Easy Peach Cinnamon Rolls

There's nothing like warm cinnamon rolls, especially for breakfast. And when you combine cinnamon rolls and peaches, things get really, really good!

When peach season rolls around, these sweet rolls are always at the top of my list. They've got all the warm, gooey comfort of classic cinnamon rolls, but with a sweet, fruity twist from ripe peaches.

They're simple enough to make on a lazy weekend bake, but impressive enough to serve to guests.

These peach rolls are a cross between classic gooey cinnamon rolls and warm peach cobbler at the same time. I also like to call them peaches and cream rolls, because I pour heavy cream over the rolls before baking. It gives them that extra soft, pillowy texture, which I love.

Got extra peaches? Try my homemade peach jam without pectin; it's one of my favorite summer preserves.

💕 Why you'll love this recipe

• Sweet, ripe peaches: Classic cinnamon rolls with fresh peaches.
• Super soft dough: The texture is light and fluffy and it's so easy to work with.
• Bakery-style rolls: Golden on the outside, gooey in the center.
• Freezer-friendly & make-ahead: Great for prepping ahead or freezing leftovers.
• Works year-round: You can use fresh, frozen, or canned peaches.

What you'll need

Ingredients for the dough

• Flour: All purpose flour gives the dough structure.
• Instant yeast: No need to proof; just mix it in.
• Sugar: You need a bit to sweeten the dough and bring out the peachy flavor.
• Milk & butter: Slightly warm to help activate the yeast and create a smooth dough.
• Egg: It adds a bit of richness to the dough.
• Salt: It balances the sweetness.
• Heavy cream: This is poured over the rolls just before baking for that extra soft finish.

📌 Using active dry yeast? Scroll down to the "Using Different Types of Yeast" section!

Ingredients for the filling & topping

• Peaches: Fresh and ripe is best. I dice them small and leave the skins on, but feel free to peel them.
• Brown sugar: I love using brown sugar because it adds a slight caramel flavor.
• Butter: Make sure your butter has softened.
• Cinnamon: The perfect spice for these rolls! Cinnamon pairs beautifully with peaches.
• Biscoff Cookies: I top the baked rolls with crushed Biscoff cookies. It's optional, but definitely recommended.

See the recipe card at the end of the post for quantities. 👇

Equipment you'll need

• mixing bowls
• stand mixer
• rolling pin
• a 9x13 inch (23x 33cm) pan
• knife or floss for slicing

Using Different Types of Yeast

• Instant yeast or quick-rise yeast: You add it directly into your dry ingredients; there's no need to proof it.
• Active dry yeast: This needs a little prep. Follow these easy steps:

1. Warm the milk to around 105-115°F (about 40-46°C). It should feel warm, like bathwater, not hot.
2. Stir in the yeast and a teaspoon of sugar. Let it sit for about 10 minutes.
3. Once it's foamy and bubbly, it's ready to use. Just add it to the dough just like you would the milk mixture in the recipe.

💡 Pro Tip: Always check the expiration date on your yeast. If it has expired, your dough won't rise.

How to make peach cinnamon rolls

Step-by-step Instructions

First, make the dough.

Step 1

Warm the milk and butter. It should be warm, not hot.

Step 2

Add the beaten egg and mix it with a fork.

Step 3

To the bowl of a stand mixer, add the flour, yeast, sugar, and salt and mix.

Step 4

Pour the wet ingredients and knead the dough for about 10-12 minutes, until it's soft, smooth, and a little tacky. If it's too sticky, add 1-3 tablespoons more flour.

Step 5

Lightly oil a bowl and turn the dough around in it to coat. Cover with plastic wrap and a clean towel.

Step 6

Let the dough rise until it has doubled in size, about 1 to 1½ hours.

Then, make the peach filling and roll out the dough.

Step 1

While waiting for the dough to rise, dice the peaches and place in a sieve set over a bowl to strain off excess juice. You can save the juice to make a glaze.

Step 2

Mix the softened butter, brown sugar, and cinnamon until smooth and creamy.

Step 3

Roll out the dough on a lightly floured surface into a rectangle.

Step 4

Spread the cinnamon sugar filling evenly over the dough.

Step 5

Scatter the strained peaches on top.

Step 6

Roll the dough into a log and pinch the ends to seal.

Step 7

Slice the log into 12 pieces using a sharp knife or dental floss and place them in the greased pan.

Step 8

Cover the rolls and let them rise again until they're puffy, about 30 minutes. Then pour the heavy cream over the top and bake.

Step 9

When done, brush the tops with melted butter.

Step 10

Sprinkle crushed Biscoff cookies all over the surface.

Recipe notes

Substitutions

• Frozen peaches: Thaw and pat dry before using. Slightly softer texture, but still delicious. 
• Canned peaches: Use peaches in juice. I never use peaches in syrup because they're too sweet.

Make-ahead options

Assemble the rolls and place them in the pan. Cover and refrigerate overnight (up to 16 hours). The next day, take them out of the fridge and keep them covered while they rise at room temperature, about 1 - 1½ hours, or around 35 minutes in a 100°F (38°C) oven that's been preheated and then turned off, until the rolls are nice and puffy.

Storage Tips & Freezing Instructions

• Room temp: Store in an airtight container for up to a day. 
• Fridge: Keeps well for about 4 days. 
• Freezer: Freeze after baking (without topping or glaze) for up to about 2 months. You can reheat the rolls in the microwave for about 15 seconds or in a 300°F (150°C) oven for about 8-10 minutes. 

Variations 

• Jam cinnamon rolls: Use my homemade Peach Jam instead of diced peaches. 
• Dairy-free: Use plant milk and vegan butter or try my dough from my Eggless Cinnamon Rolls recipe. 
• Streusel topping: For extra crunch, use the streusel from my Banana Bread with Streusel Topping. 
• Peach glaze: Mix powdered sugar with reserved peach juice. 
• Extra spice: Add a pinch of ground ginger or nutmeg to the cinnamon filling.