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Peach Cobbler Cinnamon Rolls

Peach cobbler cinnamon rolls with jammy diced peaches, brown sugar cinnamon filling, and pull-apart golden swirls. Finished with a thick vanilla cream cheese glaze that pools between every roll.
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Prep Time 30 minutes
Cook Time 30 minutes
rising 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
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 large eggs
  • 1 tsp vanilla extract
  • 3.5 cup all-purpose flour
  • 1 tsp salt
For the peach filling
  • 0.33 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

Method
 

Make the dough
  1. In a bowl, mix warm milk with active dry yeast and a pinch of granulated sugar, then let stand 5 minutes until foamy.
  2. Add the remaining granulated sugar, melted butter, eggs, and vanilla extract, then stir until smooth.
  3. Add all-purpose flour and salt, then stir until a shaggy dough forms.
  4. Knead for 6-8 minutes until smooth and elastic.
  5. Cover and let rise 1 hour until doubled in size.
Fill, shape, and rise
  1. Roll the dough into a 12x18-inch rectangle.
  2. Spread the softened butter over the dough surface in an even layer.
  3. Sprinkle brown sugar and cinnamon evenly over the butter.
  4. Scatter diced peaches evenly over the surface.
  5. Roll tightly from the long side into a log, then cut into 12 rolls.
  6. Place the rolls into a greased 9x13 pan, cut sides up, and space them apart.
  7. Cover and let rise 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 centers set slightly.
  3. Beat cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth, then drizzle over warm rolls so glaze pools between every swirl.
  4. Serve warm.

Notes

Pro tip: for the most even “cobbler” filling, dice the peaches small and dry them briefly on paper towels so excess juice doesn’t make the dough soggy. Store covered in the fridge up to 3 days; rewarm gently in the oven or microwave. Freezing: freeze unglazed rolls baked and cooled up to 2 months, then thaw and glaze after reheating. For a dairy-reduced option, use lactose-free cream cheese and lactose-free milk/cream in the glaze (dough butter can also be swapped with plant-based butter if you prefer).