Peach Cinnamon Rolls with a Cream Cheese Glaze are the ultimate summer indulgence: soft, fluffy, ooey‑gooey rolls bursting with fresh peaches and peach jam, all drizzled with silky cream cheese glaze. These rolls turn weekend mornings into something magical. Whether you’re hosting brunch or prepping make‑ahead breakfast, Peach Cinnamon Rolls with a Cream Cheese Glaze deliver warm, inviting sweetness with a hint of fruity freshness. With easy-to-source ingredients and straightforward steps, these rolls will make you fall in love at first bite.
Why You’ll Love This Peach Cinnamon Rolls with a Cream Cheese Glaze
- The combination of fresh peaches plus peach jam makes each bite juicy and flavorful.
- A rich, creamy glaze balances the cinnamon and fruit.
- Soft, tender dough that requires minimal effort—just patience for rising.
- Perfect for breakfast, dessert, or sharing with friends during summer mornings.
Ingredients
Dough
- 1 package (2 ¼ tsp) active dry yeast
- ½ cup warm water (105°–115°F)
- ½ cup half‑and‑half or milk or cream
- 3 to 3 ½ cups all‑purpose flour
- 2 Tbsp butter, softened
- ⅓ cup granulated sugar
- 1 tsp salt
- 1 egg
- 2 tsp vanilla extract
Filling
- 3 Tbsp butter, softened
- ½ cup peach jam
- 1 cup fresh peaches, thinly diced
- ½ cup granulated sugar
- 2 Tbsp brown sugar
- 3 tsp ground cinnamon
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2–3 Tbsp milk
- ¼ to ½ cup powdered sugar, to preference
Step‑by‑Step: How to Make Peach Cinnamon Rolls with a Cream Cheese Glaze
Sprinkle the yeast over ½ cup of warm water (between 105°F and 115°F), give it a quick stir, and let it sit until foamy—about 4 to 5 minutes.
While the yeast activates, gently warm the half-and-half (or your choice of milk or cream) to avoid shocking the yeast.
In a large mixing bowl or stand mixer, combine the activated yeast, warmed dairy, butter, sugar, salt, egg, and vanilla extract.
Gradually add in 3 cups of flour. If using a stand mixer, switch from the paddle to dough hook once it comes together. Add up to ½ cup more flour if the dough is sticky. When the dough becomes springy and pulls away from the bowl, it’s ready.
Knead on a lightly floured surface for 3–5 minutes until smooth. Shape into a ball and place in a greased bowl. Cover and let rise for 1½–2 hours in a warm area or overnight in the refrigerator.
Punch down the dough and roll into a 14″×8″ rectangle (about ⅛″–¼″ thick) on a floured surface.
Spread softened butter over the dough, followed by peach jam. Scatter diced peaches evenly, then sprinkle with granulated sugar, brown sugar, and cinnamon.
Roll the dough tightly into a log and slice it evenly into 12 to 15 pieces.
Place rolls in two greased 9″ pans, spaced slightly apart. Cover and let rise for 30 minutes or until the rolls are touching.
Bake in a preheated 375°F oven for 15–17 minutes or until golden.
For the glaze, beat softened cream cheese and milk until smooth. Add powdered sugar starting with ¼ cup and increase gradually if needed until desired consistency is reached.
Spread the glaze over warm rolls and serve.
Helpful Tips
- Make sure the water used to proof the yeast is just right—too hot can kill the yeast, while too cool may slow down the activation process.
- If your home is chilly, use the oven trick: preheat it to 175°F, then turn it off and let the dough rise inside, covered with a damp towel.
- Use ripe but firm peaches to prevent excessive moisture.
- For clean slices, chill the rolled dough log in the fridge for 10–15 minutes before cutting.
- Roll the dough tightly for the perfect swirl in every bite.
Substitutions And Variations
- Swap half‑and‑half with whole milk or even non‑dairy milk for a lighter dough.
- Instead of peaches, try diced apricots, strawberries, or mixed stone fruit.
- For a vegan version, use plant‑based butter, non‑dairy milk, and omit the egg (add 1–2 Tbsp extra dairy or plant‑milk).
- Add chopped nuts like pecans or almonds into the filling for crunch.
- Use flavored fruit jams—peach‑raspberry or apricot—for a twist.
Storage Instructions
- Once baked and cooled, store the rolls in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days and reheat gently before serving.
- To freeze, place unglazed rolls in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat and glaze.
Nutritional Information
(approximate per roll, for 12‑roll batch)
- Calories: ~310
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 50 g
- Sugars: 25 g
- Protein: 6 g
This estimate includes dough, fruit filling, sugars, and glaze. Varies based on size and sugar added.
Serving Suggestions
- Serve warm, fresh from the oven with extra glaze on top.
