There’s something magical about waking up to the smell of freshly baked cinnamon rolls, especially when they’re infused with the summery sweetness of peaches. These Peach Pie Cinnamon Rolls are a dreamy twist on the classic breakfast favorite. Imagine the warmth of soft, pillowy dough, a luscious peach pie–style filling, a classic cinnamon‑sugar swirl, and a creamy glaze that melts into every crevice. Perfect for brunches, lazy weekend mornings, or holiday breakfasts, they make a show‑stopping treat that’s still approachable for home bakers.
Why You’ll Love These Rolls
- Soft and fluffy dough with a bakery feel
- Bursting with peach flavor — like if a peach pie and cinnamon roll had a delicious baby
- Works in any season — use fresh peaches in summer or canned ones year‑round
- Make‑ahead friendly — you can assemble the night before and bake fresh in the morning
- Freezer‑friendly — you can freeze baked or unbaked rolls for later
- A crowd‑pleasing brunch centerpiece — ideal for holidays, showers, or special mornings
Ingredients You’ll Need
For the Dough:
- 1 cup warm milk (about 110 °F / 45 °C)
- 2¼ 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 (start with 4, add more if dough is too sticky)
For the Peach Pie Filling:
- 2 cups fresh or canned peaches, diced (if canned, drain well)
- 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 (adjust to desired pourable consistency)
Instructions
- Activate the yeast
Combine the warm milk and yeast in a large bowl. Let it sit for 5–10 minutes until frothy (this ensures the yeast is active). - Make the dough
Into the yeast mixture, stir in sugar, melted butter, eggs, and salt. Gradually add the flour, mixing until a soft dough forms. - Knead
Turn the dough out onto a lightly floured surface. Knead for about 5–8 minutes until smooth and elastic. - First rise
Place the dough in a greased bowl, cover it, and let it rise for about 1 hour (or until doubled in size). - Prepare the peach filling
While the dough rises, in a saucepan over medium heat combine peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla. Cook, stirring, until the mixture thickens slightly. Then remove from heat and cool it down. - Roll out the dough
Once the dough has risen, roll it into a large rectangle (about 16 × 12 inches works well). - Add the cinnamon filling
Spread the softened butter evenly over the rolled dough. In a bowl, mix the brown sugar and cinnamon, then sprinkle it over the buttered surface. - Add the peach layer
Carefully spread the cooled peach filling over the cinnamon‑sugar layer (try to leave a little margin so filling doesn’t spill when rolling). - Roll and slice
Starting from one long edge, roll the dough tightly into a log. Use a sharp knife (or floss) to cut it into about 12 evenly sized rolls. - Second rise
Place the rolls in a greased 9×13‑inch baking pan (or similar). Cover and let them rise another 30–45 minutes, until puffy. - Bake
Preheat your oven to 350 °F (175 °C). Bake the rolls for about 25–30 minutes, until golden brown on top and cooked through. - Prepare the glaze
While the rolls bake (or just after), beat together the cream cheese, powdered sugar, vanilla, and milk until smooth and creamy. - Glaze the rolls
When the rolls come out warm, spread or drizzle the glaze generously over them, letting it seep into the rolls. Serve warm.
Serving & Storage Tips
- Serve warm: These rolls are at their best fresh out of the oven, paired with coffee, tea, or milk.
- Reheating: Microwave a roll for 15–20 seconds or warm in a low oven (around 300 °F / 150 °C) until heated through.
- Storage: Keep in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days.
- Freezing: You can freeze them either baked or unbaked. For baked rolls, cool completely and wrap tightly. For unbaked, slice and freeze; thaw and allow them to rise before baking.
Helpful Notes & Variations
- If the dough becomes too sticky, add a little more flour during kneading.
- In a pinch, you can substitute peach preserves instead of making the filling from fresh or canned peaches.
- For extra texture, stir in chopped pecans or walnuts into the filling.
- To vary the spice profile, experiment with adding a pinch of nutmeg or cardamom.
- For a hands‑off option, assemble the rolls the night before, refrigerate during the second rise, then bring to room temperature in the morning and bake fresh.
Final Thoughts
These Peach Pie Cinnamon Rolls combine the comforting textures of classic cinnamon buns with the bright, juicy sweetness of peaches. They’re soft, sweet, and bursting with flavor — a dessert and breakfast crossover that’s ideal for special mornings, family gatherings, or whenever you want to surprise someone with homemade goodness. I hope this recipe brings warmth, joy, and delicious aroma to your kitchen. Happy baking! ✨