Peach Pie Cinnamon Rolls Recipe

Introduction

These Peach Pie Cinnamon Rolls combine the comforting softness of cinnamon rolls with the sweet, fruity flavor of peach pie filling. Perfect for a special breakfast or brunch treat, they’re sure to impress with their warm spice and luscious glaze.

Ingredients

• 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
• 2 cups fresh or canned peaches, diced (drain well if canned)
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract
• ⅓ cup unsalted butter, softened
• ½ cup brown sugar (for cinnamon-sugar filling)
• 1 tablespoon ground cinnamon (for cinnamon-sugar filling)
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract (for glaze)
• 2–3 tablespoons milk

Instructions

1. Step 1: In a large bowl, combine the warm milk and yeast. Let sit for 5–10 minutes until frothy to activate the yeast.
2. Step 2: Add granulated 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, and let it rise for about 1 hour or until doubled in size.
5. Step 5: Meanwhile, prepare the peach filling by combining peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla extract in a saucepan over medium heat. Cook until thickened, then set aside to cool.
6. Step 6: Once the dough has risen, roll it out into a large rectangle about 16×12 inches.
7. Step 7: Spread the softened butter over the dough, then sprinkle evenly with a mixture of brown sugar and cinnamon.
8. Step 8: Spread the cooled peach filling evenly over the cinnamon-sugar layer.
9. Step 9: Roll the dough tightly into a log and cut into 12 even rolls.
10. Step 10: Arrange the rolls in a greased 9×13-inch baking pan, cover, and let rise for another 30–45 minutes.
11. Step 11: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown.
12. Step 12: While the rolls bake, make the glaze by beating together cream cheese, powdered sugar, vanilla extract, and milk until smooth.
13. Step 13: Spread the cream cheese glaze over the warm rolls before serving.

Tips & Variations

• If the dough feels too sticky, add a little extra flour during kneading to make it manageable.
• Use peach preserves instead of fresh peaches for a quicker filling option.
• Add chopped pecans or walnuts to the filling for a delightful nutty texture.
• Try swapping the cinnamon for nutmeg or cardamom to give the rolls a unique spice twist.
• For an overnight version, assemble the rolls, refrigerate before the second rise, then bring to room temperature in the morning before baking.

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 by microwaving for 15–20 seconds or warming in a low oven. You can freeze the rolls either baked or unbaked: for baked, cool completely and wrap tightly; for unbaked, 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 be sure to drain canned peaches well to avoid soggy rolls.

Can I make these ahead?

Absolutely. Prepare the rolls the night before, refrigerate, and bake fresh the next morning.

Peach Pie Cinnamon Rolls Recipe

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★★★★★

4.8 from 150 reviews

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

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Description

These Peach Pie Cinnamon Rolls combine the soft, fluffy texture of traditional cinnamon rolls with a luscious peach pie filling, delivering a perfect blend of sweet, fruity, and spiced flavors. Ideal for weekend breakfasts or special occasions, these rolls are topped with a creamy cream cheese glaze for a decadent finish.

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Ingredients

Scale 1x2x3x

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 (plus more if dough is sticky)

Peach Pie Filling:

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

Cinnamon-Sugar Filling:

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

Cream Cheese Glaze:

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

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Instructions

1. Activate the yeast: Combine warm milk and active dry yeast in a large bowl. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
2. Make the dough: Add granulated sugar, melted butter, eggs, and salt to the yeast mixture. Gradually mix in the all-purpose flour until a soft dough forms that is slightly sticky but manageable.
3. Knead the dough: Turn the dough onto a floured surface and knead for 5–8 minutes until the dough is smooth and elastic.
4. First rise: Place the kneaded dough into a greased bowl and cover it with a clean cloth or plastic wrap. Let rise in a warm place for 1 hour or until doubled in size.
5. Prepare peach pie filling: In a medium saucepan over medium heat, combine the diced peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla extract. Cook the mixture, stirring frequently, until it thickens. Remove from heat and allow to cool completely.
6. Roll out the dough: Once the dough has risen, roll it out on a floured surface into a large rectangle approximately 16 by 12 inches.
7. Add cinnamon-sugar filling: Spread the softened butter evenly over the rolled dough. Mix the brown sugar and ground cinnamon together and sprinkle uniformly over the buttered dough.
8. Add peach layer: Spread the cooled peach pie filling evenly on top of the cinnamon-sugar layer.
9. Roll and slice: Roll the dough tightly from the long side into a log, then cut into 12 equal slices.
10. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let them rise for an additional 30–45 minutes until puffy.
11. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they are golden brown and cooked through.
12. Make cream cheese glaze: Beat together softened cream cheese, powdered sugar, vanilla extract, and milk until the glaze is smooth and pourable.
13. Glaze the rolls: Spread the cream cheese glaze over the warm rolls and serve immediately.

Notes

• If the dough is too sticky during kneading, add a little more flour gradually.
• Peach preserves can be used instead of fresh or canned peaches for convenience.
• Add chopped pecans or walnuts to the filling for additional texture and flavor.
• Try substituting cinnamon with nutmeg or cardamom for a different spice profile.
• For overnight prep, assemble the rolls and refrigerate before the second rise, then bring to room temperature in the morning before baking.

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

Keywords: Peach Cinnamon Rolls, Peach Pie Cinnamon Rolls, Cinnamon Rolls with Fruit Filling, Breakfast Rolls, Sweet Pastry