Step 1: Make the Dough

Start by warming the milk to about 110°F—it should feel warm to the touch but not hot. Sprinkle the active dry yeast over the milk and let it sit for 5 minutes until frothy. This step ensures the yeast is active and ready to work its magic.

In a large mixing bowl, whisk together the granulated sugar, melted butter, salt, and eggs. Once combined, pour in the yeast mixture and stir well. Gradually add the flour, one cup at a time, mixing until a soft, sticky dough forms.

Transfer the dough to a floured surface and knead for about 7 minutes until it’s smooth and elastic. If the dough feels too sticky, add a little more flour, a tablespoon at a time. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until it doubles in size.

Step 2: Prepare the Peach Filling

While the dough rises, prepare the star of the show: the peach filling. Combine the diced peaches, brown sugar, and ground cinnamon in a bowl, stirring gently to coat the peaches evenly. If you’re using canned peaches, drain them thoroughly to avoid excess liquid in the filling.

Step 3: Roll Out and Fill the Dough

Once the dough has risen, punch it down gently to release air bubbles. Turn it out onto a floured surface and roll it into a large rectangle, about 16×12 inches. Spread the peach mixture evenly over the dough, leaving a small border around the edges to prevent spillage.

Starting with the longer side, roll the dough tightly into a log. Pinch the seam to seal it, then cut the log into 12 equal slices using a sharp knife or unflavored dental floss (this trick prevents squishing the rolls).

Step 4: Let the Rolls Rise Again

Arrange the slices cut-side up in a greased 9×13-inch baking dish. Cover the dish with a towel and let the rolls rise for another 30 minutes. During this time, they’ll puff up and fill the pan beautifully.

Step 5: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through. Keep an eye on them—if they start browning too quickly, cover them with foil to protect the tops.

Step 6: Make the Frosting

While the rolls bake, whip up the cream cheese frosting. Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing until lump-free, then stir in the vanilla extract.

Step 7: Frost and Serve

Once the rolls are out of the oven, let them cool for about 10 minutes. Spread the frosting generously over the warm rolls, allowing it to melt into the nooks and crannies. Serve immediately and watch them disappear!