Peach pie filling, brown sugar and cinnamon, combined with Rhodes frozen bread dough make up these deliciously easy peach pie cinnamon rolls. ??
Summer is in full swing and it's also peach season here in North Texas! I haven't had the chance to visit our local peach orchard this year, but we're planning a trip really soon. Until then today's deliciously easy recipe for these Peach Pie Cinnamon Rolls uses a simple can of peach pie filling with the addition of cinnamon, brown sugar and vanilla. I'm all for taking shortcuts when it comes to summer baking and this recipe is as easy as pie, peach pie to be exact. If you love peaches, I can guarantee that you'll love these peach pie style sweet rolls topped with a simple vanilla-cream cheese icing.
I baked up these single serving peach rolls in these cute over sized baking cups, making them perfect for breakfast, brunch or dessert. Everyone loved these simple sweet rolls and they taste just like peach pie! I will definitely be making these again. If you're more of an apple pie lover, try my recipe for these Apple Pie Cinnamon Rolls.
If you would like to get the recipe for these delicious Peach Pie - Cinnamon Rolls, Stop by the Rhodes Baking Blog, where I'm guest posting and sharing the complete recipe and step-step instructions.
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Peach Pie Cinnamon Rolls (Single Serve Size)
1 - Loaf Rhodes frozen bread dough or 15 Rhodes dinner rolls, thawed but still cold
1 - 1 � cups peach pie filling
1 - teaspoons cinnamon
1 � - cup brown sugar, separated
1 - teaspoon vanilla extract
8 - 10 large baking cup liners
Simple Vanilla Icing:
1 1/2 - cups powdered sugar
2 - tablespoons cream cheese
1/2 - teaspoon vanilla extract
1 - 2 tablespoons milk, more if needed
Thaw one loaf of Rhodes bread dough or 15 dinner rolls, until soft, but still cold. Lightly spray the counter top with non-stick baking spray or dust with flour.
Using a rolling pin, roll the bread dough into a 9 x 12 �inch rectangle or as close as you can roll it out to that size. If using dinner rolls, combine the rolls into one dough ball and then roll out dough into a rectangle.
If you have difficulty rolling out the dough, let the dough rest a couple minutes in between rolling.
In a small bowl, combine the peach pie filling, 1/2 cup brown sugar, cinnamon and vanilla extract. Lightly mix to combine.
Spoon and spread the pie filling mixture over the dough to within 1-inch of the dough edge. Sprinkle the remaining brown sugar over the filling.
Starting from the long side roll up the dough tightly and seal the ends. Using a sharp knife or dental floss, cut into 8 -10 equal pieces.
Place each roll cut side up into each large baking cup liner that has been sprayed with non-stick spray. Place all the filled baking liner cups on a large baking tray. Spray a piece of plastic wrap with non stick spray and place over rolls.
Let the rolls rise until double in size (about 45 minutes to 1 hour). Remove the plastic wrap and bake in a preheated 350 F degree oven for 20 - 25 minutes or until the rolls are golden brown.
I use the convection feature on my oven for the last 5 -7 minutes to brown the rolls evenly on the top and bottom.
Remove from the oven and let rolls slightly cool on a baking rack. Combine the glaze ingredients and drizzle over warm peach rolls.
Recipe yields 8-10 large cinnamon rolls depending on size
This is a #sponsored post on written by me on behalf of Rhodes Bread! I'm a contributing blogger on Rhodes "Out of the Oven Blog" & "Rhodes Kids Baking Blog". I've been compensated for my time and efforts in creating this post. All opinions are my own. #ad
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