These peach cobbler cinnamon rolls are perfect to make when peaches are in season! They are gooey and soft rolls, full of cinnamon filling, peach jam, and a cinnamon crumb topping. The rolls are topped with a cream cheese icing. They taste just like a peach cobbler inside a cinnamon roll.
These peach cobbler cinnamon rolls are SO good. You can use either fresh peaches or frozen peaches for this recipe. So, you can make this any time of year, they are perfect for summer or for the holidays!
These rolls are so gooey and soft full of a strong cinnamon flavor mixed with peaches. The peach cobbler part, the peach jam is baked a little chunky and it is topped with streusel.
For a traditional cinnamon roll, try Gooey Cinnamon Rolls
For more summer recipes, try Layered Peach Cobbler Cake, Key Lime Cookies, and Lemonade Bundt Cake.
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Why This Recipe Works
- Soft cinnamon rolls- These rolls are super gooey and soft. Your fork will just melt into them! The reason is because room temperature butter get cuts into the dry ingredients like you would with pie dough. When it bakes, the butter melts making the rolls really soft.
- Cinnamon filling- You have to have a cinnamon filling! This has butter, brown sugar, and cinnamon!
- Homemade peach jam- Peach jam is SO good. It can be made with fresh peaches or frozen peaches. You can also just buy peach jam from the store to make it easier too.
- Cinnamon crumb topping- This what you would normally find on top of a peach cobbler. However, I put it inside the cinnamon rolls so it gives it a little crunch and texture.
- Peach cream cheese icing- You can't have cinnamon rolls without the cream cheese icing!
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Milk- Use any kind of milk, just make sure it is warmed to 110F.
- Yeast- You can use active dry yeast or fast rise yeast, use 1 packet.
- Eggs- Pull the large eggs out 2 hours before baking.
- Unsalted butter- Pull this out 2 hours before baking so it is softened.
- Brown sugar- I used light brown sugar.
- Peaches- Use 1lb of peaches either fresh or frozen.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking so it is room temperature.
- Powdered sugar- Make sure to sift this to avoid a gritty icing.
Step By Step Instructions- Dough
Here is how to make and bake the dough for the cinnamon rolls. This recipe uses a stand mixer with a dough hook attachment. For instructions about making by hand, see the recipe notes.
STEP 1: Prepare the yeast. First, heat the milk to 110F. Then, sprinkle in the yeast and let it sit for 10 minutes. The yeast will bubble and foam.
STEP 2: Cut in the butter. In a large bowl, mix the all-purpose flour, salt, and white sugar. Pour in the room temperature butter and use a pastry cutter or your hands to cut the butter into a size of a pea.
STEP 3: Add wet ingredients. Add the yeast mixture and eggs to the flour mixture. Place on the mixer and mix on low speed until a dough starts to form. Switch to medium speed and knead for 5 minutes.
STEP 4: Rise. Place the dough into a large bowl that has been sprayed with nonstick spray. Cover with a kitchen towel and let it rise for 1 hour until doubled in size in a warm place.
Step By Step Instructions- Fillings
STEP 1: Peach jam. In a medium saucepan over medium heat, combine juicy peaches, sugar, and lemon juice. Heat for 10-15 minutes for the juice from the peaches to release and it thickens into a jam.
Cool completely before using.
STEP 2: Cinnamon crumb topping. In a medium bowl, mix the brown sugar, sugar, cinnamon, flour, salt, and melted butter together. Combine using a fork.
STEP 3: Bake. Spread the topping over a baking sheet and bake for 8 minutes. Let it cool completely on the baking sheet before breaking it into small pieces.
STEP 4: Cinnamon filling. Using a mixer, beat the butter, brown sugar, cinnamon, and salt. It should be like a paste.
Assembling The Rolls
STEP 1: Roll. Use a rolling pin to roll the cinnamon roll dough out on a lightly floured surface. Roll it into a large rectangle.
STEP 2: Spread the fillings. First, spread the cinnamon filling over the dough. Use an offset spatula to spread it evenly. Then, spread 1 cup of the peach mixture and sprinkle half of the cinnamon crumb topping.
