Description
Peach Cobbler Cinnamon Rolls are a Southern-inspired twist on classic sweet rolls, filled with fresh peach jam, topped with crumbly streusel, and finished with cream cheese frosting. Perfect for brunch, dessert, or special occasions—serve warm and enjoy every bite!
Ingredients
For the Peach Jam
1½ cups ripe peaches, cubed
2 tbsp granulated sugar
1 tsp lemon juice
2 tsp cornstarch
1 tbsp water
½ cup very thinly sliced peaches
For the Tangzhong
¾ cup water
¼ cup all-purpose flour
For the Dough
3½ cups all-purpose flour
⅓ cup granulated sugar
2 tsp instant yeast
¾ tsp fine sea salt
½ cup whole milk (room temperature)
1 large egg (room temperature)
1 tsp vanilla extract
4 tbsp unsalted butter (softened)
Tangzhong from above
For the Brown Sugar Filling
½ cup unsalted butter (room temperature)
½ cup brown sugar
1 tsp ground cinnamon
For the Crumb Topping
6 tbsp unsalted butter (melted)
¾ cup + 1 tbsp all-purpose flour
½ cup granulated sugar
2 tbsp packed light brown sugar
½ tsp ground cinnamon
For the Frosting
4 tbsp unsalted butter (room temperature)
2 oz cream cheese (room temperature)
1 cup powdered sugar
2½ tbsp heavy cream
Instructions
1. Make the Peach Jam
In a saucepan, add cubed peaches, sugar, and lemon juice. Simmer over medium heat for 12–15 minutes, gently mashing as the mixture softens and thickens. Mix cornstarch with water and stir into the jam, cooking for an additional 2 minutes until set. Transfer to a bowl and cool completely.
2. Make the Tangzhong
Whisk water and flour together in a small saucepan over medium heat. Cook, whisking constantly, for 4–5 minutes until thick and paste-like. Transfer to a bowl and let cool.
3. Make the Dough
In a stand mixer, combine flour, sugar, yeast, and salt. Add milk, egg, vanilla, and tangzhong. Mix on low until a shaggy dough forms. Gradually incorporate softened butter, one tablespoon at a time, mixing until the dough becomes smooth and the butter is fully absorbed. Knead for 10–11 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
4. Make the Crumb Topping
Mix together melted butter, flour, sugars, and cinnamon until crumbly. Chill until ready to use.
5. Roll and Fill
Roll dough into an 18×15-inch rectangle. Spread with brown sugar filling, then cooled peach jam. Layer very thin peach slices across the top. Cut into 12 strips (1½-inch wide) and roll each strip into a swirl. Place in a parchment-lined 9×13-inch metal baking dish. Cover and let rise for 1 hour until doubled.
6. Bake
Preheat oven to 325°F (162°C). Sprinkle crumb topping over rolls. Bake for 30–35 minutes or until golden brown. Cool slightly.
7. Make the Frosting
Mix together cream cheese, butter, and powdered sugar until smooth. Whisk in heavy cream. Drizzle over warm rolls.
Notes
Make ahead: Assemble the rolls, refrigerate overnight, then let rise and bake in the morning.
Use ripe peaches for the best flavor.
Rolls can be frozen individually after baking.
- Prep Time: 3 hours + Time: 1 hour (rising/resting)
- Cook Time: 30 minutes