Peach Cheesecake Cinnamon Rolls

Ingredients:

For the Dough:

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

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Peach Filling:

• 2 cups diced peaches (fresh or canned, drained)
• 1/2 cup brown sugar
• 2 teaspoons cinnamon
• 2 tablespoons cornstarch (optional, helps thicken juices)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Dough:
   In a bowl, combine flour, sugar, yeast, and salt. Add warm milk, softened butter, and egg. Mix until a dough forms, then knead for 5–7 minutes until smooth. Cover and let rise for 1 hour or until doubled.
2. Make the Cheesecake Filling:
   Beat cream cheese, sugar, and vanilla until smooth.
3. Prepare the Peach Filling:
   Mix diced peaches with brown sugar, cinnamon, and optional cornstarch.
4. Assemble the Rolls:
   Roll dough into a large rectangle. Spread the cheesecake layer first, then sprinkle the peach mixture evenly on top. Roll tightly and slice into 12 rolls.
5. Second Rise:
   Place rolls in a greased baking dish. Cover and let rise for 30–45 minutes.
6. Bake:
   Bake at 350°F (175°C) for 25–28 minutes, until lightly golden.
7. Glaze:
   Whisk powdered sugar, milk, and vanilla. Drizzle over warm rolls and serve.

Tips:

• Use canned peach pie filling if you want extra sweetness.
• Add a pinch of nutmeg for deeper flavor.
• Chill the dough 15 minutes before slicing for cleaner rolls.