Peach Pie Cinnamon Rolls

Peach Pie Cinnamon Rolls are the ultimate sweet breakfast treat that combines the classic comfort of homemade cinnamon rolls with the fruity, jammy goodness of peach preserves! These fluffy, pillowy rolls are swirled with spiced peach filling and topped with a cinnamon sugar glaze.

Love More Cinnamon Rolls Desserts? Try My Apple Pie Cinnamon Rolls or this Chocolate Cinnamon Rolls next.

Why You’ll Love This Recipe

Peach pie meets warm, gooey cinnamon rolls in the most irresistible way. Soft, fluffy dough is swirled with juicy cinnamon-spiced peaches, creating a cozy, fruit-filled twist on a classic breakfast treat. Finished with a sweet glaze, they’re pure comfort and perfect for slow mornings or sharing with someone you love.

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Ingredient List

Dough

• 1 1/3 cups milk
• 2 tablespoons unsalted butter (room temperature)
• 1/4 cup granulated sugar
• 1 (0.25 oz / 7 g) package yeast (or 2 1/4 tsp)
• 1 large egg
• 4 cups bread flour (divided)
• 1/2 teaspoon table salt

Filling

• 1 cup peach preserves
• 1/2 teaspoon ground cinnamon

Glaze

• 3 tablespoons milk
• 3/4 cup powdered sugar
• 1/2 teaspoon ground cinnamon

Why These Ingredients Work

Let me break down the magic happening in these rolls!

The bread flour has more protein than all-purpose flour, which creates more gluten and gives you those beautifully soft, chewy rolls that don’t fall apart.

The yeast is what makes everything rise and creates that fluffy, airy texture we all crave.

The peach preserves are the star here, they’re already sweetened and have that perfect jammy consistency that doesn’t make the dough soggy. Plus, the chunks of peach throughout?

The cinnamon in both the filling and glaze ties everything together with that warm, cozy spice we associate with the best baked goods. And that butter in the dough? It adds richness and keeps these rolls tender for days.

Essential Tools and Equipment

Here’s what you’ll need to make these beauties:

• Large mixing bowl
• Measuring cups and spoons
• Whisk or wooden spoon
• Rolling pin
• Sharp knife or unflavored dental floss (for cutting rolls)
• Two 9-inch pie plates (or similar round baking dishes)
• Clean kitchen towel or plastic wrap (for covering dough)
• Small bowl for mixing filling and glaze
• Cooling racks

How To Make Peach Pie Cinnamon Rolls

Step 1: Activate the Yeast

Warm the milk to about 110–115°F (it should feel like a warm bath—not hot!). Stir in the butter. Pour into a large bowl, add sugar and yeast. Give it a good stir, then set aside for about 5 minutes until the yeast begins to bubble and foam.

Step 2: Make the Dough Base

Add the egg to the yeast mixture and mix well until combined. Stir in the salt and 2 cups of flour, mixing until everything comes together. Then add the remaining flour ½ cup at a time, stirring after each addition, until the dough comes together and starts pulling away from the sides of the bowl.

Step 3: Knead the Dough

Turn the dough out onto a well-floured surface and knead for 3–5 minutes. Add more flour if needed you want the dough to be soft, smooth, and elastic, but not sticky. If it’s sticking to your hands, add a tablespoon of flour at a time. You’ll know it’s ready when you can poke it and it bounces back!

Step 4: First Rise

Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 45–60 minutes, until it’s doubled in size.

Step 5: Roll Out the Dough

Once your dough has risen beautifully, punch it down to release those air bubbles (so satisfying!). Roll it out on a floured surface into a rectangle about 12 × 15 inches.

Step 6: Add the Peach Filling

In a small bowl, stir together the peach preserves and ground cinnamon until well combined. Spread this peachy goodness evenly over the rolled-out dough, leaving about a ½-inch border around the edges. Make sure you spread it all the way to the corners for maximum flavor in every bite!

Step 7: Roll and Cut

Carefully roll the dough up from the long side, keeping it as tight as you can without squeezing out the filling. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut into 1-inch rolls. You should get about 12 gorgeous swirls.

Step 8: Second Rise

Grease two 9-inch pie plates with butter or cooking spray. Place the rolls cut-side up in the prepared dishes, spacing them slightly apart. Cover loosely with a towel and let them rise again for about 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).

Step 9: Bake to Golden Perfection

Bake the rolls for 22–25 minutes until they’re golden brown on top and cooked through in the center. You’ll know they’re done when they spring back lightly when touched. Place the pie plates on cooling racks as soon as they come out.

Step 10: Make the Glaze

While the rolls are baking, prepare your glaze. Mix together the milk, powdered sugar, and ground cinnamon until smooth and pourable. If it’s too thin, add a bit more powdered sugar. If it’s too thick, add a tiny splash more milk. You want it to be like a thick drizzle.

Step 11: Glaze and Serve

Once the rolls come out of the oven and have cooled for just a few minutes, spoon or drizzle that gorgeous glaze all over them.

You Must Know

Your milk temperature is CRITICAL for the yeast to activate properly. Too hot (over 120°F) and you’ll kill the yeast. Too cold and it won’t activate. Aim for that lukewarm bathwater feel—110–115°F is the sweet spot.

Also, make sure your butter is at room temperature before starting, and your egg should be too. Cold ingredients can slow down your rise time!

Personal Secret: I always use dental floss to cut my cinnamon rolls instead of a knife. It gives you perfect, clean cuts without squishing the rolls and losing all that beautiful swirl. Just slide the floss underneath, cross it over the top, and pull tight.

