Peach Cobbler Cinnamon Rolls

Fluffy cinnamon rolls meet warm peach cobbler in this decadent twist on two Southern favorites. Perfect for brunch, dessert, or a sweet weekend treat!

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⏱️ Prep Time

• Prep Time: 30 minutes
• Cook Time: 25–30 minutes
• Rising Time: 1.5 to 2 hours
• Total Time: ~2.5 to 3 hours

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🧰 Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Stand mixer with dough hook (optional)
• Rolling pin
• 9×13 inch baking dish
• Saucepan
• Sharp knife or floss (for slicing rolls)
• Whisk
• Spatula

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📝 Ingredients

For the Dough:

• ¾ cup warm milk (110°F)
• 2¼ tsp (1 packet) active dry yeast
• ¼ cup granulated sugar
• 1 egg + 1 egg yolk
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour
• ½ tsp salt

For the Cinnamon Filling:

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1½ tbsp ground cinnamon

For the Peach Filling:

• 2½ cups fresh or canned peaches, diced
• ¼ cup brown sugar
• 1 tbsp cornstarch
• ½ tsp cinnamon
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk or cream
• ½ tsp vanilla extract

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🍑 Ingredient Notes

• Peaches: Fresh peaches give the best flavor, but canned (in juice, not syrup) or frozen (thawed and drained) work well too.
• Yeast: Active dry yeast needs to bloom in warm milk. If using instant yeast, it can be mixed directly into the flour.
• Flour: All-purpose is standard, but bread flour can add extra chewiness.
• Butter: Use unsalted to control the salt levels.
• Cream Cheese: Use full-fat for a rich, smooth glaze.

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👩‍🍳 Instructions

1. Make the Dough:

1. In a bowl, mix warm milk and sugar, then add yeast. Let sit for 5–10 minutes until foamy.
2. Add egg, egg yolk, and melted butter. Mix to combine.
3. Add flour and salt. Mix and knead (by hand or mixer) for 8–10 minutes until smooth.
4. Transfer to a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

2. Prepare the Peach Filling:

1. In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, lemon juice, vanilla, salt, and cornstarch.
2. Cook until thickened (5–8 minutes). Cool completely before using.

3. Prepare the Cinnamon Filling:

1. Mix softened butter, brown sugar, and cinnamon into a spreadable paste.

4. Assemble the Rolls:

1. Roll out the dough into a 16×12 inch rectangle.
2. Spread cinnamon filling evenly across the dough.
3. Spoon cooled peach filling over the cinnamon layer.
4. Roll tightly from the long side, then cut into 12 rolls.
5. Place in a greased 9×13 pan. Cover and let rise 30–45 minutes.

5. Bake:

1. Preheat oven to 350°F (175°C).
2. Bake for 25–30 minutes until golden brown and bubbling.
3. Let cool slightly.

6. Make the Glaze:

1. Beat cream cheese until smooth.
2. Add powdered sugar, milk, and vanilla. Mix until creamy.
3. Drizzle over warm rolls.

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🔢 Nutrition Facts (per roll, approx.)

• Calories: 320
• Fat: 14g
• Carbs: 44g
• Sugar: 22g
• Protein: 5g
• Fiber: 1g

Note: Values may vary based on ingredient brands and substitutions.

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💡 Tips and Variations

Tips:

• Let the peach filling cool before spreading to avoid soggy dough.
• Use dental floss to slice clean rolls without squishing them.
• For make-ahead: Prepare the rolls and refrigerate overnight after step 4. Bring to room temp and bake the next morning.

Variations:

• Mini Rolls: Cut into 16 smaller rolls and reduce baking time.
• Crumb Topping: Add a brown sugar streusel before baking for crunch.
• Peach + Berry: Add a handful of blueberries or raspberries to the peach filling.
• Maple Glaze: Swap vanilla in the glaze for maple extract.