Description
Peach Cobbler Cinnamon Rolls combine the tender, fluffy texture of classic cinnamon rolls with a luscious, jammy peach cobbler filling for a unique and irresistible breakfast or dessert treat. This recipe features a homemade yeast dough, a spiced peach filling cooked stovetop, and a creamy cream cheese glaze that perfectly complements the warm, fruity rolls.
Ingredients
Dough
- 3 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm milk (105-115°F)
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
Peach Filling
- 6 medium ripe peaches, peeled and diced (about 4 cups)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 tablespoons unsalted butter, cut into small pieces
Cinnamon Swirl
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup milk, plus more as needed
- ½ teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt to prepare the dry base of the dough.
- Activate Yeast: In a separate bowl, dissolve the yeast in warm milk and let it stand for 5-10 minutes until foamy, confirming the yeast is active.
- Combine Wet Ingredients: Add melted butter and beaten eggs to the yeast mixture, whisking to combine thoroughly.
- Form Dough: Pour the wet ingredients into the dry, stirring until a shaggy dough forms.
- Knead Dough: Transfer dough to a floured surface and knead for 5-7 minutes until smooth and elastic, adding flour as needed to manage stickiness.
- First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size for an airy texture.
- Prepare Peach Filling: In a saucepan, combine peaches, sugars, cornstarch, and spices. Cook over medium heat, stirring constantly, until thick and jammy, about 8-10 minutes.
- Finish Peach Filling: Remove from heat, stir in butter until melted, then cool slightly to prevent melting the butter in the next step.
- Punch Down Dough: After rising, punch down the dough to release air and turn it onto a floured surface.
- Roll Dough: Roll dough into a 12×18 inch rectangle, preparing for filling.
- Apply Butter: Spread softened butter evenly over dough, leaving a small border on one long edge.
- Add Cinnamon Sugar: Mix brown sugar and cinnamon, then sprinkle evenly over buttered dough.
- Layer Peach Filling: Spread the cooled peach filling evenly over the cinnamon sugar layer, ensuring even distribution for all rolls.
- Form Roll: Starting at the long edge opposite the border, tightly roll the dough into a log and pinch the seam to seal.
- Slice Rolls: Cut the log into 12 equal slices using a serrated knife or dental floss for cleaner cuts.
- Arrange for Second Rise: Grease a 9×13 inch baking dish and place rolls spaced slightly apart. Cover and let rise 30-45 minutes until puffy and nearly doubled.
- Preheat Oven: Heat the oven to 350°F (175°C) preparing for baking.
- Bake Rolls: Bake rolls for 25-30 minutes until golden brown and the filling bubbles; tent with foil if browning too fast.
- Cool Slightly: Let baked rolls cool in the dish for 10-15 minutes to set before frosting.
- Prepare Glaze: Beat cream cheese and butter until smooth, gradually add powdered sugar, then milk and vanilla, adjusting consistency as needed.
- Frost Rolls: Spread cream cheese glaze generously over warm rolls.
- Serve and Store: Serve warm immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
Notes
- Ensure the yeast is fresh to get proper rise; if no foam forms, use a new packet.
- Peeling peaches can be simplified by blanching briefly in boiling water then shocking in ice water.
- Use dental floss for slicing rolls to achieve cleaner edges without squashing the dough.
- Peach filling can be cooled completely and refrigerated ahead if you want to prepare the day before.
- Cover rolls loosely with foil if they brown too quickly during baking.
- Store glazed cinnamon rolls covered at room temperature for up to 24 hours or refrigerated for longer freshness.
- Reheat leftovers gently to avoid drying out the rolls.
