Description

These Peach Pie Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with the sweet and tangy flavor of homemade peach pie filling. Featuring a rich dough enriched with butter and eggs, a luscious cinnamon-sugar layer, and a fruit-forward peach pie filling, these rolls are topped with a creamy cream cheese glaze for the perfect balance of sweetness and tang. Ideal for breakfast, brunch, or a special treat, this recipe brings a comforting, fruity twist to a beloved classic.

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 (well 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, to desired consistency

Instructions

Activate the yeast: Combine the warm milk and active dry yeast in a large bowl. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
Make the dough: To the yeast mixture, add granulated sugar, melted butter, eggs, and salt. Gradually incorporate the all-purpose flour, mixing until a soft dough forms that is not overly sticky.
Knead the dough: Turn the dough onto a lightly floured surface and knead it for 5 to 8 minutes until it becomes smooth and elastic, which helps develop the gluten for a good structure.
First rise: Place the kneaded 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 doubles in size.
Prepare peach filling: In a saucepan over medium heat, combine diced peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla extract. Cook the mixture until it thickens, then set it aside to cool completely before using.
Roll out the dough: After the dough has doubled in size, roll it out onto a floured surface into a large rectangle approximately 16 by 12 inches.
Add cinnamon-sugar filling: Spread the softened butter evenly over the dough’s surface, then sprinkle a mixture of brown sugar and cinnamon uniformly on top to create the classic cinnamon swirl.
Add peach layer: Spread the cooled peach pie filling over the cinnamon-sugar layer, distributing it evenly but leaving a small border around the edges.
Roll and slice: Starting from one long edge, roll the dough tightly into a log shape. Cut the log into 12 even slices to form individual rolls.
Second rise: Arrange the rolls evenly in a greased 9×13-inch baking pan. Cover and let them rise for another 30 to 45 minutes until puffy and nearly doubled.
Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they turn golden brown and are cooked through.
Make the cream cheese glaze: In a bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and milk until the glaze is smooth and pourable, adjusting milk quantity as needed.
Glaze the rolls: While the rolls are still warm, spread the cream cheese glaze generously over the top. Serve immediately for the best flavor and texture.

Notes

If the dough feels too sticky during kneading, gradually add more flour until manageable.
Peach preserves can be used as a shortcut instead of making fresh peach filling.
Add chopped pecans or walnuts to the filling for an added crunchy texture.
For a flavor variation, substitute cinnamon with nutmeg or cardamom.
The rolls can be assembled and refrigerated overnight before the second rise, then brought to room temperature and baked fresh in the morning.
Ensure canned peaches are well drained to prevent soggy rolls.
Both baked and unbaked rolls freeze well; thaw unbaked rolls and allow them to rise before baking.
A simple powdered sugar glaze with milk and vanilla can replace cream cheese glaze if desired.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Peach cinnamon rolls, peach pie cinnamon rolls, cinnamon roll recipe, peach dessert, breakfast rolls, sweet rolls, cream cheese glaze, homemade cinnamon rolls