Peach Pie Cinnamon Rolls

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, inspired by cozy mornings at the cabin with a warm breeze drifting through open windows and a pan of gooey rolls baking in the oven.

Perfect for brunches, weekend treats, or holiday mornings, this recipe brings together soft, pillowy dough, a luscious peach pie filling, a classic cinnamon-sugar swirl, and a creamy glaze that melts into every crevice. If you're looking for a show-stopping yet approachable homemade bake, this one is sure to win hearts.

Why You’ll Love Peach Pie Cinnamon Rolls

• Soft and fluffy dough: Homemade dough that’s tender and bakery-style.
• Bursting with peach flavor: Like peach pie and cinnamon rolls had a delicious baby.
• Perfect for any season: Use fresh peaches in summer or canned ones year-round.
• Make-ahead friendly: Prepare the night before and bake in the morning.
• Freezer-friendly: Bake and freeze or freeze unbaked for fresh rolls on demand.
• Crowd-pleasing brunch star: Ideal for holidays, baby showers, or just-because mornings.

Ingredients You’ll Need

For the Dough:

• 1 cup warm milk (110°F / 45°C) – Helps activate the yeast.
• 2 ¼ teaspoons active dry yeast (1 packet) – For rising the dough.
• ¼ cup granulated sugar – Adds sweetness.
• ⅓ cup unsalted butter, melted – Brings richness.
• 2 large eggs – Binds the dough.
• ½ teaspoon salt – Balances sweetness.
• 4 cups all-purpose flour – Start with 4, add more if the dough is sticky.

For the Peach Pie Filling:

• 2 cups fresh or canned peaches, diced – Drain well if using canned.
• ¼ cup brown sugar – Sweetens and deepens the peach flavor.
• 1 teaspoon ground cinnamon – Warm spice note.
• 1 tablespoon cornstarch – Thickens the filling.
• 1 teaspoon lemon juice – Brightens the flavor.
• ½ teaspoon vanilla extract – Adds a fragrant touch.

For the Cinnamon-Sugar Filling:

• ⅓ cup unsalted butter, softened – Makes the filling spreadable.
• ½ cup brown sugar – Caramel-like sweetness.
• 1 tablespoon ground cinnamon – The classic swirl.

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened – Tangy and rich base.
• 1 cup powdered sugar – Sweetens the glaze.
• ½ teaspoon vanilla extract – Rounds out flavor.
• 2–3 tablespoons milk – Adjust for pourable consistency.

Step-by-Step Instructions

• Activate the yeast: Combine warm milk and yeast in a large bowl. Let sit for 5–10 minutes until frothy.
• Make the dough: Add sugar, melted butter, eggs, and salt. Mix in flour gradually until a soft dough forms.
• Knead: Turn out onto a floured surface and knead for 5–8 minutes until smooth.
• First rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
• Prepare peach filling: In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla. Cook until thickened, then let cool.
• Roll out the dough: Once risen, roll dough into a large rectangle (about 16x12 inches).
• Add cinnamon filling: Spread softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly.
• Add peach layer: Spread cooled peach filling over the cinnamon-sugar layer.
• Roll and slice: Roll dough tightly into a log. Cut into 12 even rolls.
• Second rise: Place rolls in a greased 9x13-inch baking pan. Cover and let rise for another 30–45 minutes.
• Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown.
• Make glaze: Beat cream cheese, powdered sugar, vanilla, and milk until smooth.
• Glaze the rolls: Spread glaze over warm rolls and serve.

Serving and Storage Tips

• Serve warm: Best enjoyed fresh out of the oven with coffee or milk.
• Reheat gently: Microwave 15–20 seconds or warm in a low oven.
• Store in an airtight container at room temp for 1 day or refrigerate for up to 4 days.
• Freeze baked or unbaked: For baked, cool completely and wrap well. For unbaked, freeze after slicing, then thaw and rise before baking.

Helpful Notes

• Dough too sticky? Add a little more flour during kneading.
• Use peach preserves if you’re in a pinch instead of making the filling from scratch.
• Add chopped pecans or walnuts for a nutty crunch.
• Spice swap: Try nutmeg or cardamom for a twist.
• Make it overnight: Assemble and refrigerate before the second rise; bring to room temp in the morning and bake.

Frequently Asked Questions

1. Can I use canned peaches?
   Yes! Just make sure to drain them well to avoid soggy rolls.
2. Can I make these ahead?
   Absolutely. Prepare the night before, refrigerate, and bake fresh in the morning.
3. What if I don’t have cream cheese?
   A simple powdered sugar glaze with milk and vanilla works beautifully.
4. Can I freeze the rolls?
   Yes, both baked and unbaked rolls freeze well.
5. Can I halve the recipe?
   Sure! Just use a smaller baking pan and reduce the ingredients accordingly.

Final Thoughts

These Peach Pie Cinnamon Rolls are soft, sweet, and irresistibly peachy — the perfect combination of two comfort food favorites. They’re great for special mornings, weekend baking projects, or surprising someone you love with something homemade. I hope this recipe brings warmth to your kitchen and joy to your table. Don’t forget to share your creations or tag your baking adventures on social media. Happy baking!