Intimidated by the thought of making your own Cinnamon Rolls? Well, you’ve come to the right place. These Peach Cinnamon Rolls are amazingly easy to prepare, and I help you make them right the first time by providing detailed step-by-step instructions with photos. Sweet fresh peaches, spicy cinnamon and warm brown sugar all coordinate together perfectly inside these soft rolls and result in a luxurious, comforting, feel-good way to start your day!

Overhead view of a plate holding a batch of No Yeast CInnamon Rolls with a peach, cinnamon sticks and cream cheese glaze on the side
Table of Contents
  1. Why you’ll love these No Yeast Cinnamon Rolls
  2. Inspiration for these Peach Cinnamon Rolls
  3. Peach Roll Recipe Ingredients
  4. Pin this Recipe Now to Save for Later
  5. How to make Peach Cinnamon Rolls
  6. How to Serve Peach Cinnamon Rolls
  7. Peach Rolls FAQ
  8. How to store Cinnamon Rolls with Peaches
  9. Can these No Yeast Cinnamon Rolls be made ahead?
  10. Other Sweet Breakfast or Brunch Treats you might like
  11. Peach Rolls

Why you’ll love these No Yeast Cinnamon Rolls

There are so many reasons why you’re going to love these creative peach cinnamon rolls so much that you’ll want to make them over and over again:

  1. They’re divine tasting  – fruity peaches, carmel-y brown sugar, warm cinnamon and crunchy pecans are swirled around the inside of slightly tangy, light rolls. They’re then topped off with a sweetened cream cheese glaze. Super yum!
  2. They’re surprisingly easy to prepare and take less time than a traditional cinnamon roll recipe. Since these peach cinnamon rolls call for baking powder instead of yeast, they don’t need a lot of special kneading or to sit and rise before baking. Just mix, roll, fill, slice and bake.
  3. They have a surprise inside. The cream cheese glaze hides the filling, so when your friends and family bite into them, they’re expecting cinnamon, but not the peaches. Surprise!

So easy to make, so impressive – and fun to serve, too.

White plate holding a batch of No Yeast Cinnamon Rolls with the front roll cut open showing the peach fillling

Inspiration for these Peach Cinnamon Rolls

One day, my cousin’s daughter Becca posted on social media photos of these mouth-watering looking cinnamon rolls stuffed with thin slices of fresh peaches. Becca is a professionally trained chef and everything she makes is fabulous! So, it wasn’t a surprise to me that her rolls looked and sounded like something I would LOVE. Because Becca is one of those chefs who cooks without a recipe, I needed to create my own version.
 
I started with a delightful cinnamon roll recipe from our family friends the Gordon’s ranch recipe box. Simply adding thinly sliced peaches and some chopped pecans (for a bit of crunch) to the filling took the rolls from luscious to heavenly!

Peach Roll Recipe Ingredients

Here’s what you’ll need to make these crowd-pleasing peach rolls:

  • Fresh peaches
  • Butter
  • Light brown sugar
  • Powdered (Confectioners) sugar
  • Pastry flour (or a mix of all-purpose flour and cake flour)
  • Buttermilk powder (optional)
  • Baking powder
  • Vanilla extract
  • Ground cinnamon
  • Salt
  • Whole or 2% milk
  • Cream cheese
  • Chopped pecans

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collage showing Peach Cinnamon Rolls, formatted for sharing

How to make Peach Cinnamon Rolls

Here’s how you put these amazing rolls together:

  1. Prep oven and pan.
    Preheat oven to 400 degrees. Butter a 9 by 9-inch square or 9-inch round baking dish (cake or pie pan will work). I use a small pat of butter on a small paper towel to butter my pans.
  2. Prep butter-brown sugar filling.
    In a small mixing bowl, use a fork to mash butter to form a paste. Mix in sugar and cinnamon. Set aside.
  3. Prep dough.
    In a large mixing bowl, whisk together flour, buttermilk powder (if using), baking powder and salt. Stir in milk just until combined. Turn dough onto a clean, well-floured surface and knead a few times, just until it comes together. Roll into an 8 by 14-inch rectangle.
  4. Add butter-brown sugar filling.
    Spread butter-brown sugar mixture evenly over top of dough, leaving a small (1/4-inch) border around the edges. Sprinkle toasted pecans evenly over top; gently push down on nuts with your hand to adhere.
    overhead viiew showing butter and pecan filling on pastry
  5. Add peach filling.
    With a long side of the dough toward you, arrange peach slices on top of nuts in rows horizontally, starting on the side closest to you. Leave 1/2-inch border on the top.
    Overview view showing peach filling on top of other fillings
  6. Roll and slice.
    Roll up dough as tight as possible, starting with the long (14”) side closest to you. End with the seam side down. Using a sharp serrated knife, gently cut crosswise (using a back and forth motion) into 1 to 1 1/4-inch wide rolls. Place rolls, cut side down, in prepared baking dish.
    Overhead view of cut rolls in pan before baking
  7. Bake.
    Bake for 20 to 25 minutes, or until golden brown on top.
  8. Make glaze.
    While the rolls are baking, use an electric mixer to beat cream cheese until smooth. Beat in powdered sugar until well mixed and there are no lumps. Beat in cream and vanilla.
  9. Cool rolls; glaze.
    When rolls are done, remove from oven and let cool 3 to 5 minutes in pan. Run a knife around the edge of the rolls. Place a cooling rack (or serving platter) on top of pan; invert pan and let rolls drop out. Cool for at least another 2 to 3 minutes before spreading glaze on top.

