Peach Cobbler Cinnamon Rolls with Crumb Topping
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!
Equipment
- 9x13 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
- 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.
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 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.
- 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.
- 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.
Assembly
- Line a metal 9x13 baking dish with parchment paper.
- Combine the butter, brown sugar, and cinnamon until smooth.
- 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.
- 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!
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!
