Peach Cobbler Cinnamon Rolls Recipe

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

5 from 3 votes

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!

Prep Time2 20

Cook Time30

Total Time2 50

Course: Dessert

Cuisine: American, south, Southern

Servings: servings

Calories: 756kcal

Author: Jocelyn Delk Adams

Equipment

Stand mixer

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 14x17 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