Peach Cobbler Cinnamon Rolls

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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These peach cobbler cinnamon rolls are ready to level up your basic cinnamon roll game for good.  We start with a super tender dough that’s packed with a delish peach filling, brown sugar, and warm spices.  Then we sprinkle on a buttery streusel, bake till golden, glaze it up and add more peach filling on top just cuz.  This peach cobbler cinnamon roll recipe will make you turn on the oven even in the middle of the hot summer.

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A single peach cobbler cinnamon roll on a white plate in a white background with fresh peach slices in the background with cinnamon rolls in the background

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Listen, I know I always tell y’all that each recipe is the best, but I really think it’s true.  These peach cobbler cinnamon rolls are legit on the top tier of recipes on this site. The flavors are just insane boos.  If you ever loved a fresh peach during the summer, you gotta put in the work and make this recipe. It’s beyond worth it.

Table of Contents

The Lowdown of The Best Peach Cinnamon Rolls

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Southern Comfort with a Remix

Primary Cooking Method: Baking

Dietary Info: Decadent, Sweet, but not for my boos with strict dietary restrictions

Key Flavor: Brown sugar sweetened, juicy peaches with warm spices, buttery goodness and textures galore in a gooey pillowy package

Skill Level: Intermediate (bring on the skillz boos)

Crowd Pleaser

When we shot a video for these, everyone went legit crazy.  My daughter ate two! Serve these up for a holiday breakfast or brunch and impress everybody!

Summer Vibes

Grab those peaches while they are in season and get into this cinnamon roll peach cobbler! But if you miss the window, frozen work great too!

Southern Charm

We Southerners love us some peach cobbler. That’s why these rolls are such a hit!  They give all the feels of your grandma’s cobbler but in a pillowy fluffy roll.

Ingredients You’ll Need to Make Cinnamon Roll Peach Cobbler

Peaches, eggs, sugar, butter, vanilla in white bowls on white background

For the Peach Filling

  • Frozen Peaches: So you can make this recipe all year round, we get down on frozen. 
  • Sweetness & Spice: Granulated sugar, ground cinnamon, ground nutmeg, and kosher salt create the perfect mix of warm spices and complex flavor.
  • Thickener: We use a nice cornstarch mixture with water and a bit of brightness from lemon juice to make sure the peach filling is concentrated.

For the Brown Sugar Filling

  • Sweet & Spicy: Brown sugar, ground cinnamon, ground nutmeg, and kosher salt really build the flavors in our filling while creating an inviting sprinkle.
  • Peach Concentrate: Just a touch brings out some intense peach flavor.
  • Butter: We gotta add that richness and creamy texture.

For the Streusel

  • Dry Mix: Flour, brown sugar, granulated sugar, and ground cinnamon create the flavor base.
  • Butter: Using the cold butter builds that wonderful textured crumble so you get it in each bite.

For the Dough

  • Yeast Starter: Active dry yeast, sugar, warm water (about 115°F) will get that yeast rising in no time.
  • Dry Mix: Flour, granulated sugar, and kosher salt are all you need to get the dough flavored up.
  • Wet Ingredients: Melted unsalted butter, whole milk, and eggs create the richness of our dough while adding the perfect amount of moisture.
  • Peach Concentrate: Those drops amp up the peach flavor.

For the Glaze

  • Powdered Sugar: We sift this up so our sweetener is nice and smooth y’all.
  • Peachy Flavor: We toss in some of that reserved peach filling we made earlier too.
  • Liquids: Milk, vanilla extract, and lemon juice create a pourable, perfectly ready to drizzle glaze.

How to Make Peach Cobbler Cinnamon Rolls

Step 1: Work on those Peaches

  1. Cut those peaches into bite sized pieces in different sizes.
  2. Next, add the peaches to a saucepan with sugar, cinnamon, nutmeg, salt and lemon juice. Let it cook for about 10 minutes.
  3. Add a cornstarch slurry to thicken up more and bring to a boil.
  4. Once complete, let it chill and reserve some for the top too!
A collage of sliced peaches on a white cutting board then added to a saucepan with sugar and ingredients until cooked down

Step 2: Get into the Brown Sugar Filling

  1. This is about as easy as it gets. Add your brown sugar, cinnamon, nutmeg, salt and peach concentrate to a small bowl.
  2. Mix it up until combined and let it chill until you need it.
A collage of brown sugar mix being mixed together on a white background

