These Peach Cobbler Cinnamon Rolls are a delightful twist on classic cinnamon rolls! They combine the warm, comforting flavors of peach cobbler with the soft, fluffy texture of cinnamon rolls, all topped with a luscious cream cheese frosting. I love how this recipe is both unique and incredibly delicious. It's perfect for breakfast, brunch, a special occasion, or any time you're craving a sweet and fruity treat. Get ready for a roll that's sure to become a new favorite!
Why You'll Love These Peach Cobbler Cinnamon Rolls
- Peach Cobbler Flavor: These rolls capture the delicious flavors of peach cobbler, with a sweet peach filling and a hint of cinnamon.
- Soft and Fluffy: The dough is soft, fluffy, and perfectly risen.
- Cream Cheese Frosting: The tangy cream cheese frosting adds a delicious creamy element that complements the peach filling perfectly.
- Fun Twist on a Classic: A fun and unique way to enjoy the flavors of cinnamon rolls and peach cobbler.
Ingredients for Peach Cobbler Cinnamon Rolls
Here's what you'll need to make these delicious rolls. The full list with measurements is in the recipe card below.
Dough
- Warm milk (Liquid)
- Active dry yeast (Leavening Agent)
- Granulated sugar (Sweetener)
- Melted butter (Fat)
- Salt (Seasoning)
- Large eggs (Binder)
- All-purpose flour (Dry Ingredient)
Filling
- Diced peaches (fresh or canned) (Fruit)
- Brown sugar (Sweetener)
- Ground cinnamon (Spice)
Frosting
- Cream cheese, softened (Dairy)
- Butter, softened (Fat)
- Powdered sugar (Sweetener)
- Vanilla extract (Flavoring)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Peach Cobbler Cinnamon Rolls as is, but here are a few ideas for variations:
- Different Fruit: Use other fruits, such as apples, berries, or plums, instead of peaches.
- Add Nuts: Sprinkle some chopped pecans or walnuts over the filling before rolling up the dough.
- Spice it Up: Add a pinch of nutmeg or allspice to the filling.
- Different Frosting: Use a simple vanilla glaze or a brown butter frosting instead of cream cheese frosting.
How to Make Peach Cobbler Cinnamon Rolls
Let me show you how to make these delicious and impressive Peach Cobbler Cinnamon Rolls:
Prepare the Dough
- I dissolve the yeast in the warm milk with a pinch of sugar. I let it sit until frothy, about 5 minutes.
- I add the sugar, melted butter, salt, eggs, and flour to a large bowl.
- I mix in the yeast mixture.
- I knead until smooth.
- I let it rise until doubled, about 1 hour.
Make the Filling
- I mix the diced peaches with the brown sugar and cinnamon in a bowl.
Assemble the Rolls
- I roll out the risen dough into a rectangle.
- I spread the peach filling evenly over the dough.
- I roll up the dough tightly from the long end, like a jelly roll.
- I cut the log into 12 equal slices.
- I place the slices cut side up in a greased baking dish.
- I let rise for 30 minutes.
Bake
- I preheat the oven to 350°F (175°C).
- I bake the rolls for 25 minutes, or until golden brown.
Prepare Frosting
- While the rolls are baking, I beat the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
Frost and Serve
- Once baked, I remove the rolls from the oven and let them cool for 10 minutes.
- Then drizzle with frosting.
- I serve them warm.
Tips and Tricks for the BEST Cinnamon Rolls
Here are my secrets for making these cinnamon rolls truly exceptional:
- Warm Milk: Make sure the milk is warm (about 110°F/43°C) to activate the yeast.
- Don't Over-Knead: Over-kneading the dough can make the rolls tough. Knead just until the dough is smooth and elastic.
- Let the Dough Rise: Allowing the dough to rise properly is essential for soft and fluffy rolls.
- Roll Tightly: Rolling the dough tightly helps to create beautiful swirls.
- Use Dental Floss: Unflavored dental floss is a great tool for cutting the cinnamon roll dough cleanly without squishing the rolls.
