Peaches and Cream Sweet Rolls

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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!

A Peaches and Cream Sweet Roll garnished with fresh peaches and mint!

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Why Choose This Recipe
Ingredient Notes
How to Easily Remove Peach Skins
Step by Step Instructions for the Peach Sweet Rolls
Recipe FAQs and Expert Tips
Related Peach Recipes
Peaches and Cream Sweet Rolls Recipe

Why Choose 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!
Perfect sweet roll 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.

All the ingredients you'll need to make these peach sweet rolls!

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. You'll need 2 cups for this recipe.

Step by step pictures of how to easily peel the skin off a peach. — How to easily peel the skin off a peach.

Step by Step Instructions for the Peach Sweet Rolls

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 tsp 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.

Scalded milk poured over butter, sugar, and salt.

In a small bowl, dissolve the yeast and ½ tsp 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.

Yeast activated and added to milk mixture with eggs and part of the flour then beaten well 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)

Remaining flour beaten in and batter dough is left to rise.

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 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.

Cream cheese, butter, sugar and vanilla beaten to make the filling which is then spread across rolled out dough.

Dump the peach pieces in a ziploc bag with the cornstarch and shake well.
Evenly distribute the peach pieces 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.. See this VIDEO to see how if you've never used that technique before.
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 at 350 for 25-35 minutes.
The tops should be golden brown.
Cool on a wire rack.

Peaches coated in cornstarch sprinkled across the cheesecake filling. Dough rolled up, sliced and placed in a baking dish.

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.

Blend half a peach and powdered sugar to make the icing to drizzle over the finished sweet rolls.

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.

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Peaches and Cream Sweet Rolls Recipe

★★★★★ 5 from 2 reviews

Author: Mindee
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

Print Recipe

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 tsp 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 tsp 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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