Pro Tips & Cooking Hacks

• Dough too sticky? Don’t panic! Add flour one tablespoon at a time while kneading. It’s easier to add flour than to fix dough that’s too dry.
• Speed up rise time: Place your covered bowl in a warm oven (turn it on to 200°F for just 1 minute, then turn OFF). The gentle warmth helps the dough rise faster.
• No thermometer? Test your milk temperature by sticking your (clean!) finger in it. It should feel warm but comfortable—like a baby’s bath.
• Prevent soggy bottoms: Make sure your preserves aren’t too runny. If they are, cook them down in a small saucepan for a few minutes to thicken them up before using.
• Even-sized rolls: Use a ruler or measuring tape to mark where you’ll cut before you slice. It helps you get uniform rolls that bake evenly.

Flavor Variations / Suggestions

Want to mix things up? Here are some delicious twists:

• Berry Blast: Swap peach preserves for raspberry, strawberry, or mixed berry preserves
• Apple Pie Rolls: Use apple butter instead of peach preserves and add a pinch of nutmeg to the filling
• Tropical Vibes: Try pineapple or mango preserves with a hint of coconut in the glaze
• Extra Peachy: Add diced fresh peaches to the filling along with the preserves
• Cream Cheese Glaze: Mix 2 oz softened cream cheese into your glaze for extra richness
• Nutty Crunch: Sprinkle chopped pecans or almonds over the filling before rolling

Make-Ahead Options

These rolls are perfect for make-ahead mornings! Here’s how:

The Night Before: Prepare the rolls through Step 8 (after placing them in the pie plates). Instead of letting them rise at room temperature, cover tightly with plastic wrap and refrigerate overnight. In the morning, take them out, let them sit at room temperature for about 30 minutes while your oven preheats, then bake as directed. They might need an extra 2–3 minutes in the oven.

Freeze Unbaked: After cutting the rolls, place them in the baking dishes, cover tightly with plastic wrap and then foil, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight, let come to room temperature and rise for about 30–40 minutes, then bake.

Freeze Baked: Bake the rolls completely, let them cool, then wrap tightly and freeze for up to 3 months. Thaw and reheat in a 300°F oven for about 10 minutes. Add fresh glaze after reheating.

Recipe Notes & Baker’s Tips

• The dough should be soft and slightly tacky but not sticky. If it’s sticking to everything, add more flour gradually.
• Don’t skip the second rise! This is what makes the rolls light and fluffy instead of dense.
• If your rolls are browning too quickly on top, tent them loosely with foil for the last 5–10 minutes of baking.
• Room temperature ingredients mix together more easily and create a better dough structure.
• The rolls are done when an instant-read thermometer inserted in the center reads 190°F.

Serving Suggestions

These Peach Pie Cinnamon Rolls are perfect for:

• Weekend brunch with fresh fruit and coffee
• Mother’s Day or Easter breakfast
• Potluck breakfasts (they transport beautifully!)
• Pairing with crispy bacon or sausage for a sweet-and-savory combo
• Serving with a scoop of vanilla ice cream for dessert (yes, really!)
• Alongside scrambled eggs and fresh orange juice for the ultimate breakfast spread

Want to make it extra special? Serve them on a pretty platter with fresh peach slices arranged around them, or dust with a little extra powdered sugar right before serving. And honestly? They’re perfect all by themselves with a hot cup of coffee!

How to Store Your Peach Pie Cinnamon Rolls

Room Temperature: Keep leftover rolls in an airtight container or covered tightly with plastic wrap for up to 2 days at room temperature. They’ll stay soft and delicious!

Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. The glaze may absorb into the rolls a bit, but they’ll still taste amazing.

Freezer: Wrap individual rolls in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.

Reheating: Microwave individual rolls for 15–20 seconds, or warm in a 300°F oven for about 10 minutes. You can add a bit more glaze after reheating if desired!

Allergy Information

Contains: Wheat (gluten), dairy (milk, butter), eggs

Common Allergen Substitutions:

• Dairy-Free: Use almond milk or oat milk in place of regular milk, and vegan butter instead of regular butter. Use a dairy-free glaze made with plant-based milk.
• Egg-Free: Replace the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).
• Gluten-Free: This recipe is tricky to make gluten-free because yeast breads need gluten structure. Try a good-quality gluten-free bread flour blend designed for yeast breads, but results may vary.

Questions I Get Asked A Lot

Can I use instant yeast instead of active dry yeast?

Absolutely! If using instant yeast, you can skip the proofing step in Step 1. Just mix the instant yeast directly with the dry ingredients, then add your warmed milk mixture. Everything else stays the same!

My dough didn’t rise. What happened?

Usually this means the yeast was either dead (check the expiration date!) or the milk was too hot and killed the yeast. The milk should be lukewarm—between 110–115°F. Also make sure your rising environment isn’t too cold. A warm, draft-free spot is key!

Can I use fresh peaches instead of preserves?

I wouldn’t recommend using only fresh peaches because they release too much moisture and can make the rolls soggy. However, you can add some diced fresh peaches IN ADDITION to the preserves for extra peachy flavor and texture!

How do I know when the rolls are fully baked?

They should be golden brown on top and spring back lightly when touched. If you have an instant-read thermometer, the internal temperature should read about 190°F. If the tops are browning too fast but the centers aren’t done, cover loosely with foil and continue baking.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Peach Pie Cinnamon Rolls turned out. Did you try any fun variations?