There’s something about a warm cinnamon roll that feels like a hug from the oven. But what if you could take that cozy, nostalgic flavor and add a burst of juicy, spiced peaches? That’s exactly what these Peach Pie Cinnamon Rolls deliver—a golden, gooey treat that tastes like summer mornings and weekend brunches rolled into one. Whether you’re making them for a holiday breakfast or just because your sweet tooth insists, these rolls are surprisingly simple to pull off, and they’re guaranteed to impress.

Why You’ll Love These Peach Pie Cinnamon Rolls

These cinnamon rolls are everything you love about the classic, with a fruity twist that brings them to life. Imagine the soft, buttery dough you know and love, but filled with warm peach pie filling and kissed with cinnamon and nutmeg. It’s the kind of dessert—or breakfast, no judgment—that makes people gather around the kitchen table just a little faster.

You don’t need to wait for peach season either. Thanks to canned peach pie filling (or peach preserves), these rolls are a year-round delight. And if you’re feeling ambitious, you can absolutely make your own filling with fresh peaches. We’ll get into that later.

For a quick read on how fruit fillings can elevate your bakes, check out this helpful guide from King Arthur Baking.

Ingredients You’ll Need

Let’s break it down so you can shop or prep with confidence. This version keeps things easy with store-bought dough, but feel free to make your own if you enjoy working with yeast.

For the Rolls:

• 1 can refrigerated cinnamon roll dough (8-count, with icing)

• 1 (15 oz) can peach pie filling (or use peach preserves)

• 1 tsp ground cinnamon

• ½ tsp nutmeg (optional)

For the Glaze:

• 2 tbsp cream cheese, softened

• 1 tbsp butter, softened

• 1 cup powdered sugar

• ½ tsp vanilla extract

• 1–2 tbsp milk, to thin

Want to know why cinnamon and nutmeg pair so perfectly with peaches? Here’s a deep dive into cinnamon vs. nutmeg flavor profiles that’ll make you a more confident baker.

How to Make Peach Pie Cinnamon Rolls – Step-by-Step

These rolls come together in under an hour (plus baking), and they’re incredibly beginner-friendly. If you’ve got 10 fingers and an oven, you can make these.

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F. Lightly grease a 9×9-inch pan or a round baking dish with butter or non-stick spray. This keeps the bottoms golden and prevents any sticky situations when it’s time to serve.

Not sure if your oven runs hot or cool? Here’s a baking temperature guide that can help you troubleshoot.

Step 2: Chop and Fill

Open your can of peach pie filling and give the peaches a rough chop. You want smaller chunks that are easier to roll into the dough.

Now, take each cinnamon roll and slightly unroll it—don’t pull it apart completely. Spoon about 1 to 2 tablespoons of the peach mixture onto the dough, then sprinkle with a pinch of cinnamon and nutmeg. Roll it back up carefully and place into the prepared pan.

Tip: Less is more when filling. Overfilling leads to leaks and messy rolls. You want flavor in every bite, but also structure.

Step 3: Bake Until Golden

Slide the pan into your preheated oven and bake for 22–25 minutes, or until the rolls are puffed, golden, and cooked through the center. Keep an eye on them around the 20-minute mark. Every oven is different, and overbaking can dry them out.

Step 4: Make the Glaze

While the rolls are baking, make your glaze. In a small bowl, mix the cream cheese, softened butter, powdered sugar, vanilla, and just enough milk to reach a smooth, pourable consistency.

Drizzle the glaze over the warm rolls as soon as they come out of the oven. The heat will help it melt into all those crevices for maximum deliciousness.

Make-Ahead and Storage Tips

If you’re baking ahead for a gathering or brunch, you’ve got a few options.

• Make the night before: Assemble the rolls, cover, and refrigerate overnight. Let them sit at room temp for 30 minutes before baking.

• Store leftovers: Keep them covered at room temp for up to 1 day, or in the fridge for up to 3.

• Reheat gently: A quick zap in the microwave (15–20 seconds) or 5–8 minutes in a 300°F oven will bring them back to life.

Want to dive deeper into refrigerated dough tricks? Here’s a guide from Pillsbury that’s full of clever tips.

Helpful Tips for Success

A few things I’ve learned after making these more times than I care to admit:

• Go easy on the filling: Too much and you’ll end up with leaks and soggy bottoms.

• Use parchment paper: Makes cleanup a breeze and prevents sticking.

• Let them cool slightly: Glazing while warm is perfect—but wait too long and the glaze won’t melt into the rolls.

• Add nuts for crunch: Chopped pecans or walnuts tucked inside the filling add amazing texture.

Ingredient Swaps and Fun Variations

One of the best parts about this recipe? It’s incredibly flexible. Here are some easy ways to switch it up:

• Use fresh peaches: Just cook them with a bit of sugar and cornstarch until thick and jammy.

• Try other fillings: Apple, cherry, or blueberry pie fillings work beautifully.

• Lemon zest in the glaze: Adds a bright contrast to the sweet filling.

• Swap the dough: Puff pastry or crescent roll dough gives a different, crispier vibe.

