Description
Peach Cobbler Cinnamon Rolls combine the comforting classic cinnamon roll with a fruity peach cobbler filling, creating a delicious twist that’s perfect for breakfast or dessert. Soft, fluffy dough layered with spiced peach filling, topped with a creamy cream cheese glaze, makes every bite a delight.
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 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 until evenly combined.
- Activate Yeast: In a separate bowl, dissolve the yeast in the warm milk and let stand for 5-10 minutes until foamy, indicating active yeast.
- Combine Wet Ingredients: Add melted butter and beaten eggs to the yeast mixture, whisking well to blend.
- Form Dough: Pour wet ingredients into dry and stir with a wooden spoon until a shaggy dough forms.
- Knead Dough: Turn dough onto 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 lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Prepare Peach Filling: In a saucepan, combine diced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and ginger. Cook over medium heat, stirring constantly, for 8-10 minutes until thickened.
- Add Butter to Filling: Remove from heat and stir in butter until melted. Allow filling to cool slightly.
- Punch Down Dough: After rising, punch down dough to release air and turn out onto floured surface.
- Roll Dough: Roll dough into a 12×18 inch rectangle.
- Apply Butter: Spread softened butter evenly over dough, leaving a small border along one long edge.
- Add Sugar and Cinnamon: Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Spread Peach Filling: Distribute the slightly cooled peach filling evenly over the cinnamon sugar layer.
- Roll Log: Starting from the long edge opposite the border, roll the dough tightly into a log and pinch the seam to seal.
- Cut Rolls: Cut the log into 12 equal slices using a serrated knife or dental floss for clean cuts.
- Prepare Baking Dish: Grease a 9×13 inch baking dish and arrange the cinnamon rolls with space between each.
- Second Rise: Cover the dish and let rolls rise again for 30-45 minutes until puffy and nearly doubled.
- Preheat Oven: Heat oven to 350°F (175°C).
- Bake Rolls: Bake for 25-30 minutes or until golden brown and filling is bubbly; tent with foil if browning too fast.
- Cool Rolls: Let rolls cool in the dish for 10-15 minutes before glazing.
- Make Cream Cheese Glaze: Beat cream cheese and softened butter until smooth, gradually add powdered sugar, then mix in milk and vanilla until creamy. Adjust consistency with more milk if needed.
- Glaze Rolls: Spread the cream cheese glaze generously over the warm rolls.
- Serve: Enjoy warm. Store leftovers in airtight container in the refrigerator for up to 3 days and reheat before serving.
Notes
- Ensure yeast is fresh and active by checking for foam after proofing.
- The peach filling should be cooled before spreading to prevent melting the cinnamon sugar layer.
- Use dental floss to cut rolls for a cleaner cut without squashing the dough.
- If rolls brown too quickly in the oven, cover loosely with foil to prevent burning.
- Leftovers can be refrigerated and gently reheated for best texture.
- You can substitute canned or frozen peaches, but fresh peaches yield the best flavor and texture.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
