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Peach Cheesecake Cinnamon Rolls

Peach Cheesecake Cinnamon Rolls
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Peach Cheesecake Cinnamon Rolls combine everything you love about a classic cinnamon roll with the fruity sweetness of peaches and the creamy richness of cheesecake. Each bite layers soft, fluffy dough, tangy cream-cheese swirl, and juicy peach filling for a bakery-quality breakfast or brunch treat that’s perfect for special occasions or cozy weekends at home.

Ingredients

For the Dough

  • 2 cups warm milk (about 110 °F / 43 °C)

  • 2 tsp active dry yeast

  • 3 Tbsp sugar

  • 4 cups all-purpose flour (plus more for dusting)

  • 1 tsp salt

  • ¼ cup unsalted butter, melted

  • 2 large eggs

For the Peach Filling

  • 2 cups diced fresh or canned peaches (drained)

  • ¼ cup granulated sugar

  • 2 Tbsp cornstarch

  • ½ tsp ground cinnamon (optional)

For the Cheesecake Swirl

  • 8 oz (225 g) cream cheese, softened

  • ¼ cup sugar

  • 1 large egg

  • ½ tsp vanilla extract

For the Cream Cheese Glaze

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 1 tsp vanilla extract

  • 2 cups powdered sugar
    (Optional add-in for extra fruit flavor: 2–3 Tbsp peach puree or jam)

Instructions

1 | Activate the yeast
Warm the milk and stir in yeast and 1 Tbsp sugar. Let stand 5 – 10 min until foamy.

2 | Make the dough
In a large bowl, combine remaining sugar, flour, and salt. Add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms. Knead 5–7 min (by mixer or hand) until smooth and elastic. Place in a greased bowl, cover, and let rise ≈1 hour or until doubled.

3 | Prepare the peach filling
In a saucepan, combine peaches, sugar, cornstarch, and cinnamon. Cook over medium heat 3–5 min until thickened. Cool completely.

4 | Make the cheesecake filling
Beat cream cheese, sugar, egg, and vanilla until smooth and creamy.

5 | Roll and fill
On a lightly floured surface, roll dough to a rectangle ≈ ¼ in (6 mm) thick. Spread the cheesecake mixture evenly, then spoon and spread the cooled peach filling over it, leaving ½-in border.

6 | Shape and cut
Roll up tightly from the long edge into a log. Cut into 12–15 equal pieces. Arrange in a greased 9 × 13 in (23 × 33 cm) pan, leaving a little space between rolls.

7 | Second rise
Cover and let rise in a warm spot 30–45 min until puffy.

8 | Bake
Bake at 375 °F / 190 °C for 18–22 min until golden brown and set. Cool 10 min.

9 | Glaze and serve
Beat all glaze ingredients until smooth. Spread over warm rolls and let the peach-cheesecake aroma fill your kitchen!

Notes

  • Fresh vs Canned Peaches: Fresh give the brightest flavor; canned save time—just drain well.

  • Make-Ahead: Shape rolls, cover, and refrigerate overnight. Bring to room temp and bake in the morning.

  • Freezing: Freeze baked rolls (up to 2 months); reheat at 350 °F for 5–7 min.

  • Flavor Twists: Add a pinch of nutmeg or ginger, or swap peaches for berries when in season.

  • Serving Tip: Top warm rolls with extra peach slices or a drizzle of caramel sauce for dessert-style presentation.

Find it online: https://bon-recipe.com/peach-cheesecake-cinnamon-rolls/