Peach Cheesecake Cinnamon Rolls

Ingredients:

Dough:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2¼ tsp) instant yeast
• 1/2 tsp salt
• 1/2 cup warm milk
• 1/4 cup warm water
• 1/4 cup unsalted butter, melted
• 1 large egg

Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract

Peach Filling:

• 2 cups fresh or canned peaches, diced
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1 tbsp cornstarch

Cinnamon Roll Filling:

• 1/3 cup softened butter
• 1/2 cup brown sugar
• 1 tbsp cinnamon

Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• 1 tsp vanilla extract

Instructions:

1. Make the Dough:
   In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm milk, warm water, melted butter, and egg. Mix until a soft dough forms. Knead for 5–7 minutes until smooth. Cover and let rise for 1 hour or until doubled.
2. Prepare Cheesecake Filling:
   In a bowl, beat the cream cheese, sugar, and vanilla until smooth. Set aside.
3. Prepare Peach Filling:
   In a small saucepan, combine peaches, brown sugar, cinnamon, and cornstarch. Cook over medium heat for 3–4 minutes until thickened. Let cool completely.
4. Prepare Cinnamon Filling:
   In a bowl, mix the brown sugar and cinnamon. Keep the softened butter aside for spreading.
5. Assemble Rolls:
   Punch down the dough and roll it into a large rectangle. Spread the softened butter over the surface, then sprinkle the cinnamon–sugar mixture evenly. Spread the cheesecake filling over the top, then spoon the cooled peach mixture evenly.
6. Roll and Cut:
   Roll the dough tightly into a log. Cut into 12 rolls and place in a greased baking dish.
7. Second Rise:
   Cover the rolls and let rise 30–40 minutes until puffy.
8. Bake:
   Bake at 350°F (175°C) for 25–30 minutes or until golden brown.
9. Glaze:
   Whisk together powdered sugar, milk, and vanilla. Drizzle over warm rolls.
10. Serve:
    Allow to cool slightly, then serve warm.