Description
Juicy peaches and cinnamon swirl in a soft roll, topped with a cream cheese glaze. A perfect blend of peach cobbler and cinnamon roll flavors.
Ingredients
Scale
- For the Dough:
- 1/2 cup (120ml) warm milk (105-115°F)
- 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 1/2 teaspoon (3g) salt
- 3 cups (360g) all-purpose flour, plus more for dusting
- For the Peach Filling:
- 4 cups peeled and diced fresh peaches (about 4–5 peaches)
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (16g) cornstarch
- 1/2 teaspoon (1g) ground cinnamon
- 1/4 teaspoon (0.5g) ground nutmeg
- 1 tablespoon (15ml) lemon juice
- For the Cream Cheese Glaze:
- 4 ounces (113g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1/4 cup (60ml) milk
- 1/2 teaspoon (2.5ml) vanilla extract
Instructions
- Prepare the Dough: In a large bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy. Add melted butter, remaining sugar, egg, and salt. Mix well. Gradually add flour, mixing until a soft dough forms. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Make the Peach Filling: While the dough is rising, prepare the peach filling. In a medium saucepan, combine diced peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the peaches are tender, about 8-10 minutes. Remove from heat and let cool slightly.
- Assemble the Cinnamon Rolls: Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches. Spread the peach filling evenly over the dough, leaving a 1-inch border along one long edge. Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.
- Cut and Bake: Using a sharp knife or dental floss, cut the log into 12 equal slices. Place the cinnamon rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes. Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
- Prepare the Cream Cheese Glaze: While the cinnamon rolls are baking, prepare the glaze. In a large bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, alternating with milk, until the glaze reaches your desired consistency. Stir in vanilla extract.
- Glaze and Serve: Once the cinnamon rolls are out of the oven and slightly cooled, spread the cream cheese glaze evenly over the top. Serve warm and enjoy!
Notes
- Make Ahead: Dough can be made a day in advance and refrigerated.
- Peach Substitutions: Use canned peaches, drained well, if fresh peaches aren’t available.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: peach cobbler, cinnamon rolls, dessert, baking, peaches, cream cheese, glaze, homemade
