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Peach Cobbler Cinnamon Rolls

Peach cobbler cinnamon rolls with tender, pull-apart swirls and a jammy peach filling, finished with a thick vanilla cream cheese glaze. Rolls bake golden at 375°F and are glazed warm so it pools between every spiral.
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Prep Time 30 minutes
Cook Time 30 minutes
rise 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk
  • 2.25 tsp active dry yeast Use warm (not hot) milk so the yeast blooms.
  • 0.25 cup granulated sugar
  • 0.25 cup butter Melted for the dough.
  • 2 eggs
  • 1 tsp vanilla extract
  • 3.5 cup all-purpose flour
  • 1 tsp salt
For the peach filling
  • 0.3333 cup butter Softened for filling (not melted).
  • 0.5 cup brown sugar Packed.
  • 1 tsp cinnamon
  • 2 peaches Ripe, peeled and diced small.
For the cream cheese glaze
  • 4 oz cream cheese Softened.
  • 2 cup powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 9x13 pan

Method
 

Make the dough
  1. Combine warm milk and yeast in a bowl and add a pinch of sugar; rest for 5 minutes until foamy and active.
  2. Stir in granulated sugar, melted butter, eggs, and vanilla extract until smooth.
  3. Add flour and salt, then mix until a shaggy dough forms.
  4. Knead for 6-8 minutes until smooth and elastic.
  5. Cover and let the dough rise for 1 hour, or until doubled in size.
Fill and shape
  1. Roll the dough into a 12x18-inch rectangle.
  2. Spread softened butter over the dough surface in an even layer.
  3. Sprinkle with brown sugar and cinnamon.
  4. Scatter diced peaches evenly across the surface.
  5. Roll tightly from the long side and cut into 12 rolls.
  6. Place rolls in a greased 9x13 pan and space them apart.
  7. Let rise for 30 minutes, until puffy.
Bake and glaze
  1. Bake at 375°F for 25-30 minutes until the tops are golden.
  2. Cool in the pan for 10 minutes so the glaze thickens without sliding off.
  3. Beat cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth.
  4. Drizzle glaze over the warm rolls so it pools between each swirl.
  5. Serve warm.

Notes

Pro tip: Dice the peaches small so you get jammy pockets without flooding the rolls. Store covered at room temperature up to 2 days or refrigerate up to 4 days; rewarm briefly in the microwave. Freezing is yes—freeze unglazed rolls after shaping and thaw overnight in the fridge, then bake and glaze. For a lighter option, use low-fat cream cheese and reduced-fat heavy cream in the glaze.