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Tender & gooey Peach Cobbler Cinnamon Rolls are a summer dream! They’re filled with both classic cinnamon filling AND peach cobbler filling. They’re topped with heavy cream (for a caramelization & extra tenderness) and brown sugar streusel before baking. Slather them with cream cheese frosting, and pile on more peach filling & streusel before digging in.

A bird's eye view of the pan of cinnamon rolls topped with cream cheese frosting, peach filling, and crumble. this recipe
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Table of Contents

Why you’ll love Peach Cobbler Cinnamon Rolls:

  • Pillowy, Gooey Cinnamon Rolls – Using an enriched dough ensures these rolls are extra pillowy and gooey! An enriched dough is one that uses eggs, sugar, & butter along with your standard dough ingredients like yeast and flour.
  • Quick Peach Filling – A quick (under 10 minutes!) stovetop peach filling tastes like the inside of a peach cobbler. We’re adding this into the cinnamon rolls and on top!
  • Brown Sugar Streusel – Brown sugar cinnamon streusel adds a hint of crunch to the tops of these rolls.
  • Creamy Cream Cheese Frosting – Luscious cream cheese frosting is swirled over the tops of the hot-from-the-oven rolls, so it melts into all the nooks and crannies!
A close-up of the fluffy inside of a peach cinnamon roll.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

  • Yeast – We’re using instant yeast, also called rapid yeast or quick rise yeast, so there’s no need to bloom the yeast first.
  • All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake. We’re using regular all-purpose flour here – no need to buy a special flour like bread flour!
  • Milk – I used 2% but you could use whole milk as well. Don’t use buttermilk or skim milk.
  • Eggs – Use large eggs, at room temperature.
  • Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
  • Fresh Peaches – Use fresh, juicy peaches that are ripe, but not mushy. I see some people recommend using underripe peaches for baking, but I personally don’t like that. Ripe peaches have the best flavor and are the most juicy! Try your local farmer’s market or a food co-op for good peaches, since many grocery store peaches can be hit or miss.
  • Cream Cheese – I prefer the block style cream cheese, but since this is just a frosting (vs something like a cheesecake) you could get away with using the kind in a tub.

Recipe Substitutions & Variations:

  • Frozen Peaches – Feel free to use frozen peaches if that’s all you can get. Simply slice up the frozen peach slices into bite-sized chunks and proceed from there. Do not thaw them! Frozen peaches work beautifully in my Peach Cobbler Bars and my Blueberry Peach Cobbler as well!
  • Gluten-free – I have not tested a gluten-free version of these cinnamon rolls. Let me know if you do try it!
  • Dairy-free – I have not yet had a chance to try a dairy-free version of the dough, but let me know if you try it.

How to Make this Peach Cobbler Cinnamon Rolls Recipe:

Step 1: Make Peach Filling. In a medium saucepan, combine peaches, sugars, vanilla, lemon juice, cinnamon, vanilla, & a pinch of nutmeg. Cook for about 6 minutes, then add a cornstarch slurry to gently thicken. Cool in the fridge.

The peach pie filling.

Step 2: Make the Crumble & Cinnamon Roll Filling.  

Crumble: Stir together melted butter, flour, sugars, & cinnamon. If it seems a bit wet, don’t worry – it will stiffen up as the butter starts to solidify at room temperature.

Filling: Beat together butter, brown sugar, cinnamon, salt, and vanilla in a small bowl until creamy and combined. Set aside.

A bowl of the streusel and a bowl of the cinnamon filling.

Step 3: Make the Cinnamon Roll Dough. In the bowl of your stand mixer, whisk together all the dough ingredients except flour. Add the flour, and gently mix in. Let the mixture rest for 5 minutes to soak up the liquid.

Then, knead with the dough hook for 5-7 minutes. The dough will still be quite soft but will be smooth & elastic.

Four images of the dough being made.

Step 4: Let Dough Rise. Remove dough from the bowl, lightly spray it with cooking spray, and return the dough. Let rise for about 1 hour, or until doubled in size. When you make an indent with your fingertip and it holds, it’s ready!

A photo of the dough pre-rise, and post-rise.

Step 5: Roll Out & Fill Dough. Once the dough has risen, roll it out on a generously floured surface. Spread on the cinnamon roll filling and then the peach filling, as evenly as possible.

Four images showing the dough being rolled out and topped with the cinnamon and peach filings.

