Peaches and Cream Cinnamon Rolls (Vegan One-Hour)

These Peaches and Cream Cinnamon Rolls are light, fluffy and pillowy soft filled with a homemade peach jam, a cinnamon sugar crumble filling and vegan cream cheese glaze. They’re healthier, dairy-free, egg-free and ready in one hour.

I love cinnamon rolls and nothing is better in the summertime than combining these with fresh summer stone fruits. Peaches are my go-to but you can easily use nectarines here, as they are both so delicious. Peaches combine with cream cheese, the “cream” and also lots of cinnamon sugar crumble like a streusel or “coffee” cake. They really are the best combination of a few delicious desserts in one.

Four Peaches and Cream Cinnamon Rolls in a white baking dish
Baking Dish of Frosting Covered Peach Rolls

Why will I love these?

These rolls are amazing:

  • Fluffy, plush and pillow soft
  • Lighter, healthier and just as indulgent
  • Topped with the best lighter cream cheese protein frosting
  • Naturally vegan, dairy-free and egg-free
  • Made with natural ingredients
  • Sweet, sticky and fruity
  • Cinnamon-y and delicious with an oat crumble
  • Easy to make in a few steps
  • Ready in one hour
  • Only requires minimal proofing time
  • No kneading (only one minute)
  • Greta to make for friends and family
  • Filled with homemade (or shop-bought) jam

If you already love the sound of these rolls then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see my favourite brands in the “shop the recipe” section and here’s what we need.

For the jam

(unless you want to skip this step and use shop-bought peach or apricot jam/conserve):

  • Peaches: fresh is best here especially in the summer when they are so delicious and ripe.
  • Coconut sugar: for sweetness and stickiness. You can also use light brown or golden caster sugar but don’t skip this ingredient.
  • Cornstarch: this helps to thicken the jam, make it sticky and less “wet” for filling. You can also use arrowroot powder/starch.
  • Lemon: this adds tang and also helps with the texture.
  • Vanilla essence: for flavour.

For the crumble/streusel:

  • Oats: we need rolled oats and oat flour for texture and crunch. To make oat flour, simply blend oats into a flour-like texture.
  • Coconut sugar
  • Vanilla
  • Coconut oil: or you can use vegan butter or olive oil to make this a crumbly mix.

For the dough:

  • Plant-based milk: you can use any dairy-free milk here like oat, almond, soya or coconut (from the carton).
  • Vegan butter and olive oil: using both of these cuts down on the need for too much butter but keeps the buttery texture and richness.
  • Coconut sugar
  • Fast action yeast: to make these rolls fluffy and well-risen. Make sure to check the use by date as expired yeast may not rise as well.
  • Plain and strong white bread flour: I prefer to use half and half to make these rolls light but bread-like, too. Although you can use all plain flour if you prefer. I have not tried this gluten-free and do not recommend using GF flour. Try out my other GF rolls and breads linked below.

For the filling and frosting:

  • Vegan cream cheese: I use the delicious Cocos cream spread here which is an amazing healthier and more natural cream cheese spread that’s dairy-free, egg-free and nut-free. It’s so creamy and is packed with gut-healthy ingredients, too.
  • Cinnamon: for flavour.
  • Cornstarch: as above, this is important for thicken the filling. When heated, cream cheese can be watery and quite wet, so this helps to thicken the mix.
  • Thick coconut yogurt: this is for the frosting with the cream cheese to create a light and delicious frosting. I use the Cocos Organic natural or vanilla yoghurt which is super thick and creamy.
  • Vegan vanilla protein powder: this adds sweetness, texture and flavour and removes the need for icing/powdered sugar for the frosting. I love the Macromike vanilla buttercream protein powder here and my code AMB-AMY saves you 10% on everything.

Are these gluten-free and nut-free?

These are not gluten-free but you can see my No-Yeast dough recipes for gluten-free bakes and rolls. These are nut-free, just check that your milk, cream cheese, yoghurt and protein powder do not contain nuts.

How do I make these rolls?

These are ready to go in a few steps:

  • Make the jam with the peaches: slice the peaches and warm with all the other ingredients in a pan till juicy and sticky (6-7 minutes) and allow to cool.
  • Stir together the ingredients for the crumble: in a small bowl.
  • Whisk together the filling ingredients: using the vegan cream cheese, until smooth.
  • For the dough, warm the milk and butter: until lukewarm (you may need to let it cool back down, so as not to kill off the yeast).
  • Add in the sugar and yeast and leave for 5 minutes: to bloom.
  • Pour the milky mix into the flour and stir: to a shaggy dough.
  • Knead lightly for 1 minute and shape into a ball: place in a lightly greased bowl.
  • Allow to proof for 20 minutes: somewhere warm.
  • Roll out the dough to a large rectangle: approximately 30×36-cm or thereabouts.
  • Spread over the cinnamon cream cheese filling: leaving a small edge for a border.
  • Add on the jam and sprinkle over the streusel crumble: saving some for the top.
  • Roll up into a log and slice into rolls: either 6 large ones or 8 smaller ones.
  • Nestle into a greased baking tray: and add in some peaches.
  • Bake for 25 minutes or until golden and risen: and nicely puffy.
  • Cool slightly or fully: depending on when you want to eat them.
  • Whisk together the frosting ingredients: until smooth.
  • Spread the frosting all over the rolls: and decorate with leftover peaches and streusel.

