Peach Cobbler Cinnamon Rolls
These peach cobbler cinnamon rolls have a peach jam filling, cream cheese icing, and is sprinkled with a cinnamon streusel crumble. Fresh peaches are the star of these soft rolls, making them a perfect summer treat!
Servings: 12 rolls
Calories: 520kcal
Equipment
- 9x13 Glass Baking Pan
- Electric Stand Mixer
- Rolling Pin
- Saucepan
Ingredients
Dough
- 1 cup milk, warmed to 110°F
- 4 tablespoons unsalted butter, cubed
- 2 packets active rise yeast (4 ½ teaspoons)
- ¼ cup sugar
- 2 large eggs, room temperature & beaten
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
Peach Jam
- 2 ¼ cups peaches, peeled & sliced (3 medium peaches)
- ¼ cup sugar
- 1 tablespoon lemon juice
Cinnamon Filling
- ½ cup unsalted butter, room temperature
- ¼ cup brown sugar
- ½ tablespoon ground cinnamon
Cinnamon Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 tablespoons unsalted butter, melted
Cream Cheese Icing
- 3 ounces block-style cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Dough
- In a microwaveable-safe bowl, heat the milk and cubed butter for 30-40 seconds, or until around 110°F. Pour into the bowl of a stand mixer and mix in the yeast, sugar, beaten eggs, and salt with a fork or whisk.
- Using the dough hook attachment, add in the flour and mix on low speed until the dough starts to form. Once formed, increase the speed to medium and knead until the dough is soft and slightly tacky (2-3 minutes). If the dough sticks to your fingers when trying to remove it, mix in 1 tablespoon of flour at a time until it doesn't.
- Transfer the dough to a lightly greased large bowl and cover with plastic wrap or a kitchen towel. Preheat the oven to 200 degrees and once preheated turn it off, place the bowl in the oven, and keep the door slightly open. Allow the dough to rise in that warm space for 1 hour.*If you can't do this in your oven, let the dough rise on the counter.
Peach Jam
- In a medium-sized saucepan over medium heat, mix together the sliced peaches, sugar and lemon juice. Cook until thickened while mixing occasionally with a rubber spatula (about 10-15 minutes). As the peach slices start to break down use a rubber spatula to smash them down. This will create peach chunks.
- Once thickened, transfer the peach jam to a heat-safe bowl and place it into the refrigerator to cool completely.
Cinnamon Filling
- In the bowl of a stand mixer using the paddle attachment, beat the softened butter, brown sugar, and cinnamon on high speed until completely combined. Set aside.
Assemble
- After the dough has risen, roll it out on a lightly floured surface to ¼ inch thick and into a rectangle. Use a rubber spatula to spread the cinnamon butter all over the dough.
- Spread all of the peach jam over the cinnamon filling.
- Starting on the long end, roll the dough up as tightly as you can into a log shape (it will be slightly messy). Use a serrated knife and cut off the uneven ends. Then cut the log into 12 rolls (about 1 inch wide).
- Spray a 9x13-inch pan with non-stick spray and place the rolls inside of it. Cover with a towel and rise for 20 minutes on the counter.
Cinnamon Crumb Topping
- Preheat the oven to 375 degrees and line a cookie sheet with parchment paper. In a small bowl mix together the flour, brown sugar, sugar, cinnamon, and salt using a fork. Pour in the melted butter while mixing. You should have a combination of small and large chunks
- Spread onto the cookie sheet and bake for 5 minutes. Cool completely.
Bake
- Bake the cinnamon rolls for 18-23 minutes, or just until the rolls are lightly golden brown on top and the center of the rolls are cooked through.
Cream Cheese Icing
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy (2-3 minutes).
- Add the powdered sugar and vanilla extract and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
- Spread the icing over the hot cinnamon rolls and sprinkle on the cinnamon crumb topping. Serve immediately.
- Keep any leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days.
Notes
Baking Pan: These rolls are baked in a 9x13-inch baking dish. I used a glass pan. Be sure to spray the pan with cooking spray as well.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Rising Method: If possible, I recommend the first rise to happen in the oven. If you can't, then the dough can rise on the counter. I prefer the oven method when I can.
Room Temperature Ingredients: For best results, I recommend removing the butter, eggs, and cream cheese 1 hour before you want to start baking.
Peach Filling: Be sure this is completely cooled before spreading onto the dough.
Bake Time: Be careful not to over bake the cinnamon roll dough. If over cooked, the dough will be hard and not soft.
Glaze: As soon as the rolls come out of the oven, spread the icing over the top. That way it'll melt into all of the cracks, which is the best part!
Nutrition
Serving: 1roll | Calories: 520kcal | Carbohydrates: 78g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 298mg | Potassium: 173mg | Fiber: 2g | Sugar: 37g | Vitamin A: 630IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 3mg
