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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
Add peach layer: Spread the cooled peach pie filling evenly over the cinnamon-sugar layer on the dough.
Roll and slice: Starting from one long side, roll the dough tightly into a log. Cut the log into 12 even rolls.
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.
Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and cooked through.
Make glaze: While the rolls bake, beat softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable.
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