Introduction

Peach Cobbler Cinnamon Rolls combine the comforting warmth of classic cinnamon rolls with the sweet, fruity flavors of peach cobbler. This delightful twist turns a beloved breakfast treat into a dessert-worthy indulgence that’s perfect for gatherings or a special weekend morning.

A close-up view showing five cinnamon rolls on a white marbled surface, each roll topped with light brown crumbly streusel and a shiny layer of white icing dripping over the sides. Three rolls have a dollop of smooth, creamy white frosting swirled on top, while one roll has a glossy, roasted peach slice in the center giving a rich orange-yellow color contrast. The cinnamon rolls have a golden-brown color and soft texture with visible spiral layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all-purpose flour, plus more for dusting
¼ cup granulated sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
1 cup warm milk (105-115°F)
¼ cup unsalted butter, melted
2 large eggs, lightly beaten
6 medium ripe peaches, peeled and diced (about 4 cups)
½ cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 tablespoons unsalted butter, cut into small pieces
½ cup unsalted butter, softened
¾ cup packed light brown sugar
2 tablespoons ground cinnamon
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
¼ cup milk, plus more as needed
½ teaspoon vanilla extract

Instructions

Step 1: In a large bowl, whisk together the flour, granulated sugar, and salt.
Step 2: In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active. If it doesn’t foam, your yeast might be old, and you’ll need to start with a fresh packet.
Step 3: Add the melted butter and beaten eggs to the yeast mixture and whisk to combine.
Step 4: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Step 5: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it’s manageable.
Step 6: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for a light and airy cinnamon roll!
Step 7: In a large saucepan, combine the diced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and ginger.
Step 8: Cook over medium heat, stirring constantly, until the peaches release their juices and the mixture thickens, about 8-10 minutes. The cornstarch will help create a nice, jammy consistency.
Step 9: Remove from heat and stir in the 2 tablespoons of butter until melted. Let the filling cool slightly while you prepare the dough. This prevents the hot filling from melting the butter in the cinnamon-sugar swirl later.
Step 10: Once the dough has doubled in size, punch it down to release the air.
Step 11: Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
Step 12: Spread the softened ½ cup butter evenly over the dough, leaving a small border along one of the long edges.
Step 13: In a small bowl, combine the brown sugar and cinnamon for the swirl. Sprinkle this mixture evenly over the buttered dough.
Step 14: Spread the slightly cooled peach filling evenly over the cinnamon-sugar layer. Try to distribute the peaches evenly so each roll gets a good amount of filling.
Step 15: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it.
Step 16: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices. Dental floss creates a cleaner cut than a knife.
Step 17: Grease a 9×13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between each roll.
Step 18: Cover the dish with plastic wrap or a clean kitchen towel and let the rolls rise again for 30-45 minutes, or until they are puffy and almost doubled in size. This second rise is important for a tender final product.
Step 19: Preheat oven to 350°F (175°C).
Step 20: Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and the filling is bubbly. Keep an eye on them, as baking times can vary depending on your oven. If the tops start to brown too quickly, you can loosely tent the dish with foil.
Step 21: Let the cinnamon rolls cool in the dish for about 10-15 minutes before frosting. This allows them to set slightly and prevents the glaze from melting completely.
Step 22: In a large bowl, beat together the softened cream cheese and ¼ cup softened butter until smooth and creamy.
Step 23: Gradually add the powdered sugar, beating on low speed until combined.
Step 24: Add the milk and vanilla extract and beat until the glaze is smooth and creamy. If the glaze is too thick, add a little more milk, one tablespoon at a time, until it reaches your desired consistency.
Step 25: Once the cinnamon rolls have cooled slightly, generously spread the cream cheese glaze over the top.
Step 26: Serve warm and enjoy! These are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.

Tips & Variations

For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives.
If peaches are out of season, canned or frozen peaches can be used—just be sure to drain them well before cooking.
Try adding chopped pecans or walnuts to the peach filling for extra crunch.
Use dental floss to cut the rolls cleanly without squishing the dough.
Letting the rolls rise in a warm, draft-free area ensures a light, airy texture.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the microwave for 20-30 seconds or place in a warm oven until heated through. For best flavor and texture, enjoy them fresh or within a day if possible.

How to Serve

This image shows a close-up of soft cinnamon rolls covered with a light brown crumb topping spread unevenly over them. Each roll has a golden-baked swirl with some white icing drizzled across the rolls, blending into the crumb topping. On top, there are dollops of thick, creamy white frosting placed on some of the rolls, adding a smooth texture contrast. One roll has a piece of caramelized peach with a shiny, glazed look, positioned near the center. The rolls sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough the night before?

Yes, you can make the dough ahead and refrigerate it overnight after the first rise. Let it come to room temperature before rolling and assembling the rolls.

Can I freeze these cinnamon rolls?

Absolutely! Freeze the unbaked rolls after cutting and placing them in the baking dish. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight, then allow them to rise before baking as directed.