Step 6: Slice & Roll Cinnamon Rolls. Slice the rolls into strips about 1 and 3/4 inches wide. Then, roll up each strip. I find this easier and faster than rolling the whole dough log and slicing it from there.

A photo of strips of the dough being sliced and rolled into rolls.

Step 7: Let Rolls Rise & Top Them. Place the rolls in a greased 9×13 pan and cover with a kitchen towel to rise for 30-40 minutes. Use the indent test again to check for readiness!

The cut peach cobbler cinnamon rolls in a pan, pre-rise and post-rise.

Then, pour room temperature heavy cream over the rolls and top with a generous sprinkle of the crumble.

The peach rolls in a pan with heavy cream and streusel on top.

Step 8: Bake the Rolls & Make Frosting. Bake the rolls according to the recipe card below. A bit of deep brown color around the edges is totally normal and does NOT mean the rolls are over baked!

Make the frosting while the rolls bake by beating together cream cheese, milk, powdered sugar, vanilla, & cinnamon.

A pan of the baked rolls.

Serving + Storing:

Once the peach cobbler cinnamon rolls are out of the oven, immediately spread the frosting on, add more peach cobbler topping & crumble, and dig in! Is there anything better than warm cinnamon rolls?!

A wide angle photo of the cinnamon rolls in a pan, with some missing. Fresh peaches are scattered around the pan.

Expert Baking Tips:

  • Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
  • Kitchen Scale – A food scale is the best way to make sure your ingredients are at the proper weight. Flour measurements especially will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
  • Browning on top – Because of the amount of filling in and on top of these rolls, they do need to bake a bit longer, and will therefore brown a bit more on top and around the edges. This does not mean they are over baked! The ones around the edges and the ones in the center all come out light and fluffy, thanks to the type of dough we’re using. You can use a little foil around the edges to help prevent excess browning later in the bake as well.
A fluffy peach cobbler cinnamon roll on a plate.

FAQs:

Can I double or halve this recipe?

I do not recommend doubling the dough as it would be such a large quantity that it could throw off the rise times, etc. You could double the other elements (peach filling, crumble, cinnamon filling, and frosting) and save half of each for a second batch of dough. And, yes you can halve the entire recipe if desired and bake in a smaller pan that will fit 6 rolls snugly.

Can I use canned peaches?

I get this question a ton with my peach recipes! Yes you can – however, try to get canned peaches that only have peach juice (or a combo of fruit juices) added, and no sugar added. (It may give added sugars on the nutrition facts, but look for it on the ingredient list – these will often say “peaches in heavy syrup” on the can.) Try to avoid any with corn syrup. Drain the canned peaches well, and taste them to see their sweetness level. Start with 1/2 to 3/4 the amount of sugar I call for – taste and add more as desired. This can simply be stirred in at the end of making the filling.

Can I make these cinnamon rolls ahead?

I haven’t tested the dough as a make-ahead to get the exact timing, but the peach filling, crumble, frosting, and cinnamon filling can all be made ahead. Make each and store in their own airtight containers in the fridge for 1-2 days ahead of using. Let the crumble come back to room temperature before using so it can soften back up.

A close-up of the topped peach cinnamon rolls in the pan.

Special Tools:

  • Stand Mixer – You can make these peach cobbler cinnamon rolls by hand, but it is a bit easier to do with a stand mixer and the dough hook attachment it comes with!
  • Ruler – This probably sounds a little odd but I have a ruler or mini tape measure in my baking drawer at all times! It comes in so handy for measuring dough when rolling it out, and for slicing things evenly! (I’m not going to link this because I’m assuming you already have this at home, haha!)
  • Instant Read Thermometer – You absolutely must have an instant read thermometer for this recipe. This way you know your milk, etc. aren’t too warm (this can ruin the yeast), and it helps you tell when the rolls are done!
  • Rolling Pin – You’ll need a rolling pin to roll out the dough.

More Peach Desserts to Love:

My Best Cinnamon Roll Recipes:

Did you make this recipe? Leave a comment & star rating! 

