Peach Pie Cinnamon Rolls (Printable)
Fluffy rolls stuffed with spiced peaches and vanilla glaze
# 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
# Steps:
01 - Combine warm milk, warm water, and granulated sugar in a large bowl. Sprinkle yeast over the mixture and let stand for 5–10 minutes until foamy and activated.
02 - Whisk melted butter, eggs, and salt into the yeast mixture. Gradually incorporate flour, mixing until a soft dough forms. Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.
03 - Place dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free area for 1–1.5 hours until doubled in bulk.
04 - Melt butter in a saucepan over medium heat. Add diced peaches, brown sugar, cornstarch, cinnamon, and nutmeg. Cook, stirring constantly, for 5–7 minutes until peaches soften and sauce thickens. Transfer to a bowl and cool completely.
05 - Combine brown sugar and cinnamon in a small bowl, mixing until evenly blended.
06 - Punch down risen dough and roll out on a lightly floured surface into a 16×12-inch rectangle. Spread softened butter evenly over dough, leaving a 1-inch border. Sprinkle cinnamon sugar mixture over butter, then distribute cooled peach filling on top.
07 - Starting from a long side, roll dough tightly into a log. Use a sharp knife or dental floss to slice into 12 equal pieces. Arrange rolls cut-side up in a greased 9×13-inch baking dish, spacing evenly.
08 - Cover dish with a clean towel and let rolls rise in a warm place for 30–45 minutes until puffy and nearly doubled.
09 - Preheat oven to 350°F. Bake rolls for 25–30 minutes until golden brown and cooked through. Rotate dish halfway through for even browning.
10 - Whisk powdered sugar, milk, vanilla extract, and salt in a small bowl until smooth and drizzling consistency. Add additional milk 1 teaspoon at a time if too thick.
11 - Drizzle warm glaze generously over slightly cooled rolls. Serve immediately while still warm for best texture and flavor.
# Expert Advice:
01 -
- The peach filling stays perfectly juicy without making the dough soggy, which I learned after three slightly disastrous attempts
- These freeze beautifully before the second rise, so you can wake up to fresh baked rolls on busy mornings without any morning effort
02 -
- Cool the peach filling completely before spreading it on the dough, otherwise the butter will melt and create a giant mess when you try to roll everything up
- Use unflavored dental floss to slice the rolls, sliding it under the dough, crossing the ends over the top, and pulling gently to get perfect cuts without squishing the dough
03 -
- If your dough is not rising, your kitchen might be too cold, so turn on your oven for one minute, turn it off, and let the dough rise in there with the door cracked open
- Use room temperature eggs so they incorporate evenly into the dough rather than creating tiny pockets of cold that can affect the texture