STEP 3: Roll into a log. Start on the short side and roll the dough into a log. This will be a messy experience! Keep going!
Then, use a serrated knife to cut off the uneven ends. Then, cut into 12 equal rolls and place into a 9X13-inch baking pan.
STEP 4: Rise again. Cover the pan with a kitchen towel and rise for the second time for 20 minutes.
STEP 5: Bake. Bake the rolls for 23-26 minutes until the tops are golden brown.
STEP 6: Peach cream cheese icing. Use a spoon to spread the icing on top of the hot rolls.
Expert Baking Tips
- You can make these by hand! First, mix the dough using a rubber spatula. Then, knead on a lightly floured surface for 5 minutes. The dough should be very soft and slightly tacky.
- In order for the yeast to activate, the milk needs to be warmed to 110F. If it is too hot, it will kill the yeast. If the milk is too cold, then the yeast won't activate. So, use a kitchen thermometer.
- Overnight dough- Once you are done kneading the dough. Place in a large bowl sprayed with nonstick spray. Then, cover with plastic wrap. Store in the fridge overnight. It needs to chill for a max of 16 hours. Then in the next morning, you can pull it out and roll up the cinnamon rolls. Let it rise for 1 hour instead of the 20 minutes.
FAQ
Yes you can! Bake for 16 minutes. Then, cover with aluminum foil and set on the counter overnight. Make the icing and store in an airtight container. In the morning, set the oven to 325F and bake until warm. Then, melt the icing in the microwave and pour on the rolls.
Yes it does! It tastes even better because it is homemade. Also these rolls have a lot more cinnamon flavor too.
Yes you definitely can!
Storing and Freezing
Store these peach cobbler cinnamon rolls in an airtight container in the fridge. Store up to 30 days.
Make sure to heat in the microwave until warm.
Freezing
The cinnamon rolls can be frozen. Store in an airtight container in the freezer up to 30 days.
Thaw for 1 hour or just heat in the microwave.
Other Cinnamon Roll Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Peach Cobbler Cinnamon Rolls
Ingredients
Dough
- 1 cup Milk warmed to 110°F
- 2 ¼ teaspoon Active dry yeast 1 packet or 11 grams
- 2 Large eggs slightly beaten room temperature
- 4 ½ cups All-purpose flour
- 1 teaspoon Salt
- ¼ cup White granulated sugar
- 10 tablespoon Unsalted butter room temperature
Cinnamon Filling
- ½ cup Unsalted butter room temperature
- ½ cup Brown sugar packed light or dark
- ½ tablespoon Ground cinnamon
- â…› teaspoon Salt
Peach Jam * You can use store bought jam if desired
- 16 oz Peaches or 3-4 medium peaches. Peeled and sliced
- ¾ cup White granulated sugar
- 1 tablespoon Lemon juice
Cinnamon Crumb Topping
- ½ cup Brown sugar packed light or dark
- ¼ cup White granulated sugar
- ½ tablespoon Ground cinnamon
- ¼ teaspoon Salt
- 1 ¼ cup All-purpose flour
- ½ cup Unsalted butter melted
Peach Cream Cheese Icing
- 4 oz Cream cheese room temperature
- 4 tablespoon Unsalted butter room temperature
- 2 teaspoon Pure vanilla extract
- 1 cup Powdered sugar sifted
- 1-2 tablespoon Milk
- 3 tablespoon Peach jam *optional
Instructions
Dough
- Warm the milk in the microwave until 110°F. Sprinkle the yeast on top and let sit for 10 minutes.1 cup Milk, 2 ¼ teaspoon Active dry yeast
- In a large bowl, mix the flour, salt, and sugar. Add the cubed butter. Use a pastry cutter, a fork, or your fingers to cut the butter into the flour. It should be the size of a pea.4 ½ cups All-purpose flour, 1 teaspoon Salt, ¼ cup White granulated sugar, 10 tablespoon Unsalted butter
- Add the milk/yeast mixture and the lightly beaten eggs. Use a stand mixer with a dough hook and mix on low until a dough starts to form. Turn to medium speed and knead for 5 minutes. * making by hand instructions in the recipe notes.2 Large eggs
- Preheat the oven to 200°F. Spray a large bowl with nonstick spray and place the dough in the bowl and cover with a kitchen towel. Place the bowl in the oven, turn off the oven, and crack open the door. Let it rise for 1 hour until doubled in size. You can also store it in any warm place.
