Ingredients
Method
- In a small bowl, combine yeast, 2 teaspoons sugar, and warm water. Stir and let sit for 5–10 minutes until foamy.
- In a stand mixer bowl, combine warm milk, remaining sugar, mashed potatoes, melted butter, egg yolk, salt, and vanilla. Mix until smooth.
- Add 1 cup flour and stir to combine.
- Pour in the yeast mixture and stir to incorporate.
- Gradually add remaining flour and knead dough by hand for 12 minutes, or with a stand mixer on low for 10 minutes. If too sticky, add ¼–½ cup flour.
- Shape dough into a ball, place in greased bowl, cover with plastic wrap, and let rise in a warm place for 60–90 minutes until doubled.
- Meanwhile, combine sugar, melted butter, flour, and cinnamon in a bowl. Stir in diced peaches gently.
- Once dough has risen, punch down and roll on greased countertop into a rectangle (~17" x 19").
- Spread peach filling evenly over dough.
- Roll dough tightly from long side, then cut into 12 equal rolls using unflavored floss or a sharp knife.
- Place rolls in a greased 9×13-inch pan.
- Combine softened butter, brown sugar, and flour to make crumb topping.
- Sprinkle crumb topping over rolls, cover, and let rise for 30–60 minutes until puffy.
- Preheat oven to 350°F.
- Bake rolls for 18–22 minutes until golden brown and internal temperature reaches 190°F.
- Whisk together powdered sugar, milk, and vanilla to make icing, then drizzle over warm rolls.
- Serve warm.
Nutrition
Notes
Use ripe but firm peaches and ensure dough is properly risen for fluffy rolls. Crumb topping adds extra buttery texture. Best served warm with icing drizzled on top.