Peach Cobbler Cinnamon Rolls
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Peach Cobbler Cinnamon Rolls sound as delicious as they are in real life — soft, fluffy and irresistible. The recipe is as easy as any other homemade cinnamon roll, and the peach filling, cobbler topping, and cream cheese frosting make them extra special.
The ingredient list includes many kitchen staples. For the peach filling, you can go with the recipe’s homemade jam that’s made with frozen peaches, or take a shortcut with a premade peach jam that’s either homemade or store-bought.
Why You’ll Love Peach Cobbler Cinnamon Rolls
If you have made cinnamon rolls before, this recipe is no more complicated. It simply adds a peach filling and cobbler topping to bring two favorite treats together. And, if you’re new to cinnamon rolls, it’s a fantastic recipe to get you started. Give it a try!
These Peach Cobbler Cinnamon Rolls are perfect for brunch, or anytime you just need a sweet treat or after-dinner dessert. They also make your kitchen smell amazing. Share them with family and friends, and they’ll ask for more!
Ingredients Needed To Make Peach Cobbler Cinnamon Rolls
Many of the ingredients needed to pull these Peach Cobbler Cinnamon Rolls together are used in the filling, cobbler, dough, and frosting. This makes your shopping list much easier, and you likely have a lot of it in your pantry or kitchen already! Here’s what you’ll need.
For the Cinnamon Rolls:
- Frozen peaches – The base for the homemade peach filling, though you can use a premade peach jam instead.
- Brown sugar – For the cobbler and cinnamon roll filling. Either light or dark brown sugar will work.
- Vanilla extract – An essential for many baking recipes; use pure vanilla extract for the best flavor.
- Ground cinnamon – You can’t make cinnamon rolls without it!
- Flour – Bread flour in the dough will make the cinnamon rolls a little fluffier, but you can use all-purpose flour, which is also needed for the cobbler.
- Milk – The dough uses warm milk; 110°F is the ideal temperature. Make sure it doesn’t get hotter than that, or it will kill the yeast. Also, keep enough milk around for the frosting.
- Unsalted butter – Some of the butter is melted for the dough and cobbler. You’ll also need more at room temp for the frosting.
- Egg – If you store eggs in the fridge, set one out before starting the dough.
- White granulated sugar – Used for the dough.
- Instant yeast – You’ll need two standard packets for the recipe. If you buy yeast in bulk, that’s 4 1/2 teaspoons.
For the Frosting:
- Cream cheese – Along with butter and milk, this is the key ingredient for the irresistible frosting that makes every cinnamon roll that much better. Make sure these ingredients are at room temp.
- Almond extract – If you don’t have it, vanilla extract is a good substitute.
- Powdered sugar – Makes the frosting perfectly sweet and thick.
How To Make Peach Cobbler Cinnamon Rolls
- Make the peach filling: Cook all of the filling ingredients in a large pot over medium heat for about 8-10 minutes. Lower the heat and break up the peaches with a masher. Let the filling reduce to a syrup-like texture, then cool it in the fridge.
- Make the cobbler: Combine melted butter and the other cobbler ingredients until crumbly.
- Make the dough: Warm the milk and let the melted butter cool slightly, then whisk them with the egg, sugar, and vanilla. Sprinkle yeast on top and let it sit for a few minutes to activate. Add the flour and salt and mix with a dough hook for 5-8 minutes until a ball forms. (It is a sticky dough.) Cover the dough and let it rise for 1 hour, until doubled in size.
- Make the cinnamon sugar: While the dough rises, mix brown sugar and cinnamon for the filling.
- Shape the cinnamon rolls: Roll the dough out on a lightly floured surface. Spread it with the soft butter, then peach jam, then the cinnamon sugar. Roll the dough up and cut into 6-9 even pieces. Place the rolls in a buttered baking dish and sprinkle the cobbler over top. Cover and let rise until puffy, about 30-45 minutes.
- Bake the cinnamon rolls: Preheat the oven to 350°F and bake the cinnamon rolls for 30-35 minutes, until golden brown. Let cool for about 10 minutes.
- Frost and serve: While the cinnamon rolls rest, make the frosting. Spread the frosting over the cinnamon rolls while they’re still warm.
Variations, Tips, and Substitutions
- Switch out the fruit: Use a different fruit jam or a mix of fruits, and have fun with the flavors.
- Flour options: Bread flour creates a fluffier, chewier cinnamon roll, but you can also use all-purpose flour. This recipe has not been tested with 1:1 gluten-free bread flour, but that might be an option as well.
