Peach Cobbler Cinnamon Rolls
These Peach Cobbler Cinnamon Rolls are a Southern-inspired twist on a classic favorite! Swirled with luscious homemade peach jam and fresh peach slices, then topped with a buttery cinnamon-sugar crumb and rich cream cheese frosting, these rolls are perfect for a sweet breakfast, brunch treat, or summer dessert. They're even better warm—especially with a scoop of vanilla ice cream!
Servings: 12 rolls
Calories: 388kcal
Ingredients
For the Peach Jam:
- 1½ cups fresh ripe peaches cubed
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- ½ cup very thinly sliced peaches for the filling
For the Tangzhong:
- ¾ cup water
- ¼ cup all-purpose flour
For the Dough:
- 3½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk room temperature
- 1 large egg room temperature
- Tangzhong from above
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter softened
For the Brown Sugar Filling:
- ½ cup unsalted butter room temperature
- ½ cup light or dark brown sugar
- 1 teaspoon ground cinnamon
For the Crumb Topping:
- 6 tablespoons unsalted butter melted
- ¾ cup + 1 tablespoon all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons light brown sugar packed
- ½ teaspoon ground cinnamon
For the Frosting:
- 4 tablespoons unsalted butter room temperature
- 2 oz cream cheese room temperature
- 1 cup powdered sugar
- 2½ tablespoons heavy cream
Instructions
Make the Peach Jam
- In a saucepan, combine cubed peaches, sugar, and lemon juice. Cook over medium heat for 12–15 minutes, mashing occasionally until thickened and juicy. In a small bowl, stir together cornstarch and water, then add to the jam and cook for 2 more minutes. Transfer to a bowl and let cool completely.
Make the Tangzhong
- In a small saucepan, whisk together water and flour. Cook over medium heat, whisking constantly, for 4–5 minutes until thick and paste-like. Transfer to a bowl and cool to room temperature.
Make the Dough
- In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add milk, egg, vanilla extract, and cooled tangzhong. Mix on low until a shaggy dough forms.
- Add the softened butter, 1 tablespoon at a time, mixing until fully incorporated. Continue kneading with the dough hook for 10–11 minutes until the dough is smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl. Cover and let rise in a warm place for about 1 hour or until doubled in size.
Make the Crumb Topping
- Mix melted butter, flour, granulated sugar, brown sugar, and cinnamon until crumbly. Chill until ready to use.
Roll and Fill the Dough
- Roll the dough out into an 18×15-inch rectangle. Spread evenly with the brown sugar filling, followed by the cooled peach jam. Lay the thin peach slices evenly across the top.
- Slice the dough into 12 strips (each about 1½ inches wide). Roll each strip into a swirl and place them in a parchment-lined 9×13-inch metal baking dish.
- Cover and let rise for 1 hour, or until doubled in size.
Bake the Rolls
- Preheat the oven to 325°F (162°C). Sprinkle the crumb topping evenly over the rolls. Bake for 30–35 minutes or until golden brown. Let cool slightly in the pan.
Make the Frosting
- Beat together the cream cheese, butter, and powdered sugar until smooth. Whisk in the heavy cream until creamy. Drizzle over the warm rolls before serving.
Notes
Measure flour accurately using the spoon-and-level method or a kitchen scale.
Make sure your yeast is fresh and not expired for the best rise.
Slice peaches very thinly to make the rolls easier to shape.
Store in an airtight container at room temperature or refrigerate for 3–5 days. Reheat before serving for best flavor and texture.