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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
- 1 cup warm water
- 2 tablespoons quick rise yeast
- 1 tablespoons sugar
- 1 1/2 cups milk lukewarm
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 teaspoons salt
- 2 eggs
- 7 1/2 cups flour divided
- 2 tablespoons oil
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.
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