Quick Tip

How to Peel Peaches

After years of trying several different methods, here’s what I’ve found to be the best way to peel peaches: Bring a large stock pot of water to a boil. Using a sharp knife, gently make an “X” on the bottom of the peach. Drop in the boiling water for 30 to 45 seconds. Remove with tongs and place on a cutting board until cool enough to handle. Using your fingers, gently peel off the skin.

How to Serve Peach Cinnamon Rolls

Here are a few ideas for serving these heavenly rolls:

  1. Warm, with butter on the side, as part of any breakfast or brunch, They’re particularly good served with Spiced Bacon Twists.
  2. At room temperature, as part of a morning tailgate before a big game, or for a picnic brunch.
White plate holding a batch of No Yeast Cinnamon Rolls with a peach and cinnamon sticks on the side

Peach Rolls FAQ

Why are my homemade cinnamon rolls so dry?

If your rolls are dry, you added too much flour. Careful measurement is important in baking, so always follow your recipe exactly.

Do you boil peaches before baking?

No, you don’t boil peaches before baking. You can place them in boiling water for a short period time (30 to 45 seconds) to aid in removing the skins, but don’t leave them in the water long enough to cook.

What is the best cinnamon for cinnamon rolls?

Because it’s one of the main ingredients in these rolls, it’s important to use good quality cinnamon. I’m a fan of Saigon (or sometimes called Vietnamese) ground cinnamon that you can purchase from specialty stores like Penzeys or Savory Spice.

How to store Cinnamon Rolls with Peaches

It’s important to store baked peach cinnamon rolls in an airtight container, to keep them fresh and moist. Because of the cream cheese frosting, they should be refrigerated.

Can these No Yeast Cinnamon Rolls be made ahead?

Yes, these rolls can be prepared but not baked up to 24 hours ahead. Bring to room temperature before baking. Make the glaze while they are baking.

Other Sweet Breakfast or Brunch Treats you might like

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White plate holding a batch of No Yeast Cinnamon Rolls with a peach and cinnamon sticks on the side

Peach Rolls

These No Yeast Cinnamon Rolls with Peach Filling are amazingly easy to prepare, and I help you make them right the first time by providing detailed step-by-step instructions with photos. Sweet fresh peaches, spicy cinnamon and warm brown sugar all coordinate together perfectly inside these soft rolls and result in a luxurious, comforting, feel-good way to start your day!

  • Yield: 12 to 14 rolls 1x

Ingredients

Scale

Butter-Brown Sugar Filling

  • 1/2 cup salted butter, extremely soft but not melted
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon

Dough

  • 2 cups pastry flour (or 1 cup all-purpose flour and 1 cup cake flour), plus more for rolling
  • 3 tablespoons buttermilk powder (optional)
  • 4 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 3/4 cup milk (whole or 2%)

Peach-Pecan Filling

  • 3/4 cup toasted finely chopped pecans
  • 2 (tennis ball size) peeled and thinly (1/8-inch) sliced fresh peaches – around 1 cup

Glaze

  • 2 tablespoons cream cheese, softened
  • 1/4 cup powdered (Confectioners) sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon heavy whipping cream

Instructions

Preheat oven to 400 degrees. Butter a 9 by 9-inch square or 9-inch round baking dish (cake or pie pan will work).

 Butter-Brown Sugar Filling

  1. In a small mixing bowl, using a fork mash butter to form a paste. Mix in sugar and cinnamon. Set aside.

Dough

  1. In a large mixing bowl, whisk together flour, buttermilk powder (if using), baking powder and salt. Stir in milk just until combined.
  2. Turn dough onto a clean, well-floured surface and knead just until it comes together. Roll into an 8 by 14-inch rectangle.

Assembly and Baking

  1. Spread butter-brown sugar mixture evenly over top of dough, leaving a small (1/4-inch) border around the edges. Sprinkle toasted pecans evenly over top; gently push down on nuts with your hand to adhere. overhead viiew showing butter and pecan filling on pastry
  2. With a long side of the dough toward you, arrange peach slices on top of nuts in rows horizontally, starting on the side closest to you. Leave 1/2-inch border on the top. Overview view showing peach filling on top of other fillings
  3. Roll up dough as tight as possible, starting with a long (14”) side closest to you. End with the seam side down.
  4. Using a sharp serrated knife, gently cut crosswise (using a back and forth motion) into 1 to 1 1/4-inch wide rolls. Place rolls, cut side down, in prepared baking dish. Overhead view of cut rolls in pan before baking
  5. Bake for 20 to 25 minutes, or until golden brown on top.

Glaze

  1. While the rolls are baking, use an electric mixer to beat cream cheese until smooth. Beat in powdered sugar until well mixed and there are no lumps. Beat in cream and vanilla.
  2. When rolls are done, remove from oven and let cool 3 to 5 minutes in pan. Run a knife around the edge of the rolls. Place a cooling rack (or serving platter) on top of pan; invert pan and let rolls drop out. Cool for at least another 2 to 3 minutes before spreading glaze on top.

Notes

Make ahead: Rolls can be prepared but not baked up to 24 hours ahead. Bring to room temperature before baking. Make the glaze while they are baking.

High altitude: If using buttermilk powder, no adjustments are necessary. If not, reduce the baking powder by 1/4 teaspoon.

  • Author: Lee Clayton Roper
  • Category: Breakfast & Brunch, Pastries
  • Method: Bake
  • Cuisine: American

Keywords: Peaches, rolls, cinnamon

White plate holding a batch of No Yeast Cinnamon Rolls with a peach and cinnamon sticks on the side

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I haves provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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