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“This is a twist from the original cinnamon roll. My family loves to wake up to these on Sunday mornings.”
1hr 15mins
24 rolls

Ingredients Nutrition

  • 3 cups warm water
  • 3 tablespoons yeast
  • 12 cup sugar
  • 2 eggs
  • 13 cup oil
  • 1 dash salt
  • 7 cups flour
  • 1 cup melted butter
  • 2 cups sugar, mixed with
  • 2 tablespoons cinnamon
  • 5 peaches, peeled and cut into 1-inch pieces (use less juicy peaches to prevent watering down the dough)
  • icing
  • 4 cups powdered sugar
  • 1 cup melted butter
  • 1 tablespoon vanilla
  • 3 very ripe peaches, juice from (squeeze them into bowl, allowing small pieces of fruit to go in as well)


  1. Mix the first three ingrediants with a wire whip before adding eggs, oil and salt. Mix. Gradually add flour with a large spoon and combine well.
  2. Turn dough onto a floured surface and knead until smooth, at least 3 to 5 minutes. Let dough rise in a covered bowl for about 30 minutes until smooth. Punch down and let rise a second time in a covered bowl until double in size, about 15 minutes.
  3. Heat oven to 350 degrees. On a floured surface divide dough in two, roll one portion of dough about 1/4 inch thick into a rectangle and spread with melted butter. Sprinkle heavily with cinnamon mixture and scatter with peach pieces.
  4. Roll the dough tightly, starting on the long side of the rectangle. Rolla section at a time to avoid tearing dough. Using dental floss, cut 1 1/2 inch thick slices of the roll. Place the sliced rolls, spiral sideup, on a baking sheet lightly covered with cooking spray.
  5. Repeat with second portion of dough.
  6. Bake 15 minutes until golden.
  7. Let rolls cool about five minutes before icing. Serve warm for the best taste.

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