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Peach Cobbler Cinnamon Rolls Recipe

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★★★★★

4.7 from 92 reviews

Delicious Peach Cobbler Cinnamon Rolls combine the comforting flavors of peach cobbler with soft, fluffy cinnamon rolls. Featuring a homemade peach filling, brown sugar cinnamon swirl, streusel topping, and a peach-infused glaze, these rolls are perfect for breakfast, brunch, or dessert lovers seeking a fruity and sweet treat.

Ingredients

Scale

Peach Filling

  • 6 cups frozen peaches (thawed, divided)
  • 3/4 cup granulated sugar
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp kosher salt
  • 1 tbsp fresh lemon juice
  • 2 tsp cornstarch
  • 1 tbsp water

Brown Sugar Filling

  • 3/4 cup light brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 5 drops peach concentrate (LorAnn Oils)
  • 6 tbsp salted butter (softened)

Streusel Topping

  • 1/4 cup all purpose flour
  • 2 tbsp light brown sugar
  • 2 tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 2 tbsp unsalted butter (cold, cut into small cubes)

Dough

  • 1/4 oz active dry yeast (2 1/4 tsp total)
  • 1 tsp granulated sugar
  • 1/4 cup warm water (about 115°F)
  • 4 cups all purpose flour (plus more for rolling)
  • 1/2 cup granulated sugar
  • 3/4 tsp kosher salt
  • 6 tbsp unsalted butter (melted)
  • 1 cup whole milk (room temperature)
  • 1 large egg plus 1 egg yolk (room temperature)
  • 6 drops peach concentrate (LorAnn Oils)

Glaze

  • 2 cups powdered sugar (sifted)
  • 2 tbsp reserved peach filling
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1/2 tsp fresh lemon juice

Instructions

  1. Prepare Peach Filling: Cut 5 cups of thawed peaches into small ¼ inch pieces and the remaining 1 cup into larger ½ inch pieces. Place the small peach pieces in a medium saucepan with sugar, cinnamon, nutmeg, salt, and lemon juice. Cook over medium heat, stirring occasionally, until peaches reduce and liquid thickens, about 10 minutes.
  2. Thicken Peach Filling: Mix cornstarch and water to make a slurry. Stir into the peach mixture and bring to a boil, cooking for 2 more minutes. Remove from heat, cool, then chill in the refrigerator. Reserve 2 tablespoons for glaze and ½ cup for topping.
  3. Make Brown Sugar Filling: In a small bowl, combine light brown sugar, cinnamon, nutmeg, salt, and peach concentrate. Set aside with softened butter ready for spreading.
  4. Prepare Streusel: In a medium bowl, mix flour, sugars, and cinnamon. Cut in cold butter pieces using a pastry blender or fork until pea-sized crumbs form. Cover and freeze until needed.
  5. Activate Yeast: In a small bowl, combine active dry yeast with sugar and warm water. Let sit 10 minutes until foamy, indicating the yeast is active.
  6. Mix Dough: In a stand mixer bowl with dough hook, combine 2 cups flour, sugar, and salt. Mix on low 30 seconds. Add milk, melted butter, yeast mixture, eggs, and peach concentrate; mix low until combined (about 1 minute).
  7. Knead Dough: Add remaining 2 cups flour and mix on medium until dough forms (~2 minutes). Increase speed to medium-high and knead 7-8 minutes until a taut ball forms and bowl is clean.
  8. First Rise: Shape dough into a ball and place in a greased bowl. Cover and let rise in a warm spot for 1 hour until doubled in size.
  9. Chill Dough: After rising, refrigerate dough for 30 minutes to make it easier to roll and handle.
  10. Roll and Assemble: Roll out chilled dough on a floured surface into a 14×17 inch rectangle with the long side facing you. Spread softened butter leaving 1-inch border at bottom. Spread chilled peach filling over butter, leaving 1-inch border. Sprinkle brown sugar filling and press gently, then scatter larger peach pieces on top.
  11. Roll Dough Log: Roll dough tightly from the top down, sealing the bottom edge to keep it closed. Position seam side down.
  12. Cut Rolls: Trim ½ inch from both ends of the log. Cut into 9 equal slices using unflavored dental floss and place cut side up in a greased 9x12x3 inch pan.
  13. Second Rise: Cover pan and let rolls rise in a warm place 40 minutes until almost doubled and puffy. Preheat oven to 375°F during this time.
  14. Bake Rolls: Sprinkle streusel topping over raised rolls. Bake in preheated oven for 25-30 minutes until golden brown and aromatic.
  15. Cool and Glaze: Let rolls cool for 20 minutes. Top with reserved ½ cup peach filling. Whisk powdered sugar, reserved 2 tablespoons peach filling, milk, vanilla, and lemon juice to make glaze and drizzle over rolls.
  16. Serve: Best served warm for a comforting peach cobbler cinnamon roll experience.

Notes

  • Use dental floss to cut cinnamon rolls cleanly without squashing them.
  • Keep dough chilled when rolling out to prevent sticky handling.
  • Reserve some peach filling for a flavorful glaze and topping.
  • Ensure yeast is active by letting it foam before adding to dough.
  • Butter should be softened for spreading but cold for streusel mixture.
  • These rolls can be stored covered at room temperature for up to 2 days or frozen for longer storage.
  • Reheat gently before serving to enjoy soft texture.

Keywords: Peach Cobbler Cinnamon Rolls, Peach Cinnamon Rolls, Fruity Cinnamon Rolls, Peach Pastry, Breakfast Rolls, Sweet Rolls

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