Peach Pie Cinnamon Rolls
These Peach Pie Cinnamon Rolls are a fruity twist on a classic favorite! Fluffy dough swirled with peach pie filling, cinnamon sugar, and finished with a silky vanilla glaze. Perfect for brunch, holidays, or anytime you want a cozy treat.
Ingredients
For the Dough:
- 1 cup warm milk
- 2¼ tsp active dry yeast
- ½ cup granulated sugar
- ⅓ cup unsalted butter melted
- 2 large eggs
- 1 tsp salt
- 4 cups all-purpose flour
For the Filling:
- 1 can 21 oz peach pie filling, chopped if needed
- ⅓ cup unsalted butter softened
- ¾ cup brown sugar
- 2 tbsp ground cinnamon
For the Glaze:
- 1½ cups powdered sugar
- 2 –3 tbsp milk
- ½ tsp vanilla extract
Instructions
- In a bowl, mix warm milk, yeast, and a tsp of sugar. Let sit until foamy, 5–10 minutes.
- Stir in melted butter, eggs, sugar, salt, and flour. Knead until smooth.
- Let dough rise in a greased bowl for 1–1.5 hours or until doubled in size.
- Roll dough into a large rectangle. Spread with softened butter.
- Mix cinnamon and brown sugar. Sprinkle over buttered dough.
- Evenly spread chopped peach pie filling over the cinnamon-sugar layer.
- Roll the dough tightly into a log. Slice into 8–12 rolls.
- Arrange in a greased round baking pan. Let rise again for 30–45 minutes.
- Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
- Mix glaze ingredients and drizzle over warm rolls. Serve fresh!
Notes
Chop peaches smaller if the pie filling is too chunky.
Store leftovers in the fridge and reheat in the microwave for 15–20 seconds.
For a richer taste, swap vanilla glaze with cream cheese frosting.