Step 3: Streusel it up

  1. Let’s get the dry mix going. Stir the flour, both sugars, and cinnamon together until it’s mixed super well.
  2. Then use a fork or a pastry blender to break that butter up into the dry ingredients. You wanna get some pea-sized crumbs. Cover and pop in the freezer until you need it.
A collage of butter in dry mixture then blended into a streusel crumble in a glass bowl on a white background

Step 4: Get Doughy

  1. Mix up the yeast and sugar in a small bowl then stir in the warm water. Let it sit for about 10 minutes and get foamy.
  2. Add dry ingredients to your stand mixer with the dough hook.
  3. Get those dry ingredients all mingled together.
  4. Next add in the milk, melted butter, yeast mixture, eggs and peach concentrate. Just mix on low speed.
a collage of yeast being mixed with water in a bowl then dry ingredients in a stand mixer being combined with yeast mixture

Step 5: Give a Little Rise

  1. Add in the rest of that flour and mix on medium.
  2. We are now looking for a nice taut dough to begin to form.
  3. Shape it into a ball and add to a glass bowl sprayed with a little nonstick spray so it won’t stick ya dig?
  4. Cover and place in a nice cozy warm spot and let it rise for about an hour. We need it to double in size.
A collage of flour added to stand mixer to make a cinnamon roll dough then added to a glass bowl to let rise

Step 6: Let’s Assemble

  1. Now you wanna work fast boos. Roll out your dough to a 14×17 inch rectangle. Spread some good ole butter over the top.
  2. Then spread some of your peach filling on top of the butter pressing lightly.
  3. Sprinkle that brown sugar mix over the peach filling.
  4. Finally to get some delish bites of extra peach flavor, layer with some peach pieces. It’s so bomb when you get a surprise bite of one!!
A collage of cinnamon roll dough rolled into a rectangle then spread with butter then a peach filling then sprinkled with brown sugar and finally with pieces of peach added

Step 7: Roll, Cut, and Rise Again

  1. Starting from the bottom (or top if you prefer), quickly roll up that log and pinch the uncovered edge into the dough so it seals.
  2. Grab some unflavored dental floss (this will give you clean lines) and cut your log into 9 even pieces. Place each piece cut side up in a prepared pan.
  3. Cover and let rise again.
A collage of cinnamon roll dough rolled into a log then cut then added to a white baking pan to rise again

Step 8: Crumble, Bake and Ice It Up!

  1. Get your sprinkle on. Take the streusel out and go hard in the paint y’all.
  2. Bake the rolls for about 25 minutes. The amazing smell in the kitchen will let you know when they are ready to pop out all golden brown too!
  3. Whisk all the glaze ingredients together until smooth. Easy peasy!
  4. Then drizzle over your gorgeous peach cinnamon rolls and get into it boos!
Peach cobbler cinnamon rolls before and after being baked with an icing being mixed together
cinnamon roll peach cobbler after being baked in a white baking pan on a white background

How to Serve this Peach Cinnamon Roll Recipe

Recipe Substitutions

  • Yeast: No active dry boos? Grab instant yeast and use the same amount.  No need to activate in water.
  • Flour: All purpose is preferred but you can definitely use bread flour and create a chewier texture for your rolls.
  • Peaches: We use frozen for ease but if peaches are in season, definitely use fresh.  And drained canned will also work here too boos.
  • Sugar: You can swap granulated sugar for brown sugar and vice versa.
  • Spices: Allspice or even cloves are great to use here.  You can also keep it simpler by substituting with a pumpkin pie or apple pie spice blend.
  • Peach Concentrate: Use peach extract instead or you can leave out all together.
  • Powdered Sugar: No confectioner’s sugar lying around? Grab granulated sugar, a blender and make your own powdered sugar boos.
  • Peach Filling: Running low on time? Use a textured peach preserve.
Peach cinnamon rolls in a white baking dish on a white background with a bowl of peach slices ready to enjoy

Recipe Variations and Additions

  • Fruit Switch Up: Replace the peaches with diced apples or pineapple and give this seasonal twist.
  • Dairy Free: Replace the butter and milk with plant-based options.
  • Cream Cheese: Swap out the glaze for cream cheese frosting for a tangy creamy surprise.
  • Caramel: Switch out the glaze for a caramel sauce glaze.  That’s good eatin boos.

