About This Recipe
Oh summer peaches, you are a dream! And I can’t think of a better way to highlight these jewels of summer than through a Brown Butter Cinnamon Roll Pull Apart Bread.
I’ve found that when peaches are at their sweetest and juiciest, they pair beautifully with warm, cozy flavors like brown butter, cinnamon, and brown sugar. And this lazy cinnamon roll inspired pull apart bread captures that in-between season—the brightness of ripe summer fruit with the comforting flavors we start craving as cooler days approach.
The soft and fluffy tangzhong milk bread creates the perfect base for layers of nutty brown butter, cinnamon sugar and a sweet peach filling. And it only felt right to finish with a silky cream cheese icing. It’s the kind of bake that feels nostalgic while also inviting those crisp mornings with a warm cup of coffee. This is definitely one of those recipes you’ll want to keep on hand through late summer and early fall because it’s warm, buttery, and cozy in every bite.
Key Ingredients
Buttermilk – Gives this milk bread a subtle tang and adds extra richness to the dough. It’s a fun twist on the traditional milk bread base, creating a softer, more flavorful crumb while balancing the sweetness of the peach and cinnamon filling.
Bread Flour – Essential for creating the soft, fluffy texture of this pull apart bread. Its higher protein content helps develop gluten, giving the dough strength and elasticity while still keeping each layer tender and pillowy.
Sugar – Used in both the bread dough and peach filling to enhance flavor and balance the natural sweetness of the fruit. In the dough, it also helps create a tender crumb and beautifully golden exterior.
Brown Sugar – Brings a deep, caramel-like sweetness to the cinnamon butter filling. Its molasses notes pair beautifully with the brown butter, creating that warm, almost butterscotch flavor that makes this bread so cozy.
Cinnamon – Essentially ingredient! Adds warmth and depth to the filling, complementing the sweetness of the peaches and enhancing the caramel notes from the brown sugar and butter.
Fresh Nutmeg – Freshly grated nutmeg adds a subtle warmth and complexity to both the bread and peach filling. It’s a small addition that makes the flavors feel richer and more nostalgic.
Salt – Key for balancing the sweetness and bringing out the buttery, caramelized flavors throughout the bread. It helps every ingredient shine, from the cinnamon sugar filling to the peach topping.
Peaches – Fresh peaches are the star of this recipe, adding juicy sweetness and a bright, fruity contrast to the rich brown butter cinnamon filling. Late summer peaches are especially delicious here when they’re at their peak ripeness.
Yeast – Gives this bread its signature soft and fluffy texture by helping the dough rise and creating those light, tender layers. Taking the time to properly proof the dough is what gives this pull apart bread its fluffy and irresistible texture.
Cream Cheese Icing – Adds a tangy, creamy finish that balances the sweetness of the peaches, cinnamon sugar, and brown butter. Its silky texture melts into the warm bread, making every bite absolutely amazing!
FAQ’s
Helpful Tips
- Use room temperature ingredients: For the best dough texture, use room temperature ingredients, especially the egg, buttermilk, and butter. This helps everything combine evenly and allows the yeast to work properly.
- Use very soft cream cheese for the icing: Make sure your cream cheese is very soft and at room temperature before mixing. This creates a smooth, lump-free icing without needing to overmix.
- Don’t rush the dough rise: The first rise is important for developing a light and fluffy texture. Let the dough rise until doubled in size rather than relying only on the clock, as rising time can vary depending on your kitchen temperature.
- Cool the peach filling completely before assembling: Warm peach filling can melt the butter mixture and make the dough difficult to stack. Cooling the filling helps keep the layers defined and makes assembly easier.
- Don’t add too much flour while kneading: The dough should be soft, slightly tacky, and elastic. Adding excess flour can result in a heavier, less tender bread.
- Brown the butter carefully: Butter can go from perfectly browned to burnt quickly. Keep stirring as it cooks and remove it from the heat once it smells nutty and has golden-brown milk solids.
More Recipes!
Here are some more recipes you might enjoy!
Brown Butter Chocolate Chip Banana Bread
Upside Down Toasted Coconut Banana Bread
Tropical Banana Bread with Coconut Frosting
Nutella Swirl Espresso Banana Bread
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!
Brown Butter Peach Cinnamon Roll Pull Apart Bread
Servings
**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you
Equipment
Ingredients
Tangzhong (milk bread base)
- 3 tbsp (25g) bread flour
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) water
Bread
- 2 1/2 cups (320g) bread flour
- 2 tbsp + 1 tsp (38 g) granulated sugar
- 1 tsp (6 g) salt
- 2 tsp (7g) instant yeast (or active dry yeast)
- 1/2 cup (120 mL) buttermilk (about 105 degrees F)
- 1 large egg
- 1/8 tsp freshly grated nutmeg (ground nutmeg also works) (optional but a nice addition!)