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A bird's eye view of the peach cobbler cinnamon rolls.
5 from 2 votes

Peach Cobbler Cinnamon Rolls

By Stephanie Simmons
Peach Cobbler Cinnamon Rolls are a summer dream! Tender & gooey cinnamon rolls are filled with a classic cinnamon filling & peach cobbler filling. They're topped with heavy cream (for a caramelized base!) and brown sugar streusel before baking. Slather them with cream cheese frosting, and pile on more peach filling & streusel before digging in.
Prep: 1 hour
Cook: 40 minutes
Dough Rising: 1 hour 30 minutes
Servings: 12 rolls
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Ingredients 

For the Peach Filling & Topping

  • 4 large ripe peaches, diced, About 4 cups, 25 ounces, or 650 grams
  • 1/3 cup light brown sugar, packed, 73 grams
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp lemon juice
  • 1 tbsp corn starch
  • 1 tbsp water
  • 1/2 tsp vanilla extract

For the Cinnamon Roll Dough:

  • 3/4 cup salted butter, melted, 115℉, 170 grams
  • 1 cup warm milk, 115℉, See Note below!, 240 mL
  • 4 large eggs, lightly beaten and at room temperature, room temp
  • 1/2 cup granulated sugar , 105 grams
  • 2 and 1/2 tsp instant yeast
  • 3/4 tsp salt
  • 4 and 2/3 cups all-purpose flour, spooned & leveled or weighed out, 606 grams

For the Crumble:

  • 1/2 cup salted butter, melted, 113 grams
  • 1 cup all-purpose flour, spooned & leveled or weighed out , 130 grams
  • 1/2 cup brown sugar , 110 grams
  • 1/2 tsp cinnamon
  • pinch of salt

For the Cinnamon Filling:

  • 1/2 cup salted butter, softened
  • 3/4 cup light brown sugar, packed, 165 grams
  • 2 tbsp cinnamon
  • 1/4 tsp nutmeg
  • pinch salt
  • 1/2 tsp vanilla extract
  • 1/2 cup heavy cream, for pouring over the rolls – don't mix into the filling, Let this stand at room temp for 10 mins before pouring, 120 mL

For the Frosting:

  • 6 ounces cream cheese, softened, 170 grams
  • 1 cup powdered sugar, 115 grams
  • 1 tsp vanilla
  • 2-3 tbsp milk or heavy cream, as desired, to thin out the frosting, 30-45 grams
US Customary – Metric

