Peach Cobbler Cinnamon Rolls
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!
Equipment
- 9x13 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.
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.
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.
- 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.
- 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.
Assembly
- Line a metal 9x13 baking dish with parchment paper.
- Combine the butter, brown sugar, and cinnamon until smooth.
- Roll the dough out on a lightly floured surface into an 18x15 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.
- 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 9x13 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!
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 fresh yeast. This recipe relies on fresh yeast to rise. I recommend checking the freshness of your yeast before using it.
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.
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!
