Peach Cobbler Cinnamon Rolls

5 from 2 votes

Peach Cobbler Cinnamon Rolls

Peach Cobbler Cinnamon Rolls are a summer dream! Tender & gooey cinnamon rolls are filled with a classic cinnamon filling & peach cobbler filling. They're topped with heavy cream (for a caramelized base!) and brown sugar streusel before baking. Slather them with cream cheese frosting, and pile on more peach filling & streusel before digging in.

Prep Time1

Cook Time40

Dough Rising1 30

Course: Breakfast

Cuisine: American

Keyword: Cinnamon Rolls, Peach Dessert, peach recipes

Servings: rolls

Author: Stephanie Simmons

Ingredients

For the Peach Filling & Topping

4 large ripe peaches, diced About 4 cups, 25 ounces, or 650 grams
1/3 cup light brown sugar, packed 73 grams
3/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp lemon juice
1 tbsp corn starch
1 tbsp water
1/2 tsp vanilla extract

For the Cinnamon Roll Dough:

3/4 cup salted butter, melted, 115℉ 170 grams
1 cup warm milk, 115℉ See Note below!, 240 mL
4 large eggs, lightly beaten and at room temperature room temp
1/2 cup granulated sugar 105 grams
2 and 1/2 tsp instant yeast
3/4 tsp salt
4 and 2/3 cups all-purpose flour, spooned & leveled or weighed out 606 grams

For the Crumble:

1/2 cup salted butter, melted 113 grams
1 cup all-purpose flour, spooned & leveled or weighed out 130 grams
1/2 cup brown sugar 110 grams
1/2 tsp cinnamon
pinch of salt

For the Cinnamon Filling:

1/2 cup salted butter, softened
3/4 cup light brown sugar, packed 165 grams
2 tbsp cinnamon
1/4 tsp nutmeg
pinch salt
1/2 tsp vanilla extract
1/2 cup heavy cream, for pouring over the rolls - don't mix into the filling Let this stand at room temp for 10 mins before pouring, 120 mL

For the Frosting:

6 ounces cream cheese, softened 170 grams
1 cup powdered sugar 115 grams
1 tsp vanilla
2-3 tbsp milk or heavy cream, as desired to thin out the frosting, 30-45 grams