Instructions 

  • Make the Peach Filling & Topping: Add diced peaches, sugars, lemon juice, cinnamon, and nutmeg to a medium sauce pan over medium heat. Cook for 6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 1 minute, then remove from the heat immediately and stir in the vanilla. Transfer to a medium bowl to cool completely in the fridge.
    Make-Ahead Tip: This can be done up to 3 days ahead. Store in a jar in the fridge.
    4 large ripe peaches, diced, 1/3 cup light brown sugar, packed, 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp lemon juice, 1 tbsp corn starch, 1 tbsp water, 1/2 tsp vanilla extract
  • Make the Dough & First Rise: In the bowl of your stand mixer, add the melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Whisk together (either with the whisk attachment or with a hand whisk, no need to dirty the whisk attachment if you don't want to). Then, add the paddle attachment and add the flour. Mix on low speed (setting 2-3) just until the flour disappears into the dough. It will be shaggy and wet. Let this rest for 5 minutes before proceeding.
    Scrape the dough off the paddle attachment and add the dough hook. Knead the dough on setting 1-2 (no higher!) for 5-7 minutes. The dough will begin to pull away from the sides of the bowl towards the 5 minute mark and will look smoother and elastic, however it will still seem a bit slack.
    Gently pour the dough onto a clean countertop and spray the stand mixer bowl with nonstick spray (no need to wipe it out!), then place the dough back in to rise. Let the dough rise for 1 hour. It should have doubled in size, and an indent should hold when you poke your fingertip into it. Make the crumble and filling while the dough rises – see next two steps.
    Tip: This time will be longer when it's cold out, and about 1 hour in the summer – when I did this, it was 72-73℉ in my home. Go by the look of the dough doubling & the indent holding shape rather than the time.
    3/4 cup salted butter, melted, 115℉, 1 cup warm milk, 115℉, 4 large eggs, lightly beaten and at room temperature, 1/2 cup granulated sugar , 2 and 1/2 tsp instant yeast, 3/4 tsp salt, 4 and 2/3 cups all-purpose flour, spooned & leveled or weighed out
  • Make the Crumble: While the dough is rising, make your crumble. Melt the butter in a medium bowl and stir in the flour, sugar, and cinnamon until a crumbly mixture forms. If it seems a bit don't fret, it will stiffen up as it rests. Set aside.
    1/2 cup salted butter, melted, 1 cup all-purpose flour, spooned & leveled or weighed out , 1/2 cup brown sugar , 1/2 tsp cinnamon , pinch of salt
  • Make the Cinnamon Filling: Beat together all filling ingredients in a medium bowl on medium high speed until well combined. You'll have a thick creamy mixture.
    1/2 cup salted butter, softened, 3/4 cup light brown sugar, packed, 2 tbsp cinnamon, 1/4 tsp nutmeg, pinch salt, 1/2 tsp vanilla extract
  • Assemble the Rolls: After the dough has risen for about 1 hour, generously flour your counter. Make sure you have room to roll the dough to 14 inches by 22 or 24 inches. Gently dump the risen dough onto your floured counter and roll to 14×22 (or up to 15×24). Dot the cinnamon filling all over, and use an offset spatula to gently spread it as evenly as you can, getting close to the edges. Dot 1 & 1/4 cups (300g) of the chilled peach filling evenly over the filling, spreading it so it's as evenly distributed as possible.
  • Assemble Cinnamon Rolls. Spray a 9×13 pan with nonstick spray.
    Slice strips from the long side of the dough that are about 1 and 3/4 inches thick.* Roll each one up into a roll, then place in the greased pan. Use the slightly smaller pieces from each far end of the rectangle to roll into one cinnamon roll (roll one up like normal, then roll the other strip around it).
    Try to place any smaller rolls in the center as the center ones always take a tad longer to bake, and this will help even that out vs putting larger ones in the center.
    Place the pieces in the prepared dish and cover loosely with a kitchen towel. Let rise for about 30 to 40 minutes (the warmer the room, the faster they'll rise). To check if they've risen enough, poke the side of a roll with your finger. If the indent stays and doesn't spring back, they're ready. Preheat your oven to 350℉ while the rolls rise. I place my rolls next to the oven on the counter.
    *Note: I find this method easier than rolling the dough into a log and slicing them that way! However, you can do that as well.
  • Bake: Once the cinnamon rolls have risen, pour the room temperature heavy cream over and between them. Then, sprinkle on half of the crumble mixture, breaking it up as needed.
    Bake for 27 minutes, then increase your oven temp to 375℉, and bake for 5 minutes, then reduce it back to 350℉ for 12-14 minutes. An instant read kitchen thermometer inserted into the center of one of the rolls should register 195℉ to 200℉. The tops of the rolls will have deeply browned in some areas, and will be golden brown in others. You can cover the edge rolls with foil as they continue to bake if they are browning faster than the middle is getting done. Prepare frosting while the rolls bake.
    (Some deep browning is normal – it doesn't mean they're over baked!)
    1/2 cup heavy cream, for pouring over the rolls – don't mix into the filling
  • Make the Frosting: Beat together all ingredients in a medium mixing bowl. Mix on medium high until everything is combined and creamy. Thin the icing out a bit with milk or heavy cream as desired. Don't beat it for as long if you want it thicker. (Cream cheese will become runnier the longer you mix it.)
    6 ounces cream cheese, softened, 1 cup powdered sugar, 1 tsp vanilla, 2-3 tbsp milk or heavy cream, as desired
  • Serve + Store: Immediately frost the warm rolls, then top each with a generous spoonful of peach topping and a sprinkle of the extra crumble. Enjoy immediately! Store leftovers, in an airtight container in the fridge for 2-3 days, reheating gently as desired. These are best fresh from the oven, naturally, but do re-heat nicely over the next day or two!

Notes

Nutmeg: I know some people are not a fan – feel free to omit it if that’s the case. 
For more tips & FAQs, be sure to read the blog post above! Use the table of contents below the first image to jump to various sections.

Nutrition

Serving: 1roll, Calories: 813kcal, Carbohydrates: 107g, Protein: 12g, Fat: 39g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 161mg, Sodium: 458mg, Potassium: 305mg, Fiber: 4g, Sugar: 58g, Vitamin A: 1485IU, Vitamin C: 3mg, Calcium: 122mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Stephanie Simmons

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

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4 Comments

  1. shellette pummell says:

    5 stars
    These are the absolute best ever. I have never ever made a cinnamon roll that actually turned out. These were amazing, light and fluffy, and so delicious.

    Reply
    1. Stephanie Simmons says:

      So glad to hear you enjoyed this recipe, Shellette! Happy baking!

      Reply
  2. Mark G says:

    5 stars
    These were delicious! Great with a cup of coffee!

    Reply
    1. Stephanie Simmons says:

      Glad you enjoyed these, Mark!

      Reply