I enjoy this recipe because it combines several delicious textures in one bite. The outside becomes crispy and golden while the inside stays creamy and fruity.
Another reason I like making this dessert is how simple the ingredients are. Fresh peaches, cream cheese, and a few pantry staples come together to create a dessert that feels special.
I also appreciate how versatile these rolls can be. I can serve them as a dessert for gatherings, a sweet snack, or even a fun treat for family nights.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups peaches, peeled and diced 1 tablespoon butter 1 tablespoon brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 tablespoon cornstarch (optional) 1 tablespoon water (if using cornstarch) 8 oz cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 10 egg roll wrappers vegetable oil for frying 1/4 cup cinnamon sugar (3 tbsp sugar + 1 tbsp cinnamon)
Directions
I begin by preparing the peach filling. I melt the butter in a skillet over medium heat and add the diced peaches, brown sugar, cinnamon, and vanilla extract.
I cook the mixture for about 5 to 7 minutes until the peaches become soft and slightly caramelized.
If I want a thicker filling, I mix the cornstarch with water and stir it into the peach mixture. I cook it for another 1 to 2 minutes until it thickens, then allow the filling to cool.
Next, I prepare the cheesecake filling by beating the cream cheese, powdered sugar, and vanilla extract in a mixing bowl until the mixture becomes smooth and creamy.
To assemble the rolls, I place an egg roll wrapper on the counter in a diamond shape. I add about one tablespoon of cheesecake filling and one tablespoon of peach filling in the center.
I fold the bottom corner over the filling, fold in the sides, and roll it up tightly. I seal the edge with a little water to keep the roll closed.
Then I heat vegetable oil in a deep pan until it reaches about 350°F.
I carefully fry the rolls for about 2 to 3 minutes until they turn golden brown and crispy.
Once fried, I remove the rolls from the oil and immediately roll them in cinnamon sugar so they are evenly coated.
Servings and Timing
This recipe makes about 10 rolls, serving around 5 to 10 people depending on portion size.
Prep time: 20 minutes Cook time: 30 minutes Total time: about 50 minutes
Variations
I sometimes replace peaches with apples or berries for a different fruity flavor. Apples with cinnamon create a delicious fall-inspired dessert.
For extra crunch, I occasionally add crushed graham crackers or chopped nuts inside the filling.
Another variation I enjoy is baking the rolls instead of frying them. I brush them lightly with oil and bake at 400°F until golden.
I also like drizzling the finished rolls with caramel sauce or a simple vanilla glaze for an extra sweet touch.
Storage/Reheating
If I have leftovers, I store the rolls in an airtight container in the refrigerator for up to 3 days.
To reheat them, I place the rolls in the oven at 350°F for about 8 to 10 minutes so they regain their crispiness.
I can also reheat them in an air fryer for a few minutes, which works very well for restoring their crunchy texture.
FAQs
Can I Use Canned Peaches Instead Of Fresh Peaches?
Yes, I can use canned peaches if fresh ones are not available. I usually drain them well before cooking to avoid excess moisture.
Can I Bake These Rolls Instead Of Frying?
Yes, I can bake them at around 400°F for about 12 to 15 minutes until they turn golden and crisp.
How Do I Keep The Rolls From Opening While Frying?
I make sure to roll them tightly and seal the edges with a little water before frying.
Can I Prepare These Rolls Ahead Of Time?
Yes, I sometimes assemble the rolls ahead of time and keep them refrigerated until I am ready to fry them.
What Can I Serve With Peach Cheesecake Rolls?
I like serving them with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Conclusion
Peach Cheesecake Rolls with cinnamon sugar are a delightful dessert that combines crispy pastry with creamy cheesecake and sweet peach filling. I love how the cinnamon sugar coating adds warmth and sweetness to the golden rolls. It is a fun and satisfying treat that always feels special when served warm.
Peach Cheesecake Rolls Cinnamon filled with creamy cheesecake and sweet cinnamon peaches, fried until golden and crispy. A delicious dessert recipe perfect for summer treats or special occasions.
Prepare the Peach Filling:
Melt butter in a skillet over medium heat. Add the diced peaches, brown sugar, cinnamon, and vanilla extract. Cook for 5–7 minutes until the peaches soften.
Thicken the Filling (Optional):
In a small bowl, mix the cornstarch with water. Stir it into the peach mixture and cook for 1–2 minutes until thickened. Remove from heat and allow the filling to cool.
Make the Cheesecake Filling:
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Assemble the Rolls:
Place an egg roll wrapper on a clean surface in a diamond shape. Add 1 tablespoon cheesecake filling and 1 tablespoon peach filling in the center.
Roll the Egg Rolls:
Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edge with a little water.
Fry the Rolls:
Heat vegetable oil to 350°F (175°C) in a deep pan. Fry the rolls for 2–3 minutes until golden brown and crispy.
Coat with Cinnamon Sugar:
Remove from oil and roll the hot egg rolls in cinnamon sugar until evenly coated.
Notes
Allow the peach filling to cool before assembling to prevent the wrappers from becoming soggy.
For a lighter version, these rolls can also be baked or air fried until golden.
Serve warm with caramel sauce, vanilla ice cream, or whipped cream for an extra indulgent dessert.
