Description
Peach Cobbler Cinnamon Rolls combine the classic, fluffy cinnamon roll with a sweet and juicy peach cobbler filling for a delicious twist. These soft, tender rolls are filled with a spiced peach mixture, rolled with a cinnamon-sugar swirl, baked to golden perfection, and topped with a creamy, tangy cream cheese glaze. Perfect for a special brunch or dessert, these cinnamon rolls bring the flavors of summertime peaches and warm spices to your table.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm milk (105-115°F)
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
Peach Filling
- 6 medium ripe peaches, peeled and diced (about 4 cups)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 tablespoons unsalted butter, cut into small pieces
Cinnamon Sugar Swirl
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup milk, plus more as needed
- ½ teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt until well combined.
- Activate Yeast: In a separate bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes until foamy to confirm the yeast is active.
- Combine Wet Ingredients: Add the melted butter and beaten eggs to the yeast mixture and whisk together until smooth.
- Make the Dough: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Add flour if too sticky.
- First Dough Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm spot for 1-1.5 hours, until doubled in size.
- Prepare Peach Filling: In a large saucepan, combine diced peaches, sugars, cornstarch, cinnamon, nutmeg, and ginger. Cook over medium heat, stirring constantly for 8-10 minutes until thickened and jammy.
- Add Butter to Filling: Remove from heat and stir in butter until melted. Cool slightly before using.
- Punch Down Dough: Once risen, punch down dough to release air.
- Roll Dough: Roll dough out on a floured surface into a 12×18 inch rectangle.
- Apply Butter: Spread softened butter evenly over the dough, leaving a small border along one long edge.
- Add Cinnamon Sugar: Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Spread Peach Filling: Evenly spread the cooled peach filling over the cinnamon sugar layer.
- Roll into Log: Starting from the long edge opposite the border, tightly roll the dough into a log and pinch seam to seal.
- Slice Rolls: Cut the dough log into 12 equal slices using a serrated knife or dental floss.
- Arrange Rolls: Grease a 9×13 inch baking dish and arrange rolls with space between each.
- Second Rise: Cover rolls and let rise 30-45 minutes until puffy and nearly doubled.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Bake Rolls: Bake for 25-30 minutes until golden brown and filling is bubbly. Tent with foil if necessary to prevent over-browning.
- Cool Slightly: Let rolls cool in the dish 10-15 minutes to set before frosting.
- Make Glaze: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then milk and vanilla, beating until creamy and smooth. Adjust milk to desired consistency.
- Frost Rolls: Spread cream cheese glaze generously over the warm cinnamon rolls.
- Serve & Store: Serve warm. Store leftovers in airtight container refrigerated up to 3 days; reheat gently before serving.
Notes
- Dough rising times are crucial for light and fluffy rolls—do not rush.
- Use ripe, juicy peaches for best flavor; fresh or thawed frozen peaches work well.
- The peach filling must be cooled slightly before spreading to prevent melting the cinnamon sugar butter layer.
- Dental floss cuts rolls cleaner than a knife for neat slices.
- Tent rolls with foil if they brown too quickly in the oven.
- These cinnamon rolls are best enjoyed fresh but refrigerate leftovers and reheat gently.
