Peach Pie Cinnamon Rolls Recipe

Introduction

These Peach Pie Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with a sweet, fruity peach pie filling. Perfect for a special breakfast or brunch, they’re a delightful twist on two beloved favorites that will fill your kitchen with irresistible aromas.

Ingredients

• For the Dough:
• 1 cup warm milk (110°F / 45°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 2 large eggs
• ½ teaspoon salt
• 4 cups all-purpose flour (add more if needed)
• For the Peach Pie Filling:
• 2 cups fresh or canned peaches, diced (drain if canned)
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• For the Cinnamon-Sugar Filling:
• ⅓ cup unsalted butter, softened
• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• For the Cream Cheese Glaze:
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 2–3 tablespoons milk (to adjust consistency)

Instructions

1. Step 1: In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy to activate the yeast.
2. Step 2: Add sugar, melted butter, eggs, and salt to the yeast mixture. Gradually mix in flour until a soft dough forms.
3. Step 3: Turn the dough onto a floured surface and knead for 5–8 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it, and let it rise for about 1 hour, until doubled in size.
5. Step 5: Meanwhile, prepare the peach filling by combining peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla in a saucepan over medium heat. Cook until thickened, then let cool.
6. Step 6: Once dough has risen, roll it out on a floured surface into a 16×12 inch rectangle.
7. Step 7: Spread the softened butter evenly over the dough. Mix brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
8. Step 8: Spread the cooled peach filling over the cinnamon-sugar layer.
9. Step 9: Roll the dough tightly into a log and cut it into 12 even rolls.
10. Step 10: Place the rolls in a greased 9×13-inch baking dish, cover, and let rise for another 30–45 minutes.
11. Step 11: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown.
12. Step 12: While baking, make the glaze by beating cream cheese, powdered sugar, vanilla, and milk until smooth.
13. Step 13: Spread the cream cheese glaze over the warm rolls just before serving.

Tips & Variations

• If the dough is sticky during kneading, add a little more flour gradually until manageable.
• Substitute peach preserves for the filling in a pinch, but reduce sugar since preserves are sweetened.
• Add chopped pecans or walnuts inside the rolls for a crunchy texture.
• Try swapping cinnamon with nutmeg or cardamom for a unique flavor twist.
• To make ahead, assemble the rolls and refrigerate before the second rise. Bring to room temperature and bake in the morning.

Storage

Store the rolls in an airtight container at room temperature for up to 1 day or refrigerate for up to 4 days. Reheat gently in the microwave for 15–20 seconds or warm in a low oven. You can also freeze the rolls, either baked or unbaked. Cool baked rolls completely and wrap tightly before freezing. For unbaked rolls, freeze after slicing, then thaw and allow to rise before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches?

Yes! Just make sure to drain canned peaches well to prevent soggy rolls and excess moisture in the filling.

Can I make these ahead?

Absolutely. Prepare and assemble the rolls the night before, refrigerate overnight, then bake fresh the next morning for a warm treat.

Peach Pie Cinnamon Rolls Recipe

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★★★★★

4.5 from 106 reviews

• Author: Zoe
• Total Time: 2 hours 40 minutes
• Yield: 12 rolls 1x

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Description

These Peach Pie Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with a luscious homemade peach pie filling. The warm spices and sweet peach layer provide a delightful twist, finished with a creamy tangy cream cheese glaze. Perfect for a special breakfast or brunch treat that feels like a comforting hug in every bite.

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Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup warm milk (110°F / 45°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 2 large eggs
• ½ teaspoon salt
• 4 cups all-purpose flour (more if dough is sticky)

For the Peach Pie Filling:

• 2 cups fresh or canned peaches, diced (well drained if canned)
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract

For the Cinnamon-Sugar Filling:

• ⅓ cup unsalted butter, softened
• ½ cup brown sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 2–3 tablespoons milk

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Instructions

1. Activate the yeast: Combine warm milk and active dry yeast in a large bowl. Let it sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is activated.
2. Make the dough: Add granulated sugar, melted butter, eggs, and salt to the frothy yeast mixture. Gradually mix in the flour until a soft dough forms that is slightly tacky but manageable.
3. Knead the dough: Transfer the dough onto a floured surface and knead for 5–8 minutes until the dough is smooth, elastic, and no longer sticky.
4. First rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and allow it to rise in a warm place for 1 hour or until doubled in size.
5. Prepare peach filling: In a saucepan over medium heat, mix diced peaches, brown sugar, ground cinnamon, cornstarch, lemon juice, and vanilla extract. Cook, stirring frequently, until the mixture thickens. Remove from heat and let it cool completely.
6. Roll out the dough: After the dough has doubled, punch it down and roll it out on a floured surface into a 16×12 inch large rectangle.
7. Add cinnamon filling: Spread the softened butter evenly over the dough surface. Mix together brown sugar and cinnamon and sprinkle this cinnamon-sugar blend evenly on top of the butter.
8. Add peach layer: Spread the cooled peach pie filling evenly over the cinnamon-sugar layer on the dough.
9. Roll and slice: Starting from one long side, roll the dough tightly into a log. Cut the log into 12 even rolls.
10. Second rise: Place the rolls cut side up in a greased 9×13-inch baking pan. Cover and allow them to rise again for 30–45 minutes until puffy.
11. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and cooked through.
12. Make glaze: While the rolls bake, beat softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable.
13. Glaze the rolls: Spread the cream cheese glaze generously over the warm rolls immediately after removing them from the oven. Serve warm.

Notes

• If the dough is too sticky during kneading, add a little more flour gradually until workable.
• You can substitute the peach pie filling with peach preserves if short on time.
• Add chopped pecans or walnuts to the filling for extra texture and crunch.
• For a twist on flavor, try swapping cinnamon with nutmeg or cardamom in the fillings.
• To make the rolls ahead, assemble and refrigerate before the second rise; bring them to room temperature before baking.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Keywords: Peach Cinnamon Rolls, Peach Pie Cinnamon Rolls, Sweet Rolls, Breakfast Pastry, Peach Dessert, Cinnamon Sugar Rolls, Cream Cheese Glaze