- Pair with hot coffee, tea, or iced latte for breakfast or brunch.
- Add a scoop of vanilla ice cream or dollop of whipped cream if serving as a dessert.
- Serve alongside fresh fruit or yogurt for a balanced summer meal.
Frequently Asked Questions About Peach Cinnamon Rolls with a Cream Cheese Glaze
Can I make these ahead?
Yes! You can make the dough and assemble the rolls ahead of time. Just cover and refrigerate them after the first rise or once shaped.
Can I use canned peaches instead of fresh?
You can, but make sure to drain them well and pat dry to avoid soggy dough.
Do I have to chill the dough overnight?
No, you can let it rise for 1½–2 hours at room temperature instead. Chilling helps develop flavor but isn’t necessary.
Can these be made gluten‑free?
Yes, with a 1:1 gluten‑free flour blend suitable for yeast baking. The dough may be stickier and require more handling care.
What if my glaze is too runny?
If your glaze turns out too thin, thicken it by stirring in more powdered sugar, one tablespoon at a time.
How do I reheat leftovers?
To reheat leftovers, microwave for 15–20 seconds or warm in a 300°F oven for about 5 minutes until heated through.
Conclusion
Thank you so much for trying this recipe! I hope Peach Cinnamon Rolls with a Cream Cheese Glaze bring sunshine and sweet comfort to your kitchen. They’re surprisingly simple to make, yet so rewarding with their tender dough, fruity sweetness, and creamy glaze. I love enjoying one warm, fresh from the oven, with a cup of my favorite tea—pure bliss! I truly appreciate you being part of this food-loving community. Wishing you joy and ease in every bake. Happy cooking and enjoy every flavorful bite!
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Peach Cinnamon Rolls with a Cream Cheese Glaze
- Total Time: 5 hours 15 minutes
- Yield: 12–15 rolls 1x
- Diet: Vegetarian
Description
Peach Cinnamon Rolls with a Cream Cheese Glaze are soft, fluffy, and loaded with fresh peaches and peach jam. Topped with a rich, creamy glaze, these homemade rolls are perfect for summer mornings or as a make-ahead breakfast treat. Try this easy recipe today!
Ingredients
For the Dough:
1 packet (2¼ tsp) active dry yeast
½ cup warm water (105°–115°F)
½ cup half-and-half, milk, or cream
3 to 3½ cups all-purpose flour
2 Tbsp butter, softened
⅓ cup granulated sugar
1 tsp salt
1 egg
2 tsp vanilla extract
For the Filling:
3 Tbsp butter, softened
½ cup peach jam
1 cup fresh peaches, diced
½ cup granulated sugar
2 Tbsp brown sugar
3 tsp ground cinnamon
For the Cream Cheese Glaze:
4 oz cream cheese, softened
2–3 Tbsp milk
¼ to ½ cup powdered sugar
Instructions
Sprinkle the yeast over ½ cup of warm water (between 105°F and 115°F), give it a quick stir, and let it sit until foamy—about 4 to 5 minutes.
While the yeast activates, gently warm the half-and-half (or your choice of milk or cream) to avoid shocking the yeast.
In a large mixing bowl or stand mixer, combine the activated yeast, warmed dairy, butter, sugar, salt, egg, and vanilla extract.
Gradually add in 3 cups of flour. If using a stand mixer, switch from the paddle to dough hook once it comes together. Add up to ½ cup more flour if the dough is sticky. When the dough becomes springy and pulls away from the bowl, it’s ready.
Knead on a lightly floured surface for 3–5 minutes until smooth. Shape into a ball and place in a greased bowl. Cover and let rise for 1½–2 hours in a warm area or overnight in the refrigerator.
Punch down the dough and roll into a 14″×8″ rectangle (about ⅛″–¼″ thick) on a floured surface.
Spread softened butter over the dough, followed by peach jam. Scatter diced peaches evenly, then sprinkle with granulated sugar, brown sugar, and cinnamon.
Roll the dough tightly into a log and slice it evenly into 12 to 15 pieces.
Place rolls in two greased 9″ pans, spaced slightly apart. Cover and let rise for 30 minutes or until the rolls are touching.
Bake in a preheated 375°F oven for 15–17 minutes or until golden.
For the glaze, beat softened cream cheese and milk until smooth. Add powdered sugar starting with ¼ cup and increase gradually if needed until desired consistency is reached.
Spread the glaze over warm rolls and serve.
Notes
Use ripe but firm peaches to avoid soggy filling.
For warm rising, preheat oven to 175°F, then turn off and let dough rise inside.
To freeze, skip glaze and store cooled rolls in a freezer-safe container for up to 3 months.
- Prep Time: 4 hours Additional Time (Rising + Rest): 1 hour
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 25g
- Carbohydrates: 50g
- Protein: 6g