Description
Delicious peach cheesecake cinnamon rolls filled with a rich cheesecake mixture and topped with a creamy glaze.
Ingredients
Scale
- 1 cup warm whole milk
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 3/4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 2 cups diced peaches, fresh, frozen, or canned, well-drained
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted for brushing
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1–2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 1 pinch fine sea salt
Instructions
- Warm the milk until it’s just about body temperature, then pour it into the bowl of a stand mixer. Sprinkle in a pinch of the sugar and the active dry yeast, stir gently, and let the mixture sit for 5–10 minutes until it looks foamy on top.
- Add the remaining sugar, eggs, melted butter, vanilla, and salt to the bowl and whisk to combine. Add about half of the flour and mix with the dough hook (or a wooden spoon) until smooth, then gradually add the remaining flour until a soft, slightly tacky dough forms that pulls away from the sides of the bowl.
- Knead the dough with the dough hook or by hand for 5–7 minutes, until it becomes smooth and elastic. Lightly oil a clean bowl, place the dough inside, turn it once to coat, cover with plastic wrap or a towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- While the dough rises, make the cheesecake filling by beating the softened cream cheese until completely smooth. Add the sugar and vanilla and mix again, then beat in the egg yolk until the mixture is creamy and well combined. Chill briefly if it feels too loose.
- In a separate bowl, make the peach layer by tossing the diced peaches with brown sugar, cornstarch, lemon juice, and cinnamon until the fruit is evenly coated and the cornstarch has disappeared into the juices. Set aside.
- Stir together the brown sugar and cinnamon for the cinnamon swirl in a small bowl. Melt the butter for brushing and keep it nearby. Grease a 9×13-inch baking dish and set it aside.
- Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll it into a large rectangle about 12×18 inches, keeping the thickness as even as possible so the rolls bake uniformly.
- Brush the rectangle of dough with the melted butter for the swirl, then spread the cheesecake filling evenly over the surface, leaving a small border around the edges. Sprinkle the cinnamon sugar mixture evenly over the cheesecake layer.
- Scatter the peach mixture evenly over the top, distributing the fruit so each slice of the log will get some peaches without overloading any one area.
- Starting from one of the long sides, roll the dough up into a tight log, gently tucking the filling as you go so it stays inside. Use a sharp knife or dental floss to slice the log into 12 even rolls.
- Arrange the rolls cut side up in the greased baking dish, leaving a little space between them. Cover loosely and let them rise for 30–40 minutes, or until puffy and nearly touching. For an overnight option, cover tightly and refrigerate at this point, then bring to room temperature and let them finish rising before baking.
- Preheat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes, or until lightly golden on top, the centers look set, and the peach juices are bubbling around the edges. If the tops brown too quickly, tent loosely with foil during the last few minutes of baking.
- While the rolls cool slightly, make the cream cheese glaze by beating the softened cream cheese and butter together until smooth. Add the powdered sugar and a pinch of salt, then whisk in enough milk and the vanilla extract to reach a thick but pourable consistency.
- Spread or drizzle the glaze over the warm rolls so it melts into the swirls. Serve warm, and store any leftovers covered in the fridge. Reheat gently in the microwave or a low oven for the softest texture.
Notes
- These rolls can be prepared the night before and refrigerated overnight for an easy breakfast option.
- For a sweeter glaze, add additional powdered sugar to taste.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 15g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg