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Peach Pie Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 30 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes (plus 1-1½ hours rising)
  • Cook Time: 25 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 9–12 rolls
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Peach Pie Cinnamon Rolls combine the classic comfort of homemade cinnamon rolls with a fruity twist. Filled with a sweet and spiced peach mixture and topped with a smooth vanilla glaze, they are perfect for breakfast or a delightful dessert treat.

Ingredients

For the dough:

  • 1 cup warm milk (about 110°F)
  • 2¼ teaspoons active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • 1 large egg + 1 egg yolk
  • ¼ cup unsalted butter, melted
  • 3 cups all-purpose flour
  • ½ teaspoon salt

For the filling:

  • 2 cups fresh or canned peaches, chopped
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter, melted

For the glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

  1. Activate yeast: In a large mixing bowl, combine warm milk and yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active and ready for dough making.
  2. Prepare dough: Add sugar, egg, egg yolk, and melted butter to the yeast mixture. Stir well to combine all ingredients. Gradually incorporate the flour and salt, mixing thoroughly. Knead the dough for 5–7 minutes until it becomes soft and slightly tacky.
  3. First rise: Place the kneaded dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until it doubles in size.
  4. Make peach filling: While dough rises, in a small saucepan over medium heat, combine chopped peaches, brown sugar, cinnamon, and cornstarch. Cook for 5–7 minutes, stirring frequently, until the peaches soften and the mixture thickens. Remove from heat and allow it to cool to room temperature.
  5. Shape rolls: Punch down the risen dough and roll it out on a floured surface into a 14 x 9-inch rectangle. Brush the surface with melted butter, then evenly spread the cooled peach filling over the dough.
  6. Roll and slice: Starting from the long edge, roll the dough tightly into a log. Slice this log into 9 to 12 individual rolls.
  7. Second rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for 30–45 minutes until puffed.
  8. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until they turn golden brown and are cooked through.
  9. Prepare glaze: In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth and pourable.
  10. Glaze and serve: Drizzle the glaze over the warm rolls. Serve immediately for the best taste and texture.

Notes

  • You can use canned peach pie filling instead of making your own filling for a faster preparation.
  • Store any leftover rolls in the refrigerator and reheat them just before serving to maintain freshness.
  • Make sure the milk is warm, not hot, to properly activate the yeast.
  • For a more intense cinnamon flavor, consider adding a pinch extra cinnamon to the dough or glaze.

Find it online: https://slsrecipes.com/peach-pie-cinnamon-rolls-recipe-2/