Peach cobbler cinnamon rolls are a Southern twist on traditional cinnamon rolls! These homemade cinnamon rolls are filled with peach jam and topped with a cinnamon crumb. Serve them with a scoop of vanilla ice cream for the ultimate summer dessert!
Cambrea Bakes is known for its unique cinnamon roll flavors, like cinnamon rolls with strawberry filling and coffee cinnamon rolls.
With peach season in full swing, I knew a peach cinnamon roll recipe was needed! I love making these peach cobbler cinnamon rolls or my peach cobbler cookies because it’s the best way to enjoy a delicious peach cobbler in a new way!
Table of Contents
Why We Love Peach Cobbler Cinnamon Rolls
- With juicy peaches and streusel topping, they taste just like peach cobbler in cinnamon roll form.
- These are extra soft cinnamon rolls, thanks to an Asian technique called tangzhong which yields a super soft yeast dough. It is the same base recipe as my blueberry rolls!
- To taste like a classic peach cobbler, these peach rolls are filled with peach jam and baked with a buttery peach cobbler topping. I use the same topping for my popular strawberry crumb cake!
Ingredient Notes and Substitutions
Peaches: When in season, use fresh peaches. You can use frozen peaches when they’re not in season. If you prefer store-bought jam, my favorite brand is Bonne Maman Peach Preserves!
Flour: All-purpose flour is used in this recipe. You can substitute it with bread flour, but keep in mind you may need extra milk.
Whole milk: Whole or 2% milk is best and will give the rolls the best structure and texture. I use whole milk in bacon cinnamon rolls and my cinnamon bun muffins, too.
Light brown sugar: I tested these peach cobbler cinnamon rolls with both light brown sugar and dark brown sugar. Either one will work!
Instant yeast: This yeast gives them a “yeasty” flavor, similar to my Oreo cinnamon rolls and giant cinnamon roll cake. You can substitute it with active dry yeast if needed.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Recipe Instructions
Line a 9×13 metal baking dish with parchment paper and set it aside.
Make the Cinnamon Roll Dough
Step 1: Make the tangzhong. Cook the flour and water in a small pot over medium-low heat for 3-4 minutes, whisking constantly, until it resembles a paste. Set aside (image 1 below).
Step 2: Combine the ingredients. In a stand mixing bowl, combine the flour, sugar, yeast, and salt. Then add the egg, milk, tangzhong, and vanilla extract. Knead with the dough hook attachment on low speed until a shaggy ball forms. (image 2 below).
Step 3: Knead the dough. Slowly add in the softened butter 1 tablespoon at a time. Continue kneading for 10-11 minutes until smooth (image 3 below).
Step 4: First rise. Shape the dough into a ball and place it into a large buttered bowl. Cover the top with plastic wrap and put it in a warm place to rise until doubled, about 1 hour (image 4 above).
Step 5: Make the peach filling. Cook the peaches, sugar, and lemon juice over medium heat, mashing frequently. Stir in the cornstarch slurry and cook for 1 minute longer. Then set the jam aside to cool (image 5 below).
Assemble the Cinnamon Rolls
Step 6: Roll out the dough. On a lightly floured surface, use a rolling pin to roll the dough into an 18×15-inch rectangle (with the longest side closest to you) (image 6 below).
Step 7: Spread the cinnamon filling. Evenly spread the brown sugar cinnamon filling across the dough, leaving a 1/2 inch border at the top clean (image 7 below).
Step 8: Spread the fruit filling. Evenly spread the peach jam across the sugar filling. Place the very thinly sliced peaches randomly across the top (image 8 above).
Step 9: Roll and cut. Cut the dough into 12 strips, 1 1/2 inches wide. Roll each strip away from you towards the clean end. Then place them into the prepared baking dish (image 9 below).
Cut the rolls slowly with firm pressure, if the peach slices move some, don’t worry, just place them back on top of the filling!
Step 10: Second rise. Cover the top of the pan with plastic wrap and set it aside in the same warm spot to rise for another 60 minutes or until doubled in size (image 10 below).
Step 11: Make the crumb topping. In a medium bowl, combine the flour, sugar, melted butter, and cinnamon. Keep in the fridge until ready to use (image 11 above).
Step 12: Bake! Sprinkle the crumb topping evenly over the top. Bake them in the preheated oven for 30-35 minutes, or until the tops are golden brown (image 12 above).
Step 13: Glaze! Enjoy your peach cobbler cinnamon rolls warm with cream cheese icing over the tops. (image 13 below)!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Serve warm! Nothing beats warm cinnamon rolls straight from the oven.
- Use fresh yeast. This recipe relies on fresh yeast to rise. I recommend checking the freshness of your yeast before using it.
