Description
Enjoy these Peach Pie Cinnamon Rolls, a delightful fusion of classic cinnamon rolls and sweet peach pie flavors. They feature a soft, fluffy dough filled with a peach pie-style filling, cinnamon-sugar swirl, and a creamy glaze. Perfect for brunches, holidays, or any special morning.
Ingredients
Scale
- For the Dough:
- 1 cup warm milk (about 110°F / 45°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ⅓ 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 by combining warm milk and yeast in a large bowl. Let sit for 5–10 minutes until frothy.
- Make the dough: Stir sugar, melted butter, eggs, and salt into the yeast mixture. Gradually add flour until a soft dough forms.
- Knead the dough on a lightly floured surface for 5–8 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Prepare the peach filling: Combine peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla in a saucepan over medium heat. Cook, stirring, until thickened. Remove from heat and cool.
- Roll out the dough into a 16×12-inch rectangle.
- Add the cinnamon filling: Spread softened butter evenly over the dough. Mix brown sugar and cinnamon, then sprinkle over the butter.
- Add the peach layer: Carefully spread the cooled peach filling over the cinnamon-sugar layer, leaving a small margin.
- Roll and slice: Tightly roll the dough into a log from one long edge. Cut into about 12 evenly sized rolls.
- Second rise: Place rolls in a greased 9×13-inch baking pan. Cover and let rise for 30–45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown.
- Prepare the glaze: Beat softened cream cheese, powdered sugar, vanilla, and milk until smooth.
- Glaze the rolls: Spread or drizzle the glaze generously over the warm rolls.
- Serve warm.
Notes
- If the dough is too sticky, add a little more flour during kneading.
- Peach preserves can be substituted for the fresh or canned peach filling.
- Add chopped pecans or walnuts to the filling for extra texture.
- Experiment with nutmeg or cardamom for a varied spice profile.
- Assemble rolls the night before, refrigerate during the second rise, then bake fresh in the morning.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: Approx. 400-450
- Sugar: Approx. 35-40g
- Sodium: Approx. 250-300mg
- Fat: Approx. 18-22g
- Saturated Fat: Approx. 10-12g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 55-60g
- Fiber: Approx. 2-3g
- Protein: Approx. 6-8g
- Cholesterol: Approx. 70-80mg