Peach Pie Cinnamon Rolls Recipe

Introduction

Peach Pie Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with the sweet, fruity flavor of peach pie filling. This delightful twist on a beloved breakfast treat brings warmth and comfort to any morning or brunch table.

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
• 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 warm milk and active dry yeast. Let it 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 it, 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 in a saucepan over medium heat. Cook until thickened, then remove from heat and let cool.
6. Step 6: Once risen, roll the dough into a large rectangle about 16×12 inches.
7. Step 7: Spread the softened butter evenly over the dough. Mix brown sugar and cinnamon, then sprinkle it over the butter layer.
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: Place the rolls in a greased 9×13-inch baking pan. Cover and let them rise for another 30–45 minutes.
11. Step 11: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown.
12. Step 12: While baking, make the glaze by beating together cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable.
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 more flour while kneading.
• Use peach preserves instead of fresh peaches for a quicker filling.
• Add chopped pecans or walnuts for extra texture and flavor.
• Try swapping cinnamon with nutmeg or cardamom for a unique twist.
• For overnight prep, assemble the rolls and refrigerate before the second rise; bring to room temperature 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 in the microwave for 15–20 seconds or warm in a low oven. Both baked and unbaked rolls freeze well—wrap baked rolls tightly after cooling, or freeze unbaked rolls after slicing; thaw and allow them 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 them well to prevent soggy rolls.

Can I make these ahead of time?

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

Peach Pie Cinnamon Rolls Recipe

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★★★★★

4.6 from 210 reviews

• Author: Lily
• Total Time: 2 hours 15 minutes
• Yield: 12 rolls 1x

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Description

These Peach Pie Cinnamon Rolls blend the soft, fluffy texture of classic cinnamon rolls with a luscious peach pie filling, creating a deliciously sweet and fruity breakfast treat. Perfect for special mornings or weekend baking projects, these rolls feature a homemade peach filling, a rich cinnamon-sugar swirl, and a tangy cream cheese glaze that adds a delightful finishing touch.

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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 (drained 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 (to adjust consistency)

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Instructions

1. Activate the yeast: In a large bowl, combine the warm milk and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
2. Make the dough: Add the granulated sugar, melted butter, eggs, and salt to the yeast mixture. Gradually mix in the flour until a soft dough forms that is slightly tacky but manageable.
3. Knead the dough: Turn the dough out onto a floured surface and knead for 5–8 minutes until it becomes smooth and elastic, adding a bit more flour if the dough is too sticky.
4. First rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
5. Prepare peach filling: In a saucepan over medium heat, combine diced peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla extract. Cook, stirring frequently, until the mixture thickens. Remove from heat and let it cool completely to room temperature.
6. Roll out the dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle approximately 16 by 12 inches.
7. Add cinnamon filling: Spread the softened butter evenly over the dough. In a small bowl, mix brown sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough.
8. Add peach layer: Spread the cooled peach filling evenly over the cinnamon-sugar layer to create the peach pie flavor inside the rolls.
9. Roll and slice: Starting at one long side, roll the dough up tightly into a log. Using a sharp knife, cut the log into 12 equal-sized rolls.
10. Second rise: Place the rolls in a greased 9×13-inch baking pan, spacing them evenly. Cover and let them rise for another 30–45 minutes until slightly puffed.
11. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until they turn golden brown on top and are cooked through.
12. Make glaze: While the rolls bake, beat together softened cream cheese, powdered sugar, vanilla extract, and 2–3 tablespoons of milk until smooth and pourable. Adjust milk to reach desired consistency.
13. Glaze the rolls: When the rolls are warm out of the oven, spread the cream cheese glaze generously over the top. Serve warm for the best flavor and texture.

Notes

• If your dough is too sticky to handle, gradually add a little more flour during kneading until it becomes manageable.
• For a shortcut, you can substitute peach preserves instead of making the peach filling from scratch.
• Add chopped pecans or walnuts to the peach or cinnamon filling for added crunch and texture.
• Try swapping the cinnamon with nutmeg or cardamom for a unique twist on the classic flavor.
• To prepare overnight, assemble the rolls and refrigerate after slicing for the second rise. In the morning, bring to room temperature and bake as directed.

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

Keywords: Peach cinnamon rolls, cinnamon rolls with fruit filling, peach pie cinnamon rolls, breakfast rolls, homemade cinnamon rolls, cream cheese glaze rolls