There’s something undeniably magical about a warm cinnamon roll—gooey, soft, and swirled with just the right amount of spice. But today, we’re taking things to a whole new level. Picture this: the classic comfort of a homemade cinnamon roll, layered with spiced peach cobbler filling, and topped with a velvety cream cheese frosting and even more juicy peaches on top. Yep—Peach Cobbler Cinnamon Rolls are the summer dessert-breakfast crossover you didn’t know you needed.
Whether you’re baking for brunch, Sunday mornings with the girls, or a cozy afternoon treat, these rolls bring the flavor and the drama. If you love peaches, warm spices, and indulgent treats, this recipe was made for you.
Why You’ll Love These Peach Cobbler Cinnamon Rolls
Buttery, soft dough that bakes up fluffy and rich.
Real peach filling made from canned peaches and cozy spices—think cinnamon, nutmeg, and brown sugar.
Layered flavor from both cinnamon sugar and fruity cobbler goodness.
Cream cheese frosting that melts into the rolls while they’re still warm.
Perfect for summer brunches, potlucks, holidays, or a treat-yourself weekend.
These rolls are a little bit Southern, a little bit cozy, and a whole lot delicious. They’re like a hug in food form.
Ingredients You’ll Need
Here’s what goes into these gooey beauties:
For the Dough:
Warm milk
Instant dry yeast
Eggs
Unsalted butter
Sugar
Salt
All-purpose flour
Heavy cream
For the Peach Filling:
Canned peach filling (drained + rinsed)
White and brown sugar
Cinnamon + nutmeg
Lemon juice
Cornstarch + water
Vanilla extract
For the Cinnamon Filling:
Softened butter
Brown sugar
Ground cinnamon
For the Frosting:
Butter
Cream cheese
Powdered sugar
Milk
How to Make Peach Cobbler Cinnamon Rolls
This recipe might look impressive, but it’s super doable with a little time and love. Here’s how to bring these cinnamon rolls to life.
1. Make the Dough
Mix warm milk and yeast, then add the eggs, sugar, salt, and butter. Stir in flour a little at a time, kneading until smooth and stretchy. Let it rise until doubled in size—about an hour.
2. Cook the Peach Filling
Simmer drained peaches with sugar, spices, lemon juice, and a splash of vanilla. Add cornstarch and water to thicken it up into a juicy cobbler-like filling. Let it cool and divide in half.
3. Whip Up the Cinnamon Filling
Mix softened butter, brown sugar, and cinnamon into a spreadable paste.
4. Roll & Assemble
Roll out the dough, then spread it with cinnamon filling and half the peach mixture. Roll it up tight and cut into 8 even rolls.
5. Second Rise & Bake
Arrange the rolls in a parchment-lined 9×13 pan, pour heavy cream over top (trust me—it makes them so tender), and let them rise one more time before baking until golden and bubbly.
6. Make the Frosting
While the rolls bake, whip up your dreamy frosting with butter, cream cheese, powdered sugar, and a splash of milk.
7. Top & Serve
Spread the frosting on warm rolls, then spoon the remaining peach cobbler filling over the top. Serve warm and watch them disappear.
Tips for the Best Cinnamon Rolls
Use room temp ingredients for smoother dough and better rise.
Don’t skip the heavy cream—this bakery-style trick keeps the rolls moist and soft.
Make ahead: Prep and assemble the rolls the night before, refrigerate, then bake fresh in the morning.
Storage: Keep leftovers covered at room temp for 2 days, or refrigerate up to 5.
More Recipes You'll Love
If you’re obsessed with sweet, cozy baking like this, here are a few more magical recipes from my kitchen:
These Peach Cobbler Cinnamon Rolls are the best of both worlds—part nostalgic comfort food, part sweet summer dream. Whether you’re new to baking or you already have a cinnamon roll rotation, this recipe brings something new and unforgettable to the table.
If you give these a try, I’d love to hear what you think! Leave a comment below or tag me on Instagram @DeirdraMonet so I can see your beautiful rolls in action.
And don’t forget to pin this recipe to your brunch board or dessert dreams!
Peach Cobbler Cinnamon Rolls
Equipment
- 9x13 Baking Pan
- Mixing Bowls
- Saucepan
Ingredients
Dough
- 1 cup warm milk
- 2 ½ teaspoons instant dry yeast
- 2 eggs
- ½ cup unsalted butter softened
- ½ cup white granulated sugar
- 1 teaspoon salt
- 4 ½ cups all purpose flour divided
- ¼ cup heavy cream
Peach Filling
- 2 cans peach filling rinsed
- ¼ cup white granulated sugar
- ¼ cup brown sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon lemon juice
- 2 teaspoon cornstarch
- 2 teaspoon water
- ½ teaspoon vanilla extract
- ½ for cinnamon rool center, ½ for topping
Cinnamon Filling
- ½ cup unsalted butter softened
- ½ cup brown sugar
- 3 teaspoons cinnamon
Frosting
- ½ cup unsalted butter softened
- 6 ounces cream cheese
- 2 ½ cups powdered sugar
- 2 tablespoons milk
Instructions
Make the Dough:
- In a large bowl or stand mixer, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- Add eggs, softened butter, sugar, and salt. Mix until combined.
- Gradually add 4 cups of the flour and mix on low speed until a soft dough forms. Add the final ½ cup flour only if needed to reduce stickiness.
- Knead the dough for about 8–10 minutes by hand or with a dough hook until smooth and elastic.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
Prepare the Peach Filling:
- Rinse and drain the canned peaches to remove excess syrup.
- In a saucepan over medium heat, combine peaches, white sugar, ¼ cup brown sugar, cinnamon, nutmeg, lemon juice, and vanilla.
- In a small bowl, whisk together cornstarch and water, then stir into the peach mixture.
- Cook for 5–7 minutes until thickened slightly. Set aside to cool. Divide in half: one for filling, one for topping.
Make the Cinnamon Filling:
- In a bowl, mix softened butter, brown sugar, and cinnamon until smooth and spreadable.
Assemble the Rolls:
- Roll out the dough on a floured surface into a large rectangle (about 12x18 inches).
- Spread the cinnamon filling evenly over the dough.
- Spoon half of the peach filling over the cinnamon layer (reserve the rest for topping).
- Roll up the dough tightly, starting from the long side, and slice into 8 even rolls.
- Line a 9x13 baking pan with parchment paper and arrange the rolls inside.
- Pour the heavy cream over the rolls to keep them extra soft and moist.
- Cover and let rise for another 20–30 minutes.
Bake:
- Preheat oven to 350°F (175°C).
- Bake rolls for 30–35 minutes, or until golden brown and cooked through.
- Let them cool slightly in the pan.
Make the Frosting:
- In a bowl, beat butter and cream cheese until smooth and creamy.
- Add powdered sugar and milk, and beat until fluffy and spreadable.
Finish and Serve:
- Spread frosting over the warm rolls.
- Spoon the remaining peach filling over the top for that cobbler effect.
- Serve warm and enjoy!
