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Peach Cobbler Cinnamon Rolls

Peach cobbler cinnamon rolls with a jammy peach filling and pull-apart golden swirls, baked until fragrant and tender. Thick vanilla cream cheese glaze pools between every roll for a gooey, bakery-style finish.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk
  • 2.25 tsp active dry yeast Use warm milk for proper activation.
  • 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
  • 1 9x13 pan

Method
 

Activate and build the dough
  1. In a bowl, mix warm milk with active dry yeast and a pinch of sugar, then rest 5 minutes until foamy with visible bubbles.
  2. Stir in granulated sugar, melted butter, eggs, and vanilla until smooth and glossy.
  3. Add all-purpose flour and salt, then mix until a shaggy dough forms and no dry flour remains.
  4. Knead 6-8 minutes until smooth and elastic, with the dough springing back when lightly pressed.
  5. Place the dough in a lightly greased bowl, cover, and let rise 1 hour until doubled in size and puffy.
Assemble the rolls
  1. Roll the dough into a 12x18-inch rectangle on a lightly floured surface.
  2. Spread softened butter over the dough in an even layer, leaving the edges mostly coated.
  3. Sprinkle brown sugar and cinnamon over the butter, covering the surface completely.
  4. Scatter diced peaches evenly across the dough so each bite will include fruit pieces.
  5. Roll tightly from the long side into a log, then pinch the seam to seal.
  6. Cut into 12 rolls and place in a greased 9x13 pan, cut sides up.
  7. Cover and let rise 30 minutes until puffy and noticeably increased in height.
Bake and glaze
  1. Bake at 375°F for 25-30 minutes until the rolls are deep golden and the edges look set and blistered.
  2. Cool for 10 minutes so the glaze melts but doesn’t run off completely.
  3. Beat cream cheese, powdered sugar, heavy cream, and vanilla until smooth, then drizzle over warm rolls so glaze pools between swirls.
  4. Serve warm while the peach filling is jammy and the glaze is thick and pourable.

Notes

Pro tip: use warm (not hot) milk so the yeast foams quickly—if it doesn’t after 5 minutes, start again. Store covered in the fridge up to 3 days and rewarm briefly in the microwave; freeze baked rolls up to 2 months (glaze after thawing for best texture). For a lighter option, swap half the butter in the filling with an equal amount of unsalted applesauce while keeping the dough butter as written.