My peach cobbler cinnamon rolls are the only thing that will get me to turn on the oven during the summer. I start with a homemade dough that’s super soft. Then I add a delish peach filling, brown sugar, warm spices, and a buttery streusel and bake them up. I glaze them up and eat them right on up too!
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How to Make Peach Cobbler Cinnamon Rolls
Step 1: Work on those Peaches
- Cut those peaches into bite sized pieces in different sizes.
- Next, add the peaches to a saucepan with sugar, cinnamon, nutmeg, salt and lemon juice. Let it cook for about 10 minutes.
- Add a cornstarch slurry to thicken up more and bring to a boil.
- Once complete, let it chill and reserve some for the top too!
Step 2: Get into the Brown Sugar Filling
- This is about as easy as it gets. Add your brown sugar, cinnamon, nutmeg, salt and peach concentrate to a small bowl.
- Mix it up until combined and let it chill until you need it.
Step 3: Streusel it up
- Let’s get the dry mix going. Stir the flour, both sugars, and cinnamon together until it’s mixed super well.
- 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.
Step 4: Get Doughy
- 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.
- Add dry ingredients to your stand mixer with the dough hook.
- Get those dry ingredients all mingled together.
- Next add in the milk, melted butter, yeast mixture, eggs and peach concentrate. Just mix on low speed.
Step 5: Give a Little Rise
- Add in the rest of that flour and mix on medium.
- We are now looking for a nice taut dough to begin to form.
- Shape it into a ball and add to a glass bowl sprayed with a little nonstick spray so it won’t stick ya dig?
- Cover and place in a nice cozy warm spot and let it rise for about an hour. We need it to double in size.
Step 6: Let’s Assemble
- Now you wanna work fast boos. Roll out your dough to a 14×17 inch rectangle. Spread some good ole butter over the top.
- Then spread some of your peach filling on top of the butter pressing lightly.
- Sprinkle that brown sugar mix over the peach filling.
- 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!!
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Step 7: Roll, Cut, and Rise Again
- 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.
- 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.
- Cover and let rise again.
Step 8: Crumble, Bake and Ice It Up!
- Get your sprinkle on. Take the streusel out and go hard in the paint y’all.
- 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!
- Whisk all the glaze ingredients together until smooth. Easy peasy!
- Then drizzle over your gorgeous peach cinnamon rolls and get into it boos!
Peach Cobbler Cinnamon Rolls Recipe
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!
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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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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.
- 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.
Recipe Tips
- 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.
Recipe Help
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.
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.
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Can you assemble the rolls completely the night before then bake the following morning?
Yep you can! Let us know how they turn out. Just bring back to room temp before you bake.
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!
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.
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.
We measure the flour by spooning the flour into a measuring cup and leveling it with a knife.
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.
You definitely need the dough to stay cold as it will help you. What did you end up doing? Did you save them?
It looked sooo delicious I had to try the recipe and I wasn’t disappointed at all!!
Yay, glad you liked it Antoine!
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.
lol they are hard to keep in stock for sure!
Oh my heavens! This Rerecipe looks divine and I will be trying it ! Can fresh peaches be used in of frizen/thawed?
You sure can use fresh peaches.