Name: Peach Pie Cinnamon Rolls
Prep time: 25 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1/4 cup brown sugar; 2 1/4 teaspoons active dry yeast; 1 cup warm milk; 1/4 cup butter, melted; 2 eggs; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 2 cups fresh or canned peaches, diced; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2–3 tablespoons cream cheese or milk (for glaze)

I love making these peach pie cinnamon rolls when I want a soft, comforting treat with a fruity twist. The combination of warm cinnamon sugar and sweet peaches creates a dessert that feels like a mix between a classic cinnamon roll and a homemade pie.

Why You’ll Love This Recipe

I enjoy how these rolls bring together two favorites in one bite. The dough bakes up soft and fluffy, while the peach filling adds a juicy sweetness that pairs perfectly with the cinnamon. I also like how they fill the kitchen with an amazing aroma while baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
granulated sugar
brown sugar
active dry yeast
warm milk
butter, melted
eggs
salt
ground cinnamon
fresh or canned peaches, diced
cornstarch
vanilla extract
powdered sugar
cream cheese or milk (for glaze)

Directions

I start by activating the yeast in warm milk with a bit of sugar, letting it sit until it becomes foamy. Then I mix in melted butter, eggs, and salt, followed by flour to form a soft dough. I knead the dough until smooth and let it rise until doubled in size.

While the dough rises, I prepare the peach filling by cooking the diced peaches with brown sugar, cinnamon, vanilla, and cornstarch until thickened and slightly jammy. I let it cool before using.

Once the dough has risen, I roll it out into a rectangle and spread the peach filling evenly across the surface. I roll the dough tightly into a log and slice it into rolls.

I place the rolls in a greased baking dish and let them rise again briefly. Then I bake them at 180°C (350°F) for about 25–30 minutes until golden and cooked through.

After baking, I drizzle a glaze made from powdered sugar and cream cheese or milk over the warm rolls.

Servings and timing

I usually get about 10 to 12 rolls from this recipe.
Prep time takes around 25 minutes, rising time is about 1–1.5 hours, and baking time is 25–30 minutes, so everything is ready in roughly 2 hours.

Variations

I sometimes add a crumble topping for extra texture. When I want a richer flavor, I mix in a bit of nutmeg or use browned butter. I also like adding chopped pecans or walnuts for a crunchy contrast.

storage/reheating

I store the rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When reheating, I warm them in the microwave for a few seconds or in the oven to bring back their softness.

FAQs

Can I use canned peaches?

I can, but I drain them well to avoid excess moisture.

Can I make the dough ahead of time?

I prepare the dough and refrigerate it overnight, then continue the process the next day.

How do I keep the rolls soft?

I avoid overbaking and store them properly to maintain moisture.

Can I freeze these cinnamon rolls?

I freeze them before or after baking and thaw before reheating.

What glaze works best?

I like a cream cheese glaze for richness, but a simple sugar glaze also works well.

Conclusion

I keep making these peach pie cinnamon rolls because they are soft, sweet, and full of comforting flavor. The combination of peaches and cinnamon makes them a treat I always enjoy baking and sharing.