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Peach Cobbler Cinnamon Rolls

Peach cobbler cinnamon rolls with swirled dough filled with cinnamon peach jam and a glossy peach cream cheese glaze. The filling bubbles through the rolls as they bake into golden, tender pillows.
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Prep Time 30 minutes
Cook Time 30 minutes
rising 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon roll dough
  • 3 cup all-purpose flour
  • 2.25 tsp instant yeast
  • 0.25 cup sugar
  • 0.5 tsp salt
  • 0.75 cup whole milk Warmed to help activate the yeast.
  • 0.25 cup unsalted butter Melted and slightly cooled.
  • 1 egg
Peach filling
  • 2 cup fresh peaches Finely diced.
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp cornstarch
Peach cream cheese glaze
  • 4 oz cream cheese Softened.
  • 1 cup powdered sugar
  • 3 tbsp peach jam
  • 2 tbsp milk

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Activate yeast and make dough
  1. In a bowl, mix the instant yeast with the warmed whole milk and let stand 5 minutes until foamy.
  2. Add the all-purpose flour, sugar, salt, melted unsalted butter, and egg, then knead about 8 minutes until smooth.
  3. Cover the dough and rise 1 hour until doubled.
Cook and cool peach filling
  1. In a small saucepan over medium heat, cook the fresh peaches with brown sugar, cinnamon, and cornstarch for 5 minutes until thickened.
  2. Remove from heat and cool completely.
Shape, proof, and bake
  1. Roll the dough into a 12x18 rectangle, spread the peach filling evenly, and roll tightly into a log.
  2. Cut into 9 rolls.
  3. Place the rolls in a greased 9x13 pan, cover, and rise 30 minutes.
  4. Bake at 375F for 25-30 minutes until golden.
Glaze and serve
  1. Beat the cream cheese, powdered sugar, peach jam, and milk until smooth, then drizzle generously over warm rolls.

Notes

Pro tip: For clean swirls, roll the dough tightly and keep the peach filling completely cool before spreading so it doesn’t melt into the dough. Store covered at room temperature up to 2 days or refrigerate up to 5 days; rewarm in the microwave briefly. Freezing is yes—freeze baked rolls (unglazed) up to 2 months, thaw overnight in the fridge, then glaze after reheating. For a lighter option, you can use low-fat cream cheese and reduce the glaze milk slightly for similar drizzle consistency.