Are you a cinnamon roll addict? Do you love fresh peach cobbler? What if I told you that you could make peach cobbler "cinnamon rolls" from scratch!!! With a cream cheese filling these peach rolls are light fluffy and mouth watering amazing!
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Why You'll Love This Recipe
- Like a peach pie or peach cobbler with a cheesecake filling rolled up in a cinnamon roll but so much better!!!
- From scratch using those juicy peaches of the season!
- The ultimate indulgent sweet treat for breakfast, brunch or a midnight snack!
Ingredient Notes
- Peaches - Make sure you use ripe peaches. If they're not ripe not only with the flavor not be great the skins will resist being removed.
- Butter - I always use salted butter but unsalted butter may be used as well.
- Cream Cheese - Both regular cream cheese and reduced fat cream cheese will work.
- Flour - This recipe uses all purpose flour, not bread flour or self rising flour.
- Yeast - Instant dry yeast, rapid rise yeast and active dry yeast are all the same thing and may be used interchangeably.
How to Easily Remove Peach Skins
- Bring a a small but deep pot of water to a boil.
- You'll need enough boiling water to cover the entire peach.
- Place your peaches in the boiling water making sure they are completely submerged.
- A pasta spoon or utensil is the easiest way to put in and take them out of the water.
- Boil for 30-45 seconds.
- Remove the hot peaches and immediately submerge them in ice water leaving them in the ice water for 1-2 minutes.
- Remove a peach from the cold water and gently rub your thumb across the skin.
- The skin should easily slide off.
- Cut the skinless peaches in half.
- Reserve a half for the icing but cut the rest into small pieces for the peach filling. You'll need 2 cups for this recipe.
Step by Step Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (you can make these with hand beaters, too) place the ¼ cup of butter, 1 teaspoon Salt, and ¼ cup of sugar.
- In a small saucepan, scald the 1 cup of milk. To scald milk, heat the milk over medium heat high to nearly boiling. Remove from the heat and pour over the contents of the mixing bowl.
- Allow to cool to a warm, but not hot temperature (a little warmer than a baby’s bath water). This takes 20-30 minutes.
- In a small bowl, dissolve the yeast and ½ teaspoon sugar in ⅓ cup warm water.
- Let stand until foamy. About 5 minutes.
- Pour the foamy yeast, 2 eggs, and 2 cups of the flour into the mixing bowl.
- Mix on low just until everything is mixed together.
- Then beat on medium high for 5 minutes. Don’t skimp on the time. You must beat it for 5 minutes.
- Add the remaining 1 ½ cups flour.
- Mix until incorporated. (See picture 12) This is a batter dough so the dough is going to be sticky and gooey, it will not be a ball of dough.
- Cover the dough and let rise until doubled. This will take an hour to an hour and a half.
- Punch down the dough, recover, and let rise a second time until doubled.
- This will only time ½ the time of the first rise. (45 minutes)
- While the dough is rising for a second time, peel, slice and dice the peaches as instructed above (you'll need 2 cups).
- Reserve half a peach for the icing. Set peaches aside.
- Mix up the cream cheese filling.
- Beating the cream cheese, butter, sugar and vanilla extract together until smooth.
- Dump the risen dough out onto a generously floured surface.
- Knead gently just enough so the dough is not sticky. This won’t take a lot of flour. Remember this is a soft dough and should not be a stiff ball of dough like bread dough would be.
- Roll out into a rectangle that is roughly 20×14 inches.
- Spread the cream cheese filling over the top of the rolled out dough.
- Dump the diced peaches in a ziploc bag with the cornstarch and shake well.
- Evenly distribute the peach mixture over the cream cheese filling.
- Roll up cinnamon roll style.
- Spray a 9x13 baking dish with non-stick cooking spray.
- Slice using dental floss into 1 ½ inch thick slices.
- Place peach roll slices in the prepared pan.
- Cover and let rise while your oven preheats to 350 degrees.
- Once the sweet rolls have doubled in size bake in the preheated oven at 350 for 25-35 minutes.
- The tops should be golden brown.
- Cool on a wire rack.
- While your sweet rolls are cooling prepare the icing.
- Using a blender or food processor, blend the reserve half a peach and powdered sugar until smooth.
- Drizzle over still warm but not hot peach sweet rolls.
- Serve warm with vanilla ice cream or cooled!
- Store in an airtight container in the fridge.
Recipe FAQs and Expert Tips
How do I store these sweet rolls?
It is best to store these in the fridge due to the cream cheese.
Can I freeze these sweet rolls?
Yes, be sure that they are completely cool before covering them well and popping in the freezer. Thaw in the fridge or countertop. It's best to thaw and eat them within 6 months.
