Peach Mango Pie Crust Cinnamon Rolls

October 19, 2025Teresa Ambra

Peach Mango Pie Crust Cinnamon Rolls are terrific! The combination of both peaches and mangos in the jelly is irresistible and so delicious. I used my regular Pie Crust Cinnamon Roll recipe, and used a lovely peach and mango fruit spread purchased at our local supermarket. It was a really good combination of flavors that everyone loved who sampled these delectable treats.

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Back in early summer, I made up four different kinds of Pie Crust Cinnamon Rolls one day to stash in my freezer. Those included Fig, Cherry, Lemon Curd, Grape and these Peach Mango flavored Cinnamon Rolls. I like to bring these treats to our church ushers and door greeters on Sunday mornings when we serve. Everyone usually scoops these up right away and indulges in these little treats.

If you’re looking for a dandy breakfast idea or snack for tailgating parties, these miniature Cinnamon Rolls are just the trick. Every bite is mouthwatering and everyone is sure to want seconds!

Peach Mango Pie Crust Cinnamon Rolls are a great treat for breakfast!

This is a 5-ingredient recipe that can be whipped up in a jiffy!

These little pie crust cinnamon rolls are marvelous snacks for tailgating parties too.

These miniature cinnamon rolls will be gobbled up quickly.

Here’s what I did.

I used these ingredients.

Roll out pie crust dough; there should be four crusts.

Spread one tablespoon of softened butter over top of each crust.

Spread 1/2 teaspoon dabs of peach mango spreadable fruit (jelly or preserves) over each crust. Try to spread out the dabs of jelly so they are about one-inch apart and leave a one-inch border around the outside of the crust.

Combine granulated sugar and cinnamon in a small bowl.

Stir ingredients until very well combined.

Sprinkle one tablespoonful of sugar over top of the jelly. Try to leave a one-inch border if you can.

Roll the pie crust up tightly but gently so the dough doesn’t crack while rolling. Pinch in the edges to seal.

Place the pie crust rolls about three inches apart on a parchment paper-lined cookie sheet pan. Crimp edges with the tines of a fork.

Bake at 350 degrees about 25 to 30 minutes, until done.

Allow to cool before cutting each roll into individual servings.

Peach Mango Pie Crust Cinnamon Rolls are delightful little treasures that everyone will love.

My mom used to bake Pie Crust Cinnamon Rolls for us weekly when we were children.

Every bite is mouthwatering and irresistible.

Here’s the recipe.

PEACH MANGO PIE CRUST CINNAMON ROLLS

(My own concoction)

Peach Mango Pie Crust Cinnamon Rolls

Teresa Ambra

You'll be enticed by every bite of these delicious Peach Mango Pie Crust Cinnamon Rolls. This 5-ingredient recipe uses a peach and mango spreadable fruit (preserves) that's delightfully flavorful. These little treats can be whipped up in a jiffy and are terrific for breakfast, brunch or tailgating menus. Everyone will be back for seconds!

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Prep Time 10

Cook Time 25

Total Time 35

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 145 kcal

Equipment

1 18×26" cookie sheet pan or two smaller cookie sheet pans
parchment paper
1 table knife
1 table fork
1 small bowl
1 spoon
measuring spoons

Ingredients

4 oz. peach-mango preserves (from aa 15.5-oz. jar)
4 Pillsbury refrigerated pie crusts
4 tbsp. salted butter softened (divided use)
1/4 cup granulated sugar
1/2 tbsp. ground cinnamon (1 1/2 teaspoons)

Instructions

Preheat oven to 350°.
Combine sugar and cinnamon in a small bowl; set aside.
Roll out pie crusts.
Spread each pie crust with one tbsp. softened butter.
Place ½ to 1 teaspoon dabs of peach-mango preserves evenly over top of each crust.
Leave a one to two-inch border around the outside circle of the pie crust and don’t place any peach-mango preserves in that area.
Space each dab of peach-mango preserves about an inch apart.
Sprinkle 1 tablespoon of the cinnamon-sugar mixture evenly over each pie crust.
(You will not use all of the cinnamon-sugar mixture).
Roll up pie crust, gently but tightly crimping the edges as you roll.
Place on parchment paper-lined cookie sheet pan leaving about two to three inches between each Cinnamon Roll so rolls can expand while baking.
(Don’t crowd the cinnamon rolls. Use two baking sheets, if necessary).
Use a fork to press down the ends about 1/8-inch to seal cinnamon rolls.
Try to also seal the edge of the pie crust between the end pieces so the filling doesn’t leak out while baking.
Bake at 350° for approximately 25-30 minutes or until crust is baked.
Allow Cinnamon Rolls to cool completely before removing to a bread board to cut in slices.
Cut down in one to one-and-a-half inch slices.
Serve.

Notes

NOTE: You will not use the entire jar of Peach-Mango preserves.

NOTE: I found it easier to use Pillsbury pie crusts. They are thicker and don’t tear as easily as other store-bought brands.

NOTE: Try not to overbake the Cinnamon Rolls or they end up getting too flaky. Start checking after 20 minutes.

NOTE: Avoid the temptation of adding more cinnamon-sugar mixture or more Peach-Mango Preserves. It will end up oozing out of the of the cinnamon rolls while baking and cause a mess!

Nutrition

Calories: 145kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 5mgSodium: 114mgPotassium: 28mgFiber: 1gSugar: 4gVitamin A: 54IUVitamin C: 0.4mgCalcium: 9mgIron: 1mg

Keyword breakfast, brunch, cinnamon rolls, mangos, peach mango, peaches, pie crust

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