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Fully glazed peach cinnamon rolls in a black skillet, ready to serve.
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Peach Cinnamon Rolls

Soft, fluffy cinnamon rolls are taken to the next level with fresh, juicy peaches folded into the sweet cinnamon-sugar filling. This recipe features a tender yeast dough enriched with butter and eggs, layered with a buttery cinnamon-sugar and peach mixture, then rolled, sliced, and baked until golden. Perfect for a cozy breakfast or special treat!

Ingredients

Dough

  • 2¼ tsp rapid rise instant yeast (1 packet)
  • 1 ¾ cups milk warmed but not hot
  • ½ cup granulated sugar
  • 3 large eggs room temperature
  • 5½ cups all-purpose flour
  • 1 stick unsalted butter ½ cup, cold and cubed
  • 1 tsp salt

Filling

  • filling:
  • 1 stick unsalted butter melted
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 tsp ground cinnamon adjust to taste
  • 2 cups fresh diced peaches peeled or unpeeled (see notes)
  • 1 tsp cornstarch optional, see notes

Icing

  • 3 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 2-4 Tbsp whole milk or peach juice

Instructions

Dough

  • In a large bowl or stand mixer, combine the yeast and 1/4 cup of warmed milk. Let sit for 5 minutes until foamy.
  • Add remaining warm milk, sugar, eggs, and salt. Mix until combined.
  • Gradually add the flour and mix until a shaggy dough forms.
  • Add the cold, cubed butter and knead the dough for 8–10 minutes, until smooth and elastic. (A stand mixer with dough hook works well here.) If it is too sticky, gradually add more flour 1 tablespoon at a time.
  • Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Filling

  • While the dough is rising, prepare the filling: Mix melted butter, brown sugar, granulated sugar, and cinnamon in a bowl. Set aside. Dice peaches and toss with cornstarch if they’re extra juicy.
  • Once risen, punch down the dough and roll it out into a large rectangle on a floured surface.
  • Spread the cinnamon sugar filling evenly over the dough. Scatter the diced peaches across the top.
  • Roll the dough tightly into a log and slice into 12–15 rolls. Place in a greased baking dish or skillet.
  • Cover and let the rolls rise for another 30–45 minutes until puffy.
  • Preheat the oven to 350°F (175°C). Bake for 25–28 minutes, or until golden brown and baked through.

Icing

  • While baking, whisk together icing ingredients until smooth and pourable.
  • Let the rolls cool slightly, then drizzle generously with icing. Serve warm.

Notes

  • You can use peeled or unpeeled peaches depending on your preference.
  • Canned peaches work great too, just drain them and pat dry before adding in.
  • If your peaches are really juicy, coat them in cornstarch before adding them to the rolls.
  • These rolls can be prepped the night before. Cover and refrigerate before the second rise, then bring to room temperature and bake in the morning.
  • Try substituting peach juice in the icing for extra flavor.