Peach Jam
- In a medium saucepan over medium heat, mix the peaches, sugar, and lemon juice together. Heat for 5-10 minutes. The peaches will begin to release their juices and it will become a jam. Let it thicken. It will equal to 1 ¼ cup of jam when it is done cooking. Let it cool completely.16 oz Peaches, ¾ cup White granulated sugar, 1 tablespoon Lemon juice
Cinnamon Crumb Topping
- Preheat oven to 350°F. Spray a cookie sheet with non-stick spray. Combine brown sugar, sugar, cinnamon, salt, flour, and melted butter. Mix with a fork. Mix until combined and there are large chunks.½ cup Brown sugar, ¼ cup White granulated sugar, ½ tablespoon Ground cinnamon, ¼ teaspoon Salt, 1 ¼ cup All-purpose flour, ½ cup Unsalted butter
- Spread on the cookie sheet and bake for 8 minutes. It will harden as it cools. Let cool completely. Then, break the large chunks.
Cinnamon Filling
- Using a mixer, beat the butter, brown sugar, cinnamon, and salt together until smooth like a paste.½ cup Unsalted butter, ½ cup Brown sugar, ½ tablespoon Ground cinnamon, ⅛ teaspoon Salt
- Roll the dough out on a lightly floured surface using a rolling pin. Roll until ¼ inch thickness into a large rectangle.
- Spread the cinnamon filling over all of the dough using an offset spatula.
- Spread the 1 cup of the cooled jam on top of the filling. Leave a border around the edges. Sprinkle ½ of the cinnamon crumb topping on top.
- Roll the dough into a log starting on the short side. Use a serrated knife to cut off the uneven ends. Use a measuring tape to get an even 12 rolls. Use the serrated knife to create light sawing movements.
- Spray a 9X13-inch pan with baking nonstick spray. Place the rolls evenly into the pan. Cover with a kitchen towel and let rise for for 20 minutes.
- Preheat the oven to 375°F. Bake the rolls for 23-26 minutes until the tops are lightly golden.
Peach Cream Cheese Icing
- Start the icing while the rolls are baking.
- Using a hand mixer, beat the butter and cream cheese on high speed for 1 minute. Add in the powdered sugar and vanilla and mix on low until combined. Switch to high and beat until smooth.4 oz Cream cheese, 4 tablespoon Unsalted butter, 2 teaspoon Pure vanilla extract, 1 cup Powdered sugar
- Add the milk and mix until creamy. You can more or less milk depending on how thick you want your glaze. Mix in the peach jam.1-2 tablespoon Milk, 3 tablespoon Peach jam
- Spread the icing immediately on the hot rolls by using a spoon. When they are hot, the icing will melt into the cracks. Sprinkle extra cinnamon crumb topping on top. Serve warm.
Peggy Biggs says
These are incredible! Having a few neighbors over to try these and know they will love them!
Sinamn says
Just made these today and they are INCREDIBLE!!!! My husband is a baked goods connoisseur and said these are the best thing he's ever eaten. Cutting butter into the flour before m mixing the dough makes a huge difference. Every part of the recipe is well thought out and easy to follow. If you are even remotely considering making these, DO IT TODAY!!
Ali says
I LOVED this recipe. The dough was perfect and make a supper soft cinnamon roll. The filling was delicious and was a great use for peaches on the way out. I especially appreciated the ingredients listed under each direction to help with the amount of scrolling. I’ll definitely be using this recipe again, they were a big hit with family and friends! can’t wait to try the other cinnamon rolls on here!!
Lyndsey says
The most amazing cinnamon rolls I have ever tasted/made! The directions were very clear and precise. I love how Stephanie includes the ingredients and measurements below each step, that was extremely helpful! I made these for a book club and they were a HUGE hit with everyone. I can't wait to make them again soon.
Terry Mansfield says
This looks intriguing. The excellent photographs are really helpful. I love peaches and cinnamon rolls.