Serving Suggestions for Peach Pie Cinnamon Rolls

These Peach Pie Cinnamon Rolls are one of those rare recipes that can swing between breakfast and dessert with no complaints from anyone at the table. Fresh out of the oven, they’re perfect with your morning coffee, but dress them up with a little vanilla ice cream or whipped cream and you’ve got a showstopping dessert.

For brunch: Pair them with scrambled eggs, fresh fruit salad, and a strong cup of coffee. The sweet-savory combo balances the richness of the rolls perfectly.

For dessert: A scoop of vanilla ice cream on a warm roll? That’s about as close to summer heaven as you can get. For something lighter, try a spoonful of fresh homemade whipped cream instead.

Family gatherings or potlucks: These rolls travel well, reheat easily, and always disappear fast. Bring a batch in a baking dish, and don’t expect leftovers.

Frequently Asked Questions

Can I use fresh peaches instead of canned pie filling?
Yes, absolutely! If you’ve got fresh peaches on hand, slice them and cook them down with a bit of sugar, cornstarch, and a squeeze of lemon until they’re thick and jammy. It’s a great way to control the sweetness and get that homemade touch.

Can I freeze these rolls?
You can! Bake them without glaze, let them cool completely, and wrap them tightly in plastic wrap and foil. They’ll keep in the freezer for up to two months. When you’re ready, thaw them in the fridge overnight and warm them in the oven before glazing.

What’s the best way to reheat them without drying them out?
A quick 15–20 seconds in the microwave works well for one or two rolls. For a full tray, cover with foil and reheat in a 300°F oven for 5–8 minutes. If you like them extra gooey, drizzle a bit of milk or cream over the top before reheating.

Can I use the icing that comes with the cinnamon roll can?
Yes! That little cup of icing is perfectly fine on its own. But if you want to level it up, mix it with a tablespoon of softened cream cheese and a dash of vanilla for a thicker, richer glaze.

Why does the filling leak out when I roll them?
It’s tempting to load up on filling, but a little goes a long way. Use 1–2 tablespoons per roll and roll gently. If your filling is especially runny, you can thicken it first by simmering it briefly to reduce the liquid.

Can I swap out the peaches for another fruit?
Definitely. These rolls work beautifully with apple pie filling, cherry preserves, or even thick-cut strawberries. Just make sure the filling isn’t too watery—you want that rich, jammy consistency.

For more tips on working with pie fillings and substitutions, take a peek at this fruit pie filling guide.

From-Scratch Version: Want to Make Your Own Dough?

If you love baking from scratch—or just want the full homemade experience—here’s how to make an easy yeast dough that works perfectly with this recipe.

You’ll need:

• 1⅓ cups warm milk

• 2 tablespoons butter

• ¼ cup sugar

• 1 packet of active dry yeast

• 1 egg

• About 4 cups all-purpose flour

• ½ teaspoon salt

Start by warming the milk and stirring in the butter, sugar, and yeast. Let it sit for about five minutes until the yeast starts to bubble. Add the egg, salt, and about half the flour. Mix well, then add the remaining flour gradually until a soft dough forms.

Knead on a floured surface for about five minutes, then cover and let it rise in a warm spot for an hour. After that, just roll, fill, and proceed with the recipe as usual.

If you’re new to yeast baking, Red Star Yeast offers some fantastic lessons and troubleshooting to build your confidence.

Flavor Boost Ideas

There’s plenty of room to get creative here. Try a few of these to take your rolls to the next level:

• Add a splash of bourbon or vanilla extract to your peach filling for a richer, deeper flavor.

• Sprinkle chopped pecans or walnuts into the filling before rolling for a satisfying crunch.

• Drizzle with salted caramel instead of glaze for a decadent dessert.

• Mix lemon zest into the glaze for a fresh citrus contrast.

And if you’re feeling festive, try adding a pinch of cardamom or ginger for a cozy spiced version perfect for holiday mornings.

Final Thoughts – These Rolls Are Worth Every Bite

Whether you’re a first-time baker or a seasoned cinnamon roll lover, these Peach Pie Cinnamon Rolls are the kind of recipe you’ll come back to again and again. They’re easy enough to throw together on a lazy weekend morning, but special enough to serve at holidays, brunches, or whenever you need something sweet and comforting.

And let’s be honest—peach pie filling wrapped in warm, golden dough with a silky glaze on top? That’s a combination worth waking up early for.

Related Recipes

If you loved these Peach Pie Cinnamon Rolls, you might enjoy these other fruity and cinnamon-inspired treats:

• Peach Dump Cake: A simple and cozy dessert with layers of peaches and buttery cake mix.

• Crock Pot Apple Cinnamon Roll Casserole: Slow-cooked comfort with apple filling and cinnamon rolls.

• Oreo Stuffed Cinnamon Rolls: A creative twist for chocolate lovers.

• Strawberry Dump Cake: Sweet, jammy strawberries topped with crisp cake.

• Pineapple Upside Down Cupcakes: Tropical mini cakes with caramelized fruit tops.

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