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Peach Cobbler Cinnamon Rolls Recipe

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4.2 from 11 reviews

These Peach Cobbler Cinnamon Rolls combine the classic comfort of cinnamon rolls with the sweet, fruity flavor of peach cobbler. Soft, fluffy yeast dough is rolled with a peach preserves and cinnamon filling, baked to golden perfection, and topped with a rich cream cheese icing and warm peach cobbler topping, finished off with a crunchy shortbread cookie garnish for a delightful treat perfect for brunch or dessert.

  • Total Time: 50 minutes plus 8-10 hours rising time if refrigerated overnight
  • Yield: 12 servings

Ingredients

Dough

  • 1 cup warm whole milk, warmed to about 110-115°F
  • ½ cup granulated sugar
  • 2 ¼ teaspoons instant or active dry yeast
  • ½ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 4 cups bread flour, plus more for dusting
  • 1 teaspoon kosher salt

Filling

  • ¼ cup salted butter, softened to room temperature
  • 1 cup dark brown sugar
  • ½ cup peach preserves
  • 2 tablespoons ground cinnamon

Icing

  • ¼ cup unsalted butter, softened to room temperature
  • 4 ounces block-style cream cheese, softened to room temperature
  • 1 ½ cups powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla bean paste

Peach Cobbler Topping

  • 15 oz canned sliced yellow peaches in juice/syrup, drained
  • 2 tablespoons unsalted butter
  • ¼ cup dark brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ⅓ cup crumbled pure butter shortbread cookies (Walkers brand recommended), for garnish

Instructions

  1. Activate Yeast: Warm the milk to about 110-115°F. In a stand mixer bowl, combine the warm milk and granulated sugar, sprinkle yeast over top, and let sit for 7-10 minutes until bubbly and fragrant, indicating the yeast is activated.
  2. Make Dough: Add melted butter, eggs, bread flour, and kosher salt to the yeast mixture. Using the dough hook attachment, knead on medium speed for 6-8 minutes until dough becomes smooth and pulls away from the bowl. Add extra flour if dough is excessively sticky. Alternatively, knead by hand on a lightly floured surface for 10 minutes.
  3. First Rise: Shape the dough into a ball and place in a lightly greased large bowl. Cover tightly with plastic wrap and a towel, and let rise in a warm place until doubled in size, approximately 1.5 hours or longer depending on ambient temperature.
  4. Roll Out Dough: Punch down the risen dough and turn onto a floured surface. Roll into a 15×10 inch rectangle to prepare for filling.
  5. Prepare Filling: Spread softened salted butter evenly over the dough, leaving edges clear. Mix brown sugar and peach preserves into a thick paste and spread over the butter, leaving edges free. Sprinkle ground cinnamon evenly on top and gently press into the mixture.
  6. Roll Dough Into Log: Starting from the longest side, roll dough tightly into a log with seam side down. Stretch gently if needed, and pinch seam to seal. Trim ends if uneven.
  7. Cut Rolls: Slice the log crosswise into 12 equal pieces using a sharp knife or unscented floss. For larger rolls, cut into 9 pieces.
  8. Second Rise (Overnight or Same Day): Line a 13×9 inch baking dish with parchment paper. Place rolls inside, cover tightly with plastic wrap. Refrigerate to rise overnight for 8-10 hours, or alternatively, let rise in a warm place for 1-2 hours if baking the same day.
  9. Bake Rolls: Remove refrigerated rolls and let come to room temperature and puff, about 1-2 hours. Preheat oven to 350°F. Remove plastic wrap and bake rolls until lightly golden, about 30 minutes.
  10. Prepare Icing: Using stand mixer with paddle attachment, beat softened butter and cream cheese on medium speed until light and fluffy, about 3-4 minutes. Gradually add powdered sugar, beating until smooth. Mix in vanilla bean paste until fully incorporated.
  11. Cool and Ice Rolls: Let baked rolls cool for 5 minutes before spreading them with the prepared cream cheese icing.
  12. Make Peach Cobbler Topping: In a small saucepan over medium-low heat, combine drained sliced peaches, unsalted butter, dark brown sugar, ground cinnamon, and kosher salt. Stir carefully to avoid breaking the peaches and cook until sugar dissolves and mixture is warm, about 2-3 minutes. Remove from heat and let cool for 5 minutes.
  13. Assemble and Serve: Spoon warm peach cobbler topping over each iced cinnamon roll. Garnish with crumbled pure butter shortbread cookies. Serve immediately and enjoy!

Notes

  • Ensure milk is not too hot when activating yeast to prevent killing the yeast; 110-115°F is ideal.
  • Peach preserves add a rich, fruity sweetness that complements cinnamon perfectly.
  • For best texture, use bread flour which has higher protein content for strong gluten development.
  • If you don’t have vanilla bean paste, you can substitute with pure vanilla extract.
  • Refrigerating rolls overnight improves flavor and texture, but same-day method works well if pressed for time.
  • Use a sharp serrated knife or clean floss to cut rolls cleanly without squishing the dough.
  • The peach cobbler topping can be prepared ahead and gently reheated before serving if desired.
  • Shortbread cookie garnish adds a delightful crunch contrast to soft rolls and topping.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/peach-cobbler-cinnamon-rolls-recipe/