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!

peach cinnamon rolls with cream cheese icing.

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!

A pot with the cooked tangzhong roux.

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!

A mixing bowl with a rough dough ball.

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.

Soft smooth dough in a bowl resting.

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.

Fresh peach jam in a white bowl.

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!

Spreading the cinnamon sugar mixture across the dough.

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.

Cinnamon roll dough covered in peaches and peach jam.

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!

Peach rolls in a baking pan before baking.

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.

Peach rolls in a baking pan showing how puffy they look and are ready to bake.

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.

Cinnamon crumb topping in a bowl.

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!

Peach cinnamon rolls with crumb topping in a baking pan right before baking.

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!

a hand pulling out a peach cobbler roll from the pan.

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 cream cheese icing.

Peach Cobbler Cinnamon Rolls with Crumb Topping

5 from 9 votes
– by Cambrea Gordon
These peach cobbler cinnamon rolls are everything you love about a gooey cinnamon roll and a warm Southern peach cobbler rolled into one! Made with soft, fluffy homemade dough, they’re filled with juicy peach jam, layers of cinnamon sugar and peaches, and topped with a buttery brown sugar crumb. Every swirl is bursting with ripe summer peaches and finished with a rich cream cheese glaze that melts right in. Perfect for peach season, weekend brunch, or any time you’re craving a sweet and fruity twist on the classic cinnamon roll!
Print Recipe Save Recipe Pin Recipe
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings

Equipment

  • 9×13 metal baking pan
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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
  • 1/2 cup light brown or dark brown sugar
  • 1 teaspoon ground cinnamon

For the Crumb Topping

  • 6 tablespoons unsalted butter , melted
  • 3/4 cup + 1 tablespoon all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons light brown sugar, packed
  • 1/2 teaspoon ground cinnamon

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, 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 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.

Make the Crumb Topping

  • In a bowl, combine the crumb topping ingredients until crumbly. Chill in the fridge until ready to use.
    6 tablespoons (84 g) unsalted butter, 3/4 cup + 1 tablespoon (100 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 2 tablespoons (25 g) light brown sugar, 1/2 teaspoon ground cinnamon

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, 1/2 cup (100 g) light brown or dark 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 ready to bake, sprinkle 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

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your bag of flour as this always leads to using too much. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Use thin slices of peaches. For the center filling, the peach slices MUST be very thin. Otherwise, they will be very hard to roll up into the dough. 
For canned peaches: Drain them well and pat them dry to remove any excess liquid.
Storage: Store leftovers in an airtight container in the fridge or at room temperature for 3-5 days. I recommend reheating them in the microwave or oven before serving!
Serving: 1serving | Calories: 388kcal | Carbohydrates: 42g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 178mg | Potassium: 76mg | Fiber: 1g | Sugar: 37g | Vitamin A: 792IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 0.4mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

Tried this recipe?Leave a comment below & tag @cambreabakes on social!

Explore More

5 from 9 votes (7 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

18 Comments

  1. This recipe looks good, but I don’t like peaches. How would you suggest I adapt the recipe for use with raspberries or cherries?

    Reply

    1. Hi Rebekah, I can’t say for sure because I haven’t tested it, but I would try replacing the fruit 1:1 and just adjusting the cornstarch as needed until its super thick. Let me know how it turns out!

      Reply

  2. I just made peach preserves, I’d like to use them in place of the jam recipe here. How much would I need to use?

    Reply

  3. Can i go up to step 4 and leave in fridge overnight? Let it get to room temp in the am and then bake? Please let me know this looks amazing i can’t wait to make

    Reply

  4. Can frozen peaches be used?

    Reply

  5. These might just be the most delicious things I’ve ever made. If I could give them 10 stars, I would! I made the recipe exactly as listed except subbed canned peaches and used peach jam from the Amish farm (such a good flavor!) + I rolled mine as one instead of strips, and then cut with floss.

    Baked for 35min exactly with the rack in the middle of the oven.

    So happy to FINALLY have the most perfect cinnamon rolls and am excited to try other flavors and variations.5 stars

    Reply