These peach cobbler cinnamon rolls bring a delightful twist to a classic favorite. The soft, fluffy rolls are filled with a juicy peach jam and topped with a crumbly, buttery streusel—just like a peach cobbler, but in a cinnamon roll form. Perfect for summer, these rolls are best served warm with a drizzle of cream cheese icing and make a great breakfast or dessert.

Why You’ll Love This Recipe

I love these peach cobbler cinnamon rolls because they capture the essence of a traditional peach cobbler, combining juicy peaches, cinnamon, and brown sugar in a soft, fluffy cinnamon roll. The secret to their softness is a special dough technique called tangzhong, which ensures each roll is melt-in-your-mouth tender. They’re a perfect balance of sweet and fruity with a crunchy streusel topping, making them a showstopper for any occasion.

Ingredients

1 tablespoon all-purpose flour
¼ cup water
3 ½ cups all-purpose flour
½ cup granulated sugar
1 packet instant yeast
1 teaspoon salt
1 large egg
½ cup whole milk
½ cup unsalted butter (softened)
2 teaspoons vanilla extract
½ cup light brown sugar
1 tablespoon ground cinnamon
2 cups fresh peaches (peeled, chopped)
¼ cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
½ cup unsalted butter (melted)
1 cup all-purpose flour (for crumb topping)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Tangzhong: In a small pot, combine the flour and water. Cook over medium-low heat, whisking constantly, until it thickens into a paste. Set aside.
Prepare the Dough: In a stand mixer, combine flour, sugar, yeast, and salt. Add the egg, milk, tangzhong, and vanilla extract. Mix until a shaggy dough forms. Add butter one tablespoon at a time, kneading until smooth (about 10-11 minutes).
First Rise: Shape the dough into a ball, place it in a greased bowl, and cover with plastic wrap. Let it rise in a warm place for about 1 hour or until doubled.
Make the Peach Filling: In a saucepan, cook the peaches, sugar, and lemon juice over medium heat, mashing frequently. Stir in cornstarch slurry and cook for another minute. Set aside to cool.
Roll and Assemble: Roll out the dough into an 18x15-inch rectangle. Spread a cinnamon sugar mixture over the dough, leaving a border. Add the peach filling, then roll up the dough and slice into 12 rolls.
Second Rise: Place the rolls into a greased baking dish, cover, and let them rise for another hour.
Prepare the Crumb Topping: Combine the flour, sugar, melted butter, and cinnamon. Sprinkle over the rolls before baking.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 30-35 minutes, or until golden brown.
Glaze: Drizzle with cream cheese icing and serve warm.

Servings and Timing

This recipe yields 12 rolls. The total preparation time is approximately 3 hours, including rising times.

Variations

Use canned peaches: If fresh peaches aren't available, you can substitute canned peaches in syrup. Just drain and chop them before use.
Add nuts: You can sprinkle chopped pecans or walnuts over the topping for added crunch.
Frost with buttercream: If you want a sweeter topping, try frosting with buttercream instead of cream cheese icing.

Storage/Reheating

Store leftover peach cobbler cinnamon rolls in an airtight container at room temperature for up to 3 days. To reheat, microwave individual rolls for 15-20 seconds or warm them in the oven at 350°F for 5-7 minutes.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. In the morning, let them come to room temperature and rise before baking.

Can I freeze the rolls?

Yes, these rolls can be frozen before baking. After assembling and placing them in the baking dish, cover tightly and freeze. Bake from frozen, adding 5-10 extra minutes to the baking time.

What kind of peaches should I use?

Fresh, ripe peaches work best when they are in season. However, frozen peaches can also be used, especially when fresh ones are not available.

Can I substitute the tangzhong method?

While tangzhong helps make the dough extra soft, you can skip this step and proceed with a traditional cinnamon roll dough recipe if you prefer.

How do I make the cream cheese icing?

Simply beat 4 ounces of cream cheese with ½ cup powdered sugar, ¼ cup butter, and ½ teaspoon vanilla extract until smooth. Add a tablespoon of milk for a thinner consistency, if desired.

Conclusion

Peach cobbler cinnamon rolls are a perfect fusion of two beloved desserts. Whether I’m making them for breakfast or as a treat, I love how the peach filling and crumb topping make them feel indulgent yet comforting. They’re a delightful way to celebrate peach season, and they’ll definitely be a hit with anyone who tries them!

Peach Cobbler Cinnamon Rolls

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Author: admin
Prep Time: 1 hour 30 minutes
Cook Time: 30-35 minutes
Total Time: 2 hours
Yield: 12 cinnamon rolls
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Peach Cobbler Cinnamon Rolls combine the best of both worlds—juicy peaches and warm cinnamon rolls—with a streusel topping that makes them irresistible. Perfect for breakfast or dessert, they bring the flavor of a classic peach cobbler to a soft, fluffy cinnamon roll. Topped with a sweet cream cheese glaze, these rolls are sure to be a crowd-pleaser.

Instructions

Make the Tangzhong: In a small pot, combine 1 tablespoon flour and ¼ cup water. Cook over medium-low heat, whisking constantly, until it thickens into a paste. Set aside.
Prepare the Dough: In a stand mixer, combine 3 ½ cups flour, ½ cup sugar, yeast, and salt. Add the egg, milk, tangzhong, and vanilla extract. Mix until a shaggy dough forms. Gradually add butter one tablespoon at a time, kneading until smooth (about 10-11 minutes).
First Rise: Shape the dough into a ball, place it in a greased bowl, and cover with plastic wrap. Let it rise in a warm place for about 1 hour or until doubled.
Make the Peach Filling: In a saucepan, cook the chopped peaches, ¼ cup sugar, and lemon juice over medium heat, mashing frequently. Stir in the cornstarch slurry and cook for another minute. Remove from heat and let it cool.
Roll and Assemble: Roll out the dough into an 18x15-inch rectangle. Sprinkle with a cinnamon-sugar mixture, leaving a border. Add the peach filling, then roll the dough up tightly. Slice into 12 rolls.
Second Rise: Place the rolls into a greased baking dish, cover, and let them rise for another hour.
Prepare the Crumb Topping: Combine 1 cup flour, ½ cup sugar, melted butter, and cinnamon. Sprinkle over the rolls before baking.
Bake: Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until the rolls are golden brown.
Glaze: Drizzle with cream cheese icing and serve warm.

Notes

For a richer flavor, you can add more cinnamon to the crumb topping.
Make sure to let the rolls rise fully before baking to get the soft, fluffy texture.
These rolls can be stored in an airtight container for up to 2 days. Reheat them in the oven or microwave before serving.