Peach Pie Cinnamon Rolls (Printable)
Soft rolls with spiced peach filling and sweet 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 water, warmed
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
# Steps:
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 mixture becomes frothy and activated.
02 - Whisk melted butter, eggs, and salt into yeast mixture. Gradually incorporate flour until a soft dough forms. Turn onto floured surface and knead for 8-10 minutes until smooth and elastic.
03 - Place dough in a greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in bulk.
04 - Melt butter in 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 bowl and cool completely.
05 - Combine brown sugar and cinnamon in small bowl, stirring until thoroughly mixed.
06 - Punch down risen dough and roll out on lightly floured surface to form a 16 by 12-inch rectangle.
07 - Spread softened butter evenly over dough surface. Sprinkle cinnamon sugar mixture across butter, then distribute cooled peach filling in an even layer.
08 - Roll dough tightly from long edge into a log. Cut crosswise into 12 equal pieces using sharp knife or dental floss.
09 - Arrange rolls cut-side up in greased 9 by 13-inch baking dish. Cover and let rise in warm place for 30-45 minutes until puffy and nearly doubled.
10 - Bake at 350°F for 25-30 minutes until tops are golden brown and centers are fully cooked. Let cool in pan for 10 minutes.
11 - Whisk powdered sugar, milk, vanilla extract, and salt in bowl until smooth and pourable. Adjust consistency with additional milk if needed.
12 - Drizzle vanilla glaze generously over warm rolls. Serve immediately while still slightly warm.
# Expert Advice:
01 -
- The peach filling keeps the rolls incredibly moist unlike traditional cinnamon rolls that can dry out
- That moment when you pull them from the oven and the whole house fills with caramelized peach scent
02 -
- Cool the peach filling completely or the butter will melt and create gaps in your layers
- Don't overfill the rolls or the peach juice will leak during baking and make a mess
03 -
- Use unflavored dental floss to slice rolls perfectly without squishing them
- Place a clean kitchen towel over the pan while rising to keep the dough surface from drying out