These Peach Cobbler Cinnamon Rolls are the ultimate summer breakfast treat. Soft and fluffy homemade cinnamon rolls are filled with cinnamon-sugar and a juicy fresh peach filling, then topped with a buttery crumble and whipped cream cheese frosting. It’s everything you love about peach cobbler baked into a warm, gooey cinnamon roll! Perfect for brunch, holiday mornings, or anytime you’re craving something sweet, fruity, and bakery-style. And, if you are short on time, you will want to check out my One-Hour Cinnamon Rolls!
Ingredients & Substitutions
- Peaches: Look for ripe, juicy peaches for the best flavor. Once diced, they are cooked gently with brown sugar, lemon juice, cinnamon, and nutmeg to create a sweet, spiced filling. Then, I thicken it with a cornstarch slurry, making a perfect texture inside the rolls.
- Dough: The dough is from my Maple Cinnamon Rolls. It uses two kinds of flour, both all-purpose and bread flour. Together, they create the perfect dough that is soft, but still strong enough to hold the peach filling.
- Cinnamon Filling: This soft, buttery mixture of brown sugar, cinnamon, nutmeg, and a pinch of salt gets spread over the rolled-out dough. It melts into the rolls as they bake, creating those classic, gooey cinnamon-sugar swirls everyone loves.
- Crumble Topping: The crumble topping is from my Peach Cobbler Cheesecake Bars (which you will want to try, too)! It is a quick mix of flour, brown sugar, cinnamon, and butter that bakes into a sweet, slightly crunchy layer on top of the rolls. Reserve a little bit for the topping, along with the peach mixture.
- Frosting: I didn’t stop at the crumble topping for these rolls! I finished them off with a whipped cream cheese frosting. It is, literally, the icing on the rolls and tastes so good!
Can I Use Canned or Frozen Peaches?
Yes! Both canned (drained) and frozen (thawed and drained) peaches will work since they’ll be cooked into the filling with the sugar and spices. Fresh peaches give the best texture and flavor, but the others are a good backup when fresh ones aren’t in season. And that will let you enjoy these rolls all year round!
Can I Make Cinnamon Rolls Without Bread Flour?
Yes! You can make these cinnamon rolls with only all-purpose flour. Many of my cinnamon roll recipes use all-purpose flour and still turn out soft and delicious. For this recipe, I added bread flour to give the rolls a little more structure and chew. If you don’t have bread flour, simply use 3 cups of all-purpose flour total.
Can I Make Cinnamon Rolls Without a Stand Mixer?
Yes, you can make cinnamon rolls without a stand mixer; it just takes a little extra effort (and a decent arm workout, as I like to say)! Plan for about 25 minutes of gentle kneading by hand to match what the dough hook does in 5 minutes. It can get a little messy, and it’s easy to accidentally add too much extra flour during hand-kneading, but it’s totally doable. Or, if you’d rather skip the mixer altogether, my Amish Cinnamon Rolls are a great hand-mixed option!
Make Ahead Cinnamon Rolls: Easy Refrigerator and Freezer Prep
This recipe is perfect for making ahead, thanks to the yeast dough that requires rising time. Here’s how to prep the rolls in advance:
Refrigerator Method: Prepare the dough, roll it out, fill, roll up, and cut the rolls. Place the unbaked rolls in a greased baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let the rolls come to room temperature for about an hour before baking.
Freezer Method: Prepare, fill, roll, and cut the dough as above. Arrange the unbaked rolls in a freezer-safe container and freeze for up to 3 months. When ready to bake, thaw the rolls overnight in the refrigerator, then let them sit at room temperature for about an hour before baking.
How To Store and Reheat Peach Cobbler Cinnamon Rolls
Once the rolls have cooled, store them in an airtight container at room temperature for 1–2 days. For longer storage, you can refrigerate them for up to 5 days. But keep in mind that refrigeration can dry them out faster, so I don’t recommend that. When ready to enjoy, simply reheat individual rolls in the microwave for about 20–30 seconds or warm the whole pan in the oven until heated through.
Can I Freeze Peach Cobbler Cinnamon Rolls?
