Macadamia Peach Cinnamon Rolls

The toddler and I have been watching The Great British Bake Off. Being the foodie that he is, he frequently requests it, calling it “Berry Berry” after one of the judges, Mary Berry.

When I cook, he loves to “help” me. When he does, it’s more of him eating the ingredients than actually cooking. In fact, the pictures rolls have a whole peach less than what I would have liked because he ate it.

When peaches showed up at our grocery store, I had to make something. But it’s not quite peach season, so they weren’t the most flavorful of peaches. Baking is a great way to draw out those peachy flavors. Aside from eating one of the peaches, the toddler did a large portion of this recipe. He measured the ingredients, kneaded the dough, spread the filling, and helped roll it up. I under-proved them a bit because we were short on time, but they still turned out soft and chewy.

These cinnamon rolls are the perfect way to start the day and a nice change from plain cinnamon rolls. The addition of mango gives a sweet freshness and the macadamia nuts give them a nice crunch.

Macadamia Peach Cinnamon Rolls



  • 4 cups bread flour
  • 1 packet yeast 7g
  • 1 tsp salt
  • 3.5 Tbsp vegan butter
  • 1 1/3 cup nondairy milk


  • 4 ripe peaches, peeled and finely chopped
  • 3/4 cup finely chopped macadamia nuts
  • 1 Tbsp cinnamon
  • 2 tsp ground ginger
  • 1/2 cup melted vegan butter


  • 4 Tbsp fig, apricot, or peach preserves
  • 2 cups powdered sugar
  • 3-5 Tbsp water


  1. Put the flour in a large bowl with the salt off to one side. Make a small well in the flour and add the yeast. Melt the butter into the milk and pour over the flour. Mix until it comes together.
  2. Flour the counter and knead the dough for about 5 minutes, until the dough is smooth and stretchy. Grease a bowl with butter or flavor neutral oil and place dough in the bowl. Cover with a towel and let sit for about an hour or two, or until doubled in size.
  3. Mix all of the filling ingredients in a bowl, except for the butter.
  4. Knock the air out of the dough and roll out onto a floured surface into a large rectangle, about 1 cm in thickness. Brush the melted butter all over and then spread the filling mixture evenly on top. Roll the dough, encasing the filling in the swirl.
  5. Grease a 9 x 9 pan well. Cut the ends off of dough log, then cut into 9 rolls. Arrange the rolls in the pan and cover with a towel. Let rise for about 45 minutes.
  6. Preheat the oven to 350 degrees F. Bake the rolls for about 35-45 minutes, until golden brown.
  7. When the rolls are fresh out of the oven, mix the preserves with a bit of water and brush the tops of the rolls. When the rolls have cooled, prepare the icing by mixing the powdered sugar with small bits of water until it comes together as a smooth icing. Drizzle on top and enjoy!

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