Peach Pie Crust Cinnamon Rolls are glorious. I mean it. These cinnamon rolls are so good, you won’t be able to stop eating them. First, I started with my mom’s Homemade Pie Crust recipe. Then, I made a luscious peach pie filling flavored with cinnamon which I spread on the pie crust. After rolling up and baking the rolls, voila! The BEST Peach Pie Crust Cinnamon Rolls were the result. Mouthwatering, delectable, A-M-A-Z-I-N-G!
When I was on my peach baking tear in July and August, I made several Peach Pies. I also made up a batch of these luscious cinnamon rolls while I was at it. I made up plenty of pie crust for three pies and rolled out enough for two plain pastries so I could make these rolls too. I love eating pie, especially fruit pies, because my mom made them all the time for us when we were growing up. But I also love eating Pie Crust Cinnamon Rolls. And, when they have fruit or jelly inside they are even more delicious.
I was looking for ways to use up all our peaches last month and decided I needed to make up a batch of these. I think this was the only dessert I didn’t give entirely away. Instead, I saved about half of the rolls and kept them at home for John to enjoy. He’s always enjoyed my mom’s pies and rolls and he loved these. Especially when he knew the peaches came from our own yard. I peeled and cut up so many peaches during a two-week stretch in early August that I thought I had permanently stained my fingers! While I enjoyed the baking process, I really was glad to take a breather after it was over and the last peach had been cut up and used in a recipe.
If you’re looking for a dynamite recipe to use peaches, then I recommend Peach Pie Crust Cinnamon Rolls. Each mouthful will have you licking your lips and fingers from all that gooey deliciousness. You can use Mom’s Homemade Pie Crust recipe or your own. If you want to make these rolls during the off season I would recommend frozen peaches over canned peaches, but canned would probably work, too. Peach Pie Crust Cinnamon Rolls are wonderful for breakfast, but you better make plenty because you will be cleaned out in no time. Or, sit down with a bowl of these little cinnamon rolls topped with vanilla ice cream for dessert and prepare yourself for a heavenly experience.
Peach Pie Crust Cinnamon Rolls are amazing.
Serve for breakfast or top with ice cream and serve for dessert! Yum.
Peach Pie Crust Cinnamon Rolls are so good, you’ll have a hard time stopping at just one!
Here’s what I did.
I used these ingredients to make the peach pie filling.
Place sugar, cinnamon, butter, peaches and UNBLEACHED all-purpose flour in a saucepan over medium heat. (Bleached flour toughens baked goods).
Stir to combine.
Add water and cook over low to medium heat for 5-10 minutes, or until thickened.
Set peach pie filling aside until you finish rolling out your pie dough.
Roll out two recipes for a single-crust plain pastry. Divide half of the peach pie filling among both crusts.
Roll up pie crust. I folded the sides inward so the peach pie filling would stay inside the pie dough and not leak out.
Place pie dough rolls in a casserole dish or on a cookie sheet.
Bake at 300 degrees about 30-45 minutes until crust is cooked. Allow rolls to cool before cutting and serving. (Although, when we were kids we would eat them right out of the oven and burn our fingers as well as our tongues on the hot rolls!)
Peach Pie Crust Cinnamon Rolls are a wonderful treat to wake up to in late summer and early fall when peaches are in season.
If you enjoy peaches, you will love Peach Pie Crust Cinnamon Rolls.
Here’s the recipe.
PEACH PIE CRUST CINNAMON ROLLS
(My own concoction)
- 2 cups peeled, finely diced peaches
- ½ cup sugar
- 2 heaping tbsp. UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ tsp. cinnamon
- 2 tbsp. butter
- ¼ to 1/3 cup water
- recipe for [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]double crust plain pastry[/url]
- Peel and slice peaches.
- Set aside.
- Stir sugar, flour and cinnamon and place in saucepan.
- Add butter, peaches and water.
- Cook and stir over low to medium heat until thickened, about 5-10 minutes.
- Remove from heat.
- Roll out each pastry crust.
- Spread half of the peach mixture on each crust.
- Roll up the dough jelly-roll style tucking in the sides as you go.
- Place both rolls of dough into a 9×13” glass baking dish.
- Bake at 300° about 30-45 minutes or when pie crust is lightly browned and dough has cooked thoroughly.
- Cut into one to two-inch strips.
Lots of luscious peaches fill every bite.
Peach Pie Crust Cinnamon Rolls are nice treats for company or to take out to your office. They will be scarfed down in no time. 🙂
Don’t Peach Pie Crust Cinnamon Rolls look scrumptious?
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