To prepare peach cobbler rolls, we will start by preparing the dough. In a Pyrex or jug, mix 1 tsp (4g) granulated sugar, 2 tsp (6g) active dry yeast, and ½ cup 2 tsp, (130ml) of warm milk at a temperature of 100-110°F (38- 43 °C). Let it rest for 10 minutes, and the top should have a foam layer; that means it’s active.

In a stand mixer bowl, add 3 tbsp (42g) granulated sugar, 2 ¾ cups (330g) all-purpose flour, and ¾ tsp (4.5g) salt, and mix it with a whisk. Then, add the yeast mixture and 2 medium room-temperature eggs.

Knead the dough with a dough hook attachment for 15 minutes, then add 4 tbsp (48g) unsalted butter, room temperature, and knead the dough for 10 minutes. I recommend you add the butter slowly so it can incorporate.

Cover with plastic wrap so it doesn’t dry out and proof for 1 hour and 30 minutes.

While the dough is proofing, prepare the peaches so they have time to cool down. Peel and cut 4 fresh peaches into cubes, place them in a pan, with ¼ cup (50g) light brown sugar, 2 tbsp (28g) granulated sugar, 2 tbsp (28g) granulated sugar, 2 tbsp (40ml) maple syrup, 1 tbsp (12g) unsalted butter, ¼ tsp (0.7g) ground cinnamon, Ceylon, and zest ½ lemon. Cook this mixture for 10-15 minutes, over medium heat.

In a container or bowl, mix 1 tbsp (2.5g) cornstarch with 1 tbsp (15ml) cold water, and add it to the peaches; let it cool until it thickens. Remove from the pan, and let it chill in a bowl.

Preparing the cheesecake filling is so easy; all you need is to mix ½ cup (123g) full-fat cream cheese that is at room temperature, ⅓ cup (50g) powdered sugar, 1 tsp (5ml) vanilla bean paste, ¼ tsp (1.5g) salt, and add ½ lemon zest. Cover with plastic wrap and refrigerate until completely chilled. This will make it perfect to spread.

For the crumble, mix in a bowl 3 tbsp (36g) light brown sugar, 1 tbsp (14g) granulated sugar, 3 tbsp (36g) unsalted cold butter, ½ cup (60g) all-purpose flour, ¼ tsp (0.7g) ground cinnamon, ¼ tsp (1.5g) salt, and 1 ½ tsp (7.5ml) vanilla bean paste, you can use a spatula, or your fingers. Refrigerate.

Roll out the dough on a lightly floured surface, spread a layer of the cheesecake filling, add just a little of the peaches (I recommend you add them after rolling carefully with a small spoon), using a knife cut the dough into 6 strips, and roll each one individually, place them in a prepared pan with parchment paper, and carefully add most of the peaches.

Cover with plastic wrap and proof for 30 minutes. After 20 minutes of proofing, start preheating the oven to 355F (180C), add 1 tbsp (15ml) of heavy whipping cream on top of each of the rolls, and the prepared crumble over all of the rolls. Bake for 25 minutes, remove from the oven, and let them cool.

Optionally, you could reserve some of the peaches to decorate after they come out of the oven.