Why You’ll Love This Recipe
I adore how these rolls bring together two favorite desserts—cinnamon rolls and peach cobbler—into one comforting bite. The fluffy, yeasted dough wraps around tender peach filling, and the sweet glaze takes them over the top. I find they make any brunch feel extra special.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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warm milk (approximately 110 °F)
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active dry yeast
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granulated sugar
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melted butter
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salt
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eggs
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all‑purpose flour
Filling:
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diced peaches (fresh, canned, or thawed from frozen)
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brown sugar
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ground cinnamon
Crumb topping:
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butter
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brown sugar
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all‑purpose flour
Glaze:
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cream cheese (softened)
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butter (softened)
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powdered sugar
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vanilla extract
directions
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Make the dough:
I dissolve yeast in warm milk with a pinch of sugar until frothy, then mix in sugar, melted butter, salt, eggs, and flour. I knead until smooth and let the dough rise until doubled—typically about an hour -
Prepare the filling:
I combine diced peaches with brown sugar and cinnamon. If the peaches are very juicy, I toss them with a little flour to thicken the filling -
Shape the rolls:
I roll the dough into a large rectangle, spread the peach mixture evenly, then roll it tightly into a log and slice into 12 rolls. I place them in a greased pan and let them rise for another 30–60 minutes until puffy -
Add crumble and bake:
I mix together butter, brown sugar, and flour for a crumbly topping and sprinkle it over the rolls. Then I bake at 350 °F for about 18–25 minutes, until golden and cooked through (145–190 °F internal) -
Glaze:
While still warm, I whisk together softened cream cheese, butter, powdered sugar, and vanilla, then drizzle it generously over the rolls
Servings and timing
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Servings: Makes 12 rolls
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Prep time: ~30 minutes (plus 1 hr initial rise)
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Cook time: 20–25 minutes
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Total time: ~1 hr 50 minutes (including second rise)
Variations
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Use apples, pears, or berries instead of peaches
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Add chopped pecans or walnuts for crunch.
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Make them vegan by using plant-based butter and cream cheese.
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Spice it up with a pinch of nutmeg or cardamom in the filling
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm individual rolls in the microwave for about 20 seconds or in a 325 °F oven until heated through—then freshen them up with a little extra glaze.
FAQs
Can I make them ahead of time?
Yes—I often assemble and refrigerate them after cutting, then bake them fresh in the morning. I let them come to room temperature while the oven preheats, and they bake up beautifully.
Can I use canned or frozen peaches?
Absolutely. I drain canned peaches well, or thaw and pat dry frozen ones, then proceed as usual
My dough didn’t rise properly—what happened?
Yeast requires warm (not hot) liquid—about 110–115 °F. Also, my dough rises best in a draft-free, warm spot. I check my yeast’s freshness regularly.
How do I prevent soggy rolls?
I dust very juicy peaches with a bit of flour before filling to help absorb excess moisture
Can these be frozen?
Yes—I freeze individual rolls (pre- or post-bake) for up to a month. I thaw in the fridge and reheat gently in the oven to restore fluffiness.
Conclusion
These peach cobbler cinnamon rolls have become one of my favorite weekend treats. They bring juicy fruit, soft yeast dough, and sweet crumble into every bite—and the cream cheese glaze finishes them off perfectly. I love making them ahead for brunch and savoring the compliments.
Print
Peach Cobbler Cinnamon Rolls
- Total Time: ~1 hour 50 minutes (includes rising)
- Yield: 12 rolls
- Diet: Vegetarian
Description
These peach cobbler cinnamon rolls are fluffy, fruit-filled, and topped with a buttery crumb and cream cheese glaze—perfect for breakfast or dessert.
Ingredients
For the dough:
1 cup warm milk (about 110°F)
2 ¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
¼ cup melted butter
1 tsp salt
2 large eggs
4 cups all-purpose flour
For the filling:
2 cups diced peaches (fresh, canned, or thawed frozen)
½ cup brown sugar
2 tsp ground cinnamon
Optional: 1–2 tsp flour if peaches are very juicy
For the crumb topping:
4 tbsp butter, softened
⅓ cup brown sugar
½ cup all-purpose flour
For the glaze:
4 oz cream cheese, softened
2 tbsp butter, softened
¾ cup powdered sugar
½ tsp vanilla extract
Instructions
Make the dough: Dissolve yeast in warm milk with a pinch of sugar. Let sit 5–10 minutes until foamy. Stir in remaining sugar, butter, salt, eggs, and flour. Knead until smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour.
Prepare filling: Mix diced peaches with brown sugar and cinnamon. If overly juicy, stir in a little flour to absorb moisture.
Roll and shape: Roll dough into a large rectangle. Spread the peach filling evenly. Roll tightly into a log and slice into 12 rolls. Place in a greased 9×13 inch pan. Let rise again for 30–60 minutes, until puffy.
Add crumble: Combine softened butter, brown sugar, and flour until crumbly. Sprinkle over risen rolls.
Bake: Bake at 350°F for 18–25 minutes, until golden and the centers register 185–190°F.
Glaze: While still warm, whisk together cream cheese, butter, powdered sugar, and vanilla. Drizzle over rolls before serving.
Notes
Substitute peaches with apples, pears, or berries.
Add nuts like pecans or walnuts for extra crunch.
To make vegan: use plant-based butter and cream cheese, and a dairy-free milk alternative.
A pinch of nutmeg or cardamom adds depth to the filling.
Avoid soggy rolls by tossing juicy peaches with flour.
- Prep Time: 30 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
