Try a fruity alternative to this cinnamon classic

By Jim Bailey

This is a great alternative to cinnamon rolls, and with a ton of flavor.

Try other fruits and berries in this recipe as well, such as cherries with cherry preserves, strawberries with strawberry preserves … you get the picture.

1 cup warm half and half or milk
1/2 cup sugar
1 (.25-ounce) envelope active dry yeast
3 cups flour
2 tablespoons butter or margarine, melted
1 tablespoon vanilla
1 teaspoon salt



1/2 cup peach all fruit, jam or preserves
1 large peach, peeled, pitted and diced small
1/2 cup sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
1/2 teaspoon ground ginger

Cream Cheese Glaze:
1/4 cup cream cheese, softened
3 tablespoons milk
1/2 cup powdered sugar

Add warm milk and sugar to a large bowl, whisking well. Sprinkle yeast over the top and let sit for 10 minutes, until starting to form a froth on top.

Add flour, butter, vanilla and salt, stirring with a sturdy wooden spoon until it starts to leave the side of the bowl. You can also use an electric mixer with a hook attachment as well.

Cover with a dry towel and let rise in a warm spot for one hour, or until about double in bulk.

Punch down the dough and roll it out into a rectangle about 14-inches by 8-inches.

Spread peach all fruit, followed by diced peaches to within an inch from all sides.

In a bowl, blend sugar, brown sugar, cinnamon and ginger. Evenly sprinkle over peaches. Tightly roll up the dough and cut into 12-15 even slices.

Place on parchment-lined baking pan, or well greased pan, cut-side down, at least an inch apart. Allow to rise until they are 50% larger.

Bake at 350-degrees F for 16-18 minutes, or until nicely browned.

Meanwhile, make glaze by combining all its ingredients in a bowl and beat until smooth.

When rolls are done, remove from oven and drizzle glaze over the top before serving hot.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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