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Peach Cobbler Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 89 reviews
  • Author: Kimberly
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes plus 1.5 - 2 hours rising time
  • Yield: 12 cinnamon rolls
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Peach Cobbler Cinnamon Rolls combine the classic delight of soft, gooey cinnamon rolls with a luscious peach cobbler filling, creating a perfect balance of warm spices and juicy fruit inside tender, fluffy dough. Topped with a creamy cream cheese glaze, this recipe is an irresistible twist that makes a perfect breakfast treat or dessert.

Ingredients

Dough Ingredients

  • 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-Sugar 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

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt thoroughly.
  2. Activate Yeast: In a separate bowl, dissolve yeast in warm milk and let stand 5-10 minutes until foamy, showing the yeast is active.
  3. Combine Wet Ingredients: Add melted butter and beaten eggs to the yeast mixture and whisk until combined.
  4. Form Dough: Pour wet ingredients into dry and mix with a wooden spoon or spatula until a shaggy dough forms.
  5. Knead Dough: Transfer to a floured surface and knead for 5-7 minutes until smooth and elastic, adding flour if sticky.
  6. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
  7. Prepare Peach Filling: In a saucepan, combine diced peaches, sugars, cornstarch, cinnamon, nutmeg, and ginger.
  8. Cook Filling: Cook over medium heat, stirring constantly, for 8-10 minutes until thick and jammy.
  9. Finish Filling: Remove from heat and stir in butter to melt; let cool slightly.
  10. Punch Down Dough: After the rise, punch the dough down to release air.
  11. Roll Dough: Roll dough on a floured surface into a 12×18 inch rectangle.
  12. Apply Butter: Spread softened butter evenly over dough, leaving a small border on one long side.
  13. Add Cinnamon Sugar: Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
  14. Spread Peach Filling: Evenly distribute the cooled peach filling on top of the cinnamon-sugar layer.
  15. Roll Up Dough: Starting at opposite edge of border, tightly roll into a log and pinch seam to seal.
  16. Slice Rolls: Cut the log into 12 equal slices using a serrated knife or dental floss for clean cuts.
  17. Prepare Pan: Grease a 9×13 inch baking dish and arrange rolls leaving space between each.
  18. Second Rise: Cover and let rolls rise 30-45 minutes until puffy and nearly doubled.
  19. Preheat Oven: Heat oven to 350°F (175°C).
  20. Bake Rolls: Bake 25-30 minutes until golden brown and filling bubbles, tent with foil if browning too fast.
  21. Cool Rolls: Cool rolls in dish 10-15 minutes before glazing to allow setting.
  22. Make Glaze: Beat cream cheese and butter until creamy, gradually add powdered sugar, then milk and vanilla, beating until smooth. Adjust thickness as needed.
  23. Frost Rolls: Spread cream cheese glaze generously over warm rolls.
  24. Serve & Store: Serve warm. Store leftovers in airtight container refrigerated up to 3 days; reheat gently before serving.

Notes

  • Make sure yeast is fresh and active for proper dough rising.
  • Peeling peaches before cooking helps achieve a smooth filling texture.
  • Use dental floss for cutting rolls to keep them neat without squashing.
  • If tops brown too quickly during baking, tent with foil to prevent burning.
  • Allow rolls to cool slightly before glazing to avoid melting the frosting completely.
  • Store leftover cinnamon rolls refrigerated and reheat gently to maintain softness.

Find it online: https://slsrecipes.com/peach-cobbler-cinnamon-rolls-recipe/