Yes! These rolls freeze well. After baking and cooling, wrap them tightly in plastic wrap and aluminum foil or place them in an airtight freezer-safe container. For best results, freeze the rolls without the frosting, as cream cheese frosting can change texture after thawing. When ready to enjoy, thaw the rolls at room temperature or in the refrigerator overnight, then reheat and add fresh frosting before serving.
Peach Cobbler Cinnamon Rolls
Ingredients
Peach Filling
- 4 large ripe peaches, diced (about 4 cups)
- ⅓ cup (67 g) light brown sugar, packed
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon water
Dough
- ⅔ cup whole milk, warmed in the microwave for about 30 seconds
- 5 tablespoons granulated sugar, divided
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 2 large eggs, room temperature, beaten
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 2 cups (250 g) all-purpose flour
- 1 cup (127 g) bread flour
- 1 teaspoon kosher salt
Cinnamon Filling
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ⅓ cup (67 g) light brown sugar, packed
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Whipped Cream Cheese Frosting
- 3 ounces cream cheese, softened
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 1 ½ cups (187.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Peach Filling
- To a medium saucepan over medium heat, add peaches, brown sugar, lemon juice, cinnamon, and nutmeg. Stir to combine and cook for 5–6 minutes, or until the peaches are soft and their juices are bubbling.
- In a small bowl, whisk together cornstarch and water. Pour the slurry into the peach mixture and stir well. Cook for 1 more minute until thickened, then remove from heat.
- Let the peach filling cool completely.
Dough
- To the bowl of a stand mixer fitted with the paddle attachment, add warm milk, 1 tablespoon of the granulated sugar, and yeast. Mix gently and let sit for about 5 minutes until foamy.
- Add eggs, softened butter, remaining granulated sugar, all-purpose flour, bread flour, and kosher salt.
- Switch to the dough hook attachment and mix on low speed until just combined. Then, increase speed to medium and knead for about 5 minutes, or until the dough is smooth and elastic.
- Lightly spray a medium bowl with nonstick cooking spray. Transfer the dough to the bowl, turning it to coat all sides. Cover with a clean towel or plastic wrap and let rise in a warm place until doubled in size, 1–2 hours.
- Lightly flour your counter or work surface. Once the dough has doubled, gently punch it down and roll it into a 10×15-inch rectangle, about ¼- inch thick.
Filling
- In a small bowl, mix together softened butter, brown sugar, cinnamon, nutmeg, and salt.
- Spread the mixture evenly over the rolled-out dough.
- Spoon 1 cup of the cooled peach filling over the butter mixture and spread evenly. Reserve the remaining peach filling for topping after baking.
- Spray a 9×9-inch baking dish with nonstick cooking spray.
- Starting from the long side, tightly roll the dough into a log. Use a sharp knife to cut it into 9 equal rolls.
- Place the rolls, cut-side up, in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- When rolls are nearly finished rising, preheat the oven to 325°F.
Crumble Topping
- In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt.
- Stir in melted butter until the mixture forms a crumbly texture.
- Sprinkle most of the crumble evenly over the unbaked rolls, reserving ¼ cup for the topping.
- Bake for 35–40 minutes, or until the rolls are golden on the edges and baked through in the center.
Whipped Cream Cheese Frosting
- When rolls are nearly done baking, add cream cheese, butter, confectioners' sugar, vanilla extract, and salt to the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low until just combined, then increase to high speed and beat for 4–5 minutes until light and fluffy.
- Spread the frosting over the warm rolls while they are still in the pan.
- Top each roll with a spoonful of the reserved peach filling and a sprinkle of the remaining crumble.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Wow! These taste like a cross between a cinnamon roll and peach cobbler. They are so soft and so full of flavor!
Elizabeth
Oh my goodness, now these are a treat! I didn't know what to expect, but they are SO good!!!
Stephanie
I’m usually not a fruit-in-dessert person, but these totally changed my mind. The peaches and cinnamon are perfect together.
Bella
That cream cheese frosting with the warm peaches…seriously, I couldn’t stop eating them!
