Peach Pie Cinnamon Rolls

Soft dough swirled with cinnamon sugar and topped with a bright peach pie filling—these cinnamon rolls are my breakfast comfort on early summer days when peaches overflow the markets. The pillowy buns are glazed in tangy cream cheese frosting which turns irresistible as it melts into the warm spirals.

My family was divided over pie or cinnamon rolls for a brunch birthday celebration so I combined both and now make these every July. A tray never lasts through the day

Ingredients

• Warm milk: The foundation for fluffy dough. Use whole milk for extra tenderness and make sure it is not too hot or it may kill the yeast
• Active dry yeast: Ensures a good rise. Always check expiration before starting
• Granulated sugar: Balances the dough and supports yeast activation. Opt for superfine if possible
• Unsalted butter: Brings rich flavor to both dough and filling. Softened for easy incorporation
• Eggs: Essential for structure and a tender crumb. Room temperature eggs blend best
• Salt: Balances sweetness and highlights the creamy flavors
• All-purpose flour: Provides strong structure but still keeps things light. Use fresh flour for the best rise
• Fresh or canned peaches: Use just-ripe fruit or well-drained canned peaches for the juiciest filling
• Brown sugar: Caramelizes beautifully with cinnamon and peaches
• Ground cinnamon: Gives that signature comforting aroma
• Cornstarch: Thickens the peach filling so it does not run out of the spirals
• Lemon juice: Brightens and lifts the peach flavor
• Vanilla extract: Rounds out all the sweet notes from filling to glaze
• Cream cheese: The base for a sharp tangy glaze. Softened for ultra-creamy results
• Powdered sugar: Ensures a silky glaze
• Milk: Loosens up the glaze so it flows over the buns. Add slowly for the right consistency

Instructions

Activate the Yeast:

Pour the warm milk into a large mixing bowl. Sprinkle in the yeast and let it stand for up to ten minutes until it appears frothy and bubbly. This step is crucial for confirming the yeast is active and will yield a light rise

Make the Dough:

Add the sugar melted butter eggs and salt to the activated yeast mixture. Mix gently with a whisk or spoon just until the ingredients are blended. Gradually scatter in the flour one cup at a time pausing to stir until a soft and slightly tacky dough begins to form

Knead the Dough:

Turn the dough out onto a floured countertop. With clean hands knead by pressing and folding for about seven minutes. The goal is a smooth elastic dough that bounces back when pressed. Sprinkle with additional flour as needed if it gets very sticky

First Rise:

Nestle the dough into a large oiled bowl turning it once to coat the surface. Cover tightly with a towel or wrap. Place in a warm draft-free corner for around one hour or until doubled in size. This slow rise creates fluffy rolls

Prepare the Peach Filling:

While the dough rises combine diced peaches brown sugar cinnamon cornstarch lemon juice and vanilla in a saucepan. Cook over medium heat stirring frequently. The mixture should thicken and the peaches become tender after roughly five to seven minutes. Cool to room temperature before using

Roll Out the Dough:

Once risen gently punch down the dough to release excess air. Place it on a floured surface and roll it into a large rectangle about sixteen by twelve inches. Aim for even thickness to ensure a uniform roll

Spread Cinnamon Filling:

Spread softened butter over the entire surface of the dough rectangle right to the edges. In a small bowl blend brown sugar and cinnamon then sprinkle evenly so every bite gets a sweet swirl

Add Peach Layer:

Spoon the chilled peach filling evenly over the sprinkled dough being careful not to pile it too thickly. A thin layer guarantees neat rolls and prevents leaking

Shape and Slice:

Starting at the long edge roll the dough tightly into a log. Use floss or a sharp knife to cut the log into twelve even pieces. Arrange the pieces cut-side up in a greased baking pan leaving a bit of space to expand

Second Rise:

Cover the pan with plastic or a towel. Set aside for another half hour until the rolls puff up to fill out the pan. This step gives a light airy texture

Bake:

Preheat the oven to three hundred fifty degrees Fahrenheit. Bake the rolls in the center of the oven for about twenty five to thirty minutes. They are ready when golden brown on top and the filling bubbles

Prepare the Glaze:

In a mixing bowl combine softened cream cheese powdered sugar vanilla extract and two tablespoons of milk. Beat together until completely smooth. Add extra milk as needed for a pourable consistency

Glaze and Serve:

When the baked rolls are still warm drizzle or spread the glaze generously over the tops. The heat will melt it slightly for a luscious finish. Serve as soon as possible for the coziest effect

I am biased toward the peaches in this batch because nothing tastes more like July to me. I vividly remember the first time my niece helped scatter cinnamon over the dough and her giggles made the kitchen feel extra joyful. This recipe now feels woven into every summer holiday

Storage Tips

Store any leftover rolls in an airtight container at room temperature for one day. For longer storage transfer to the fridge where they keep well for up to four days. I like to rewarm extras briefly in the microwave so the glaze softens. You can also freeze the baked glazed rolls individually and thaw as needed

Ingredient Substitutions

If you run out of fresh peaches substitute frozen fruit thawed and drained. Apricots or nectarines will also work. Replace cream cheese in the glaze with a simple powdered sugar and milk drizzle if you want something lighter

Serving Suggestions

Serve these as a show-stopping addition to brunch spreads with hot coffee and crisp bacon on the side. For a dessert twist add a scoop of vanilla bean ice cream on top while the rolls are still slightly warm. They also make an excellent sweet snack for afternoon tea

Cultural and Seasonal Notes

Peach pie and cinnamon rolls both have long histories in Americana baking. Combining these into one treat brings the best of summer fruit and homestyle comfort together in a single bite. In cooler months swap in apple chunks and add a pinch of nutmeg for a cozy fall vibe

Seasonal Adaptations

If using late summer peaches adjust the brown sugar in the filling to match their sweetness. For a lighter spring version use lemon zest in both the filling and glaze. To make rolls in winter canned fruit stands in well just add a bit more cinnamon for warmth

Success Stories

I have shared this recipe at neighborhood potlucks and every time someone asks for the instructions before the tray is empty. My favorite moment was seeing two cousins debating who would get the last roll. These always create sweet memories and requests for next time

Freezer Meal Conversion

Prepare the rolls right up through slicing and arranging them in the pan. Instead of allowing the second rise cover tightly and freeze. Thaw overnight in the refrigerator then let rise at room temperature in the morning before baking. Glaze after baking as usual for just-baked flavor

Enjoy these cinnamon rolls soon after baking for the ultimate soft texture and that fresh-from-the-oven fruity aroma. They will always remind you why peaches and cinnamon are meant for each other.

Recipe FAQs

→ Can I use canned peaches if fresh aren't available?

Yes, both fresh and canned peaches work well. Just drain canned peaches thoroughly and dice them before using for best results.

→ How do I ensure fluffy rolls?

Allow the dough to rise until doubled in size for both rises, and use warm (not hot) milk to activate the yeast.

→ Can the dough be made ahead?

Yes, prepare the dough and place it in the fridge overnight after the first rise. Continue with filling and baking the next day.

→ What's the best way to store leftovers?

Keep rolls in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

→ Can I freeze these cinnamon rolls?

Absolutely. Freeze baked, unglazed rolls and reheat before glazing for a fresh-from-the-oven taste.

→ Is it possible to add nuts or other fruit?

Chopped pecans or walnuts can be sprinkled with the filling, or swap peaches for other stone fruits like nectarines.