Peach Cobbler Cinnamon Rolls Recipe

Peach Cobbler Cinnamon Rolls- Soft, fluffy cinnamon rolls filled with cinnamon brown sugar and juicy peaches, then topped with a crumble and finished with a glaze. These Peach Cobbler Cinnamon Rolls are everything you love about homemade cinnamon rolls and classic peach cobbler wrapped into one irresistible treat.

Here's a quick look: Soft, pillowy cinnamon roll dough is filled with a rich dark brown sugar cinnamon filling and generously spread with homemade peach compote. The dough is rolled into swirls, topped with another spoonful of juicy peaches, and finished with a buttery cinnamon streusel crumble that bakes to golden perfection.

Summer and fresh peaches if you're from the south and live in Georgia like me, you know when it's peach season. If you're looking for more peach desserts be sure to check out my peach cupcakes and brown sugar peach cake. 

If you're looking for a fun twist on traditional cinnamon rolls, these are guaranteed to become one of your favorites. And you can believe me when I tell you that everyone loves them. I sell them a local farmstand near me and people can't get enough of it. It started off as selling classic cinnamon rolls to sticky pecan buns and now that peach season was here, I knew I had to make something with peaches. 

Why You'll love these peach cobbler cinnamon rolls: 

• Great recipe that you can easily adjust to by adding different fruit fillings like blueberry and raspberry even!
• These cinnamon rolls stay incredibly soft thanks to a rich brioche-style  dough that bakes up light and fluffy.
• The peach filling creates little pockets of juicy fruit in every bite without making the rolls soggy.
• They're perfect for weekend brunches, holidays, summer gatherings, or whenever you want to impress your family with a perfect sweet breakfast. 
• The vanilla glaze balances the sweetness and ties all of the flavors together beautifully.

Peach Cobbler Cinnamon Rolls Ingredients: 

Dough: 

• Flour: Use Bread flour for the best texture, I use king Arthur bread flour. If you choose to use all purpose flour it will be fine but will change the texture.
• Sugar: White granulated sugar
• Milk: Whole Milk has been tested with this, I'm sure any percentage will work too but ideally you want to load the dough with fat so it stays moist
• Salt: Sea salt works great
• Yeast: Active dry yeast, just make sure the yeast you use is fresh and not years old. I have never had a problem with yeast going bad. 
• Eggs: Large eggs, if you use a different sized egg your dough may need more flour and more liquids. 

Cinnamon Roll Filling:

• ​Brown Sugar: Dark Brown Sugar is my preference; I like the flavor it gives versus light brown sugar
• Cinnamon: Saigon Vietnamese Cinnamon, don't use any other cinnamon. 
• Butter: Unsalted Butter, don't use margarine or anything other substitutions

Peach Filling:

• Peaches: I use canned peaches for my recipe, because it's ready year-round. Fresh peaches were not available when I was developing this recipe. Fresh, canned or frozen peaches work great. Feel free to even use apples in replace of the peaches. 
• Salt: Sea Salt 
• Nutmeg: Make sure to measure nutmeg, too much nutmeg can be overly powerful
• Cinnamon: Saigon Vietnamese Cinnamon 
• Dark Brown Sugar

Crumble Topping:

• Flour: All Purpose flour or Bread flour can both be used
• Dark Brown Sugar
• Butter: Unsalted Butter 
• Cinnamon: Saigon Vietnamese Cinnamon 
• Oats: Recipe calls for quick oats, rolled oats will work out just fine! 

Icing:( Feel free to use your own cream cheese glaze, as a home baker that sells, I cannot use cream cheese) 

• Powdered Sugar
• Butter: Unsalted Butter
• Heavy Cream: For cottage food reasons, I use water in replace of heavy cream

Full list of ingredients including measurements are listed in the recipe card below. 

Let's Make Peach Cobbler Cinnamon Rolls:

Dough:

In the bowl of a stand mixer fitted with the dough hook, combine the warm milk 110F or lower and active dry yeast. Let the mixture sit for 5 minutes until the yeast becomes foamy.

Add the granulated sugar and eggs. Mix on low speed until the ingredients begin to come together.  And then add the flour and salt and continue mixing until a shaggy dough forms.

With the mixer running on low speed, add the softened butter one or two tablespoons at a time, allowing each piece to fully incorporate before adding the next. Once all of the butter has been added, continue kneading for 10–15 minutes, or until the dough is smooth, elastic, and passes the windowpane test (see photo).

Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap or a lid, and refrigerate overnight. If you're short on time, allow the dough to chill for at least 2 hours before shaping.

Cinnamon Roll Filling: 

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, dark brown sugar, salt and cinnamon. Beat on medium speed for 2–3 minutes until the mixture becomes light, fluffy, and well combined. Set aside.

Peach Filling 

Drain the canned peaches (if using) and chop them into approximately 1-inch pieces. If your using fresh peaches, peel the skin and take out the seed and then chop peach slices into 1 inch. 

Add the butter to a saucepan, once melted add the peaches and cook for 2 to mins. Then add the dark brown sugar, cinnamon, nutmeg, and salt. Cook over medium heat, stirring occasionally, until the peaches soften and most of peach juice has reduced. This will take 10 to 15 minutes roughly. 

To make a cornstarch slurry in a small bowl, whisk together the cornstarch and water until smooth. Stir the slurry into the peach mixture and continue cooking for another 1–2 minutes, or until the filling has thickened. Remove from the heat and allow it to cool completely before assembling the cinnamon rolls.

Oat Crumble:

In a medium bowl, combine the flour, dark brown sugar, cinnamon, salt and old-fashioned oats.

Pour in the cooled melted butter and stir with a fork until the mixture forms coarse crumbs. Set aside.

Assemble: 

Remove the chilled dough from the refrigerator and place it on a lightly floured work surface. Roll it into a large rectangle about ¼-inch thick. For my large cinnamon rolls I roll it out 12 inches wide and 20 inches long. 

Spread the cinnamon brown sugar filling evenly over the dough, leaving a small border at the top. 

Evenly spoon the cooled peach filling over the cinnamon filling.

Using a sharp knife or pizza cutter, cut the dough into 2-inch-wide strips. Roll each strip individually into a cinnamon roll.

image shows an 8x8 but the recipe can be made into 6 cinnamon rolls

Line a 9 x 13 cake pan with parchment paper . Arrange the cinnamon rolls on the pan, leaving a little space between each roll.

Spoon about 1 tablespoon of the remaining peach filling into the center of each cinnamon roll. Sprinkle the cobbler crumble generously over the tops.

Cover the pan with a clean kitchen towel and allow the cinnamon rolls to rise until doubled in size, about 45–60 minutes depending on the temperature of your kitchen

Bake

Preheat the oven to 350°F.

Just before baking, slowly pour the heavy cream around and between the cinnamon rolls. The cream will soak into the dough while baking, creating extra soft, gooey cinnamon rolls.

Bake for 35 to 40 minutes, or until the tops are golden brown and the centers reach an internal temperature of 200°F.

Allow the cinnamon rolls to cool for about 10 minutes before glazing.

Glaze: 

In a medium bowl, whisk together the powdered sugar, melted butter, vanilla extract and heavy cream until smooth. Add a little more cream if needed to reach your desired consistency.

Drizzle the glaze generously over the warm peach cobbler cinnamon rolls and serve immediately.

Enjoy warm with a scoop of ice cream. 

Peach Cobbler Cinnamon Rolls Storage: 

Store leftovers in an airtight container. Place in fridge for 4 to 5 days. Reheat in microwave for 15 to 20 seconds or until the cinnamon rolls was warm and soft again. 

Active Dry Yeast Vs Instant