Peach Pie Cinnamon Rolls (Printable Version)
Soft cinnamon rolls with sweet peach filling and warm spices, drizzled with vanilla glaze.
# What You 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 Layer
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, and granulated sugar in a large bowl. Sprinkle yeast over the surface and let stand for 5-10 minutes until foamy and activated.
02 - Whisk melted butter, eggs, and salt into the yeast mixture. Gradually incorporate flour, mixing until a soft, tacky dough forms that pulls away from the bowl sides.
03 - Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in volume.
04 - Melt butter in a saucepan over medium heat. Add diced peaches, brown sugar, cornstarch, cinnamon, and nutmeg. Cook stirring constantly for 5-7 minutes until peaches soften and mixture thickens. Transfer to a bowl and cool completely.
05 - Combine brown sugar and cinnamon in a small bowl, mixing until thoroughly incorporated.
06 - Punch down risen dough and roll out on a floured surface into a 16x12-inch rectangle. Spread softened butter evenly across the surface, leaving a 1-inch border. Sprinkle cinnamon sugar mixture over butter, then distribute cooled peach filling.
07 - Starting from a long edge, roll dough tightly into a log. Using serrated knife or dental floss, slice into 12 equal portions. Place rolls cut-side up in a greased 9x13-inch baking dish, leaving space between each.
08 - Cover dish loosely with towel and let rolls rise for 30-45 minutes in a warm place until puffy and nearly doubled.
09 - Bake at 350°F for 25-30 minutes until golden brown on top and cooked through in the center. Rotate pan halfway through baking for even browning.
10 - Whisk powdered sugar, milk, vanilla extract, and salt until smooth and drizzling consistency. Adjust with additional milk if too thick.
11 - Drizzle warm glaze over rolls while still slightly warm. Serve immediately for optimal texture.
# Expert Suggestions:
01 -
- The combination of soft fluffy dough and juicy peach filling creates the most incredible texture contrast
- These rolls bridge the gap between breakfast and dessert making them perfect for any time of day
02 -
- Cooling the peach filling completely before spreading it on the dough is crucial otherwise the butter will melt and create a soggy mess
- Don't skip the second rise even if you're impatient those 30 minutes make the difference between dense bread and pillowy soft rolls
03 -
- Add a handful of chopped pecans or walnuts to the filling for a lovely crunch that contrasts with the soft dough
- If your peaches are very juicy add an extra tablespoon of cornstarch to prevent the filling from becoming too runny