- Rising tips: The dough rises two times. For each, cover the bowl or pan with plastic wrap and a kitchen towel, then set it in a warm, draft-free place in the kitchen. If you are not using the oven at the moment, it’s a perfect spot, especially if you turn on the oven light (just don’t turn on the oven!).
- It’s sticky: This dough is naturally rather sticky. Use a bench scraper to help you roll out the dough. Also, don’t be tempted to add more flour, as it will dry out the dough.
Make-Ahead and Storage
Store the baked cinnamon rolls covered at room temp for up to 2 days. You can also refrigerate them in an airtight container for 5 days. Rewarm them in the microwave for about 15-20 seconds or in a 350°F oven for 10 minutes.
Peach Cobbler Cinnamon Rolls
Video
Ingredients
For the Peach Filling (or 1 cup peach jam – see Note below):
- 1 bag (16 ounces) frozen peaches
- 1/2 cup packed brown sugar
- 1 cup water
- 1 teaspoon pure vanilla extract
- 1 pinch salt
For the Cobbler Topping:
- 1/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (melted)
For the Dough:
- 1 2/3 cups milk (warmed to 110°F)
- 5 tablespoons unsalted butter (melted and cooled)
- 1 large egg (room temperature)
- 1/3 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 4 3/4 cups bread flour (or all-purpose flour)
- 2 packets rapid rise instant yeast (4 1/2 teaspoons)
- 1 teaspoon salt
For the Cinnamon Rolls:
- 1 tablespoon ground cinnamon
- 3/4 cup packed brown sugar
- 5 tablespoons unsalted butter (softened)
For the Frosting:
- 4 tablespoons unsalted butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 1/2 teaspoon almond extract (or pure vanilla extract)
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
Instructions
Make the Peach Filling:
- Place a large pot over medium heat and add all of the peach filling ingredients. Cook for about 8-10 minutes, the peaches will be soft, lower the heat to med/low, and with a masher, break up the peaches into small pieces.(Or, see the premade peach jam option in Notes below and skip this step.)
- Once the liquid starts to reduce and becomes a little more syrup-like, turn off the heat. Pour the mixture into a container and place it in the fridge to cool completely.
Make the Cobbler Topping:
- Melt the butter and add all of the cobbler ingredients to a bowl. Mix until crumbs form. Set aside.
Prepare the Dough:
- Warm the milk to about 110°F (no hotter, or it can kill the yeast).
- Melt the butter and let it cool slightly.
- In a mixing bowl, whisk together egg, sugar, vanilla, milk, and butter.
- Sprinkle yeast on top and let sit for 2–3 minutes.
- Add flour and salt. Mix with a dough hook on speed 2 for 5–8 minutes until a ball forms. (This dough is very sticky, and that’s OK.)
- Cover the bowl tightly with plastic wrap and a towel. Let the dough rise until doubled in size, about 1 hour.
Prepare the Pan and Filling:
- Butter a 9×13-inch baking dish.
- In a small bowl, mix 3/4 cup of brown sugar and 1 tablespoon of cinnamon.
Shape the Cinnamon Rolls:
- Lightly flour a surface. Roll the dough into a 12×18-inch rectangle.
- Spread softened butter evenly over the dough.
- Spread the peach jam evenly over the dough.
- Sprinkle cinnamon-sugar mix on top.
- Roll tightly from the 18-inch side for 9 smaller rolls, or from the 12-inch side for 6 larger rolls. Cut evenly and place in the buttered dish.
- Sprinkle cobbler topping over the rolls.
- Cover with plastic wrap and a towel. Let rise 30–45 minutes until very puffy.
Bake, Frost, and Serve the Cinnamon Rolls:
- Preheat oven to 350°F. Bake the cinnamon rolls for 30-35 minutes, until tops are golden brown and sides are no longer raw.
- While the cinnamon rolls cool for 10 minutes, beat butter, cream cheese, almond extract, powdered sugar, and milk until smooth.
- Spread over warm rolls and enjoy.
Notes
Nutrition
Commonly Asked Questions
Yeast is sensitive to temperature, so if your milk is hotter than 110°F, it could kill the yeast. Use a thermometer to ensure it’s not too warm.
Yes! You can use 1:1 gluten-free bread flour instead of wheat bread or all-purpose flour. If you need to skip dairy, use a plant-based butter with either a vegetable or olive oil base (coconut oil butters are not great for baking). Dairy-free milk is also an option; oat milk is a personal favorite and one of the best for baking.
This is a great option! Freeze the shaped, unbaked cinnamon rolls (before the second rise) tightly wrapped in a freezer-safe container. Thaw them overnight, let them rise, then bake as normal. The baked rolls can be frozen for 2 months.