Expert Tips and Tricks

  • Activate Just Right: Make sure that water ain’t hot when you start activating that yeast.  It needs to be warm.  Too hot, you’ll kill your yeast.  Too cold, it won’t rise like it needs to.
  • Exercise Your Patience: Don’t rush the rise process.  Follow the time allotments so you get the most fluffy peach cobbler cinnamon rolls imaginable.
  • Chill Out: To get that dough just right, I like to add a chill time of the dough before rolling.  It’s also easier to work with too boos.
  • Spread Evenly: Spread the ingredients in an even layer so the rolls bake up evenly and beautiful too.
  • Tight Rollin: Make sure that dough is nice and snug as you roll so all the ingredients don’t come spilling out.
A peach cobbler cinnamon roll being lifted out of the white baking pan with a spatula

How to Store

  • Room Temp: These can stay out at room temp for 1 day.  Just wrap with some plastic wrap so they stay nice and moist.  After 1 day, pop in the fridge.
  • Fridge: Keep covered really well.  They can stay in the fridge for up to 4 days.
  • Freezer: Wrap the peach cinnamon rolls individually in plastic wrap then toss them in a freezer bag.  You can keep them there for about 3 months.  Just thaw in the fridge overnight before warming the next day.
  • Reheating: These can be heated super fast in the microwave for about 20-30 seconds or in a preheated oven at 350 for about 10 minutes until warmed through.

Frequently Asked Questions

Can you make the dough ahead of time?

Yep for sure boos.  You can create the individual components and store in the fridge. For the dough, follow steps #1-5. However, after you’ve made your dough and placed it in the covered bowl, pop it in the fridge overnight. The next day, resume sssembly, but skip step #2.

Can I freeze before baking these peach cobbler cinnamon rolls?

Yep you sure can boos.  After you roll and cut, add the rolls to a baking sheet and freeze until they are solid.  Then you can transfer each roll to a container.  Thaw then let rise at room temp and bake as directed.

I don’t have peach concentrate? What should I do?

If peach concentrate ain’t around, peach extract is a great substitute.  Or just leave out all together if neither are around.

How can I make sure my peach cinnamon roll dough doesn’t stick to the bowl?

Give it a little spray with cooking spray before you add the ball of dough to the bowl.

Help! I don’t have a stand mixer! Can I still make these peach cobbler cinnamon rolls?

Sure boos just get ready for a work out.  You can knead by hand but it will take at least 12-15 minutes of kneading until the dough is nice, smooth and elastic.

A peach cinnamon roll being lifted out of a white pan

Best Cinnamon Rolls

A peach cobbler cinnamon roll being lifted out of the white baking pan with a spatula

Peach Cobbler Cinnamon Rolls

Enjoy the taste of peach cobbler in a fluffy cinnamon roll! Pillowy dough is filled with warm spices, brown sugar and a sweet peach filling then topped with a perfect buttery streusel and flavorful icing!
5 from 3 votes
Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 9 servings

Equipment

Ingredients

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

For the 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 we used LorAnn Oils
  • 6 tbsp salted butter softened

For the Streusel

  • 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

For the Dough

  • 1/4 oz active dry yeast 2 1/4 tsp total
  • 1 tsp granulated sugar
  • 1/4 cup warm water about 115F)
  • 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 we used LorAnn Oils

For the 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

For the Peach Filling

  • Take 5 cups of thawed peaches and cut into small ¼ inch size pieces. Cut remaining 1 cup and cut into larger ½ inch pieces. Set these aside.
  • Place 5 cups of smaller peaches in a medium saucepan with sugar, cinnamon, nutmeg, salt, and lemon juice. Heat over medium heat and cook until peaches reduce in size and the liquid thickens, about 10 minutes.
  • In a small bowl, mix together cornstarch and water to create a slurry, then stir into the peaches and let come to a boil. Stir and cook for an additional 2 minutes. Remove from the heat and let cool. Once cooled, chill in the refrigerator until ready for use. Reserve 2 tablespoons for glaze and ½ cup for topping.

For the Brown Sugar Filling

  • In a small bowl, stir together brown sugar, cinnamon, nutmeg, salt, and peach concentrate. Set aside and have softened butter and offset spatula ready for use.

