Best Peach Pie Cinnamon Rolls

Hey sweet friend ❤️

Think gooey, buttery cinnamon rolls swirling with sweet peaches and cinnamon-sugar goodness, all drizzled with vanilla glaze. It’s like a warm peach pie and a bakery-fresh cinnamon roll had a delicious little baby. I promise you there will be no leftovers.

❤️ Why You’ll Love Peach Pie Cinnamon Rolls

• The softest, fluffiest rolls you’ve ever had
• Juicy peaches in every bite
• No special equipment required
• Perfect for brunch, holidays, or “just because” baking
• Trust me, it’s a game-changer!

⏰ Cooking Time

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: ~2.5 hours (includes rise time)
Servings: 12 rolls

📝 Ingredient List

For the Dough:

• 1 cup warm milk (about 110°F)
• 2¼ tsp active dry yeast (1 standard packet)
• ⅓ cup granulated sugar
• 2 large eggs, room temp
• 6 tbsp unsalted butter, melted
• 4 cups all-purpose flour
• 1 tsp salt

For the Filling:

• 3 tbsp unsalted butter, softened
• ½ cup brown sugar
• 1 tbsp cinnamon
• 2 medium peaches, peeled and diced (fresh is best, but canned works too)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract
• Pinch of salt

Note: Using canned peaches? Just drain well and pat dry to avoid soggy centers.

🔍 Why These Ingredients Work

• Warm milk & yeast = light, fluffy dough that rises like a dream.
• Eggs & butter = rich, soft texture (like a bakery roll!).
• Brown sugar & cinnamon = that deep, caramel-like filling we love.
• Peaches = add moisture and natural sweetness. So summery.
• Powdered sugar glaze = ties it all together with a smooth vanilla finish.

🍴 Essential Tools and Equipment

• Mixing bowls
• Whisk and spatula
• Stand mixer with dough hook (optional, but helpful)
• Rolling pin
• 9×13-inch baking dish
• Plastic wrap or clean towel
• Sharp knife or dental floss (for slicing rolls!)

👩🍳 Step-by-Step Instructions

1. Make the Dough

• In a bowl, whisk warm milk and yeast. Let sit 5–10 minutes until foamy.
• Add sugar, eggs, and melted butter. Mix until combined.
• Gradually add flour and salt. Knead (by hand or mixer) 7–8 minutes, until soft and elastic.
• Transfer to a greased bowl, cover, and let rise 1–1.5 hours until doubled.

2. Prepare the Filling

• In a small bowl, mix brown sugar and cinnamon.
• Dice your peaches and pat them dry with a paper towel.

3. Roll and Fill

• Punch down the dough. Roll out into a 16×12-inch rectangle on a lightly floured surface.
• Spread softened butter over the dough.
• Sprinkle cinnamon sugar mix evenly, then scatter the peaches on top.

4. Roll Up + Slice

• Roll tightly from the long side. Slice into 12 even rolls using a sharp knife or floss.

5. Second Rise

• Place rolls in a greased 9×13 dish. Cover and let rise for 30–45 minutes, until puffy.

6. Bake

• Preheat oven to 350°F. Bake for 25–30 minutes or until golden brown and bubbling slightly.

7. Glaze

• While rolls are still warm, whisk together glaze ingredients and drizzle generously.

❗ You Must Know

The dough needs a full rise time! Don’t rush it — it’s what gives you those ultra-soft rolls.

Personal Secret: I always add a pinch of salt to my glaze — it cuts the sweetness just enough and brings out the flavor.

💡 Pro Tips & Cooking Hacks

• Too warm in your kitchen? Let dough rise in a turned-off oven with the light on.
• Dry peaches? Toss with a teaspoon of sugar and a splash of lemon juice.
• Make it richer: Swap vanilla extract in the glaze for bourbon or almond extract.

🎨 Flavor Variations / Suggestions

• Peach + Raspberry Rolls: Add a handful of fresh or frozen raspberries.
• Crumble topping: Sprinkle with oat streusel before baking for a peach crisp vibe.
• Spicy version: Add a pinch of cardamom or nutmeg to the cinnamon-sugar filling.

⏲️ Make-Ahead Options

• Overnight option: After slicing, place rolls in baking dish, cover tightly, and refrigerate overnight. Let sit at room temp for 45 mins before baking.
• Freeze before baking: Wrap tray tightly and freeze up to 1 month. Thaw overnight, then bake.
• Freeze after baking: Freeze fully baked (and unglazed) rolls. Reheat and glaze when ready to serve.

📌 Recipe Notes & Baker’s Tips

• Don’t overstuff! Too many peaches = soggy rolls.
• Need a quicker version? Use store-bought cinnamon roll dough and just add the peach filling!
• Glaze can be made ahead and stored in the fridge for 3 days.

🍽️ Serving Suggestions

• Serve warm with a hot cup of coffee or sweet tea.
• Add a scoop of vanilla ice cream if you want full dessert status.
• A sprig of mint or fresh peach slice on top = chef’s kiss!

🧊 Storage Tips

• Room temp: 2 days, covered.
• Fridge: 4–5 days in an airtight container.
• Reheat: Microwave 15–20 seconds or warm in a low oven.
• Freezer: Wrap individually in foil or store in zip bags for up to 2 months.

🧾 Nutrition Facts (Per Roll) (Estimated)

Calories: 310
Fat: 9g
Carbs: 52g
Sugar: 22g
Protein: 5g

⚠️ Allergy Information

• Contains: Dairy, eggs, gluten
• Dairy-free option: Use oat milk and vegan butter
• Gluten-free option: Try 1:1 gluten-free baking flour (note: texture may vary)

❓FAQs

Can I use canned peaches?
Yes! Just drain and pat them dry. Too much juice = soggy centers.

What goes well with these cinnamon rolls?
Coffee, chai tea, fresh whipped cream, or a scoop of vanilla ice cream!

Can I freeze them?
Absolutely. Freeze unbaked or baked (unglazed) and warm up when ready.

💬 Tried this recipe? Leave a comment and rating below — I’d love to hear how it turned out!