This post may contain affiliate links. See our disclosure policy.
These Peach Cinnamon Rolls are a heavenly twist on a traditional breakfast roll. Such a great way to enjoy peach season for breakfast, lunch, dinner or a snack.
Featured with this Recipe
With peach season in full-swing right now, I have been trying to get creative with my peach recipes. I have been craving cinnamon rolls lately and came up with the idea of combining some of my fresh peaches with cinnamon rolls… um… yes. Seriously, they turned out better than I was hoping. I am telling you, this is heaven in every delicious creamy, gooey bite. You will be wishing that peach season was never-ending. These make for an awesome breakfast, afternoon treat, or even dessert. No matter how or when you serve them, they will be a huge hit!
Ingredients in Peach Cinnamon Rolls
Cinnamon Roll Dough
- Quick Rise Yeast
- Warm Water
- Unsalted Butter – use room temperature butter
- Large Eggs
- All Purpose Flour
Peach Cinnamon Rolls Filling
- Brown Sugar
- Peaches – slice very thin and blot with a paper towel to remove excess juice
- Sliced Almonds – you can also use chopped pecans
- Cream Cheese
- Almond Extract
- Vanilla Extract
- Powdered Sugar
Make Ahead of Time
This cinnamon roll recipe is the perfect thing to make the night or day before, freeing up plenty of time for lazy morning snuggling and relaxing. There are two times you can refrigerate the dough:
- After it is kneaded and before the first rise.
- After the dough has risen and is shaped on a lightly floured surface.
Cover the shaped dough in plastic wrap or an airtight container and keep in the fridge for up to a day. When you’re ready to bake, unwrap slightly and let it rise until doubled. Then bake, frost, and enjoy!
“I made these for a brunch this past weekend and they turned out SO GOOD! I loved the fresh peaches as an addition! I don’t think I can make a plain cinnamon roll again after these!”Jenni
Frequently Asked Questions About Peach Cinnamon Rolls
When sprinkling your work surface with flour, don’t use too much! If you sprinkle too much it will incorporate into the dough and make it too dry.
In our house they are both! These cinnamon rolls can be a fun breakfast treat and we usually serve them with eggs, sausage, and berries for added protein, healthy fat, and fiber.
Store leftovers in the fridge in an airtight container or covered with plastic wrap.
READ NEXT: 33+ Super Easy Breakfast Ideas
Serve Them on the Side
If you are looking to serve these peach cinnamon rolls as part of a full breakfast, we have several great options for you to consider. Pair up a few of these for a fabulous brunch. And let us know how it all works out.
How To Make Peach Cinnamon Rolls
Peaches and Cream Cinnamon Rolls
- Cookie Sheet Pan
For the cinnamon/peach filling:
- 1/3 cup butter
- 1/4 cup sugar
- 3/4 cup brown sugar
- 2 cups peaches sliced extra thin
- 1 tablespoon cinnamon
- 1 cup sliced almonds optional
For the frosting:
- 4 ounces cream cheese softened
- 1/4 cup butter softened
- 1/2 teaspoon almond extract or more to taste if you like a more rich almond flavor
- 1 teaspoon vanilla
- 1 pound powdered sugar
- In small bowl, combine water, yeast and sugar. Set aside for 10 minutes.
- Warm milk in microwave for 2 minutes. In a large bowl or heavy mixer combine milk, softened butter, salt and sugar. Mix together until butter is melted.
- Add eggs one at a time and 3 cups flour. Mix for 2 minutes.
- Add yeast mixture and 2 cups flour. Mix well. Let dough sit for 10 minutes. If using a standing mixer, now is the time to change to a dough hook.
- Continue to mix while slowly adding remaining 2 ½ cups flour. Dough will start pulling away from the sides of the bowl, but is still quite sticky. Beat 3 more minutes.
- Coat another large bowl with 2 tablespoons oil. Take dough out of mixing bowl and place in oiled bowl, turning over once to coat each side.
