Description
Soft, gooey peach cheesecake cinnamon rolls made with homemade dough, a rich cream cheese filling, and juicy peaches. This recipe includes a from-scratch method and a quick shortcut for busy mornings.
Ingredients
For the Dough:
1 cup (240ml) warm milk (105-115°F / 40-46°C)
2 ¼ tsp (1 packet) active dry yeast
¼ cup (50g) granulated sugar
1 large egg, room temperature
¼ cup (56g) unsalted butter, melted
1 tsp vanilla extract
½ tsp salt
3 ½ – 4 cups (420-480g) all-purpose flour
For the Cheesecake Filling:
8 oz (226g) cream cheese, softened
½ cup (113g) unsalted butter, softened
1 cup (120g) powdered sugar
1 tsp vanilla extract
Pinch of salt
For the Peach Filling:
2 cups diced fresh or canned peaches (drained)
¼ cup (50g) granulated sugar
1 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg (optional)
2 tbsp unsalted butter, melted
For the Cream Cheese Frosting:
4 oz (113g) cream cheese, softened
¼ cup (56g) unsalted butter, softened
1 ½ cups (180g) powdered sugar
1 tsp vanilla extract
1–2 tbsp milk or cream (as needed)
Instructions
1. Combine warm milk, yeast, and 1 tbsp sugar. Let it sit 5–10 minutes until foamy.
2. Add remaining sugar, egg, melted butter, vanilla, and salt. Gradually mix in flour until a soft dough forms. Knead 5–7 minutes until smooth.
3. Let the dough rise for 1–1.5 hours in a greased bowl until doubled.
4. In a saucepan, cook diced peaches, sugar, cornstarch, cinnamon, and nutmeg until thickened. Add butter and cool.
5. Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and salt. Set aside.
6. Roll dough into a 12×18-inch rectangle. Spread cheesecake filling, then peach filling evenly.
7. Roll tightly and slice into 12–15 rolls. Arrange in greased 9×13-inch pan. Let rise again 30–45 minutes.
8. Bake at 375°F (190°C) for 25–30 minutes until golden.
9. Prepare frosting: beat cream cheese and butter, add powdered sugar, vanilla, and milk until smooth.
10. Spread frosting over warm rolls and serve immediately.
Notes
• You can prepare the dough the night before and refrigerate overnight. Let it warm up before baking.
• Substitute canned peaches for fresh ones when out of season.
• Add chopped pecans or a brown sugar crumble for a peach cobbler twist.
• Store leftovers in an airtight container up to 3 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 28
- Sodium: 220
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
- Cholesterol: 55