Close up of glazed cinnamon rolls in a pan

Vegan Peach Pie Cinnamon Rolls with Streusel and Almond Glaze

Sweet, juicy peaches snuggle between layers of cinnamon laced, tender rolls. Topped with a crisp almond oat streusel and finished off with a drizzle of almond glaze, peach streusel pie and cinnamon rolls unite!
0 from 0 votes
Print Pin
Course: Brunch
Cuisine: Vegan
Keyword: Vegan Cinnamon Rolls
Prep Time: 30 minutes
Cook Time: 40 minutes
Rising time: 2 hours
Total Time: 3 hours
Servings: 12 rolls
Calories: 658kcal

Ingredients

For the Dough:

  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 4 tsp dry active yeast*
  • 1 tsp salt
  • 1 1/2 cups non-dairy milk
  • 1/2 cup refined coconut oil
  • 1 tbsp vanilla extract

For the Filling:

  • 1/3 cup refined coconut oil
  • 1 cup brown sugar, packed
  • 3 tbsp ground cinnamon
  • 1 tbsp cornstarch
  • 3 cups fresh peaches, pitted and diced
  • 1 tsp almond extract

For the Almond Oat Crisp:

  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup sliced almonds
  • 1/3 cup rolled oats (not quick oats)
  • 1 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/3 cup refined coconut oil, melted

For the Almond Glaze:

  • 4 tbsp vegan butter
  • 2 cups confectioner's sugar
  • 1/2 tsp almond extract
  • 2-5 tbsp hot water (or hot non-dairy milk)

Instructions

To Prepare the Dough, Filling and Streusel:

  • In a small saucepan over low heat, bring the milk and coconut oil to 110-115°F (if it gets too hot, let the temperature come down or it will kill the yeast.) Stir in the vanilla. In a large bowl with a wooden spoon or in the bowl of a stand-mixer with a dough hook attachment, mix the flour, sugar, yeast and salt together. Slowly stream in the warm milk and oil mixture. If using a stand mixer, run it on a medium-low setting for about 10 minutes. If doing it by hand, remove the dough from the bowl and on a lightly floured surface with floured hands, knead it for about 5-10 minutes (the longer the better!) Try not to add too much extra flour as this dough is softer and stickier than, say bread dough, and adding more flour will take away its final softness. Add only enough to keep working the dough; keep your hands lightly oiled helps, too. Wash out the bowl and grease it with refined coconut oil. Form the dough into a ball, place it in the bowl and turn it over so both sides are oiled. Lightly cover and let it rise in a warm place for 1 1/2 hours or until about doubled in size.
  • Place the coconut oil for the filling into a microwavable bowl (size of a cereal bowl). Microwave for 15 seconds, check it and if it's not melted, give it a stir and place it back in the microwave for another 10 seconds. Mix in the brown sugar and cinnamon.
  • Combine the diced peaches with the almond extract, and sprinkle in the cornstarch. Stir well to ensure there's no lumps of cornstarch and that it's even mixed with the peaches.
  • Combine the dry ingredients for the streusel in a small bowl. Drizzle in the melted coconut oil and mix well.

To Assemble the Rolls:

  • Line a 9 x 13" pan with parchment paper, or oil well. Preheat the oven to 350°F.
  • On a lightly floured surface, roll the dough out into a rectangle about 20" x 14". Sprinkle the cinnamon sugar mixture over the dough, and then scatter the peaches evenly over the sugar layer. With the long end closest to you, roll the dough up away from you evenly. When finished, push the roll over a bit so the seam is facing down. Using a very sharp knife, cut the roll into 12 even pieces (I find cutting it in half then each half in half, then each of those into 3 helps keep things even). Place the rolls into the prepared pan cut side down. Sprinkle the rolls with the streusel. Cover lightly and place in a warm spot for 30-60 minutes.
  • Uncover the rolls, place them in the preheated oven and bake for 35-45 minutes or until the rolls are golden on top, and a toothpick inserted into a doughy part comes out clean. They should have an internal temperature of 190°F. Remove from the oven, let cool for 10-15 minutes and glaze with the almond glaze or enjoy as is!

For the Almond Glaze:

  • In a medium-sized bowl, beat the vegan butter until creamy. Add the confectioner's sugar a half cup at a time until incorporated. Add in the almond extract and 2 tbsp of the hot water. Beat until all of the lumps are gone. If it's too thick, add more hot water a tbsp at a time until it reaches the desired thickness. Spread over the slightly cooled rolls.

Nutrition Info:

Calories: 658kcal | Carbohydrates: 97g | Protein: 8g | Fat: 28g | Saturated Fat: 19g | Sodium: 273mg | Potassium: 261mg | Fiber: 4g | Sugar: 56g | Vitamin A: 425IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 3mg

Notes:

*If your yeast is approaching the best before date or has not been stored according to package directions, you should proof the yeast rather than add it directly to the dry ingredients. See the recipe blog post for instructions.
Did you make this recipe?Tag @crumbs.and.caramel on Instragram!