Print

Peach Pie Cinnamon Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

These Peach Pie Cinnamon Rolls combine the classic soft and fluffy cinnamon roll dough with a sweet peach preserves filling for a delightful breakfast treat. Topped with a cinnamon glaze, they offer a perfect balance of fruity sweetness and warm spice, making them an irresistible homemade pastry to enjoy with family and friends.

Ingredients

Dough

  • 1 1/3 cups milk
  • 2 tablespoons unsalted butter (room temperature)
  • 1/4 cup granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 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

Instructions

  1. Activate Yeast: Heat milk to about 110-115°F. Stir in butter until combined, but it doesn’t need to completely melt. Pour into a large bowl and add sugar and yeast. Stir and set aside for about 5 minutes, or until yeast starts to bubble, indicating activation.
  2. Make Dough: Add egg to the yeast mixture and mix well. Stir in salt and 2 cups of flour. Gradually add remaining flour, 1/2 cup at a time, stirring until the dough comes together and pulls away from the sides of the bowl.
  3. Knead Dough: Transfer dough to a well-floured surface and knead for 3 to 5 minutes, adding more flour as necessary until the dough is soft, elastic, and no longer sticky.
  4. First Rise: Cover the dough and let it rise for 45 minutes to 1 hour, or until it has doubled in size.
  5. Prepare Baking Pans: Coat two pie plates with non-stick spray or butter to prevent sticking.
  6. Shape Rolls: Punch down the risen dough to release air bubbles. Roll out into a 12×15-inch rectangle. In a small bowl, mix peach preserves and cinnamon, then spread evenly over the dough. Carefully roll dough from the long side and pinch the edge seam to seal.
  7. Cut Rolls: Slice the rolled dough into 1-inch thick rolls using a sharp knife, dough cutter, or unflavored dental floss. Place rolls in the prepared pie plates evenly.
  8. Second Rise: Cover the rolls loosely and allow them to rise for about 30 minutes until slightly puffed.
  9. Preheat Oven: Preheat oven to 375°F (190°C) while the rolls are rising.
  10. Bake: Bake the rolls for 22 to 25 minutes, or until they turn golden brown and are cooked through in the center. Remove from oven and set pie plates on cooling racks.
  11. Prepare Glaze: In a small bowl, whisk together milk, powdered sugar, and cinnamon until smooth. Adjust powdered sugar to reach desired glaze consistency.
  12. Glaze Rolls: Spoon the glaze evenly over the warm rolls. Allow them to cool slightly and serve warm, or enjoy at room temperature.

Notes

  • Ensure milk is warmed to 110-115°F to properly activate the yeast but avoid higher temperatures that could kill it.
  • Use bread flour for best texture and structure in the rolls.
  • Letting the dough rise thoroughly gives the rolls a light and fluffy texture.
  • Cutting rolls with unflavored dental floss prevents squished edges and keeps rolls neat.
  • Peach preserves can be substituted with other fruit preserves for variation.
  • Serving the rolls warm enhances the flavor and texture of the glaze and filling.

Find it online: https://recipesbyliza.com/peach-pie-cinnamon-rolls-recipe/