Go Back

Peach Cobbler Cinnamon Rolls

Peach cobbler cinnamon rolls made as pull-apart sweet rolls with a jammy diced peach filling, brown sugar cinnamon swirl, and a thick vanilla cream cheese glaze. Soft, golden spirals stay tender as the glaze pools between every swirl after baking.
Print Recipe Pin Recipe
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: 410
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 0.25 cup butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 3.5 cup all-purpose flour
  • 1 tsp salt
For the peach filling
  • 0.3333333333 cup butter, softened
  • 0.5 cup brown sugar, packed
  • 1 tsp cinnamon
  • 2 ripe peaches, 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 and rise the dough
  1. In a warm bowl, activate the yeast in warm milk with a pinch of sugar for 5 minutes until foamy, then mix in the remaining sugar, melted butter, eggs, and vanilla while it looks glossy and combined.
  2. Stir in the all-purpose flour and salt until a shaggy dough forms, then knead for 6-8 minutes until smooth and elastic with a satin surface.
  3. Place the dough in a lightly greased spot and let rise for 1 hour until doubled in size, puffed with visible air bubbles when you press lightly.
Assemble the rolls
  1. Roll the dough into a 12x18-inch rectangle, then spread the softened butter over the surface so it looks evenly coated.
  2. Sprinkle the brown sugar and cinnamon over the butter, then scatter the diced peaches evenly so you see peach pieces throughout.
  3. Roll tightly from the long side and cut into 12 rolls, then place them in a greased 9x13 pan with cut sides up for even pull-apart layers.
  4. Let the rolls rise for 30 minutes until puffed, showing a noticeable lift above the pan rim.
Bake and glaze
  1. Bake at 375°F for 25-30 minutes until deep golden, with the edges set and lightly browned.
  2. Cool the rolls for 10 minutes so the glaze won’t run off completely, then beat the cream cheese, powdered sugar, heavy cream, and vanilla until smooth.
  3. Drizzle the glaze over warm rolls so it pools between every swirl, then serve warm for the best pull-apart texture.

Notes

Pro tip: Dice peaches small so they melt slightly into the centers instead of streaking the layers. Store covered in the refrigerator up to 3 days and rewarm gently before serving; glaze will firm as it chills. Freezing is yes: freeze baked rolls (glazed or unglazed) up to 2 months, thaw overnight in the fridge and rewarm. For a lighter option, swap half the butter in the dough with an equal amount of neutral oil and expect a slightly softer crumb.