Peach Pie Cinnamon Rolls Recipe

Introduction

These Peach Pie Cinnamon Rolls blend the comforting warmth of cinnamon rolls with the sweet, fruity flavor of peach pie filling. Soft, fluffy, and topped with a tangy cream cheese glaze, they make a delightful treat for breakfast or dessert.

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 (plus more if dough is sticky)
• 2 cups fresh or canned peaches, diced (drain well if using 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
• 1 tablespoon ground cinnamon
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 2-3 tablespoons milk

Instructions

1. Step 1: Activate the yeast by combining warm milk and yeast in a large bowl. Let it sit for 5-10 minutes until frothy.
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 dough in a greased bowl, cover it, and let it rise for about 1 hour or until doubled in size.
5. Step 5: 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: After the dough has risen, roll it out into a rectangle approximately 16 by 12 inches.
7. Step 7: Spread softened butter evenly over the dough. Mix brown sugar and cinnamon together, then sprinkle it over the buttered dough.
8. Step 8: Spread the cooled peach filling evenly over the cinnamon-sugar layer.
9. Step 9: Roll the dough tightly into a log, then cut it into 12 even rolls.
10. Step 10: Place the rolls in a greased 9×13-inch baking pan, cover, and let them rise for 30-45 minutes.
11. Step 11: Preheat the oven to 350°F (175°C) and 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

• Use fresh peaches in season for the most vibrant flavor, or well-drained canned peaches for convenience.
• For an extra punch, add a pinch of nutmeg or ginger to the peach filling.
• If you prefer less sweetness, reduce the sugar in the filling or glaze slightly.
• Try swapping cream cheese glaze for a simple vanilla or caramel glaze to mix things up.

Storage

Store the cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped for up to 2 months. Reheat gently in the microwave or oven before serving to enjoy the soft texture and warm filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for the filling?

Yes, thaw and drain frozen peaches well before using to avoid excess moisture in the filling.

How can I tell if the yeast is active?

If the yeast mixture becomes frothy and bubbly within 5-10 minutes after combining with warm milk, the yeast is active and ready to use.

Peach Pie Cinnamon Rolls Recipe

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★★★★★

4.9 from 82 reviews

These Peach Pie Cinnamon Rolls combine the classic fluffy, buttery cinnamon rolls with a delightful peach pie filling, creating a perfect blend of fruity sweetness and warm spices. Topped with a creamy cream cheese glaze, these rolls make a delicious treat for breakfast or dessert, capturing the essence of homemade comfort with a peachy twist.

• Author: Lily
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

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

For the Peach Pie Filling:

• 2 cups fresh or canned peaches, diced (drain well if using 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

1. 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 active.
2. Make the dough: Add granulated sugar, melted unsalted 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 out onto a floured surface and knead for 5-8 minutes until smooth and elastic, which helps develop gluten structure.
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 place for about 1 hour, or until it doubles in size.
5. Prepare the peach filling: In a saucepan over medium heat, combine diced peaches, brown sugar, ground cinnamon, cornstarch, lemon juice, and vanilla extract. Cook, stirring occasionally, until the mixture thickens. Remove from heat and let it cool completely.
6. Roll out the dough: After the first rise, punch down the dough and roll it out into a large rectangle approximately 16 by 12 inches.
7. Add cinnamon-sugar filling: Spread the softened butter evenly over the rolled-out dough. In a bowl, mix the brown sugar and ground cinnamon, then sprinkle this mixture evenly over the buttered dough surface.
8. Add the peach layer: Spread the cooled peach pie filling on top of the cinnamon-sugar layer, ensuring an even layer across the dough.
9. Roll and slice: Carefully roll the dough tightly from one long edge to the other, creating a log. Slice the log into 12 even rolls to ensure uniform baking.
10. Second rise: Place the rolls into a greased 9×13-inch baking pan, cover them, and let them rise again for 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 the glaze: While the rolls bake, beat together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable.
13. Glaze the rolls: Once the rolls are out of the oven and still warm, spread the cream cheese glaze over the top. Serve immediately for best flavor and texture.

Notes

• If the dough feels too sticky when rolling out, sprinkle additional flour a little at a time to prevent sticking.
• Make sure the peach filling is completely cooled before spreading to prevent the dough from becoming soggy.
• Use ripe fresh peaches for the best flavor, or well-drained canned peaches as an alternative.
• The cinnamon-sugar mixture can be adjusted to taste if you prefer it more or less sweet or spicy.
• For a thicker glaze, reduce the milk; for a thinner glaze, add more milk, one tablespoon at a time.

Keywords: Peach Pie Cinnamon Rolls, cinnamon rolls, peach filling, cream cheese glaze, breakfast rolls, dessert rolls, homemade cinnamon rolls, sweet rolls with fruit