How long will they last?

These are best eaten the same day or the following day and you can keep them in the fridge overnight, in a sealed container. You can also freeze the rolls, wrapped well, and allow to defrost before eating.

What else can I make?

If you are looking for more rolls to bake, how about my:

Four Peaches and Cream Cinnamon Rolls in a white baking dish

Peaches and Cream Cinnamon Rolls (Vegan One-Hour)

Yield: 6-8
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 25 minutes
Total Time: 1 hour

These Peaches and Cream Cinnamon Rolls are light, fluffy and pillowy soft filled with a homemade peach jam, a cinnamon sugar crumble filling and vegan cream cheese glaze. They’re healthier, dairy-free, egg-free and ready in one hour.


For the Peach Jam*:

  • 3-4 large peaches, de-stoned
  • 2 tbsp coconut sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • ½ tsp vanilla essence

For the Crumble:

  • 40g oat flour
  • 25g rolled oats
  • 1 tbsp coconut sugar
  • ½ tsp vanilla essence
  • 1 tbsp coconut oil, melted

For the Dough:

  • 240ml plant-based milk
  • 30g vegan butter, cubed
  • 2 tbsp olive oil
  • 2 tbsp coconut sugar
  • 2 ¼ tsp (7g, or 1 sachet) fast-action yeast
  • 350g plain flour (or 175g plain + 175g strong white bread flour), plus extra
  • A pinch of salt

For the Filling:

  • 100g vegan cream cheese
  • 2 tbsp coconut sugar
  • 1 tbsp cinnamon
  • 1 tbsp cornstarch

For the Creamy Frosting:

  • 100g vegan cream cheese
  • 60g thick coconut yoghurt
  • 30g vegan vanilla protein powder
  • 1-2 tbsp plant-based milk


  1. For the peach jam: slice the peaches thinly and add to a medium saucepan with the other ingredients. Stir well to coat the peaches and cook over a medium heat for 6-7 minutes, until glossy and sticky. Transfer to a shallow bowl to cool down for 30 minutes (you can put this in the fridge). Now roughly chop the mix into smaller pieces.
  2. For the crumble: stir together the ingredients to a crumbly mix.
  3. For the milk mix: add the milk, butter and olive oil to a saucepan or microwaveable jug and warm through until the butter just melts and the mix is lukewarm (allow to cool back down if necessary). Whisk in the sugar and now sprinkle over the yeast. Leave for 5 minutes to allow the yeast to bloom.
  4. To make the dough: add the flour(s) and salt to a large bowl and mix well. Pour in the yeast-milk mix and stir with a spoon to a shaggy dough. Tip onto a light floured surface and knead for 1 minute until soft. Place in a light greased bowl and cover. Leave somewhere warm for 20 minutes, until risen slightly.
  5. For the filling: whisk together the ingredients until smooth.
    preheat the oven to 160Fan/180ºC and grease a baking dish.
  6. To make the rolls: punch down the dough and tip onto a lightly floured surface. Roll out to about 30x36-cm and spread over the creamy filling. Top with ¾ of the peach jam and ¾ of the crumble mix, spreading it out evenly. Using one of the shorter edges, roll up the dough into a log, fairly tightly. Trim the edges and divide into 6 large or 8 smaller rolls (I like to use a piece of cotton to slice the rolls or use a sharp knife). Transfer the rolls into the greased dish, so they just touch (I used two dishes).
  7. To bake: transfer to the oven for 20-25 minutes, until golden, risen well and baked through. Allow to cool for 10 minutes (or cool fully if you prefer).
  8. Make the frosting: whisk together the ingredients until smooth and delicious.
  9. To serve: spread the frosting all over the rolls and top with the rest of the peaches and crumble mix.
  10. Enjoy straight away or keep for 1-2 days in a sealed container in the fridge and allow to reach room temperature before eating. You can also freeze the rolls, wrapped well, and allow to defrost before enjoying.


*or use shop-bought peach jam

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Peaches and Cream Cinnamon Rolls so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With peaches and cream love x

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