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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. This easy cinnamon roll recipe bakes golden at 375°F, then drizzles over warm spirals so the glaze pools between every layer.
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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: 430
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
  • 0.3333 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 stand mixer
  • 1 Dutch oven

Method
 

Make and rise the dough
  1. Activate the yeast in warm milk with a pinch of sugar for 5 minutes until foamy, then stir in the remaining sugar, melted butter, eggs, and vanilla for a smooth batter.
  2. Stir in all-purpose flour and salt, then knead for 6-8 minutes until the dough turns smooth and elastic with a cohesive texture.
  3. Cover the dough and let it rise for 1 hour, until doubled in size and visibly puffy.
Fill, shape, and second rise
  1. Roll the dough into a 12x18-inch rectangle, then spread softened butter evenly over the surface.
  2. Sprinkle the brown sugar and cinnamon in an even layer, then scatter the diced peaches so every bite will have peach pieces.
  3. Roll tightly from the long side into a log, then cut into 12 rolls and place them in a greased 9x13 pan.
  4. Let the rolls rise for 30 minutes until they look puffed and fill the gaps between swirls.
Bake and glaze
  1. Bake at 375°F for 25-30 minutes until the tops are golden and the edges look set.
  2. Cool the rolls for 10 minutes so the glaze stays thick, then beat the cream cheese, powdered sugar, heavy cream, and vanilla until smooth.
  3. Drizzle the glaze over the warm rolls so it pools between every swirl, then let it set briefly and serve warm.

Notes

Pro tip: For the jammy filling, dice peaches small and spread them evenly across the buttered sugar layer before rolling. Refrigerate leftovers in an airtight container up to 3 days; rewarm in the microwave or a low oven just until soft. Freezing is yes—freeze baked rolls (glazed or unglazed) up to 2 months and thaw overnight in the fridge, then rewarm. For a dairy-light option, use a vegan cream cheese and plant-based butter for the glaze and filling while keeping the rest the same.