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Peach Cobbler Cinnamon Rolls

Peach Cobbler Cinnamon Rolls combine soft, fluffy homemade cinnamon rolls with juicy cinnamon peaches and a rich cream cheese glaze. Sweet peach filling cooks until thick, then rolls into a golden-baked, tender spiral.
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Prep Time 40 minutes
Cook Time 30 minutes
rising + cooling 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3.75 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 2.25 tsp instant yeast
  • 1 tsp salt
  • 0.75 cup warm whole milk
  • 0.25 cup unsalted butter, melted
  • 1 large egg
Cinnamon Filling
  • 0.5 cup unsalted butter, softened
  • 0.75 cup brown sugar
  • 2 tsp ground cinnamon
  • 0.5 tsp nutmeg
Peach Cobbler Filling
  • 2.5 cup fresh peaches, peeled and diced
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
Cream Cheese Glaze
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2.5 tbsp milk

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 Dutch oven

Method
 

Make the cinnamon roll dough
  1. Combine the all-purpose flour, granulated sugar, instant yeast, and salt in a large bowl.
  2. Mix in the warm whole milk, melted unsalted butter, and large egg until a soft dough forms.
  3. Knead the dough for 8–10 minutes until smooth.
  4. Cover and let rise for 1 hour, until doubled in size.
Cook the peach cobbler filling
  1. Cook the fresh peaches with brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice for 5 minutes until thickened.
  2. Cool the peach filling completely so it spreads without soaking the dough.
Assemble and proof the rolls
  1. Roll the dough into a 12×18-inch rectangle.
  2. Spread the softened unsalted butter over the dough and sprinkle with the brown sugar, ground cinnamon, and nutmeg mixture.
  3. Spoon the cooled peach filling evenly over the dough.
  4. Roll tightly and cut into 12 rolls.
  5. Arrange the rolls in a greased baking dish and let rise for 30 minutes.
Bake and glaze
  1. Bake at 350°F (175°C) for 25–30 minutes until golden.
  2. Whisk together the cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and milk until smooth.
  3. Spread the glaze over the warm cinnamon rolls.
  4. Serve warm.

Notes

For clean slices, chill the assembled roll log for 10 minutes before cutting. Store baked rolls covered in the refrigerator up to 4 days; rewarm briefly before serving. Freeze baked rolls (glazed or unglazed) up to 2 months—thaw overnight in the fridge and warm in the oven. For a lighter option, use low-fat cream cheese in the glaze.