If you’re craving a baked treat that feels like a warm hug on a plate, look no further than this Irresistibly Fluffy Peach Pie Cinnamon Rolls Recipe. These rolls combine the soft, pillowy texture of classic cinnamon rolls with the sweet, summery burst of peach pie filling, creating a unique and delightful fusion that will have you coming back for more. Whether for a breakfast treat, a brunch centerpiece, or a comforting dessert, these rolls are bursting with flavor, melt-in-your-mouth softness, and a touch of cinnamon-spiced sweetness that makes every bite pure joy.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together to create a luscious dough and mouthwatering filling. Each element plays a crucial role—from the tender crumb of the flour and yeast combo to the fruity zing of the peach filling and the cozy warmth of cinnamon spice. Let’s dive in!
- 4 cups All-purpose flour: The backbone for our fluffy dough, providing structure and softness.
- 2 teaspoons Active dry yeast: Vital for that perfect rise and airy texture—make sure it’s fresh!
- 1/4 cup Granulated sugar: Adds subtle sweetness to mellow out the dough; try coconut sugar for a more natural touch.
- 1 cup Milk: Enriches the dough and tenderizes the crumb; almond milk is a great dairy-free alternative.
- 2 large Eggs: Helps bind and add richness; flax eggs can be used if you want a vegan twist.
- 1/2 cup Butter: Adds moisture and flavor, making the rolls incredibly tender—vegan butter works perfectly here.
- 2 cups Peach filling (fresh or canned peaches): Brings juicy sweetness and that unmistakable peachy aroma; pears or apples work if peaches aren’t in season.
- 2 tablespoons Cinnamon: Gives the rolls their warm, classic spice note; try nutmeg for a unique flavor spike.
- 1/4 cup Brown sugar: Infuses a deep caramel-like sweetness, complementing the cinnamon beautifully.
- 1 cup Powdered sugar: Used for a luscious glaze, but you can skip it or use powdered erythritol for a sugar-free version.
- 2 tablespoons Milk: Mixed with powdered sugar to make a smooth icing; any dairy-free milk substitute works well.
How to Make Irresistibly Fluffy Peach Pie Cinnamon Rolls Recipe
Step 1: Prepare the Yeast Dough
Begin by warming the milk until it’s just slightly warm to the touch—too hot and it can kill the yeast, too cold and it won’t activate it properly. In a large bowl, sprinkle the active dry yeast over the warm milk and gently stir in a teaspoon of sugar. Let it sit for about 5 to 10 minutes until it becomes frothy and bubbly, which signals the yeast is alive and well. This step is crucial for those irresistibly fluffy rolls that rise tall and soft.
Step 2: Mix the Dough Ingredients
Once your yeast mixture is frothy, add in the remaining sugar, eggs, melted butter, and a pinch of salt. Gradually mix in the flour, stirring until the dough begins to pull together. You want a dough that’s slightly sticky but manageable. Knead it on a lightly floured surface for about 8 to 10 minutes until smooth and elastic—this kneading builds the gluten network that makes these rolls tender yet sturdy enough to hold that fruity peach filling.
Step 3: First Rise
Place your dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours. It should double in size—a sign your dough is perfectly proofed and ready for rolling out. Patience here rewards you with the softest, fluffiest rolls imaginable.
Step 4: Roll Out and Add Filling
Once risen, punch the dough down gently and roll it out into a large rectangle, about 12×16 inches. Spread your peach filling evenly over the dough, making sure every bite gets a juicy little surprise. Sprinkle your cinnamon and brown sugar mixture generously on top of the peach layer for that classic cinnamon roll sweetness and warmth.
Step 5: Form the Rolls
Starting from the longer side, roll the dough tightly into a log, keeping the filling inside. Use a sharp knife or unflavored dental floss to cut the log into 12 equal slices. Placing dental floss underneath and crossing it over the top before pulling tight is a neat trick to get perfect slices without squashing your rolls!
Step 6: Second Rise and Baking
Arrange your rolls snugly in a greased 9×13 inch baking pan. Cover them loosely and let them rise again for 30 minutes while your oven preheats to 375°F (190°C). Bake the rolls for 25 to 30 minutes, or until they turn golden brown and smell absolutely heavenly. The second rise ensures your rolls stay light and airy, while baking caramelizes the sugars creating that lovely crust.
Step 7: Add the Glaze
While the rolls are baking, mix powdered sugar with milk to create a smooth glaze. Once the rolls are out of the oven and still warm, drizzle or spread the glaze over the top. The glaze seeps into every crevice, adding the perfect finishing touch of sweetness and gloss.
How to Serve Irresistibly Fluffy Peach Pie Cinnamon Rolls Recipe
Garnishes
For that extra wow factor, consider topping your rolls with a sprinkle of chopped toasted pecans or a few fresh peach slices right before serving. A dusting of cinnamon or powdered sugar on top adds charm and an inviting aroma.
Side Dishes
These peach pie cinnamon rolls are wonderful on their own, but pairing them with a side of creamy vanilla yogurt or a scoop of cinnamon-spiced ice cream can elevate the experience. Fresh fruit salad alongside adds a refreshing contrast that balances the richness of the rolls perfectly.
Creative Ways to Present
Serve warm rolls right out of a rustic basket lined with a pretty cloth napkin for a charming brunch display. Alternatively, bake individual rolls in muffin tins for cute, single-serving portions that are perfect for parties or gifting. You can also turn leftovers into bread pudding by cubing and soaking them in custard for a delightful second meal.