- Place clean towel over bowl and let raise in a warm spot for 45 minutes.
- After 45 minutes, put dough out onto floured surface. Knead by hand, adding a little flour if needed. DO NOT USE TOO MUCH FLOUR! You want dough to remain very soft!
- With rolling pin, roll dough into a rectangle shape about the size of a jelly roll pan (11×15 inch) and ½ inch thick. Melt ⅓ cup butter in microwave for 30 seconds or until just melted. Spread over dough. Sprinkle ¼ cup sugar and ¾ cup brown sugar over butter.
- Arrange peach slices evenly over the dough and sprinkle evenly with cinnamon and almonds (optional).
- Roll up starting with the long side; pinch seam to seal. Cut into 1 inch rolls and place on greased cookie sheet. Cover and let rise another 45 minutes. Bake at 350 degrees for 16-20 minutes or until lightly browned. Cool for 10 minutes before frosting.
For the frosting:
- In a medium bowl, mix cream cheese, butter, almond extract and vanilla until smooth. Slowly add powdered sugar until desired consistency is reached. Spread over warm cinnamon rolls.
- Store leftovers in the fridge in an airtight container or covered with plastic wrap.
- Don’t use too much flour when rolling out the dough. It will make your cinnamon rolls dry.
- For classic cinnamon rolls, check out The BEST Homemade Cinnamon Rolls.
Love this recipe?
We want to hear from you! Please leave a review.
Really like the concept and the outcome was not totally as expected, taste was there but dough became to soggy as peach met sugar and heat to bake, not bad though
I’m going to try your recipe. Looks yummy! Do you use salted or unsalted butter? Also, would the rolls bake okay in a 9×13 baking dish instead of a cookie sheet? Thanks!!
I usually use salted butter! And they should be fine in a 9×13 dish!
What type of peaches should be used for this recipe?
Freestone peaches are always good for baking!
I made these today and they were perfect. I halved the dough and made regular cinnamon rolls too. I rolled mine out thinner so it made over 30 ; and they still did great. Thanks.
I was wondering if you could use caned peaches for this? I have a bunch of them at my house and want to get them used up.
I think that would be fine! Maybe just slice them into a little bit thinner pieces and then dry them with a paper towel? They have more liquid in them than fresh peaches because of the syrup. Let us know how it turns out if you try it!
We love cinnamon rolls and my kids saw these and immediately began begging me to make them. These are a new favorite!
I made these for a brunch this past weekend and they turned out SO GOOD! I loved the fresh peaches as an addition! I don’t think I can make a plain cinnamon roll again after these!
Made these rolls today. I had allot of trouble rolling them up and once I sliced them they flattened out. They tasted fine but did not resemble a cinnamon roll they looked more like a fruit pastry. Any suggestions?
hmmm I’m not sure. How thin were you slicing them?
A note for those wanting to try the filling for overnight rolls – The liquid in the peaches caused all the filling to drip out and caramalize on the bottom, the insides were practically empty. They were still fantastic, but not traditional in that sense.
Thank you for letting everyone know! Thanks for trying it and coming back to comment 🙂
could you use a frozen sweet dough to make these. Like Rhodes!
Is there a way to make these the night before? At which step could you refrigerate or freeze the dough until the next day?
I haven’t done it that way before but if I HAD to, I would probably Saran wrap it after rolling it up. You could probably slice them but I would keep it as a roll. Let us know how it turns out!
Thanks so much!! We’ll give it a shot this weekend.
I made these yesterday and they were really good. I took them to work and everyone loved them. Thanks for the great recipe.
Thank you, Rosie. I’m so glad it was a successful recipe for you!
Currently giving these a try. Second rise looking good. I let my stand mixer go longer until I could see it could pull away. Made a monster dough. Wow. Fortunately, I had enough peaches. I believe these will be light and fluffy and delicious.
Very good. Icing is delicious and compliments it very nice. Raves. Definitely a repeat.
A lovely recipe. Thank you and have another great weekend!