These Peach Cobbler Cinnamon Rolls are a warm, sweet treat! Fluffy rolls are loaded with juicy peaches and sprinkled with cinnamon sugar, then topped with a creamy glaze. Yum!
Honestly, these rolls are like a hug in a pastry! I love having them for breakfast or as a yummy dessert. Just a hint: they taste even better warm from the oven!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the dough. If you want a lighter roll, you can mix in some cake flour or use a gluten-free all-purpose flour blend for those who need it.
Fresh Peaches: They give a juicy sweetness to the filling. If fresh peaches aren’t in season, use canned peaches, but make sure to drain them well. Frozen peaches can also work—just thaw and drain before using.
Cinnamon: It adds warmth and depth. If you’re a fan of spice, consider adding nutmeg or allspice to the mix for extra flavor. You can also use pumpkin pie spice as a fun twist!
Cream Cheese: This creates the creamy glaze. If you prefer, you can substitute Greek yogurt for a lighter option, but it will give a different texture. A powdered sugar glaze would also work.
How Do I Make the Dough Soft and Fluffy?
Making the dough just right is key to those fluffy rolls. Start by making sure your yeast activates properly; it should get foamy after mixing with warm milk. Here’s how to do it:
- Mix warm milk with the yeast and let it sit for about 5-10 minutes until foamy.
- Combine your dry ingredients and add the melted butter and egg to create a rich dough.
- Kneading is important! On a floured surface, knead the dough for 6-8 minutes until it’s smooth and elastic. This helps develop gluten, creating a better texture.
- Allow the dough to rise in a warm area until it doubles. Covering it with a clean towel helps keep the dough warm.
Peach Cobbler Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour, divided
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm whole milk (about 110°F/43°C)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1 large egg
For the Peach Filling:
- 2 cups fresh peaches, peeled and diced (or canned peaches drained)
- 1/3 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 tbsp cornstarch (optional, to thicken juice if peaches are very juicy)
For the Cinnamon-Sugar Swirl:
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, plus around 2 to 2.5 hours for rising time (mostly hands-off), and about 30 minutes to bake. So, set aside a little over 2 hours to enjoy the beautiful transformation of dough to peach-filled goodness!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast in warm milk in a small bowl. Let it sit for about 5-10 minutes until it gets nice and foamy. This step is crucial—it means your yeast is active!
2. Mix the Dough Ingredients:
In a large bowl, mix 2 1/2 cups of the flour with sugar and salt. Add the melted butter, egg, and the foamy yeast mix. Stir everything together until well combined. Gradually add the remaining 3/4 cup flour to form a soft dough.
3. Knead the Dough:
Flour your surface and knead the dough for 6-8 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover it with a clean towel, and let it rise in a warm spot until it doubles in size, about 1 to 1.5 hours.
4. Prepare the Peach Filling:
In a skillet over medium heat, mix the diced peaches, sugar, cinnamon, butter, vanilla, and cornstarch if using. Cook for about 5-7 minutes, stirring regularly, until the peaches soften and the mixture thickens a bit. Once done, remove from heat and let it cool.
5. Roll Out the Dough:
After the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle (about 12×16 inches).
6. Add the Filling:
Spread the softened butter over your rolled-out dough evenly. Then sprinkle the cinnamon and brown sugar mixture over it, followed by the cooled peach filling. Make sure to distribute it evenly!
7. Form the Rolls:
Starting from one long edge, roll the dough tightly into a log. Once rolled, slice it into 12 equal rolls.
8. Second Rise:
Place the rolls in a greased 9×13-inch baking dish. Cover them again and let them rise until nearly doubled, which should take about 30-45 minutes.
9. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they are golden brown and cooked through. The wonderful smell will fill your kitchen!
10. Make the Glaze:
While the rolls are baking, prepare the glaze. In a bowl, beat the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar, then add vanilla and enough milk to get a spreadable consistency.
11. Glaze and Serve:
Once the rolls are out of the oven, let them cool for about 10 minutes. Then, drizzle or spread the glaze over the warm rolls. Serve and enjoy your heavenly Peach Cobbler Cinnamon Rolls!
Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can absolutely use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before dicing. This helps prevent your filling from becoming too watery.
What If I Don’t Have Active Dry Yeast?
If you have instant yeast on hand, you can use it directly in the flour without pre-dissolving it in warm milk. Use the same amount, 2 1/4 tsp, and mix it in with the dry ingredients!
How Do I Store Leftover Cinnamon Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them. Just make sure to thaw and warm them in the microwave or oven before enjoying!
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can prepare the rolls up until the second rise phase, then cover and refrigerate them overnight. Just let them come to room temperature before baking, or bake them straight from the fridge with a slightly longer baking time.