Related Peach Recipes
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Peach Cobbler Cinnamon Roll Recipe
- Prep Time: 4 hours (rising time included)
- Cook Time: 35 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 Sweet Rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Are you a cinnamon roll addict? Do you love fresh peach cobbler? What if I told you that you could make peach cobbler "cinnamon rolls" from scratch!!! With a cream cheese filling these peach rolls are light fluffy and mouth watering amazing!
Ingredients
Units
Scale
ROLL DOUGH
- ¼ cup Butter
- 1 tsp Salt
- ¼ cup Sugar
- 1 cup Scalded Milk
- 1 Tbs. Active Dry Yeast
- ½ tsp Sugar
- ⅓ cup Warm Water
- 2 Large Eggs
- 3 ½ cups Flour, divided
CREAM CHEESE FILLING
- 8 oz Cream Cheese (softened)
- ¼ cup Butter (softened)
- ½ cup Sugar
- 1 tsp Vanilla Extract
PEACH FILLING
- 2 cups Fresh Peaches peeled, sliced and diced (2 large or 3 average sized peaches)
- 2 Tbs. Cornstarch
Peach Glaze:
- ½ cup Peach Puree
- 2 cups Powdered Sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (you can make these with hand beaters, too) place the ¼ cup of butter, 1 teaspoon salt, and ¼ cup of sugar.
- In a small saucepan, scald the 1 cup of milk.
- To scald milk, heat the milk over medium heat high to nearly boiling. Remove from the heat and pour over the contents of the mixing bowl.
- Allow to cool to a warm, but not hot temperature (a little warmer than a baby’s bath water). This takes 20-30 minutes.
- In a small bowl, dissolve the yeast and ½ teaspoon sugar in ⅓ cup warm water.
- Let stand until foamy. About 5 minutes.
- Pour the foamy yeast, 2 eggs, and 2 cups of the flour into the mixing bowl.
- Mix on low just until everything is mixed together.
- Then beat on medium high for 5 minutes. Don’t skimp on the time. You must beat it for 5 minutes.
- Add the remaining 1 ½ cups flour. Mix until incorporated.
- This is a batter dough so the dough is going to be sticky and gooey, it will not be a ball of dough. Cover the dough and let rise until doubled. This will take an hour to an hour and a half.
- Punch down the dough, recover, and let rise a second time until doubled. This will only time ½ the time of the first rise.
- While the dough is rising for a second time, spray a 9×13 baking dish with non-stick cooking spray and set it aside.
- In a small bowl, beat the cream cheese, butter, sugar and vanilla together until smooth and lump free. Set aside.
- Peel, slice and dice enough peaches to measure 2 cups of peach pieces and reserve a peach half for the icing.
- Dump the risen dough out onto a floured surface. Knead gently just enough so the dough is not sticky. This won’t take a lot of flour. Remember this is a soft dough and should not be a stiff ball of dough like bread dough would be.
- Roll out into a rectangle that is roughly 20×14 inches. Spread the cream cheese filling over the top of the rolled out dough.
- Dump the peach pieces in a ziploc bag with the cornstarch and shake well.
- Evenly distribute them over the cream cheese filling.
- Roll up jelly roll style and slice into 12 one and a half inch thick slices. And, yes, this can be a bit messy and it works best to slice them with dental floss.
- Place the slices in a 9x13 baking dish that has been sprayed with non-stick cooking spray.
- Cover and let rise until nearly doubled and while your oven preheats to 350 degrees.
- Bake your sweet rolls in the preheated oven to 25-35 minutes.
- While they are baking, puree roughly ½ a peach giving you about ½ cup of peach puree.
- Beat in the powdered sugar until it is smooth and makes a pretty peach icing.
- Drizzle the icing over warm but not hot sweet rolls.
- Serve warm or cool before serving. Store in the fridge.
Notes
- Be sure to use ripe peaches for this recipe. Under-ripe ones resist having the skins removed and don't taste good.
- Once again, remember this is a batter dough. It is not going to come together in a ball like bread dough. See the pictures included in the recipe post.
- To remove peach skins easily do the following.
- Bring a a small but deep pot of water to a boil.
- You'll need enough boiling water to cover the entire peach.
- Place your peaches in the boiling water making sure they are completely submerged.
- A pasta spoon or utensil is the easiest way to put in and take them out of the water.
- Boil for 30-45 seconds.
- Remove the hot peaches and immediately submerge them in ice water leaving them in the ice water for 1-2 minutes.
- Remove a peach from the cold water and gently rub your thumb across the skin.
- The skin should easily slide off.
Keywords: peach cobbler cinnamon rolls, peach cinnamon rolls, peach rolls, peaches and cream sweet rolls, fruit sweet rolls
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Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!
Becky Hatch
These peaches and cream cinnamon rolls are so good! I was in love from the first bite.
★★★★★
KiMee Nicole Price
My fiance would love these!
★★★★★