Description
Peach Cheesecake Cobbler Rolls are soft rolls filled with creamy cheesecake and juicy peaches, topped with a delicious cobbler topping.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough (or 1 tube sweet roll dough)
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 can (21 oz) peach pie filling (or 2½ cups sliced peaches + ¼ cup sugar)
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ cup unsalted butter, melted
- ½ cup powdered sugar (optional)
- 1–2 tbsp milk (optional)
- ½ tsp vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a bowl, mix cream cheese, sugar, and vanilla until smooth to make the cheesecake filling.
- Unroll crescent dough and press seams together to form one rectangle. Spread cheesecake filling evenly over the dough and spoon peach pie filling on top.
- Roll dough tightly from the long side, slice into 9–12 rolls, and place cut-side up in the baking dish.
- In a bowl, mix flour, brown sugar, cinnamon, and nutmeg. Stir in melted butter until crumbly and sprinkle evenly over the rolls.
- Bake for 30–35 minutes, until golden and bubbly. If browning too fast, loosely cover with foil.
- Whisk glaze ingredients and drizzle over warm rolls (optional).
Notes
- Best served warm.
- Add chopped pecans to the topping for extra crunch.
- Works great with fresh or canned peaches.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg