These peach cobbler cinnamon rolls are perfect to make when peaches are in season! They are gooey and soft rolls, full of cinnamon filling, peach jam, and a cinnamon crumb topping. The rolls are topped with a cream cheese icing. They taste just like a peach cobbler inside a cinnamon roll.

Peach cobbler cinnamon rolls in the pan.

These peach cobbler cinnamon rolls are SO good. You can use either fresh peaches or frozen peaches for this recipe. So, you can make this any time of year, they are perfect for summer or for the holidays! These rolls are so gooey and soft full of a strong cinnamon flavor mixed with peaches. The peach cobbler part, the peach jam is baked a little chunky and it is topped with streusel.
I have tips and tricks and process photos to easily help you make this recipe! If you love peach desserts, you have to try my peach cobbler cookies.

Top view of peach cobbler cinnamon rolls.

Tips for making the rolls

Here are my tips, so yours turns out like this recipe! See my peach pie filling for more tips on the peach jam.

  • Tip 1: You can make these by hand! First, mix the dough using a rubber spatula. Then, knead on a lightly floured surface for 5 minutes. The dough should be very soft and slightly tacky.
  • Tip 2: Make sure the flour is spooned and leveled, if you stick the measuring cup into the flour, it will be compacted. Resulting in a more dense roll.
  • Tip 3: To properly rise the yeast, warm the milk to 110F and sprinkle the yeast on top. Sprinkle a pinch of sugar over the top to also help it. It will bubble and foam after resting for 10 minutes. If your milk is too warm, it will kill the yeast. If it is too cold, it will slow it down and cause the bread not to rise.
  • Tip 4: Make the peach jam and cinnamon crumble ahead of time to save time.
  • Tip 5: Once the rolls are done bubbling, spread the peach cream cheese icing over the top of the rolls. This will allow the icing to melt into the rolls.
Rolling out the dough.
Roll the dough out to a rectangle I roll it to 16X14 inches.
Spreading cinnamon filling on the dough.
To easily spread the filling, make sure to beat the filling for 2 minutes. This make it easier to spread.
Peach jam on the dough.
Spread the peach jam on top of the filling.
Cinnamon crumble on top of dough.
Sprinkle the cinnamon filling over the top of the jam.
Raw cinnamon rolls in the pan.
Use a serrated knife to lightly saw the rolls into 12 rolls.
Baked rolls in the pan.
Bake the rolls until they are lightly golden on top. Should be 190F in the middle.
Taking a roll out of the pan.

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For more peach recipes, try my peach cobbler cake and peach cupcakes.

Top view of roll on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Peach cobbler cinnamon rolls in the pan.
5 from 30 reviews

Peach Cobbler Cinnamon Rolls

Stephanie Rutherford
These peach cobbler cinnamon rolls are a very gooey and soft roll. It is filled with brown sugar/ cinnamon, peach jam, and cinnamon crumb topping. They are topped with cream cheese icing. This recipe is perfect if you want to use fresh or frozen peaches.
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Prep Time: 1 hour
Cook Time: 25 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 45 minutes
Servings: 12 rolls

Ingredients
 
 

Dough

  • 1 cup Milk, warmed to 110°F
  • 2 1/4 tsp Active dry yeast, 1 packet or 11 grams
  • 2 Large eggs, slightly beaten room temperature
  • 4 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 1/4 cup White granulated sugar
  • 10 TBSP Unsalted butter, room temperature

Cinnamon Filling

  • 1/2 cup Unsalted butter, room temperature
  • 1/2 cup Brown sugar, packed light or dark
  • 1/2 TBSP Ground cinnamon
  • 1/8 tsp Salt

Peach Jam * You can use store bought jam if desired

  • 16 oz Peaches, or 3-4 medium peaches. Peeled and sliced
  • 3/4 cup White granulated sugar
  • 1 TBSP Lemon juice

Cinnamon Crumb Topping

  • 1/2 cup Brown sugar, packed light or dark
  • 1/4 cup White granulated sugar
  • 1/2 TBSP Ground cinnamon
  • 1/4 tsp Salt
  • 1 1/4 cup All-purpose flour
  • 1/2 cup Unsalted butter, melted

