Peach Pie Cinnamon Rolls

I am so excited to share this recipe!  While perusing Pinterest, this little charmer of an idea came into my crosshairs.   Having quite a few cans of peaches left from this summer, I figured it was worth the shot.  Well, it was!  I can’t claim this to be an original idea, but this recipe I am sharing is my own!  You will have extra filling, which is delicious over ice cream or pancakes (my husband refers to them as “crack peaches”)


Peach Pie Cinnamon Rolls


Prepare a little ahead of time and allow to cool.

1-quart canned peaches, reserve the juice (I use a heavy syrup)

1 TBSP butter

1 TBSP brown sugar

1 tsp cinnamon

tiny pinch salt

1 tsp vanilla

1 1/2 tsp cornstarch*

In a medium saucepan over low-medium heat, melt the butter and add the peaches, brown sugar, cinnamon, salt, and cornstarch.  Stir to combine, and then stir frequently until mixture thickens to a jam-like consistency.  Remove from heat and add vanilla.  Allow to cool.  Store leftovers in the refrigerator.

*If your peaches are extra juicy and not thickening, mix another 1/2 tsp of cornstarch with 1 TBSP reserved juice and add to mixture until thick.



3 1/2 to 4 cups flour

1/4 cup brown sugar

1 egg

1 tsp salt

2 Tbsp dry yeast

1 cup milk

1/2 cup water

1/4 cup butter

In a large bowl mix together 1 1/2 cups flour, sugar, salt and un-dissolved yeast and egg.  Combine milk, water and butter and heat until very warm (about 120’F), the butter doesn’t need to melt completely.  Add the liquids to the dry ingredients and beat about 2 minutes on a medium speed, scraping bowl occasionally.  Add 1/2 cup flour and beat again on high speed for 2 minutes.  Add enough flour to form a soft, almost sticky dough.  Turn out onto a lightly floured surface and knead until smooth.  Place in a greased bowl, cover and allow to rise in a warm place for 15 minutes.

Making the rolls:

Divide dough in half.  Prepare 2 round cake pans with grease and flour.  Pre-heat oven to 375’F.

On a well-floured surface roll out the first half of dough into approximately a 16 X 12-inch rectangle.  Move dough frequently to prevent sticking!

Leaving about 1-2 inches of edge spread 3/4 cup of filling across the length of the rectangle, do not spread over entire rectangle.  Starting with the filling side, roll the dough into a tube shape and cut into 8 equal pieces. Place into prepared pan.

Repeat with second half of dough.  Cover and allow to rise for 15 minutes.  Bake at 375 for 20-30 minutes, or until the rolls are golden and set.

Allow to cool slightly and enjoy as they are, with the extra filling, or caramel or vanilla ice cream!











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