For the Streusel

  • In a medium bowl, stir together flour, both sugars, and cinnamon until evenly mixed. Add butter pieces and using either a pastry blender or a fork, cut the butter into the dry ingredients until you have pea-sized pieces of streusel. Keep this covered and in the freezer until ready for use.

For the Dough

  • In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
  • Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
  • Add in milk, melted butter, yeast mixture, eggs, and peach concentrate, and mix on low until ingredients start to come together, about 1 minute.
  • Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
  • Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.

Assembly

  • Prepare a 9x12x3 pan by spraying the bottom and sides with nonstick baking spray.
  • Once your dough has doubled in size, chill in refrigerator for 30 minutes.
  • At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
  • Using your offset spatula, spread 6 tablespoons softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
  • Next, spread your chilled peach filling on top of the butter, again leaving the bottom 1 inch uncovered.
  • Next, sprinkle the brown sugar filling on top of the peach filling, then press lightly. Then sprinkle the remaining larger peach pieces on top.
  • Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
  • Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
  • Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375F.

Baking and Glazing

  • Sprinkle the streusel on top of the risen rolls. Bake until golden brown and the smell fills the house, 25-30 minutes.
  • Remove from the oven and let cool for 20 minutes.
  • Top rolls with remaining ½ cup of peach filling. To make the glaze, whisk all ingredients in a medium bowl. Drizzle over garnished rolls and enjoy! Best served warm.

Notes

**To make ahead of time, you can create the individual components and store them accordingly. For the dough, follow steps #1-5. However, after you’ve made your dough and placed it in the covered bowl, place it in the refrigerator overnight and the next day, resume Assembly, but skip step #2.

How to Store

  • Room Temp: These can stay out at room temp for 1 day.  Just wrap with some plastic wrap so they stay nice and moist.  Any more time and then need to be popped in the fridge.
  • Fridge: Keep covered really well.  They will stay in the fridge for up to 4 days.
  • Freezer: Wrap the rolls individually in plastic wrap then toss them in a freezer bag.  You can keep them there for about 3 months.  Just thaw in the fridge overnight before warming tomorrow.
  • Reheating: These can be heated super fast in the microwave for about 20-30 seconds or in a preheated oven at 350 for about 10 minutes until warmed through.

Nutrition

Calories: 756kcal | Carbohydrates: 137g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 397mg | Potassium: 297mg | Fiber: 4g | Sugar: 88g | Vitamin A: 974IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 4mg
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Filed Under:  Oven, Pastries, Puddings and Cinnamon Rolls, Summer Recipes

Comments

  1. Hello! This recipe was a lot of work – i would love it if you could give gram MEASUREMENTS SPECIFICALLY for the flour – i ended up Having to keep adding flour to get it Right. I just think for beginners, it would be a DIFFICULT recipe to pull off. Also, Im pretty sure my peach filling was way too runny, because the assembly was a big mess. Next time i will reduce it more To a much thickEr consIstency. However, this recipe took Most of the day to make so im not sure i will make these again any time soon! That being said, the family loved the cinnamon ROlls – some of them said they were some of the best cInnamon rolls they ever had. Thank you for sharing such a delicious recipe!

    Reply

    1. I’m not gonna lie, it is a labor of love but like you said everyone at the end was like WOW! That’s what makes it worth it! I do not cook in grams so I don’t provide the weight as I am not sure what it would be exactly.

  2. How do you measure your flour? I Am in the process of making these and having To add more than 4 cups by weight, 960 grams. I have already added another cup of flour.

    Reply

    1. We measure the flour by spooning the flour into a measuring cup and leveling it with a knife.

  3. Hi! I am in the process of making these and have come to a big problem. When I rolled the log it completely flattened and was way too soft. I tried to salvage it fast by wrapping it in plastic wrap and putting it on a sheet pan in the fridge. I’m not sure if this is salvageable. Should I let it refrigerate overnight and would that work if I take it out cut them and let it rise in the morning? Not sure how the dough/filling is going to hold up together or if extra chilling will affect it.

    Reply

    1. You definitely need the dough to stay cold as it will help you. What did you end up doing? Did you save them?

  5. This was delish. I had 1 tsp. to taste. By the time I finished the dishes, my family had gobbled it all up. I will just have to make 2 of this recipe the next time.

    Reply

  6. Oh my heavens! This Rerecipe looks divine and I will be trying it ! Can fresh peaches be used in of frizen/thawed?

    Reply
5 from 3 votes

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