Description
Peach Cobbler Cinnamon Rolls combine the classic, fluffy cinnamon roll with a delicious peach cobbler filling, creating a perfect balance of sweet, fruity, and spiced flavors. These homemade rolls feature soft dough, a rich peach filling, and a creamy cream cheese glaze topping, making them an irresistible treat for breakfast or dessert.
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
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt to create the base for your dough.
- Activate Yeast: In a separate bowl, dissolve the yeast in warm milk and let it stand for 5-10 minutes until foamy, signaling the yeast is active.
- Mix Wet Ingredients: Add melted butter and beaten eggs to the yeast mixture and whisk to combine evenly.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, adding flour as needed to manage stickiness.
- First Dough Rise: Place dough in a lightly-oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size for a light texture.
- Prepare Peach Filling: In a saucepan, combine diced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and ginger.
- Cook Peach Filling: Cook over medium heat, stirring constantly for 8-10 minutes until peaches release juices and mixture thickens to a jammy consistency.
- Finish Peach Filling: Remove from heat, stir in butter until melted, and allow filling to cool slightly to prevent melting butter in the dough later.
- Punch Down Dough: Once risen, punch the dough down to release air and prepare for rolling.
- Roll Out Dough: Roll dough on a floured surface into a 12×18 inch rectangle.
- Apply Butter Layer: Spread softened butter evenly over dough, leaving a small border on one long edge.
- Add Cinnamon Sugar: Combine brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Spread Peach Filling: Evenly spread the cooled peach filling over the cinnamon-sugar layer to ensure all rolls will have fruit.
- Roll Dough Log: Starting from the long edge opposite the border, roll dough tightly into a log and pinch the seam to seal.
- Cut Rolls: Slice the log into 12 equal pieces using a serrated knife or unflavored dental floss for a clean cut.
- Prepare Baking Dish: Grease a 9×13 inch dish and arrange cinnamon rolls with slight space between each.
- Second Rise: Cover rolls and let them rise for 30-45 minutes until puffy and almost doubled.
- Preheat Oven: Heat oven to 350°F (175°C) to prepare for baking.
- Bake Rolls: Bake rolls for 25-30 minutes until golden brown and filling bubbles, tenting with foil if browning too fast.
- Cool Before Frosting: Allow rolls to cool in the dish for 10-15 minutes to set before glazing.
- Prepare Cream Cheese Glaze: Beat softened cream cheese and butter until creamy, then gradually add powdered sugar while beating on low speed.
- Add Milk and Vanilla: Mix in milk and vanilla extract and beat until smooth; add extra milk as needed for desired consistency.
- Glaze Rolls: Spread the cream cheese glaze generously over warm cinnamon rolls.
- Serve: Serve warm and enjoy fresh; store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
Notes
- Ensure the yeast is active by checking for foam after dissolving; old yeast will result in poor rising.
- Cool the peach filling before spreading to prevent melting the butter in the cinnamon sugar layer.
- Use dental floss to cut rolls for cleaner slices without squishing the dough.
- The second rise is critical for soft, fluffy rolls.
- Cover the rolls loosely with foil during baking if they brown too quickly on top.
- Store leftover rolls in the refrigerator and reheat gently to keep them moist.
