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With juicy peaches and a buttery crumb topping, these Peach Cobbler Cinnamon Rolls bring a classic breakfast treat to the next level!

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A pan of peach cobbler cinnamon rolls on a gray background.

I love traditional cinnamon rolls….so much so that I tested several recipes to make sure I have the very best recipe!!!  Then I loved them so much that I’ve since created other flavor variations for different seasons.  

My pumpkin cinnamon rolls and apple cinnamon rolls are always a hit in the fall, but my love of fresh peaches had me dreaming up these peach cobbler cinnamon rolls.  And let me tell you….I’m SO glad I did!!

Ingredients needed to make peach cobbler cinnamon rolls on a white marble countertop.

Ingredients Needed (Amounts in Recipe Card below)

  • Quick Rise Yeast – aka Instant Yeast
  • Granulated Sugar – For the dough and the filling.
  • Warm Water (110-115°F to be specific!) – This is crucial in activating the yeast. Too cold and it won’t activate, but too hot and it’ll kill the yeast.
  • Milk – I would highly encourage using 2% or whole milk; used in the dough and the frosting.
  • Mashed Potatoes – Yes, you read that right….mashed potatoes!! Homemade or store-bought is fine; just make sure they’re smooth!
  • Butter – As always, I use salted butter. You’ll need butter for the dough, the filling and the crumb topping.
  • Egg Yolk
  • Salt
  • Vanilla Extract – For the dough and for the frosting
  • All Purpose Flour – You’ll need this for the dough, filling and crumb topping
  • Brown Sugar – Light or dark brown sugar will work great.
  • Peaches – You can use canned, frozen or fresh peaches.
  • Ground Cinnamon
  • Powdered Sugar
One peach cobbler cinnamon roll on a white plate with a silver fork next to it.

How to Make Peach Cobbler Cinnamon Rolls

Make the Dough

I find this easiest to do in a stand mixer fitted with the dough hook attachment, however you can also do it by hand!  You’ll start by combining warm water, a little sugar and some yeast.  Give it a stir and let it rise.  If it doesn’t rise, make sure the yeast is not expired and the water is the correct temperature and try again.

​Mixing up the rest of the dough is super simple.  Once all of the ingredients are added, you’ll knead the dough for 10-12 minutes.

Once the dough is ready, you’ll place it in a greased bowl and let it rise in a warm place until doubled in size.  This should take about an hour.

Make the Filling

When the first rise is about complete, mixing up the peachy cinnamon filling.  You’ll combine melted butter, sugar, cinnamon and a little flour then stir in the peaches.

Fill and Shape the Rolls

​Remove the dough from the bowl and place it on a lightly floured surface.  Use a rolling pin to roll the dough into a large rectangle.  

Spread the fruit filling over the dough and spread to an even layer.

Roll the dough up nice and tight then cut into 12 rolls.

Place the rolls in a baking pan sprayed with nonstick cooking spray.

Peach Cobbler Cinnamon Rolls in a pan before baking.

Make the Topping

In a medium bowl, use a fork to combine the butter, brown sugar and flour.  Once it’s nice and crumbly, sprinkle it over the tops of the cinnamon rolls. 

Now it’s time for the second rise; cover with plastic wrap and let rise in a warm place until the rolls are noticeably larger and puffy.

Bake and Ice The Rolls

Once the rolls are nice and puffy, they’re ready to bake!  You will notice some of the peach juice has seeped out and there’s juice in between the rolls. This is GOOD! It’ll make they nice and saucy!

Remove the plastic wrap and bake them in a preheated oven for 18-22 minutes or until golden brown on top.  If you aren’t sure if they’re done in the middle, use an instant read thermometer.  The rolls are done when the center of the pan reads 190F.

Now, in a small bowl, whisk together the very simple cinnamon roll icing.  Drizzle it over the warm cinnamon rolls and enjoy!

A close-up of peach cinnamon rolls drizzled with icing.

Frequently Asked Questions

What’s the best way to store homemade cinnamon rolls?

Store leftover rolls in an airtight container on the counter for up to 3 days.  You can also transfer them to a freezer bag and freeze for a couple months.

​Can I make peach cobbler cinnamon rolls with canned peaches?  What about frozen?

Yes and yes.  If you’re using canned peach slices, be sure to drain them well.  Then, cut them into small pieces and pat dry before adding to the filling mixture.  If you use frozen, let the thaw completely first.  Then drain, dice and pat dry.

​Can I use active dry yeast instead of quick rise instant yeast?  

You can!  It may take a little more time for the dough to rise, but otherwise it will work the same way.

A peach cinnamon roll cut in half to see the middle.

