Description
Peach Cobbler Cinnamon Rolls combine the classic comfort of cinnamon rolls with the sweet, juicy flavors of fresh peaches and warm spices. This recipe features a soft, fluffy dough filled with a luscious peach cobbler filling and a cinnamon-sugar swirl, topped with a creamy homemade cream cheese glaze. Perfect for breakfast or dessert, these rolls are a delightful twist that will impress family and friends.
Ingredients
Scale
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-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
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
- Activate Yeast: In a separate bowl, dissolve the active dry yeast in the warm milk, letting it stand for 5-10 minutes until foamy, which signals the yeast is active and ready to use.
- Combine Wet Ingredients: Add the melted butter and lightly beaten eggs to the foamy yeast mixture and whisk to combine thoroughly.
- Form Dough: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, adding flour as needed to prevent sticking.
- First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours until doubled in size for a light and airy texture.
- Prepare Peach Filling: In a large saucepan over medium heat, combine diced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and ginger. Stir constantly until thickened, about 8-10 minutes.
- Finish Filling: Remove from heat, stir in small pieces of butter until melted, then allow the peach filling to cool slightly to avoid melting the butter in the dough filling later.
- Punch Down Dough: After the dough has doubled, punch it down to release air and turn it onto a floured surface.
- Roll Out Dough: Roll the dough into a 12×18 inch rectangle to prepare for filling.
- Butter Dough: Spread softened butter evenly over the rolled dough, leaving a small border along one long edge.
- Add Cinnamon-Sugar: Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Spread Peach Filling: Evenly distribute the slightly cooled peach filling over the cinnamon-sugar layer for balanced flavor.
- Roll and Seal: Starting at the long edge opposite the border, roll the dough tightly into a log and pinch the seam to seal.
- Slice Rolls: Using a serrated knife or dental floss, cut the log into 12 equal slices for consistent roll size.
- Arrange Rolls: Grease a 9×13 inch baking dish and place the rolls inside, leaving space between each for expansion.
- Second Rise: Cover the dish and let the rolls rise again for 30-45 minutes until puffy and nearly doubled, ensuring tenderness.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake Rolls: Bake for 25-30 minutes until golden brown and the filling bubbles, tenting with foil if tops brown too quickly.
- Cool Before Frosting: Let cinnamon rolls cool in the dish for 10-15 minutes to set and prevent glaze melting.
- Make Glaze: Beat softened cream cheese and butter until smooth, gradually add powdered sugar, then milk and vanilla extract, beating until creamy and smooth. Adjust milk for desired consistency.
- Frost Rolls: Spread the cream cheese glaze generously atop the warm cinnamon rolls for rich flavor.
- Serve and Store: Enjoy warm freshly baked rolls. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
Notes
- Make sure the milk used to activate the yeast is between 105-115°F for best yeast activation.
- If yeast doesn’t foam during activation, it might be expired—use a new packet for best results.
- Peel peaches properly to avoid skin in the filling, which can affect texture.
- Let peach filling cool slightly before spreading to maintain butter layer integrity in the swirl.
- Use dental floss instead of a knife for cleaner cinnamon roll slices.
- Cover rolls loosely with foil if tops brown too fast during baking.
- Leftover rolls can be stored refrigerated and reheated gently in microwave or oven.
