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Peach Cobbler Cinnamon Rolls

Peach cobbler cinnamon rolls with pull-apart swirls, jammy diced peaches, and a thick vanilla cream cheese glaze. Soft, golden rolls are baked until set, then glazed so it pools between every cinnamon spiral.
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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
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

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
Peach filling
  • 0.33 cup butter, softened
  • 0.5 cup brown sugar, packed
  • 1 tsp cinnamon
  • 2 ripe peaches, peeled and diced small
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, 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.
  2. Stir in the flour and salt, then knead for 6-8 minutes until smooth and elastic.
  3. Cover and let the dough rise for 1 hour until doubled in size.
Fill and shape
  1. Roll the dough into a 12x18-inch rectangle, then spread the softened butter evenly over the surface.
  2. Sprinkle the brown sugar and cinnamon over the butter, then scatter the diced peaches evenly across the dough.
  3. Roll tightly from the long side, then cut into 12 rolls and place them in a greased 9x13 pan.
  4. Let the rolls rise for 30 minutes until puffy.
Bake and glaze
  1. Bake at 375°F for 25-30 minutes until golden on top and cooked through.
  2. Cool the rolls for 10 minutes so the glaze stays thick rather than running off completely.
  3. Beat the glaze ingredients until smooth, then drizzle over the warm rolls so it pools between every swirl.
  4. Serve warm.

Notes

For the best pull-apart texture, use warm (not hot) milk so the yeast blooms without killing it. Refrigerate leftover rolls in an airtight container for up to 3 days; rewarm briefly in the oven or microwave. Freeze baked rolls (unglazed or glazed) up to 2 months, thaw overnight in the fridge, then rewarm and glaze again if desired. For a lighter option, use low-fat cream cheese and reduced-fat butter; the swirl still sets well and the glaze remains pourable.