Peach Cinnamon Rolls with Cream Cheese Frosting

I have to go back to work tomorrow and let’s just say that I am less than thrilled.

‘Maternity Leave’ in the United States blows. It really does. The Family Medical Leave Act (FMLA) just mandates that your job is held for 12 weeks, but really that is just not enough. And I know that I am lucky that I could take that as I know some people that take less for various (mostly financial) reasons. It’s really not fair that it’s just 12 weeks, nor guaranteed to be paid.

On the other hand, so super ‘thankful’ that I had a repeat C-section, which means that… drum roll please… I got 8 weeks of short term disability, instead of 6 weeks, which is standard for a vaginal delivery. Umm, what?!?!? That is the stupidest thing ever. Sure, I’m glad I got an extra 2 weeks of 60% of my standard pay, but what?! The surgery and the recovery suck, but to say that I deserve more than someone that pushed a baby out of her V is stupid. There are plenty of complications related to that as well. Again, the US is stupid.

So back to work I go tomorrow. Hunter is going to the same daycare as Autumn, which at least makes things easier. Not so easy on the wallet, but that’s life, I guess.

I have a sign in our office that is a great Mindy Kaling quote. It says “Sometimes you just have to put on lipgloss and pretend to be psyched.” It’s become a life motto of mine at this point. I bought this years ago and it has been what gets me through crappy days. And what inspires me to buy so many lipglosses and lip sticks. (Sign by YellowHeartArt)

So I will be wearing some fun lip gloss tomorrow. And waterproof mascara.

Now, on to more enjoyable things… peaches!!!

I had to sneak in 1 more peach recipe for ya before everyone is like ‘OMG! APPLES!!!! PUMPKINS!!!” Oh wait, they already are. Let’s calm down people and enjoy the last of the stone fruit before we get assaulted with apple this and pumpkin spice that.

So here is one last summery recipe for you to enjoy with your juicy peaches. You won’t be able to resist these Peach Cinnamon Rolls with Cream Cheese Frosting. The cinnamon rolls are awesome, but the added peaches make them so much better. The natural sweetness of the peaches is heightened from the sugary filling. And the cream cheese frosting is the perfect finishing touch!

I brought these to our friend’s house this past weekend as there was a group of us hanging out for the ‘big fight’. They all disappeared in the course of the night.

Be sure to savor the last of summer with these delightful rolls!

Peach Cinnamon Rolls with Cream Cheese Frosting

Makes 12 cinnamon rolls


For the Dough

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt

For the Filling

  • 2 large peaches
  • 1/2 Cup melted butter
  • 1 Cup brown sugar
  • 1/2 Cup sugar
  • 2 Tablespoons cinnamon

For the cream cheese frosting

  • 2 Cups powdered sugar, sifted
  • 4 ounces cream cheese
  • 1/1 – 1 teaspoon milk


  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into a smooth ball. Add the dough to a large bowl that has been sprayed with nonstick cooking spray. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. Once the dough is ready, preheat your oven to 350 F and grease 1 9x 13 baking pan.
  6. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″.
  7. Thinly slice the peaches, set aside.
  8. Evenly sprinkle with the brown sugar, sugar, and cinnamon. Starting 1″ from the edge along the far end of the long side, evenly arrange the peaches from end to end.
  9. Roll the long edge towards you and then cut into 12 evenly sized rolls. Arrange in the baking pan.
  10. Bake for 35-40 minutes or until golden brown.
  11. Make the frosting by beating the cream cheese until there are no lumps, slowly add in the powdered sugar. Then add in the 1/2 teaspoon of milk, beat until smooth. Only add in more milk to reach desired consistency. Spread all over the warm cinnamon rolls. Enjoy!

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