Peach Pie Cinnamon Rolls (Printable Version)
Soft fluffy rolls filled with juicy peaches, cinnamon sugar, and warm vanilla glaze. Perfect morning treat.
# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1 tsp salt
05 - 3/4 cup whole milk, warmed
06 - 1/4 cup warm water
07 - 1/4 cup unsalted butter, melted
08 - 2 large eggs, room temperature
→ Peach Filling
09 - 2 cups fresh or canned peaches, peeled and diced
10 - 1/3 cup brown sugar
11 - 2 tbsp cornstarch
12 - 1 1/2 tsp ground cinnamon
13 - 1/4 tsp ground nutmeg
14 - 2 tbsp unsalted butter
→ Cinnamon Sugar Filling
15 - 1/2 cup brown sugar
16 - 2 tbsp ground cinnamon
17 - 1/4 cup unsalted butter, softened
→ Vanilla Glaze
18 - 1 cup powdered sugar
19 - 2 tbsp milk
20 - 1 tsp pure vanilla extract
21 - Pinch of salt
# Directions:
01 - Combine warm milk, warm water, sugar, and yeast in a large bowl. Let stand for 5–10 minutes until mixture becomes frothy and activated.
02 - Whisk melted butter, eggs, and salt into the yeast mixture. Gradually incorporate flour until a soft, tacky dough forms that pulls away from the bowl sides.
03 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Transfer to a greased bowl, cover with plastic wrap, and let rise in a warm area for 1–1.5 hours until doubled in volume.
04 - Melt butter in a saucepan over medium heat. Add peaches, brown sugar, cornstarch, cinnamon, and nutmeg. Cook while stirring constantly for 5–7 minutes until peaches soften and mixture thickens. Cool completely before using.
05 - Combine brown sugar and cinnamon in a small bowl, mixing until evenly blended.
06 - Punch down risen dough and roll out on a floured surface into a 16x12-inch rectangle. Spread softened butter evenly over surface, sprinkle with cinnamon sugar mixture, then distribute cooled peach filling.
07 - Roll dough tightly from the long edge into a log. Slice into 12 equal pieces and arrange cut-side up in a greased 9x13-inch baking dish.
08 - Cover baking dish with a clean towel and let rolls rise for 30–45 minutes until puffy and nearly doubled in size.
09 - Bake at 350°F for 25–30 minutes until golden brown on top and cooked through. The internal temperature should reach 190°F when fully baked.
10 - Whisk powdered sugar, milk, vanilla extract, and salt in a small bowl until completely smooth and free of lumps. Adjust consistency with additional milk if needed.
11 - Drizzle warm glaze evenly over slightly cooled rolls. Serve warm for best texture and flavor.
# Expert Advice:
01 -
- The combination of juicy peaches and warm cinnamon creates this incredible gooey filling that stays moist even after baking
- These rolls strike that perfect balance between dessert and breakfast, making them acceptable to eat at literally any time of day
02 -
- The peach filling MUST be completely cool before spreading it on the dough, otherwise it melts the butter and makes a total mess
- Use dental floss or unflavored thread to slice the rolls—it cuts cleaner than a knife and doesn't squish the dough
03 -
- Use a kitchen thermometer to check your milk temperature—it should be between 105°F and 110°F for optimal yeast activation
- If the tops brown too quickly, loosely tent with foil for the last 10 minutes of baking