Other Peach Recipes You’ll Love

Peach Cobbler with Cake Mix 

Peach Muffins 

Homemade Peach Pie 

Peach Upside Down Cake  

A Peach Cobbler Cinnamon Roll on a white plate with a glass of milk in the background.

Peach Cobbler Cinnamon Rolls

Author: Kelsey
Prep Time 40 minutes
Cook Time 20 minutes
Rise Time 2 hours
Total Time 3 hours
12 rolls
With juicy peaches and a buttery crumb topping, these Peach Cobbler Cinnamon Rolls bring a classic breakfast treat to the next level!


  • One 9×13-inch baking pan


Cinnamon Roll Dough

  • 1 packet (or 2 1/4 teaspoons) quick rise yeast
  • 1/3 cup + 2 teaspoons sugar divided
  • 1/4 cup warm water 110-115℉
  • 2/3 cup very warm milk
  • 1/3 cup mashed potatoes
  • 1/4 cup butter
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3 1/2 cups all-purpose flour

Peach Filling

  • 3/4 cup sugar
  • 6 tablespoons butter melted
  • 1 tablespoon + 1 teaspoon flour
  • 1 tablespoon ground cinnamon
  • 2 cups diced peaches patted dry

Crumb Topping

  • 1/3 cup butter softened
  • 1/3 cup brown sugar
  • 2/3 cup flour


  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla


Make the Dough

  • In a small bowl, add the yeast and 2 teaspoon sugar to the water (be sure that the water is 110-115°F). Give it a stir and set aside.
    1 packet (or 2 1/4 teaspoons) quick rise yeast, 1/3 cup + 2 teaspoons sugar, 1/4 cup warm water
  • In the bowl of a stand mixer fitted with the dough attachment, add the warm milk, ⅓ c sugar, mashed potatoes, butter, egg yolk, salt and vanilla. Stir until the butter is melted.
    1/3 cup + 2 teaspoons sugar, 2/3 cup very warm milk, 1/3 cup mashed potatoes, 1/4 cup butter, 1 egg yolk, 1/2 teaspoon salt, 1 teaspoon vanilla
  • Add 1 cup of the flour and stir to combine. 
    3 1/2 cups all-purpose flour
  • Pour in the yeast mixture (should have risen a bit and look foamy) and stir.
  • Add the remaining flour. Knead the dough (by hand for 12 minutes) or by using the stand mixer on low speed for 10 minutes. The dough will be a bit sticky, but you should be able to touch the dough lightly with your finger and have it not stuck to your finger. (It might pull a bit, but should release from your finger). If it's too sticky, add an additional ¼ – ½ cup flour and knead an additional few minutes to make sure its well-incorporated.
  • Using greased hands, gather the dough into a ball and place into a greased glass bowl. Cover with plastic wrap and set in a warm place to rise for 60-90 minutes. 

Make the Filling

  • Combine the sugar, melted butter, flour and cinnamon. Gently stir in the diced peaches.
    3/4 cup sugar, 6 tablespoons butter, 1 tablespoon + 1 teaspoon flour, 1 tablespoon ground cinnamon, 2 cups diced peaches

Fill and Shape the Rolls

  • Once the dough has doubled in volume, punch it down and then lay it on a greased countertop. Roll the dough into a large rectangle (mine was about 17" x 19").
  • Dollop the peach mixture over the dough and spread carefully with the back of a spoon.
  • Roll the dough up.
  • Use a piece of fishing line or unflavored floss to cut the dough into 12 equal pieces.
  • Place the rolls into a greased 9×13" pan.

Make the Crumb Topping

  • Combine the softened butter, brown sugar and flour with a fork until a crumb mixture forms.
    1/3 cup butter, 1/3 cup brown sugar, 2/3 cup flour
  • Sprinkle this over the cinnamon rolls.
  • Cover with plastic wrap and let rise in a warm place for 30-60 minutes, or until puffy and noticeably larger.

Bake the Cinnamon Rolls and Frost

  • Preheat oven to 350°.
  • Once the oven is preheated, bake the rolls for 18-22 minutes or until a light golden brown on top and a thermometer stuck into the center of a roll registers 190°F.
  • Stir together the icing ingredients and drizzle it over the rolls.
    1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla


Calories: 475kcal | Carbohydrates: 75g | Protein: 10g | Fat: 16.6g | Saturated Fat: 9.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.9g | Cholesterol: 53.8mg | Sodium: 35.6mg | Potassium: 252mg | Fiber: 4.8g | Sugar: 35g | Vitamin A: 170IU | Vitamin C: 1.8mg | Calcium: 49.8mg | Iron: 2.2mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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