Peach Cobbler Cinnamon Rolls Recipe

These Peach Cobbler Cinnamon Rolls are a sweet treat that joins two of your favorite desserts into one fluffy, gooey creation. Just imagine the smell of cinnamon and fresh peaches filling your kitchen, it’s enough to make anyone’s mouth water!

Solves the struggle of craving peach cobbler and cinnamon rolls by offering easy steps, quicker prep, and a shareable breakfast dessert option.

I’ve had my fair share of kitchen disasters, especially when trying to bake with fresh fruit. Sometimes, the peaches can be too firm or not sweet enough, and that’s just frustrating. But with this recipe, you’ll find tips to avoid overbaking and adjust the sweetness, so your rolls turn out just right.

These rolls are really straightforward, taking only an hour and a half from start to finish. You’ll have warm and delightful rolls cooked to golden perfection in about 40 minutes. And if you end up with some leftover peaches, this recipe is a great way to use them up!

If you love peach flavors and want another yummy treat, try making this green smoothie for a refreshing spin.

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Peach Cobbler Cinnamon Rolls Recipe

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• Author: Charlene
• Prep Time: 60 minutes
• Cool Time: 0 minutes
• Cook Time: 40 minutes
• Total Time: 90 minutes
• Yield: 12 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious peach cobbler cinnamon rolls with a creamy frosting, perfect for brunch or dessert.

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Ingredients

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• 4 large ripe peaches, diced (about 4 cups, 25 ounces, or 650 grams)
• 1/3 cup light brown sugar, packed (73 grams)
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice
• 1 tbsp corn starch
• 1 tbsp water (15 grams)
• 1/2 tsp vanilla extract
• 3/4 cup salted butter, melted (115 degrees F, 170 grams)
• 1 cup warm milk (115 degrees F, 240 mL)
• 4 large eggs, lightly beaten and at room temperature
• 1/2 cup granulated sugar (105 grams)
• 2 and 1/2 tsp instant yeast
• 3/4 tsp salt
• 4 and 2/3 cups all-purpose flour, spooned & leveled or weighed out (606 grams)
• 1/2 cup salted butter, melted for crumble (113 grams)
• 1 cup all-purpose flour, spooned & leveled or weighed out (130 grams)
• 1/2 cup brown sugar (110 grams)
• 1/2 tsp cinnamon
• pinch of salt
• 1/2 cup salted butter, softened for filling (113 grams)
• 3/4 cup light brown sugar, packed (165 grams)
• 2 tbsp cinnamon
• 1/4 tsp nutmeg
• pinch salt
• 1/2 tsp vanilla extract
• 1/2 cup heavy cream, for pouring over rolls (120 mL)
• 6 ounces cream cheese, softened (170 grams)
• 1 cup powdered sugar (115 grams)
• 1 tsp vanilla
• 2–3 tbsp milk or heavy cream, as desired (30–45 grams)

Cook Mode

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Instructions

1. Prepare the Dough: Start by mixing your flour, sugar, salt, and yeast in a bowl. You want to see a nice fluffy mixture that smells sweet and yeasty, hinting at the delicious rolls to come. Be careful not to overwork the dough, as it could lead to tough rolls.
2. Knead Until Smooth: Knead the dough until it feels soft and elastic under your hands. You should be able to stretch it without tearing. This step helps develop gluten, giving the rolls their shape. Watch out for any lumps, as they can cause uneven baking later on.
3. Let It Rise: Cover the dough and let it rise in a warm spot for about 30 minutes until it doubles in size. This is when you will notice it puffing up and looking airy. Make sure it is warm enough; too cool and it will not rise properly. Don’t peek too often, or you could interrupt its journey to fluffy perfection.
4. Roll Out the Dough: Once risen, roll out the dough into a rectangle on a floured surface. It should be about half an inch thick. The dough should feel smooth and elastic as you roll. Keep it lightly floured to prevent sticking, but do not add too much flour, or it may dry out.
5. Add the Peach Filling: Spread your peach mixture onto the rolled dough. The colorful fruit should cover it evenly, giving off a sweet aroma. Be careful not to overload it, or the filling might ooze out while baking.
6. Roll and Slice: Carefully roll the dough into a tight log from one end to the other. You should feel it come together snugly as you roll. Once rolled, slice it into even pieces, about an inch thick. A dull knife can crush the rolls, so use a sharp one for this step.
7. Second Rise: Place the sliced rolls in a greased baking pan and cover them again, letting them rise for another 20 minutes. You will notice they puff up and fill the gaps between each other. Make sure they have room; if squished too tightly, they will not bake evenly.
8. Bake to Golden Perfection: Bake the rolls at 375 degrees F until they turn golden brown and your kitchen smells heavenly, about 25-30 minutes. Keep an eye on them; let them go too long, and they may turn dry.
9. Mix the Frosting: While the rolls are baking, mix your cream cheese frosting until it is creamy and smooth. It should be thick yet spreadable. If it is runny, add more powdered sugar gradually until it thickens up nicely. A thin frosting may slide right off the rolls.
10. Frost and Serve: Once the rolls are out of the oven, let them cool slightly, then generously frost each one. The warmth of the rolls will help the frosting melt into every nook and cranny. Do not rush to frost them while they are still too hot, or it might just slide off. Enjoy every bite with family or friends!

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Notes

• Store leftovers in an airtight container in the fridge for 2-3 days, reheating gently as desired.
• If your dough is not rising well, ensure the yeast is fresh and the environment is warm, ideally around 75 degrees F to 80 degrees F.
• For peach filling that is not sweet enough, taste as you go and adjust the brown sugar based on peach ripeness.
• If the rolls turn out dry, consider shortening the baking time by five minutes and check your oven temperature with a thermometer.
• When making the crumble, do not worry if it looks wet; it will thicken while cooling.
• If your cream cheese frosting is too runny, gradually add powdered sugar until you achieve the desired consistency for spreading.

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Nutrition

• Serving Size: 1 roll
• Calories: 813
• Sugar: 58g
• Sodium: 458mg
• Fat: 39g
• Saturated Fat: 23g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 107g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 161mg