Make Ahead and Storage
Storing Leftovers
If you have any of these gorgeous rolls left over, store them in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh without drying out. Refrigeration can make them a bit dense but is fine for longer storage if wrapped properly.
Freezing
To enjoy these Irresistibly Fluffy Peach Pie Cinnamon Rolls Recipe later, freeze the unbaked rolls after the second rise on a baking tray until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. When ready to bake, thaw overnight in the fridge and allow to come to room temperature before baking.
Reheating
For reheating, pop a roll in the microwave for 15 to 20 seconds, or warm in a preheated oven at 350°F (175°C) for 10 minutes. Adding a touch of butter or extra glaze after warming refreshes their buttery softness beautifully.
FAQs
Can I use fresh peaches instead of canned?
Absolutely! Fresh peaches bring an even brighter flavor and vibrant color, which makes the cinnamon rolls taste extra fresh and summery. Just be sure to cook the peaches slightly with sugar to create a jammy filling that won’t make the dough soggy.
What if I want these rolls to be vegan?
You can easily swap the butter for vegan margarine, eggs for flax eggs, and milk for any plant-based milk. The texture and flavor remain wonderfully rich and fluffy with these tweaks.
Is it possible to make these cinnamon rolls gluten-free?
Yes! Using a gluten-free all-purpose flour blend in place of regular flour works well. Just be sure your blend includes xanthan gum or a similar binder to help the rolls hold together with the right texture.
How long should I let the dough rise?
The first rise should double the dough size, usually between 1 and 1.5 hours in a warm place. The second rise after shaping should be about 30 minutes until puffy. These rises are key to that irresistible fluffiness.
Can I prepare these rolls the night before?
You sure can! After rolling and slicing the cinnamon rolls, cover and refrigerate them overnight. Let them come to room temperature and rise before baking the next morning for a fresh and easy breakfast treat.
Final Thoughts
This Irresistibly Fluffy Peach Pie Cinnamon Rolls Recipe is one of those classic-but-different treats that feels both nostalgic and adventurous. It’s perfect for sharing with family, surprising guests, or simply savoring a cozy moment by yourself. Trust me, once you try these rolls, you’ll find them hard to resist—soft, fruity, and warmly spiced with cinnamon, they deliver joy in every bite. So roll up your sleeves, grab some peaches, and get ready to fill your kitchen with the most inviting aroma of homemade goodness!
Print
Irresistibly Fluffy Peach Pie Cinnamon Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
These Irresistibly Fluffy Peach Pie Cinnamon Rolls combine the comforting flavors of classic cinnamon rolls with a delicious peach filling, creating a sweet and fruity treat perfect for breakfast or dessert. Soft, fluffy dough pairs beautifully with warm cinnamon and juicy peaches, finished with a smooth powdered sugar glaze.
Ingredients
Dough Ingredients
- 4 cups All-purpose flour (Substitute with gluten-free flour for gluten-free version.)
- 2 teaspoons Active dry yeast (Ensure it’s fresh for best results.)
- 1/4 cup Granulated sugar (Coconut sugar can be a healthier alternative.)
- 1 cup Milk (Substitute with almond milk for dairy-free option.)
- 2 large Eggs (Replacing with flax eggs works for vegan variation.)
- 1/2 cup Butter (Use vegan butter as a substitution.)
Filling Ingredients
- 2 cups Peach filling (fresh or canned peaches) (Swap with pears or apples if peaches are unavailable.)
- 2 tablespoons Cinnamon (Nutmeg can be used for a different flavor profile.)
- 1/4 cup Brown sugar (White sugar can be used as an alternative.)
Glaze Ingredients
- 1 cup Powdered sugar (Leave out if desired, or substitute with powdered erythritol for sugar-free option.)
- 2 tablespoons Milk (Can be replaced with a dairy-free milk alternative for vegan version.)
Instructions
- Prepare the Dough: In a small bowl, dissolve the active dry yeast in warm milk and let it sit for about 5–10 minutes until it becomes frothy. In a large mixing bowl, combine the flour, granulated sugar, and a pinch of salt. Add in the eggs, melted butter, and the yeast mixture. Mix all ingredients until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare the Filling: In a bowl, combine the peach filling with cinnamon and brown sugar. Mix well to evenly distribute the spices and sugar among the peaches.
- Roll Out the Dough: After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle approximately 16×12 inches.
- Add the Filling: Spread the peach-cinnamon mixture evenly over the rolled-out dough, leaving a small border around the edges.
- Form the Rolls: Starting from one long side, gently roll the dough tightly into a log. Use a sharp knife to slice the log into 12 equal rolls.
- Second Rise: Place the rolls into a greased baking dish, spacing them slightly apart. Cover the dish and allow the rolls to rise again for about 30 minutes until puffed.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and cooked through.
- Prepare the Glaze: While the rolls bake, mix powdered sugar and milk in a small bowl to create a smooth glaze.
- Glaze and Serve: When the rolls are out of the oven but still warm, drizzle the glaze generously over the top. Serve warm and enjoy your fluffy peach pie cinnamon rolls!
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use vegan butter.
- Ensure yeast is fresh to help the dough rise properly.
- You can swap peaches with similar fruits like pears or apples based on availability.
- Adjust sugar quantities if you prefer less sweetness.
- Leftover rolls can be stored in an airtight container and warmed before serving.