US Customary - Metric

Instructions

Make the Peach Filling & Topping: Add diced peaches, sugars, lemon juice, cinnamon, and nutmeg to a medium sauce pan over medium heat. Cook for 6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 1 minute, then remove from the heat immediately and stir in the vanilla. Transfer to a medium bowl to cool completely in the fridge.
Make-Ahead Tip: This can be done up to 3 days ahead. Store in a jar in the fridge.
4 large ripe peaches, diced, 1/3 cup light brown sugar, packed, 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp lemon juice, 1 tbsp corn starch, 1 tbsp water, 1/2 tsp vanilla extract
Make the Dough & First Rise: In the bowl of your stand mixer, add the melted butter, warm milk, beaten eggs, sugar, yeast, and salt. Whisk together (either with the whisk attachment or with a hand whisk, no need to dirty the whisk attachment if you don't want to). Then, add the paddle attachment and add the flour. Mix on low speed (setting 2-3) just until the flour disappears into the dough. It will be shaggy and wet. Let this rest for 5 minutes before proceeding.
Scrape the dough off the paddle attachment and add the dough hook. Knead the dough on setting 1-2 (no higher!) for 5-7 minutes. The dough will begin to pull away from the sides of the bowl towards the 5 minute mark and will look smoother and elastic, however it will still seem a bit slack.
Gently pour the dough onto a clean countertop and spray the stand mixer bowl with nonstick spray (no need to wipe it out!), then place the dough back in to rise. Let the dough rise for 1 hour. It should have doubled in size, and an indent should hold when you poke your fingertip into it. Make the crumble and filling while the dough rises - see next two steps.
Tip: This time will be longer when it's cold out, and about 1 hour in the summer - when I did this, it was 72-73℉ in my home. Go by the look of the dough doubling & the indent holding shape rather than the time.
3/4 cup salted butter, melted, 115℉, 1 cup warm milk, 115℉, 4 large eggs, lightly beaten and at room temperature, 1/2 cup granulated sugar , 2 and 1/2 tsp instant yeast, 3/4 tsp salt, 4 and 2/3 cups all-purpose flour, spooned & leveled or weighed out
Make the Crumble: While the dough is rising, make your crumble. Melt the butter in a medium bowl and stir in the flour, sugar, and cinnamon until a crumbly mixture forms. If it seems a bit don't fret, it will stiffen up as it rests. Set aside.
1/2 cup salted butter, melted, 1 cup all-purpose flour, spooned & leveled or weighed out , 1/2 cup brown sugar , 1/2 tsp cinnamon , pinch of salt
Make the Cinnamon Filling: Beat together all filling ingredients in a medium bowl on medium high speed until well combined. You'll have a thick creamy mixture.
1/2 cup salted butter, softened, 3/4 cup light brown sugar, packed, 2 tbsp cinnamon, 1/4 tsp nutmeg, pinch salt, 1/2 tsp vanilla extract
Assemble the Rolls: After the dough has risen for about 1 hour, generously flour your counter. Make sure you have room to roll the dough to 14 inches by 22 or 24 inches. Gently dump the risen dough onto your floured counter and roll to 14x22 (or up to 15x24). Dot the cinnamon filling all over, and use an offset spatula to gently spread it as evenly as you can, getting close to the edges. Dot 1 & 1/4 cups (300g) of the chilled peach filling evenly over the filling, spreading it so it's as evenly distributed as possible.
Assemble Cinnamon Rolls. Spray a 9x13 pan with nonstick spray.
Slice strips from the long side of the dough that are about 1 and 3/4 inches thick.* Roll each one up into a roll, then place in the greased pan. Use the slightly smaller pieces from each far end of the rectangle to roll into one cinnamon roll (roll one up like normal, then roll the other strip around it).
Try to place any smaller rolls in the center as the center ones always take a tad longer to bake, and this will help even that out vs putting larger ones in the center.
Place the pieces in the prepared dish and cover loosely with a kitchen towel. Let rise for about 30 to 40 minutes (the warmer the room, the faster they'll rise). To check if they've risen enough, poke the side of a roll with your finger. If the indent stays and doesn't spring back, they're ready. Preheat your oven to 350℉ while the rolls rise. I place my rolls next to the oven on the counter.
*Note: I find this method easier than rolling the dough into a log and slicing them that way! However, you can do that as well.
Bake: Once the cinnamon rolls have risen, pour the room temperature heavy cream over and between them. Then, sprinkle on half of the crumble mixture, breaking it up as needed.
Bake for 27 minutes, then increase your oven temp to 375℉, and bake for 5 minutes, then reduce it back to 350℉ for 12-14 minutes. An instant read kitchen thermometer inserted into the center of one of the rolls should register 195℉ to 200℉. The tops of the rolls will have deeply browned in some areas, and will be golden brown in others. You can cover the edge rolls with foil as they continue to bake if they are browning faster than the middle is getting done. Prepare frosting while the rolls bake.
(Some deep browning is normal - it doesn't mean they're over baked!)
1/2 cup heavy cream, for pouring over the rolls - don't mix into the filling
Make the Frosting: Beat together all ingredients in a medium mixing bowl. Mix on medium high until everything is combined and creamy. Thin the icing out a bit with milk or heavy cream as desired. Don't beat it for as long if you want it thicker. (Cream cheese will become runnier the longer you mix it.)
6 ounces cream cheese, softened, 1 cup powdered sugar, 1 tsp vanilla, 2-3 tbsp milk or heavy cream, as desired
Serve + Store: Immediately frost the warm rolls, then top each with a generous spoonful of peach topping and a sprinkle of the extra crumble. Enjoy immediately! Store leftovers, in an airtight container in the fridge for 2-3 days, reheating gently as desired. These are best fresh from the oven, naturally, but do re-heat nicely over the next day or two!

Notes

Nutmeg: I know some people are not a fan - feel free to omit it if that's the case.

For more tips & FAQs, be sure to read the blog post above! Use the table of contents below the first image to jump to various sections.

Nutrition