- Use fresh peaches. When peaches are in season, I recommend using fresh ones. Use any extra peaches to make my strawberry peach pie next!
- Don’t skip the rise time. The long rise times are important for fluffy cinnamon rolls!
Storage and Freezing
Store any leftovers in an airtight container in the fridge or at room temperature for 3-4 days. I recommend warming them in the oven or microwave before serving!
You can freeze cinnamon rolls before baking them. Before baking, let them defrost in the fridge overnight, then continue with step 10.
FAQs
Yes! I recommend draining them and patting them dry, especially for the thin slices.
Definitely! My favorite brand is Bonne Maman Peach Preserves.
Using room-temperature butter is important to avoid this from happening. Your butter should be between 64-68 degrees F. This is the perfect temperature range!
Look for the top of the rolls to be golden brown. You can also stick a thermometer into the center roll and look for the temperature to be at least 190 F.
More Cinnamon Roll Recipes
Peach Cobbler Cinnamon Rolls
Equipment
- 9×13 metal baking pan
Ingredients
For the Peach Jam
- 1 1/2 cups fresh ripe peaches, cubed
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 2 tsp cornstarch
- 1 tbsp water
- 1/2 cup very thinly sliced peaches, for the filling
For the Tangzhong
- 3/4 cup water
- 1/4 cup all-purpose flour, *see notes below for measuring*
For the Dough
- 3 1/2 cups all-purpose flour, *see notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong, from recipe above
- 1 teaspoon vanilla extract
- 4 tbsp unsalted butter, softened
For the Brown Sugar Filling
- ½ cup unsalted butter, room temperature
- ½ cup light brown or dark brown sugar
- 1 teaspoon ground cinnamon
For the Crumb Topping
- 6 tbsp unsalted butter , melted
- 3/4 cup + 1 tbsp all-purpose flour
- 1/2 cup granulated sugar
- 2 tbsp light brown sugar, packed
- ½ tsp ground cinnamon
For the Frosting
- 4 tbsp unsalted butter, room temperature
- 2 oz 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, brown 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 tbsp (30 g) granulated sugar, 1 tsp lemon juice, 2 tsp cornstarch, 1 tbsp 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) all-purpose flour
Make the Dough
- In a stand mixing bowl, mix together the all-purpose sugar, yeast, and salt until combined. Then add the egg, milk, vanilla, and tangzhong. Knead on low speed until it forms a shaggy dough ball.3 1/2 cups (460 g) all-purpose flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, ¾ teaspoon fine sea salt, 1/2 cup (110 g) whole milk, 1 (50 g) large egg, Tangzhong, 1 teaspoon vanilla extract
- Slowly add in the softened butter 1 tablespoon at a time, letting it fully incorporate into the dough before adding more. Once added, continue kneading for 10-11 minutes until it looks smooth and elastic. The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.4 tbsp (56 g) unsalted butter
- With lightly buttered hands, remove the dough from the bowl and pull the sides down into the bottom center, to create a smooth round ball. Place the dough seam side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.
Make the Crumb Topping
- In a bowl, combine the crumb topping ingredients until crumbly. Chill in the fridge until ready to use.6 tbsp (84 g) unsalted butter, 3/4 cup + 1 tbsp (100 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 2 tbsp (25 g) light brown sugar, ½ tsp ground cinnamon
Assembly
- Line a metal 9×13 baking dish with parchment paper.
- Combine the butter, brown sugar, and cinnamon until smooth.½ cup (113 g) unsalted butter, ½ cup (100 g) light brown or dark brown sugar, 1 teaspoon ground cinnamon
- Roll the dough out on a lightly floured surface into an 18×15 rectangle, with the long (18-inch) side closest to you. Spread the brown sugar cinnamon filling across the dough, leaving a 1/2-inch border clean at the top. Then spread the peach filling over the dough. Lay the thin slices of peach across the filling.1/2 cup (60 g) very thinly sliced peaches
- Use a pizza cutter to cut 12, 1 ½ inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking tray. Cover the pan with plastic wrap and set it aside to rise for 1 hour or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
- Sprinkle the crumb topping over the rolls, then bake for 30-35 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 oz cream cheese, 4 tbsp (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!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
These are so very delicious! No comparison to others I’ve made. Looking forward to experimenting using this dough with other fillings.
PERFECT!! I have used the tangzhong method before with terrific results, and this recipe worked amazingly, as well. I won 1st place and Best of Show in the yeast breads competition at our county fair. Several steps, but well worth it! I did forget to take a photo 🫤
YAY! This is so awesome to hear, thank you so much for coming back to leave a review Cheryl!