1. Make the dough. In the bowl of a stand mixer fitted with the dough hook attachment, add instant yeast, milk and sugar. Allow the mixture to sit for a few minutes. Although this uses instant yeast and doesn’t need an activation time, I like to let the mixture sit for a few minutes just to make sure the yeast is active and working. The mixture should be frothy on the surface and have a yeast smell.

Add in the flour, eggs, softened butter, Greek yogurt, salt and vanilla bean paste or vanilla extract.

Knead the mixture for 5 minutes, then transfer to a lightly greased bowl. Spray the top of the dough with nonstick spray and cover with plastic wrap.

2. First Rise. Allow the dough to rise for 1 hour in a warm place.

3. Meanwhile, make the peach cobbler filling. Add the peaches, cinnamon, sugar, lemon juice and cornstarch mixture. Cook over medium heat, stirring frequently until mixture is thickened and sugar is dissolved.

Remove from heat and transfer to a heat proof bowl. Place in refrigerator until ready to use.

4. Make the crumble topping. In a large bowl, add flour, sugar and cinnamon. Stir to combine. Add in softened butter and use a fork to claw/mix ingredients together until pea sized morsels remain. Place in refrigerator until ready to use.

5. Assemble and shape rolls. Punch down dough and roll dough out into a 12×24 inch rectangle. Spread ½ of the cooled peach filling over dough.

Roll up dough, starting at short end. This will be messy, but I promise it is worth it!

Cut into 6 jumbo rolls, OR 12 standard sized rolls.

6. Pour 1/2 of the remaining peach filling mixture in the bottom of a 9×13 inch pan. Add rolls on top. If you are making 6 jumbo rolls, I recommend only putting 4 rolls in the 9×13 inch pan, and placing the other two in a smaller pan (you can use a round 10-inch cake pan). Placing them all in the 9×13 inch pan makes it tough for the middle rolls to get fully done.

Pour the remaining peach filling on top of the rolls. Add crumble topping on top.

7. Preheat oven to 350F. Allow the rolls to rise while the oven preheats. Since it is a short rise time, you should not need to cover the rolls. This should take 10 or so minutes.

Bake the rolls for 25-35 minutes.

8. Once the rolls are done, make the icing. In the bowl of a stand mixer, fitted with the paddle attachment, add cream cheese, powdered sugar, heavy cream, or milk and vanilla extract. Beat until smooth and creamy.

Spread icing over rolls and enjoy!