Description
Enjoy these delightful Peach Pie Cinnamon Rolls, a unique twist on a classic breakfast treat. They feature a soft, fluffy dough filled with a sweet peach pie mixture, cinnamon-sugar swirl, and a creamy glaze. Perfect for brunches or special mornings.
Ingredients
Scale
- For the Dough:
- 1 cup warm milk (110°F / 45°C)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- Â pulverizing cup unsalted butter, melted
- 2 large eggs
- ½ teaspoon salt
- 4 cups all-purpose flour (plus 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 pulverizing 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
- Activate the yeast: Combine warm milk and yeast in a large bowl. Let sit for 5-10 minutes until frothy.
- Make the dough: Stir sugar, melted butter, eggs, and salt into the yeast mixture. Gradually add flour, mixing until a soft dough forms.
- Knead: Turn dough onto a lightly floured surface. Knead for 5-8 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise for about 1 hour, or until doubled.
- Prepare the peach filling: Combine peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla in a saucepan. Cook over medium heat, stirring, until thickened. Remove from heat and cool.
- Roll out the dough: Once risen, roll dough into a large rectangle (about 16×12 inches).
- Add the cinnamon filling: Spread softened butter evenly over the dough. Mix brown sugar and cinnamon, then sprinkle over the butter.
- Add the peach layer: Carefully spread the cooled peach filling over the cinnamon-sugar layer, leaving a small margin.
- Roll and slice: Tightly roll the dough into a log from one long edge. Cut into 12 equal rolls.
- Second rise: Place rolls in a greased 9×13-inch baking pan. Cover and let rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- Prepare the glaze: Beat together softened cream cheese, powdered sugar, vanilla, and milk until smooth.
- Glaze the rolls: Spread or drizzle glaze generously over warm rolls. Serve warm.
Notes
- If dough is too sticky, add more flour during kneading.
- Peach preserves can be substituted for the fresh or canned peach filling.
- For added texture, stir chopped pecans or walnuts into the filling.
- Experiment with nutmeg or cardamom for a different spice profile.
- For a make-ahead option, assemble rolls the night before, refrigerate during the second rise, then bake in the morning.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: Approx. 450 kcal
- Sugar: Approx. 35g
- Sodium: Approx. 200mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 12g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 60g
- Fiber: Approx. 3g
- Protein: Approx. 7g
- Cholesterol: Approx. 70mg