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Peach Pie Cinnamon Rolls: 7 Secret Steps to Perfection

Freshly baked Peach Pie Cinnamon Rolls with cream cheese glaze in a pan.
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Peach Pie Cinnamon Rolls are soft, fluffy homemade rolls swirled with cinnamon sugar and juicy peach pie filling, then topped with a rich cream cheese glaze for the ultimate sweet breakfast treat.

Ingredients

Scale

For the Dough:

  • 1 cup warm milk (110°F / 45°C)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • â…“ cup unsalted butter, melted
  • 2 large eggs
  • ½ teaspoon salt
  • 4 cups all-purpose flour (add 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:

  • â…“ 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

1. Combine warm milk and yeast in a large bowl and let sit for 5–10 minutes until frothy.

2. Add sugar, melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms.

3. Turn dough onto a floured surface and knead for 5–8 minutes until smooth and elastic.

4. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

5. In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla. Cook until thickened, then remove from heat and let cool.

6. Roll the risen dough into a 16×12-inch rectangle on a lightly floured surface.

7. Spread softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle evenly over the butter.

8. Spread the cooled peach filling evenly over the cinnamon-sugar layer.

9. Roll the dough tightly into a log and cut into 12 even rolls.

10. Place rolls in a greased 9×13-inch baking dish, cover, and let rise for 30–45 minutes.

11. Preheat oven to 350°F (175°C) and bake for 25–30 minutes, until golden brown.

12. Beat cream cheese, powdered sugar, vanilla, and milk until smooth and creamy.

13. Spread glaze over warm Peach Pie Cinnamon Rolls and serve.

Notes

Make sure milk is warm, not hot, to properly activate the yeast.

Drain canned peaches well to prevent excess moisture in the filling.

For extra flavor, add a pinch of nutmeg to the peach filling.

Store leftover Peach Pie Cinnamon Rolls in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://paulakitchen.com/peach-pie-cinnamon-rolls/