- 3 tbsp (42g) unsalted butter, softened
Brown Sugar Cinnamon Butter
- 7 tbsp (100 g) unsalted butter, divided
- ½ cup (100g) brown sugar, packed
- 1 tbsp (8 g) ground cinnamon
- Pinch of salt
- 1/2 tsp (2.5 g) vanilla bean paste
Peach Filling
- 2 cups (300 g) peaches, peeled and diced (about 3 medium or 2 large peaches)
- 2 tbsp (25 g) granulated sugar (brown sugar also works)
- 1 tsp (5 mL) lemon juice
- 1 tsp (3 g) cornstarch
- 1 tbsp (15 mL) water
- pinch of salt
- 1/8 tsp freshly grated nutmeg (ground nutmeg also works)
Cream Cheese Icing
- 2.5 oz (71 g) cream cheese, very soft
- 3/4 – 1 cup (90 -120 g) powdered sugar
- 1 tsp (5 g) vanilla bean paste
- 1 -2 tbsp (15 -30 mL) milk
Instructions
Enable Step-by-Step Mode- For the milk bread, we want to begin with the milk bread base (tangzhong). In a medium saucepan, add flour, milk and water. On low heat, using a hand whisk mix everything until it is smooth and you have a thick like paste forming. This will take a couple of minutes. Then remove the pan from the heat and to a small bowl to cool.
- For the milk bread dough, in a bowl, whisk together flour, sugar, salt and yeast. Add the cooled tangzhong, warm milk, nutmeg (if using) and egg. Mix everything until a rough you see a dough begin to form.
- Then begin kneading the dough with a hook attachment in a stand mixer, or mix by hand (for about 10 minutes). Note: to mix by hand can be challenging, so I highly recommend getting a stand mixer with a bread hook attachment. The dough should look and feel smooth. Add the softened butter and knead for another 5-6 minutes (if dough looks too wet, you can add 1/2-1 tsp of flour. Don’t be tempted to add more). Dough should be elastic and slightly sticky.
- Shape the dough into a ball place in a bowl greased with butter or oil. Cover with a towel and let the dough rise for about 75 minutes (or until double in size). The dough should double in size. *Please pay attention to visual cues, not the clock.
- While dough is rising, work on the fillings. For the brown butter, In a small saucepan over medium heat, melt the 6 tbsps of butter. Continue cooking, stirring frequently, until the butter becomes golden brown and smells nutty, about 3–5 minutes.
- Remove from the heat, pour into a large heatproof bowl, add the remaining tbsp of butter and allow the browned butter to cool completely (about 20 minutes). Then, using a rubber spatula, stir in the brown sugar, cinnamon, salt, and vanilla bean paste until smooth and well combined. *Note: If the paste is very wet, you can pop it in the fridge for 5-10 minutes so that it thickens in preparation for the spread.
- For the peaches, in a small bowl, whisk together the cornstarch and water to create a smooth slurry with no lumps. To a small skillet or saucepan, add the diced peaches, granulated sugar, lemon juice, salt, and nutmeg to a small saucepan over medium heat. Cook for about 5 minutes- this will allow the peaches to cook down and tenderize. Then pour the cornstarch slurry into the saucepan. Cook for 1–2 more minutes, stirring constantly, until the filling thickens and coats the peaches. Remove from the heat and let the filling cool completely before using.
- Back to the bread! Using your hand, punch the dough down, to release the air. On a well floured surface, roll the dough into a 12×12 rough square. Evenly spread the butter and brown sugar mix onto the dough. Spoon the cooled peach filling evenly over the cinnamon butter layer, gently spreading it across the dough.
- Cut the dough into 12 even squares. Stack four slices of dough, then repeat this two more times. Place each stack of four into a greased 9×5 bread loaf pan, lined with parchment paper (for easy removal later!). Cover the bread and let it rest/rise for about 30 more minutes.
- Preheat oven to 350°F (177°C), Uncover bread and then place it onto a large baking sheet and into the oven (this sheet will catch any butter overflow during baking). Bake bread for about 40-45 minutes. The bread should register about 200-205 degrees.
- Let the bread cool in the pan for 15 minutes before removing. And while the bread cools, work on the glaze.
- Using a hand mixer or hand whisk, beat the softened cream cheese until smooth. Add powdered sugar and vanilla bean paste, mixing until combined. Add milk 1 tablespoon at a time until the icing reaches your desired consistency.
- Remove the loaf from the pan and drizzle with cream cheese icing before serving.