Peach cobbler cinnamon rolls are honestly the only way you should eat peach cobbler. They start with my soft, gooey dough (just like the bakery cinnamon rolls I used to make), get filled with fresh peach jam, and are topped with a cinnamon streusel that bakes into the most buttery, cobbler-like crust.
Between bakery life and blogging, I’ve made a lot of cinnamon rolls over the years, but this one is easily the most fun. Like my strawberry cinnamon rolls and cinnamon crumb-topped blackberry-raspberry rolls, it has the same fruity, jammy vibe, just with summery peaches instead.
Serve them warm (and if you’re feeling extra crazy), top them with a scoop of vanilla ice cream, and thank me later!
And if you thought peach cobbler made a good cinnamon roll… just wait. My banana pudding cinnamon rolls are filled with mashed banana, crushed Nilla wafers, and topped with a thick layer of homemade vanilla pudding. Yep, it’s just as good as it sounds!
The Step-by-Step Process
Find the full list of ingredients, measurements, and instructions in the recipe card below!
1
Make the tangzhong. You’re cooking some flour and water into a thick paste here. Nothing fancy, just a simple trick to make your rolls extra soft and fluffy!
2
Combine the dough ingredients in a stand mixer bowl. Dump everything into the mixing bowl and start kneading.
It’ll look rough and dry at first, but that’s normal. The dough needs a minute to come together.
3
Knead the dough.
Add the softened butter slowly, a little at a time, while the mixer kneads. Then, keep kneading. After about 10 minutes, you’ll have a smooth, slightly tacky dough.
Shape it into a ball and let it rest in the mixing bowl with the top covered.
4
Make the peach filling. You’re going for a thick but spreadable consistency. Let it cool before using, or it will melt the cinnamon sugar filling!
5
Roll out the dough into an 18×15 rectangle and spread the cinnamon sugar filling across the dough. Spread it evenly, but leave a little strip clean at the top. That helps seal the rolls when you roll them up.
6
Spread the fruit filling on top of the cinnamon sugar. Now spread the cooled peach jam right over that cinnamon layer. Then, dot some extra-thin peach slices on top for texture and more peach flavor.
I’m a sucker for a sweet and savory combo, so when I created my maple bacon cinnamon rolls, I knew I was onto something. The gooey cinnamon swirl, crispy bacon, and maple icing? Insanity. Even my husband picks them over the classic ones now!
7
Cut into twelve 1 1/2 inch strips, then roll them up.
If peach slices slip out, just tuck them back in. Then place them into the 9×13 baking pan.
8
Place them in a warm spot to rise until doubled in size.
Cover the pan and give the rolls 1-2 hours to puff up and get soft and pillowy.
9
Make the cobbler crumb topping. Stir together flour, sugar, melted butter, and cinnamon until it forms crumbs. Throw it in the fridge so it stays nice and cold. It bakes up crispier that way!
10
Bake the peach rolls. Sprinkle the crumb topping evenly over the rolls and bake until golden. Let them cool before topping with cream cheese icing, then dig in!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Peach Cobbler Cinnamon Rolls with Crumb Topping
Equipment
- 9×13 metal baking pan
Ingredients
For the Peach Jam
- 1 1/2 cups fresh ripe peaches, cubed
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1/2 cup very thinly sliced peaches, for the filling
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour, *see notes below for measuring*
For the Dough
- 3 2/3 cups bread flour, *see notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk, room temperature
- 1/3 cup heavy cream
- 1 large egg, room temperature
- Tangzhong, from recipe above
- 1 teaspoon vanilla paste or extract
- 6 tablespoons unsalted butter, softened
For the Brown Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter , melted
For the Cream Cheese Vanilla Glaze
- 4 tablespoons unsalted butter, room temperature
- 2 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 2 1/2 tablespoons heavy cream
Instructions
Make the Peach Jam
- In a pot, combine the peaches, granulated sugar, and lemon juice. Cook over medium heat for 12-15 minutes, mashing occasionally, until the peaches are juicy and starting to thicken. Mix together the cornstarch and water, then stir it into the peach jam. Cook for 2 minutes longer, then transfer the jam to a bowl and set aside to cool completely before using.1 1/2 cups (210 g) fresh ripe peaches, 2 tablespoons (30 g) granulated sugar, 1 teaspoon lemon juice, 2 teaspoons cornstarch, 1 tablespoon water
Make the Tangzhong
- In a small pot, whisk the water and all-purpose flour together. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is paste-like. Scrape it into a bowl and set it aside.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
Make the Dough
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt until combined. Then add the milk, cream, egg, vanilla, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, Tangzhong, 1 teaspoon vanilla paste or extract, 1/3 cup (78 g) heavy cream
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.6 tablespoons (84 g) unsalted butter
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
Assembly
- Line a metal 9×13 baking dish with parchment paper.
- Combine the butter, brown sugar, and cinnamon until smooth.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) brown sugar, 1 teaspoon ground cinnamon
- Roll the rested dough onto a lightly floured surface into a 15×21 rectangle, with the longest side closest to you. Spread the cinnamon sugar mixture across the dough, leaving a 1/2-inch border clean at the top. Next, spread the peach filling on top. Finally, lay the thinly sliced peaches across the filling.1/2 cup (60 g) very thinly sliced peaches
- Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to the lined baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
- When the rolls are ready to bake, make the crumb topping. In a bowl, combine the flour, sugar, cinnamon, and melted butter until crumbs form.3 tablespoons (42 g) unsalted butter, 1/2 cup (65 g) all-purpose flour, 1 tablespoon (15 g) granulated sugar, 1 teaspoon ground cinnamon
- Break up the crumb topping over the rolls, then bake for 30-40 minutes, or until the tops of the cinnamon rolls are golden brown. Let the pan cool on a wire cooling rack while you make the glaze.
Make the Cream Cheese Icing
- Mix together the cream cheese, butter, and powdered sugar with a spoon until smooth. Then whisk in the heavy cream. Spoon the glaze over the warm rolls and enjoy!2 ounces (2 oz) cream cheese, 4 tablespoons (56 g) unsalted butter, 1 cup (100 g) powdered sugar, 2 1/2 tablespoons heavy cream
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
In a couple of places the ingredient list and the instructions do not match, for example it says brown sugar in one place and granulated sugar in the other. I followed the ingredient list. I also used two round stone baking dishes instead of the metal pan. I still lined them with parchment paper. I baked them in a convection oven. They came out light and fluffy and were a big hit.
Thank you so much for the kind words and for pointing that out Julie! I’ve gone back to update the recipe. So glad they came out delicious, sounds like the stone dishes worked beautifully!
These are AMAZING. I bake a lot and these are honestly one of the best things I’ve ever made, all my family agreed. They had some people breaking long standing diets.
The only change I did was omit the cinnamon from all parts, I really wanted the peach to shine through because they were beautiful freshly picked peaches.
I HIGHLY recommend these!
Thank you so much Danica!! That’s such an amazing compliment, I’m so glad your whole family loved them!
Can I replace bread flour with AP Flour ?
Yes! I would only use 1/4 cup heavy cream and 1/4 cup milk otherwise the dough will be too wet and sticky.