I always find comfort in desserts that feel warm, simple, and nostalgic, and these Peach Cheesecake Cobbler Rolls deliver exactly that. I love how soft crescent dough wraps around creamy cheesecake filling and sweet peaches, creating a dessert that feels homemade and indulgent without being complicated. I make this recipe when I want something cozy, sweet, and guaranteed to make everyone happy.
Why You’ll Love This Recipe
I love this recipe because it is quick, reliable, and full of flavor. The creamy cheesecake pairs beautifully with juicy peaches, and the flaky dough ties everything together perfectly. I also appreciate how approachable this recipe is, even on busy days. Every time I bake these rolls, they come out golden, fragrant, and irresistible.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups fresh peaches, peeled and diced
1 cup cream cheese, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 package (8 ounces) refrigerated crescent roll dough
1/4 cup all-purpose flour, for dusting
1 large egg, beaten
1 tablespoon powdered sugar, for dusting
Directions
I begin by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper. In a medium bowl, I combine the diced peaches, granulated sugar, and cinnamon, mixing until the peaches are evenly coated. I set this mixture aside so the flavors can blend.
In a separate bowl, I mix the softened cream cheese, brown sugar, and vanilla extract until smooth and creamy. I lightly dust my work surface with flour, unroll the crescent roll dough, and separate it into triangles.
On the wide end of each triangle, I place about one tablespoon of the cream cheese mixture followed by one tablespoon of the peach mixture. I gently roll each triangle from the wide end toward the tip, tucking in the sides to keep the filling secure.
I place the rolls seam-side down on the prepared baking sheet and brush the tops with the beaten egg. I bake them for 15 to 20 minutes, until they are golden brown and puffed. Once out of the oven, I let them cool slightly and finish with a light dusting of powdered sugar before serving.
Servings And Timing
This recipe makes about 8 rolls. I usually spend around 15 minutes preparing everything, and the baking time is about 20 minutes, making the total time approximately 35 minutes.
Variations
I like swapping the peaches for blueberries or mixed berries when I want a different fruit flavor. Sometimes I add a pinch of nutmeg or ginger to the peach mixture for extra warmth. For added texture, I mix chopped nuts into the cream cheese filling. A simple glaze made with powdered sugar and a little milk is also a great alternative to dusting.
Storage/Reheating
I store leftover rolls in an airtight container in the refrigerator for up to three days. When reheating, I prefer using the oven at a low temperature so the rolls stay soft and flaky. This helps them taste freshly baked again.
FAQs
Can I use frozen peaches instead of fresh?
I can use frozen peaches, but I always thaw and drain them thoroughly to prevent excess moisture in the rolls.
Can I prepare these rolls in advance?
I often assemble the rolls ahead of time and refrigerate them until ready to bake. I just add a few extra minutes to the baking time if they are cold.
What can I use instead of cream cheese?
I sometimes use Greek yogurt or a dairy-free cream cheese alternative when I want a lighter option.
How do I prevent the filling from leaking?
I make sure to roll the dough tightly and seal the edges well so the filling stays inside during baking.
Can I make more than one batch at a time?
I frequently double the recipe for gatherings, and the rolls bake evenly when prepared in batches.
Conclusion
These Peach Cheesecake Cobbler Rolls are one of my favorite desserts to bake when I want something comforting and satisfying without much effort. The balance of creamy filling, sweet peaches, and flaky dough makes every bite feel special. I love how easy they are to prepare and how quickly they disappear once served.
Soft crescent rolls filled with creamy cheesecake and sweet peaches, baked to golden perfection and dusted with powdered sugar for a comforting dessert.
Ingredients
2 cups fresh peaches, peeled and diced
1 cup cream cheese, softened
½ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 package (8 ounces) refrigerated crescent roll dough
¼ cup all-purpose flour, for dusting
1 large egg, beaten
1 tablespoon powdered sugar, for dusting
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Combine diced peaches, granulated sugar, and cinnamon in a medium bowl; set aside.
Mix softened cream cheese, brown sugar, and vanilla extract in a separate bowl until smooth.
Lightly dust work surface with flour, unroll crescent roll dough, and separate into triangles.
Place about 1 tablespoon of cream cheese mixture and 1 tablespoon of peach mixture on the wide end of each triangle.
Roll each triangle from wide end to tip, tucking in sides to secure filling.
Place rolls seam-side down on the baking sheet and brush tops with beaten egg.
Bake 15–20 minutes until golden brown and puffed.
Allow to cool slightly and dust with powdered sugar before serving.
Notes
Swap peaches for blueberries or mixed berries for a different flavor.
Add a pinch of nutmeg or ginger to the peach mixture for extra warmth.
Mix chopped nuts into the cream cheese filling for added texture.
Use a simple glaze of powdered sugar and milk as an alternative to dusting.
Store leftover rolls in an airtight container in the refrigerator for up to 3 days; reheat in the oven at low temperature for best results.
