These peach cobbler cinnamon rolls are a delicious twist on a classic! Soft, fluffy rolls are filled with sweet peaches and warm spices, making them perfect for any breakfast or dessert.
I love how the fruity filling combines with the gooey glaze on top. Trust me, they’re hard to resist! Maybe make extra; you’ll want to share— or keep them all to yourself! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the dough. You can use bread flour for a chewier texture or even a gluten-free blend if needed. I recommend sticking with all-purpose for the perfect balance!
Peaches: Fresh peaches are ideal for flavor, but if you’re off-season or can’t find them, frozen peaches work just fine. Just ensure they’re thawed and drained a bit before use.
Cream Cheese: This adds a rich touch to your glaze. If you want a lighter option, try using Greek yogurt. It’s creamy but with fewer calories and a mild tang!
Granulated Sugar: Besides sweetening, sugar helps with dough color and texture. You could swap it with coconut sugar for a more caramel-like flavor or use honey, but adjust the liquid in the recipe accordingly.
How Do You Get the Dough to Rise Perfectly?
Getting the dough to rise well is crucial for fluffy rolls. Here are some tips to ensure a perfect rise:
- Make sure your yeast is fresh; expired yeast won’t rise properly. Activate it by mixing it with warm milk (around 110°F) and letting it sit until foamy, about 5-10 minutes.
- Find a warm, draft-free place to let the dough rise. An oven (turned off) or a sunny spot on the counter works great!
- Cover the dough with a warm towel, which helps maintain heat and moisture. This keeps the dough from drying out.
Letting it rise until it has doubled in size is key, so be patient! This step creates the fluffy texture we love in rolls.
Peach Cobbler Cinnamon Rolls
Ingredients:
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tsp salt
- 1 cup whole milk, warmed (about 110°F)
- ¼ cup unsalted butter, melted
- 2 large eggs
For the Peach Cobbler Filling:
- 2 cups fresh or frozen peaches, peeled and diced
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For the Cinnamon Sugar Swirl:
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp cream cheese, softened
- 2 tbsp milk (additional as needed)
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
Time Estimate:
This recipe takes about 15 minutes for prep, 1 to 1½ hours for the first rise, 30-45 minutes for the second rise, and about 25-30 minutes to bake, totaling around 2 to 2½ hours from start to finish.
Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. Warm the milk until it’s about 110°F (it should feel warm but not hot). Add the melted butter and eggs to the milk and mix well. Gradually pour the liquid ingredients into the dry mixture, stirring to combine. Add the remaining flour gradually until the dough is soft but not sticky.
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until it doubles in size, which should take about 1 to 1½ hours.
2. Make the Peach Cobbler Filling:
In a medium saucepan set over medium heat, combine the diced peaches, sugar, cornstarch, cinnamon, nutmeg, and butter. Cook the mixture while stirring frequently until it thickens and the peaches have softened, which should take about 5-7 minutes. Remove from heat and stir in the vanilla extract. Set the filling aside to cool down.
3. Prepare the Cinnamon Sugar Swirl:
In a small bowl, combine the brown sugar, cinnamon, and softened butter, mixing well to create a spreadable paste.
4. Assemble the Rolls:
Once the dough has risen nicely, punch it down and roll it out on a lightly floured surface into a rectangle that measures about 15×10 inches. Spread the cinnamon sugar mixture evenly over the dough. Then, spread the cooled peach cobbler filling over the cinnamon sugar layer. From the long edge, tightly roll the dough into a log shape and pinch the seam to seal it. Cut the log into 12 equal rolls.
5. Second Rise:
Arrange the rolls in a greased 9×13 inch baking pan, leaving some space between them. Cover the pan and let the rolls rise for another 30-45 minutes, until they look puffy.
6. Bake:
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown and fully cooked through. They should smell heavenly!
7. Prepare the Glaze:
In a bowl, whisk together the powdered sugar, cream cheese, milk, vanilla, and cinnamon until the mixture is smooth and pourable. If it’s too thick, add a little more milk until you get your desired consistency.
8. Finish:
Once the rolls cool for about 10 minutes after coming out of the oven, drizzle the glaze generously over the top. Serve the cinnamon rolls warm and enjoy this delightful treat!
These Peach Cobbler Cinnamon Rolls bring together the soft, fluffy goodness of cinnamon rolls with the sweet and fruity taste of peach cobbler, making them perfect for breakfast or whenever you want a sweet snack!
FAQ for Peach Cobbler Cinnamon Rolls
Can I Use Canned Peaches Instead of Fresh or Frozen?
Yes, canned peaches can work well! Just make sure to drain them thoroughly to remove excess liquid. You might want to reduce the sugar slightly since canned peaches are often sweeter.
How Do I Store Leftover Cinnamon Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze them (without glaze) for up to 3 months. Reheat in the microwave or oven before serving.
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it might be due to inactive yeast. Ensure your yeast is fresh and check the temperature of the milk during mixing. If the dough hasn’t risen after the allotted time, try moving it to a warmer place and giving it more time.
Can I Make This Recipe the Night Before?
Absolutely! You can prepare the rolls up to the second rise, cover them tightly, and refrigerate them overnight. In the morning, let them come to room temperature for about 30 minutes before baking as usual.
