Description
Indulge in the delightful fusion of flavors with these Peach Cobbler Cinnamon Rolls, a perfect treat for breakfast, brunch, or dessert. Soft and fluffy rolls are filled with sweet homemade peach jam and tender peach slices, then topped with a crunchy cinnamon-sugar crumb and creamy frosting. Each bite offers a warm embrace of juicy peaches and aromatic spices, making them an irresistible choice for any occasion. Serve them fresh from the oven alongside a scoop of vanilla ice cream for an extra touch of indulgence. Whether you’re hosting a summer gathering or enjoying a quiet morning at home, these rolls are sure to impress everyone at the table.
Ingredients
Scale
- 1½ cups fresh ripe peaches, cubed
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- ½ cup very thinly sliced peaches (for the filling)
- ¾ cup water
- ¼ cup all-purpose flour
- 3½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong (from above)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
- ½ cup unsalted butter, room temperature
- ½ cup light or dark brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- ¾ cup + 1 tablespoon all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter, room temperature
- 2 oz cream cheese, room temperature
- 1 cup powdered sugar
- 2½ tablespoons heavy cream
Instructions
- Make the Peach Jam: In a saucepan, combine cubed peaches, sugar, and lemon juice. Cook over medium heat for 12–15 minutes while mashing occasionally until it becomes juicy and thickened. Stir together cornstarch and water in a small bowl; mix this into the jam. Cook for an additional 2 minutes before transferring to a bowl to cool completely.
- Make the Tangzhong: Whisk together water and flour in a small saucepan over medium heat. Cook while whisking constantly for about 4–5 minutes until thickened into a paste. Transfer to a bowl and let cool.
- Make the Dough: In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add milk, egg, vanilla extract, and tangzhong; mix on low speed until a shaggy dough forms. Gradually add softened butter one tablespoon at a time until fully incorporated. Knead for about 10–11 minutes until smooth and elastic. Shape into a ball; place in a greased bowl. Cover with plastic wrap and let rise for 1 hour or until doubled in size.
- Make the Crumb Topping: In a bowl, mix melted butter with flour, sugars, and cinnamon until it looks crumbly. Chill this mixture until you are ready to use it.
- Roll and Fill: Roll dough into an 18×15-inch rectangle on a floured surface. Spread brown sugar filling evenly over the dough followed by cooled peach jam. Layer thin peach slices across the top of the jam. Cut dough into 12 strips (about 1½ inches wide) and roll each strip into a swirl shape. Place rolls in a parchment-lined 9×13-inch metal baking dish; cover with plastic wrap again to rise for another hour or until doubled in size.
- Bake: Preheat your oven to 325°F (162°C). Sprinkle crumb topping generously over rolls before placing them in the oven. Bake for about 30–35 minutes or until golden brown; allow to cool slightly after baking.
- Make the Frosting: In a mixing bowl, blend cream cheese with butter until smooth using an electric mixer. Gradually add powdered sugar while mixing; then whisk in heavy cream until fully combined. Drizzle frosting over warm rolls just before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg