These Peach Mascarpone Fruit Rolls are a delicious summertime dessert made with juicy fresh peaches, creamy mascarpone cheese, and a soft cobbler-style crust, all baked in a sweet syrup and finished with a light glaze.

If you love peach cobbler, this rolled version is a fun and beautiful twist that’s perfect for sharing.

There is a local farm stand in my town that I visit several times a week during the summer. The fresh fruits are always amazing, and lately I have been bringing home baskets of ripe, juicy peaches.

I’ve been baking a new peach dessert each week—cobblers, muffins, cakes, and pies—and my husband insists they are some of the best desserts he’s ever tasted.

These Peach Mascarpone Fruit Rolls are one of my favorite creations and a variation of my rustic cobbler rolls.

HOW TO MAKE PEACH MASCARPONE FRUIT ROLLS

INGREDIENTS
(Full list of ingredients and instructions in printable recipe card.)

SYRUP
water
sugar

CRUST
flour
sugar
baking powder
salt
Crisco solid
milk

FILLING
fresh peaches
cinnamon
mascarpone cheese
cold butter

GLAZE
mascarpone cheese
confectioner sugar
milk

INSTRUCTIONS

• Prepare the dough
  Make the crust, wrap in parchment or waxed paper, and chill for 1–2 hours.
• Heat the syrup
  Whisk together sugar and water in a baking dish and place in the oven until hot and bubbly.
• Prepare the peaches
  Peel and slice peaches, then toss with cinnamon.
• Roll and fill
  Roll dough into a 12×8-inch rectangle.
  Spread mascarpone evenly over the dough, then top with peaches.
• Roll and slice
  Roll up jelly-roll style and cut into 1-inch slices.
• Arrange in syrup
  Carefully place slices into the hot syrup (a small spatula works well here).
• Bake
  Bake until the crust is lightly golden and the syrup is bubbling.
• Glaze and serve
  Cool for about 10 minutes, then drizzle with mascarpone glaze and serve warm.

Peel the peaches, place in a bowl, and sprinkle with cinnamon.

Roll out chilled dough into rectangle 12×8 inches. Spread mascarpone cheese with offset spatula. Top evenly with the peaches.

Roll dough up, jelly roll style and cut into 1 inch slices. Place into the syrup. Be very careful as mixture is hot. I place each slice on a small spatula and lay into the syrup mixture. The roll does not have to look perfect, it turns out gorgeous when baked.

Bake until crust is light golden brown and syrup mixture is bubbly. Remove from oven, allow to cool about 10 minutes, then drizzle mascarpone glaze. The peaches that leak out of the rolls flavor the syrup with a light peach flavor and is delicious.

HERE is the link to the Rustic Blueberry Cobbler Roll.

HERE is the link to the  Cranberry Orange Cobbler Roll.

Why You’ll Love Peach Mascarpone Fruit Rolls

• This is a delicious way to use those fresh fall peaches.
• The flavor combination of peach and cinnamon creates a rich warm sensation.
• These rolls are baked in a simple syrup of sugar and water, so they are moist and sweet.
• This recipe makes a large amount so it is perfect to serve a crowd.

Recipe Tips and Variations

• This crust is not a smooth texture like a cinnamon roll, but more rustic and like a shortbread or biscuit type crust. Similar to a cobbler. It does not have to look perfect.
• Roll the crust up as tight as possible and pinch the dough together where it pulls apart. When it bakes, it will all go together.
• Different types of fruit can be used in the filling. I have links to the recipes with blueberry and cranberry in this post.
• Be careful when taking the pan of simple syrup out of the oven, it will be very hot and could splash. Lay the slices of dough/peaches carefully into the syrup.
• Chopped Pecans could be added to the top of the rolls. I am actually going to do that the next time I make them.

How to Store

This is best served on the day it is made, hot from the oven. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the microwave.

Frequently Asked Questions

Can I use canned or frozen peaches in this recipe?
YES. If using canned slices, drain them well and cut the peaches into small pieces. If using frozen, let them thaw completely. Drain, cut into smaller pieces, and pat dry with a paper towel before using.

This recipe was shared on Weekend Potluck @ Sweet Little Bluebird.

Print Pin

PEACH MASCARPONE FRUIT ROLLS

Peach Mascarpone Fruit Rolls are the best summertime dessert. Fresh peaches and mascarpone cheese, wrapped in a shortbread crust, and baked in a simple syrup. 

Course Desserts

Cuisine American

Keyword Peach Mascarpone Fruit Rolls, Peach Cobbler Rolls

Prep Time 40 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 400kcal

Author pamelashank2015

Ingredients

• SYRUP:
• 3 cups water
• 1 1/2 cups sugar
• CRUST:
• 2 cups all purpose flour + 1/4 cup to sprinkle
• 2 Tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon kosher salt
• 6 Tablespoons Crisco shortening
• 3/4 cup milk
• FILLING:
• 3 1/2 cups fresh peaches peeled,sliced and cut in 1 to 1 1/2 inch pieces
• 1 teaspoon ground cinnamon
• 3/4 cup mascarpone cheese room temperature
• 2 Tablespoons cold butter cut in small cubes
• GLAZE:
• 1 teaspoon mascarpone cheese room temperature
• 1/4 cup confectioner sugar
• 2-4 teaspoons milk

Instructions

• Preheat oven to 375 degrees F. Whisk together the water and sugar in a non greased 13x9 inch glass baking dish. Place in oven and allow to bake until mixture starts to bubble, about 10-15 minutes. Remove carefully from oven.
• In a large mixing bowl, sift together 2 cups flour, sugar, baking powder and salt. Using a pastry cutter or fork, cut in the shortening until crumbly. Stir in the milk to form a ball. Wrap ball in parchment or waxed paper and chill 1 to 2 hours.
• Sprinkle remaining flour on a flat work surface. Roll dough into a 12x8 inch rectangle.
• Place cut peaches into a large mixing bowl, sprinkle with cinnamon, and toss gently to combine. Spread mascarpone cheese to cover the dough using an offset spatula. Arrange the peaches evenly over the mascarpone cheese. Place the cold butter cubes over the peaches.
• Roll dough up, jelly roll style. Cut into 1 inch slices. Carefully place the slices into the syrup mixture. (I use a small spatula to place each roll in the mixture since it is very hot)
• Bake until crust is light golden brown and syrup mixture is bubbly, about 25 to 35 minutes. Remove from the oven and cool about 10 minutes.
• Combine the mascarpone cheese, confectioner sugar, and milk in a small bowl. Start with lowest amount of milk and add more to obtain desired consistency to drizzle. Drizzle glaze over the rolls. May do the drizzle individually when serving instead.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

NOTES

• This crust is not a smooth texture like a cinnamon roll, but more rustic and like a shortbread or biscuit type crust. Similar to a cobbler. It does not have to look perfect.
• Roll the crust up as tight as possible and pinch the dough together where it pulls apart. When it bakes, it will all go together.
• Different types of fruit can be used in the filling. I have links to the recipes with blueberry and cranberry in this post.
• Be careful when taking the pan of simple syrup out of the oven, it will be very hot and could splash. Lay the slices of dough/peaches carefully into the syrup.