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Peach Cobbler Cinnamon Rolls: The Ultimate Summer Brunch Dessert
Jessica

Peach Cobbler Cinnamon Rolls

Soft, pillowy cinnamon rolls filled with juicy peach filling, cinnamon brown sugar swirl, and topped with buttery crumb and cream cheese glaze. Perfect for summer brunch or dessert.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole milk warmed to 110°F
  • 2¼ teaspoons instant or active dry yeast
  • ½ cup granulated sugar divided
  • 2 large eggs room temperature
  • ½ cup unsalted butter melted and cooled
  • 4 cups bread flour plus more for dusting
  • 1 teaspoon kosher salt
  • 4 cups fresh peaches peeled and diced
  • ⅓ cup light brown sugar packed
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • ¼ cup unsalted butter softened
  • ¾ cup dark brown sugar
  • 2 tablespoons ground cinnamon
  • ½ cup all-purpose flour
  • ⅓ cup old-fashioned rolled oats
  • ¼ cup cold unsalted butter cubed
  • 2 cups powdered sugar
  • 3-4 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract for glaze
  • 1 pinch salt for glaze

Equipment

  • Stand mixer with dough hook
  • 9x13-inch baking dish
  • Large saucepan
  • Rolling Pin
  • Sharp knife or dental floss

Method
 

  1. Make the peach filling: Combine diced peaches, brown sugar, cornstarch, lemon juice, and vanilla in a saucepan over medium heat. Cook for 8-10 minutes until thickened. Cool completely.
  2. Activate yeast: Warm milk to 110°F, stir in yeast with 1 tablespoon sugar. Let sit 5 minutes until foamy.
  3. Make dough: In stand mixer, combine yeast mixture, remaining sugar, eggs, and melted butter. Add flour and salt. Knead 7-8 minutes until smooth.
  4. First rise: Place dough in greased bowl, cover, and rise 1 hour until doubled.
  5. Make crumb topping: Mix flour, oats, brown sugar, and cold butter until crumbly. Refrigerate.
  6. Assemble rolls: Roll dough into 12x18 inch rectangle. Spread with softened butter, then brown sugar and cinnamon. Top with cooled peach filling.
  7. Roll and cut: Roll tightly from long side, pinch seam. Cut into 12 equal rolls.
  8. Second rise: Arrange in greased 9x13 dish, cover, rise 30-40 minutes until puffy.
  9. Bake: Preheat oven to 350°F. Sprinkle crumb topping over rolls. Bake 25-30 minutes until golden.
  10. Make glaze: Whisk powdered sugar, cream, vanilla, and salt until smooth. Drizzle over warm rolls.

Notes

  • Drain peach filling well to prevent soggy dough
  • Use bread flour for chewiest texture
  • Let peach filling cool completely before assembling
  • Store at room temperature up to 2 days or refrigerate up to 4 days
  • Freeze baked rolls up to 3 months