Peach Pie Cinnamon Rolls Recipe

Introduction

These Peach Pie Cinnamon Rolls combine soft, sweet dough with a luscious peach filling and classic cinnamon swirl. Perfect for a comforting breakfast or brunch, they bring the best of peach pie and cinnamon rolls together in one delicious treat.

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 (for glaze)

Instructions

1. Step 1: In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.
2. Step 2: Add granulated sugar, melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms.
3. Step 3: Turn dough onto a floured surface and knead for 5–8 minutes until smooth.
4. Step 4: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
5. Step 5: In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla. Cook until thickened, then cool.
6. Step 6: Roll risen dough into a 16×12 inch rectangle.
7. Step 7: Spread softened butter over dough. Mix brown sugar and cinnamon, then sprinkle evenly on top.
8. Step 8: Spread cooled peach filling over cinnamon-sugar layer.
9. Step 9: Roll dough tightly into a log. Slice into 12 even rolls.
10. Step 10: Place rolls in a greased 9×13-inch pan. Cover and let rise 30–45 minutes.
11. Step 11: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown.
12. Step 12: Beat cream cheese, powdered sugar, vanilla, and milk until smooth to make glaze.
13. Step 13: Spread glaze over warm rolls. Serve immediately.

Tips & Variations

• If dough is too sticky, add more flour a little at a time during kneading.
• Use peach preserves instead of fresh filling for a quicker option.
• Add chopped pecans or walnuts for extra crunch.
• Try nutmeg or cardamom instead of cinnamon for a different spice profile.
• For overnight prep, assemble rolls and refrigerate before the second rise; bring to room temperature and bake in the morning.

Storage

Store cinnamon rolls in an airtight container at room temperature for up to 1 day or refrigerate up to 4 days. Reheat gently in the microwave for 15–20 seconds or warm in a low oven. You can freeze both baked and unbaked rolls; cool baked rolls completely before wrapping, and freeze unbaked rolls after slicing. 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 them the night before, refrigerate, and bake fresh in the morning for a convenient start to your day.

What if I don’t have cream cheese?

A simple glaze made from powdered sugar, milk, and vanilla extract works well as a substitute.

Can I freeze the rolls?

Yes, both baked and unbaked rolls freeze nicely. Be sure to wrap well and thaw appropriately before serving or baking.

Can I halve the recipe?

Sure, just use a smaller baking pan and adjust the ingredient quantities accordingly.

Peach Pie Cinnamon Rolls Recipe

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★★★★★

4.4 from 139 reviews

• Author: Gabriel
• Total Time: 2 hours 45 minutes
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

Indulge in these Peach Pie Cinnamon Rolls, a delightful fusion of soft, sweet cinnamon rolls with the luscious flavors of peach pie filling. Perfect for breakfast or brunch, these rolls combine a tender yeast dough, a spiced cinnamon-sugar layer, and a thick, delicious peach filling, all topped with a creamy cream cheese glaze for an irresistible treat.

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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 (plus more if needed)

For the 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

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 the 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 alive and active.
2. Make the dough: Add the granulated sugar, melted butter, eggs, and salt to the yeast mixture. Gradually mix in the all-purpose flour until a soft dough forms that pulls away from the sides of the bowl.
3. Knead the dough: Turn the dough onto a floured surface and knead it for about 5 to 8 minutes until it is smooth and elastic. Add a little extra flour if the dough is too sticky.
4. First rise: Place the kneaded dough into a greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm area for about 1 hour or until it has doubled in size.
5. Prepare peach filling: In a saucepan over medium heat, combine the diced peaches, brown sugar, ground cinnamon, cornstarch, lemon juice, and vanilla extract. Stir continuously and cook until the mixture thickens. Remove from heat and let it cool completely.
6. Roll out the dough: Once the dough has risen, roll it out on a floured surface into a large rectangle approximately 16×12 inches in size.
7. Add cinnamon-sugar filling: Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon together, then sprinkle this mixture evenly on top of the butter layer.
8. Add peach layer: Spread the cooled peach filling evenly over the cinnamon-sugar layer on the dough.
9. Roll and slice: Carefully roll the dough tightly from the longer side to form a log. Using a sharp knife, cut the log into 12 even rolls.
10. Second rise: Place the rolls into a greased 9×13-inch baking pan, leaving some space between each. Cover and let them rise for another 30 to 45 minutes until puffy.
11. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden brown on top and cooked through.
12. Make glaze: While the rolls are baking, beat together the softened cream cheese, powdered sugar, vanilla extract, and 2 to 3 tablespoons of milk until smooth and pourable.
13. Glaze the rolls: Once the rolls are out of the oven and still warm, generously spread the cream cheese glaze over the top. Serve warm and enjoy.

Notes

• If the dough is too sticky during kneading, add a little more flour gradually until manageable.
• Peach preserves can be used as a convenient substitute for the homemade peach filling.
• For added texture and flavor, try adding chopped pecans or walnuts to the filling.
• Feel free to substitute or add spices like nutmeg or cardamom for a unique twist.
• To make these cinnamon rolls overnight, assemble and refrigerate after rolling and slicing, then bring to room temperature before the second rise and baking.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Keywords: Peach Pie Cinnamon Rolls, Cinnamon Rolls with Peach Filling, Breakfast Rolls, Peach Pie Recipe, Sweet Rolls, Cream Cheese Glaze