Peach Pie Cinnamon Rolls (Print Version)
Soft rolls with juicy peach filling, warm cinnamon, and sweet 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
# How to Make It:
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 - Stir melted butter, eggs, and salt into the yeast mixture. Gradually incorporate flour until a soft, sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
03 - Place dough in a greased bowl, turning to coat all sides. Cover with plastic wrap or a damp towel 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 peaches, brown sugar, cornstarch, cinnamon, and nutmeg. Cook, stirring frequently, for 5-7 minutes until peaches soften and mixture thickens. Cool completely before using.
05 - Whisk together brown sugar and cinnamon in a small bowl until evenly combined.
06 - Punch down risen dough and roll out on a lightly floured surface into a 16x12-inch rectangle. Spread softened butter evenly over surface, then sprinkle with cinnamon sugar mixture. Distribute cooled peach filling across the dough.
07 - Roll dough tightly from the long edge. Using a sharp knife or dental floss, slice into 12 equal pieces. Place rolls cut-side up in a greased 9x13-inch baking dish.
08 - Cover dish with a 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 and cooked through. The center should spring back when lightly touched.
10 - Whisk powdered sugar, milk, vanilla extract, and salt until completely smooth and free of lumps. Adjust consistency with additional milk if needed.
11 - Drizzle warm glaze evenly over slightly cooled rolls. Serve immediately while still warm for best texture and flavor.
# Expert Advice:
01 -
- The peach filling keeps the rolls incredibly moist unlike traditional cinnamon rolls that can dry out
- They bridge the gap between breakfast and dessert beautifully
02 -
- Cool the peach filling completely before spreading it or the butter will melt and create a mess
- Use unflavored dental floss or fishing line to cut clean slices instead of squishing them with a knife
03 -
- Toast pecans or walnuts in a dry pan before adding to the filling for extra depth
- If your dough is too sticky to handle lightly flour your hands instead of adding more flour to the dough