Peach Cobbler Cinnamon Rolls

5 from 27 votes

These peach cobbler cinnamon rolls are a very gooey and soft roll. It is filled with brown sugar/ cinnamon, peach jam, and cinnamon crumb topping. They are topped with cream cheese icing. This recipe is perfect if you want to use fresh or frozen peaches.

Prep Time1

Cook Time25

Resting Time1 20

Total Time2 45

Servings: rolls

Calories: 694kcal

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
⅛ 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

US Customary - Metric

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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the

High altitude baking- Add an extra tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Nutrition