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.

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 (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

Instructions

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.
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.
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.
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.
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.
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.
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.
Add peach layer: Spread the cooled peach filling evenly over the cinnamon-sugar layer on the dough.
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.
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.
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.
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.
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