Peach Cream Cheese Icing

  • 4 oz Cream cheese, room temperature
  • 4 TBSP Unsalted butter, room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup Powdered sugar, sifted
  • 1-2 TBSP Milk
  • 3 TBSP Peach jam, *optional

Instructions
 

Dough

  • Warm the milk in the microwave until 110°F. Sprinkle the yeast on top and let sit for 10 minutes.
    1 cup Milk, 2 1/4 tsp Active dry yeast
  • In a large bowl, mix the flour, salt, and sugar. Add the cubed butter. Use a pastry cutter, a fork, or your fingers to cut the butter into the flour. It should be the size of a pea.
    4 1/2 cups All-purpose flour, 1 tsp Salt, 1/4 cup White granulated sugar, 10 TBSP Unsalted butter
  • Add the milk/yeast mixture and the lightly beaten eggs. Use a stand mixer with a dough hook and mix on low until a dough starts to form. Turn to medium speed and knead for 5 minutes. * making by hand instructions in the recipe notes.
    2 Large eggs
  • Preheat the oven to 200°F. Spray a large bowl with nonstick spray and place the dough in the bowl and cover with a kitchen towel. Place the bowl in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour until doubled in size. You can also store it in any warm place.

Peach Jam

  • In a medium saucepan over medium heat, mix the peaches, sugar, and lemon juice together. Heat for 5-10 minutes. The peaches will begin to release their juices and it will become a jam. Let it thicken. It will equal to 1 1/4 cup of jam when it is done cooking. Let it cool completely.
    16 oz Peaches, 3/4 cup White granulated sugar, 1 TBSP Lemon juice

Cinnamon Crumb Topping

  • Preheat oven to 350°F. Spray a cookie sheet with non-stick spray. Combine brown sugar, sugar, cinnamon, salt, flour, and melted butter. Mix with a fork. Mix until combined and there are large chunks.
    1/2 cup Brown sugar, 1/4 cup White granulated sugar, 1/2 TBSP Ground cinnamon, 1/4 tsp Salt, 1 1/4 cup All-purpose flour, 1/2 cup Unsalted butter
  • Spread on the cookie sheet and bake for 8 minutes. It will harden as it cools. Let cool completely. Then, break the large chunks.

Cinnamon Filling

  • Using a mixer, beat the butter, brown sugar, cinnamon, and salt together until smooth like a paste.
    1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1/2 TBSP Ground cinnamon, 1/8 tsp Salt
  • Roll the dough out on a lightly floured surface using a rolling pin. Roll until 1/4 inch thickness into a large rectangle.
  • Spread the cinnamon filling over all of the dough using an offset spatula.
  • Spread the 1 cup of the cooled jam on top of the filling. Leave a border around the edges. Sprinkle 1/2 of the cinnamon crumb topping on top.
  • Roll the dough into a log starting on the short side. Use a serrated knife to cut off the uneven ends. Use a measuring tape to get an even 12 rolls. Use the serrated knife to create light sawing movements.
  • Spray a 9X13-inch pan with baking nonstick spray. Place the rolls evenly into the pan. Cover with a kitchen towel and let rise for for 20 minutes.
  • Preheat the oven to 375°F. Bake the rolls for 23-26 minutes until the tops are lightly golden.

Peach Cream Cheese Icing

  • Start the icing while the rolls are baking.
  • Using a hand mixer, beat the butter and cream cheese on high speed for 1 minute. Add in the powdered sugar and vanilla and mix on low until combined. Switch to high and beat until smooth.
    4 oz Cream cheese, 4 TBSP Unsalted butter, 2 tsp Pure vanilla extract, 1 cup Powdered sugar
  • Add the milk and mix until creamy. You can more or less milk depending on how thick you want your glaze. Mix in the peach jam.
    1-2 TBSP Milk, 3 TBSP Peach jam
  • Spread the icing immediately on the hot rolls by using a spoon. When they are hot, the icing will melt into the cracks. Sprinkle extra cinnamon crumb topping on top. Serve warm.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the
High altitude baking- Add an extra TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Calories: 694kcal, Carbohydrates: 102g, Protein: 9g, Fat: 33g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 321mg, Potassium: 215mg, Fiber: 3g, Sugar: 43g, Vitamin A: 1168IU, Vitamin C: 2mg, Calcium: 78mg, Iron: 3mg
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