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Vegan Peach Cinnamon Rolls

Made with homemade peach sauce, these rolls are a must try.

Prep Time 30 minutes
Cook Time 20 minutes
Servings 8 Rolls


My Cup Measures 240 ml

For The Dough

  • 1/2 Cup 70 g Whole Wheat Flour
  • 1/2 Cup 75 g Semolina
  • Pinch Of Salt
  • 1/4 tsp Instant Yeast
  • 2 Tbsp Jaggery Powder
  • 1 Tbsp Oil
  • 1/4 Cup Lukewarm Water
  • 1/2 tsp Oil (For Greasing The Bowl)

For Peach Sauce

  • 250 g Peaches, Pitted
  • 2 Tbsp Jaggery Powder
  • 1/4 tsp Lemon Juice
  • 1/2 tsp Cinnamon Powder
  • Pinch Of Salt


  • 4 Tbsp Peach Sauce
  • 4 Pc Peaches, Pitted and Chopped finely
  • 1/2 tsp Cinnamon Powder
  • 1 tsp Oil (For Brushing)


For The Dough

  1. Take wheat flour, semolina, salt, jaggery powder and instant yeast in a bowl and mix everything.

  2. Add lukewarm water and knead it into a dough.

  3. Add oil and knead for at least 10 to 15 minutes till the dough becomes smooth and shiny.

  4. Take a bowl, grease it with oil. Put the dough in the greased bowl, flip it so that gets greased from all sides.

  5. Cover it with cling film or lid or just a plate.

  6. Keep the bowl in a warm place, better inside the Otg or Microwave oven. Do not switch on these appliances.

  7. Let the dough rise for an hour or so. Keep an eye on the dough 45 minutes onwards. Whenever it gets double its ready to be knocked down. Time varies according to weather, the quantity of yeast used, warmth in the kitchen etc., so, don’t go by the clock but by the size of the dough. It should get double.

  8. While the dough is rising, prepare the Peach sauce.

For The Peach Sauce

  1. Remove stones from the peaches. No need to peel. Reserve 2 or 3 for filling purpose later.

  2. Add very little water, around 1/4 cup and pressure cook the destoned peaches for one whistle.

  3. When the pressure settles down, open the cooker and let the boiled peaches cool down.

  4. Puree these in the blender. No need to strain the puree.

  5. Put the peach puree in a wok and cook for 5 to 7 minutes till it coats back of the spoon.

  6. At this stage, either take out half of it as unsweetened peach sauce and add jaggery powder to the other half. Or add jaggery to the whole puree. Do, as suits you.

  7. Add salt, lemon juice and cinnamon powder.

  8. Cook for another 5 minutes. Take little sauce on a plate. After a minute, tilt the plate. If the sauce slides altogether then its done. If it leaves water then cook for some more time.

  9. Peach sauce is ready.


  1. Punch the dough to release the gases accumulated therein.

  2. It's better to divide the dough in 2 equal pieces. Keep one part covered in the bowl only. Put other part of the dough on the floured surface, and spread it into a rectangle using a rolling pin.  Roll it thinly, keeping the thickness of the dough only 1/4"

  3. Ensure that the rolled dough is moving freely and is not sticking to the work surface. If sticking, then dismantle it, put more flour and then again roll it.

  4. Spread Peach sauce on the rolled dough.

  5. Sprinkle cinnamon all over and spread it using a knife.

  6. Chop the reserved peaches in small pieces and put these, though optional.

  7. Start rolling from the bigger side and form a tight log.

  8. Using a thread cut the log into discs of about 1 inch.

  9. Keep these discs or rolls in a greased baking tray for 15 to 20 minutes. Do not forget to cover the tray with a napkin else the rolls would dry out. Similarly, make rolls from the other part of the dough.

  10. 10 minutes prior to baking, preheat oven to 190 degrees for 10 minutes.

  11. Brush oil on the rolls, covering the sides as well.

  12. Bake for about 30 minutes till you can smell the lovely cinnamon and the top gets golden brown.

  13. After taking out of the oven keep the rolls on a wire rack.

  14. Brush little oil on it. Cover with a damp cloth and let it cool down completely.

  15. Even if you wish to serve warm then also cover with damp cloth at least for 5 minutes. This makes the bread soft.

  16. Serve with love, peach sauce and smoothie optional.

Recipe Notes

  1. You can make this bread with all-purpose flour too. Adjust the quantity of liquid in that case as refined flour needs much lesser liquid.
  2. Use instant yeast only and that too if you are sure of its quality. If not, then proof it first in the warm water. When the water becomes frothy then only knead the dough with it.
  3. Similarly, if using dry active yeast, then always proof it in lukewarm water. Never add this type of yeast directly to the flour.
  4. While making peach sauce, you may add jaggery to the whole puree if not interested in having unsweetened one.
  5. Salt and lemon juice are added to the peach sauce as they lend flavours as well as avoid crystallization of the sauce.
  6. You can also keep the remaining part of the dough in an airtight container in the refrigerator it remains good upto 24 hours. Next day, take it out, thaw it for half an hour or so. When becomes soft, roll it  and proceed to make peach cinnamon rolls. 
  7. You can scale the recipe to double or triple. For doing so, multiply all the ingredients by 2 or 3 as the case may be.