Remove the dough from the refrigerator.
- Turn it out onto a lightly floured surface.
- Divide the dough evenly in half.
- Turn the dough out onto a lightly floured surface.
- Using a rolling pin, roll it into a rectangle approximately 12 by 16 inches.
- In a microwave safe bowl melt butter.
- In a small mixing bowl whisk together brown sugar and cinnamon.
- Spread butter to within 1-inch of edges.
- Sprinkle the cinnamon sugar on top of the butter.
- Starting from the long side closest to you, roll up the dough like a jellyroll.
- Transfer the log to a baking sheet, cover with plastic wrap and freeze for 10 minutes. This will make cutting the buns clean and even.
- Remove from freezer, cut buns into 1 ½-inch pieces, you should get around 12
- Cover the dough with plastic film coated with pan spray and let rise at room temperature until it has doubled in size and filled the pans completely. It should take 1 ½-2 hours, depending on the temperature of your room.
- Toward the end of the proofing, preheat the oven to 400F. Adjust the rack to the center of the oven.
- Bake rolls for 10 minutes.
- Then turn down the oven temperature to 350F and bake for 15-20 minutes.
- Remove from oven and allow to cool while you prepare glaze.
- For the Glaze:
- Whisk together the ingredients of the glaze in a medium bowl.
- Drizzle glaze over cinnamon rolls.
- For the Peach Filling:
- Place peaches, brown sugar, and Amaretto in a bowl and mix to coat. Let sit in fridge for 2 hours to macerate.
- To Make the Shortcake:
- Slice the cinnamon roll in half…like a bagel.
- Place the bottom down and scoop some peach filling inside.
- Top with the top part of the cinnamon roll.
- Top with a scoop of ice cream if desired. I topped mine with a pecan pie caramel ice cream from a local place.
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