The morning sun spills through the ivy-covered windows of my little woodland tavern, casting golden ribbons across oak-planked tables dusted with flour and cinnamon. A soft hum of bees drifts in from the herb garden as I pull a pan of warm rolls from the hearth—swirled with sun-ripened peaches, kissed with lavender honey, and crowned in a golden oat crumble. These Peach & Lavender Honey Cinnamon Roll Crumbles are a midsummer spell in pastry form—floral, fragrant, and just sweet enough to enchant even the grumpiest traveler passing through. Brew a cup of herbal tea, find a patch of sunlight, and let the magic begin.
These cinnamon roll crumbles are especially delightful during the summer months, when peaches are at their juiciest and most fragrant. Lavender, too, reaches full bloom in the warmth of late spring and early summer, making this recipe a celebration of seasonal abundance. It’s the perfect treat for midsummer brunches, garden parties, or quiet mornings when the air is thick with the scent of wildflowers. While not tied to a specific holiday, these rolls feel right at home on a solstice table or as a sweet offering for Lammas, the first harvest festival of the season. They bring a touch of rustic elegance to any summer gathering—magical, light, and filled with sunshine.
This was inspired by my Strawberry Lucky Nut Cinnamon Rolls, and would pair beautifully after a dinner featuring my Green Garden Salmon Salad.
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Ingredients
~*~*~ see recipe card for quantities ~*~*~
Dough
- unsalted butter
- instant yeast
- almond milk
- brown sugar
- celtic sea salt
- unbleached all-purpose flour
Filling
- ripe peaches
- culinary grade lavender
- honey
- ground cinnamon
- nutmeg
- cornstarch
Toppings
- rolled oats
- almond flour (or oat flour)
- chopped walnuts or pecan
- coconut oil or butter, melted
- culinary grade lavender
- honey
- sea salt
- powdered sugar
- milk of choice
Instructions
- Make the Dough:
In a mixing bowl, combine warm almond milk, butter, yeast sugar, salt, flour and matcha powder then stir. Knead the dough for a minute then leave to rise for one hour.
- Prepare the Filling:
Simmer chopped peaches, lavender honey, cinnamon, and cardamom until juicy. Stir in starch to thicken, then cool slightly.
- Assemble & Top:
Spread the peach filling over the dough, roll it up, and slice into rolls. Place in a greased baking dish and sprinkle with crumble topping.
- Bake & Glaze:
Bake at 350°F (175°C) for 25–30 minutes until golden. Let cool slightly, then drizzle with lavender honey glaze.
Hint: For the most flavorful results, use ripe, fragrant peaches and culinary-grade dried lavender. If you're unsure about the strength of the lavender flavor, steep the buds in warm honey or milk, then strain them out—this infuses the floral notes gently without overpowering the rolls.
Substitutions
- Dairy-Free: Use coconut yogurt or almond milk yogurt in the dough, and a non-dairy milk (like oat or almond) in the glaze. Swap butter for coconut oil in the crumble.
- Gluten-Free: Use a 1:1 gluten-free flour blend with baking powder added (since you're replacing self-rising flour). Add 1½ tsp baking powder and ¼ tsp salt per cup of flour.
- Low Sugar: Swap honey with monk fruit sweetened syrup or a small amount of maple syrup. Use powdered monk fruit in the glaze to keep it refined sugar-free.
- Nut-Free: Omit the nuts from the crumble or replace with toasted sunflower or pumpkin seeds for a similar crunch.
Equipment
- Mixing bowls (1 large, 1 small)
- Rolling pin
- Knife or bench scraper (for slicing rolls)
- Saucepan (for filling)
- Spatula or wooden spoon
- 8x8-inch baking dish (or similar size)
- Parchment paper (optional, for easy cleanup)
- Whisk (for glaze)
- Measuring cups and spoons
You can find my kitchen tavern favorites here!
Peach & Lavender Honey Cinnamon Roll Crumbles
Equipment
- 2 mixing bowls 1 large, 1 small
- 1 Rolling Pin
- 1 knife for slicing the rolls
- 1 saucepan for the filling
- 1 spatula or wooden spoon
- 1 Baking Dish 8x8-inch dish, or just use what you have!
- Parchment Paper optional
- whisk or fork for glaze
- measuring cups and spoons
Ingredients
Dough
- 3 tbsp unsalted butter
- 1 packet instant yeast
- 1 cup almond milk
- 1 tbsp brown sugar
- ¼ tsp sea salt
- 2 ½ cup all purpose flour unbleached
Filling
- 2 ripe peaches finely chopped
- 3 tbsp lavender honey 3 tbsp honey + ¼ tsp dried culinary lavender
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg optional
- 1 tbsp cornstarch or arrowroot powder, to thicken
Crumble
- ⅓ cup rolled oats
- 2 tbsp almond flour or oat flour
- 2 tbsp chopped nuts of choice walnuts or pecans would work beautifully
- 1 ½ tbsp coconut oil or butter melted
- 1 tbsp honey or maple syrup
Lavender Honey Glaze
- ½ cup powdered sugar or powdered monkfruit sweetener
- 1 ½ tbsp lavender honey 1 ½ tbsp honey + culinary grade lavender
- 1-2 tsp milk of choice to thin
- pinch of lemon zest or culinary lavender optional
Instructions
- In a medium sized sauce pan, heat the butter and almond milk until they are melted and warm. Do not boil.
- Transfer the butter/milk mixture to a large mixing bowl, sprinkle in yeast, let activate for 10 minutes, then add 1 tbsp brown sugar and the salt then stir.
- Add the flour in ½ cup increments, stirring as you go. Then, transfer to lightly powdered surface and knead for one minute. Clean your mixing bowl, coat in coconut oil or olive oil then add your dough back in. Cover with your small kitchen towel and let rise for one hour.
- Create lavender honey by combining lavender and honey in a small bowl then mix. Optional to grind or chop the lavender beforehand to release its essence. In a small saucepan, gently heat chopped pecans, lavender honey, cinnamon and nutmeg. Simmer for 5 minutes until juicy, then stir the starch. Cook until thickened. Let cool slightly.
- Spread the peach-lavender filling across the dough. Carefully roll it up from the long side into a log. Slice into 6-8 rolls and arrange them snugly in a greased baking dish.
- Mix crumble topping ingredients in a bowl. Sprinkle generously over the rolls. Bake at 350F for 25-30 minutes or until golden and bubbling.
- Whisk together the glaze ingredients. Once rolls are slightly cooled, drizzle with lavender honey glaze and top with optional lavender buds. Enjoy!
Storage
Store the peach lavender cinnamon roll crumble in an airtight container at room temperature for up to 1 day. For longer freshness, refrigerate for up to 3 days—warm gently before serving to bring back that fresh-baked softness. You can also freeze individual rolls wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months; thaw overnight in the fridge and reheat gently.
FAQ
Yes! Thaw and drain them well to avoid excess moisture, then cook down the filling a bit longer to thicken.
Mix 2 cups all-purpose flour with 1 tsp baking powder and ½ tsp salt to substitute.
Absolutely! A light honey-lavender cream cheese frosting would be delicious and creamy.
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