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Peach Cobbler Cinnamon Rolls

Peach Cobbler Cinnamon Rolls

Emily
Soft homemade cinnamon rolls filled with jammy peaches, warm spices, buttery crumble, and cream cheese glaze.
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Prep Time 45 minutes
Cook Time 32 minutes
Rising time 1 hour
Total Time 2 hours 17 minutes
Course Breakfast
Cuisine American
Servings 12 rolls
Calories 465 kcal

Equipment

  • Stand mixer or large mixing bowl
  • Rolling Pin
  • 9 by 13-inch baking dish
  • Medium Saucepan
  • Small baking sheet
  • Electric hand mixer

Ingredients
  

  • 1 cup whole milk warm, about 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar divided
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and cooled
  • 4 cups bread flour plus extra for dusting
  • 1 teaspoon fine salt
  • 2 cups ripe peaches peeled and diced
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/2 cup unsalted butter softened, for filling
  • 3/4 cup brown sugar packed
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour for crumble
  • 1/3 cup brown sugar for crumble
  • 1/4 cup unsalted butter melted, for crumble
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk plus more if needed

Instructions
 

  • Activate the yeast: Stir warm milk, yeast, and a pinch of sugar together. Rest for 5 to 10 minutes until foamy.
  • Make the dough: Mix in the remaining sugar, eggs, and melted butter. Add flour and salt gradually, then knead for 6 to 8 minutes until smooth.
  • Let it rise: Cover the dough and let it rise for about 60 minutes, until doubled in size.
  • Cook the peach filling: Simmer peaches, lemon juice, sugar, and cornstarch for 5 to 7 minutes until thick and glossy. Cool completely.
  • Prepare the crumble: Combine flour, brown sugar, cinnamon, and melted butter. Bake at 350°F for 8 to 10 minutes, then cool and break into pieces.
  • Fill the dough: Roll dough into a 15 by 20-inch rectangle. Spread with butter, brown sugar, cinnamon, and nutmeg, then add the cooled peach filling.
  • Shape the rolls: Roll tightly from the long side and cut into 12 pieces. Arrange in a greased 9 by 13-inch dish and let rise for 25 to 35 minutes.
  • Bake: Bake at 350°F for 28 to 34 minutes, until golden and cooked through.
  • Glaze and serve: Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls and top with crumble.

Notes

  • Cool the peach filling completely before spreading it over the dough.
  • Use frozen peaches only after thawing and draining them well.
  • For overnight preparation, refrigerate shaped rolls and let them warm before baking.
  • Store covered at room temperature for one day or refrigerate for up to four days.
Keyword Peach Cobbler Cinnamon Rolls