Peach Cobbler Cinnamon Rolls

A classic cinnamon roll, but with a summery twist. These cinnamon rolls are perfectly fluffy, topped with a tangy cream cheese icing, and filled with sweet Southern peaches for the perfect summertime snack.

Looking for more summer recipes? I’ve got you covered:

• Italian Pasta Salad
• Old Fashioned Peach Cobbler
• Blackstone Balsamic & Dijon Chicken Thighs
• Grilled Peach & Prosciutto Flatbread

Peach Cobbler Cinnamon Roll Ingredients

Cinnamon roll dough: You’ll need King Arthur AP flour, active dry yeast, whole milk, granulated sugar, a large egg, melted butter, and kosher salt

Southern peaches: Cut into small cubes. I also cut 12 into cut classic peach stripes so I can top the finished cinnamon rolls with them (although you can also top with the cubed peaches if you’d like!)

Granulated sugar: For the peach filling

Lemon juice: Also for the peach filling

Cinnamon filling: Softened butter, brown sugar, cinnamon, and salt

Cream cheese icing: Cream cheese, butter, powdered sugar, lemon juice, vanilla, and salt

How to Make Peach Cobbler Cinnamon Rolls

Step 1: Make the dough

You’ll start by making the dough (which is adapted from Laura Vitale’s cinnamon roll recipe — it’s PERFECT!). Combine the warm milk, melted butter, a bit of the sugar, and the yeast in a measuring cup and stir.

To the bowl of a stand mixer fitted with the dough hook, add the flour, the rest of the sugar, and the salt. Stir to combine. Then, pour in the milk mixture along with the egg and turn the mixer on low. Increase it to medium-high, and let it mix until it forms a beautiful dough ball, about 5 minutes.

Once ready, you can remove the dough hook and cover the bowl with plastic wrap and a kitchen towel. Let it sit for about 1.5-2 hours, or until it doubles in size.

Step 2: Make the peach filling

In the meantime, make the peach filling by combining the peaches, sugar, lemon juice, and salt in a saucepan. Bring to a low boil, then reduce to a simmer and let cook until the peaches have softened (about 10 minutes). Once done, add a mesh strainer to a bowl and pour the mixture into it, letting the liquid drain out.

If you cut up wedges for the garnish, make sure you pluck those out and remove them to a plate. Let all of the peaches cool completely.

Step 3: Make the cinnamon sugar filling

Combine the softened butter, brown sugar, cinnamon, and salt in a bowl and mix until it forms a thick paste. Set aside.

Step 5: Roll out the dough

Once the dough is ready, roll it out into about a ¼ inch rectangle. I like to place the baking pan over the top to ensure that the dough is about 2 inches wider on all sides. Use a pizza cutter to remove the wonky edges, leaving you with clean edges, like above.

Step 6: Add the fillings

Start by spreading the cinnamon sugar paste evenly over the dough. Make sure to get the edges so that each cinnamon roll is packed with filling.

Next, spoon the peaches over the top, spreading them out as evenly as possible.

Step 7: Roll the cinnamon rolls (*MESSSSSSYYYYY)

This next step will get messy, but trust me: it’s worth it! Use your favorite method to roll out the 12 cinnamon rolls. You can either roll the entire dough into a log and cut the rolls out that way, or you can use a pizza cutter to cut the dough into strips, and then roll those individually (that’s what I did). Either way, prepare for a bit of a mess. Just let it rock and make sure they’re all nestled together in a 9×13″ baking pan lined with parchment.

Obviously I’m using my favorite, the 9x13x2 USA Pan.

Cover with plastic wrap, and let them rise for about 30 minutes. In the meantime, preheat the oven to 350 degrees Fahrenheit. When ready, pop into the oven for about 30-35 minutes, or until lightly golden.

Step 8: Make the cream cheese icing

In the meantime, make the icing by combining all of the ingredients in the bowl of a stand mixer. Let mix for about 10 minutes, or until fluffy and gorgeous.

Step 9: Finish the rolls

When cooled slightly, top with the icing, a peach slice, and a sprinkling of cinnamon. Enjoy!