How to Serve
These Peach Cobbler Cinnamon Rolls are best served:
- Warm: Enjoy them warm, with the frosting melting into all the nooks and crannies.
- Breakfast or Brunch: The perfect centerpiece for a special breakfast or brunch.
- Dessert: They're also delicious served as a dessert.
Make Ahead and Storage
- Overnight Rise: You can prepare the dough and let it rise in the refrigerator overnight. In the morning, roll out the dough, fill, shape, and proceed with the second rise and baking.
- Storage: Store leftover frosted cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
FAQs about Peach Cobbler Cinnamon Rolls
- Can I use canned peaches?
- Fresh or frozen (and thawed) peaches are best for this recipe, but you can use canned peaches in a pinch. Drain them well before using.
- Can I make these without the frosting?
- Yes, you can omit the frosting or use a simple vanilla glaze instead.
- Can I freeze these cinnamon rolls?
- Yes, you can.
Enjoy these incredibly delicious Peach Cobbler Cinnamon Rolls! They're a perfect combination of two classic treats that's sure to be a hit.
Print
Peach Cobbler Cinnamon Rolls
- Prep Time: 30 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Description
These Peach Cobbler Cinnamon Rolls combine the warm, comforting flavors of peach cobbler with the soft, fluffy texture of cinnamon rolls. A sweet and juicy peach filling is swirled inside the dough, and a simple cream cheese frosting adds the perfect finishing touch.
Ingredients
For the Dough:
- 1 cup whole milk, warmed to 105-115°F (40-46°C)
- 2 teaspoons active dry yeast
- ¼ cup (50g) granulated sugar
- ¼ cup (½ stick, 57g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 2 large eggs, room temperature
- 4 cups (500g) all-purpose flour, plus more for dusting
For the Filling:
- 2 cups diced peaches (fresh, frozen and thawed, or canned and drained) (see notes)
- ½ cup (100g) packed light brown sugar
- 2 teaspoons ground cinnamon
For the Frosting:
- 4 ounces cream cheese, softened to room temperature
- ¼ cup (½ stick, 57g) unsalted butter, softened to room temperature
- 1 cup (120g) powdered sugar (confectioners' sugar)
- 1 teaspoon pure vanilla extract
Instructions
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Activate Yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk and a pinch of the granulated sugar. Sprinkle the active dry yeast over the milk. Let it sit for about 5 minutes, or until the yeast is foamy. This step "proofs" the yeast, ensuring it's alive and active.
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Combine Wet Ingredients: Add the remaining granulated sugar, melted (and slightly cooled) butter, salt, and room-temperature eggs to the yeast mixture. Whisk until well combined.
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Add Flour: Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon or spatula (or with the dough hook attachment of a stand mixer on low speed) until a shaggy dough forms.
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Knead Dough:
- By Hand: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
- Stand Mixer: Knead with the dough hook on low speed for 6-8 minutes, or until the dough is smooth and elastic and pulls away from the sides of the bowl.
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First Rise: Lightly grease a large bowl. Place the kneaded dough in the greased bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place, free from drafts, until doubled in size, about 1 hour.
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Prepare Peach Filling: While the dough is rising, prepare the peach filling. In a medium bowl, combine the diced peaches, brown sugar, and cinnamon. Toss gently to combine.
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Roll Out Dough: After the first rise, punch down the dough to release the air. Turn it out onto a lightly floured surface. Roll the dough out into a large rectangle, approximately 12x18 inches.
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Spread Filling: Spread the peach filling evenly over the rolled-out dough, leaving a small border along the edges.
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Roll Up Dough: Starting from one of the long edges, tightly roll the dough up into a log, jelly-roll fashion. Pinch the seam to seal.
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Cut Rolls: Using a sharp knife, serrated knife, or unflavored dental floss, cut the log into 12 equal slices.
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Second Rise: Grease a 9x13-inch baking dish. Arrange the sliced cinnamon rolls, cut-side up, in the prepared baking dish. Cover the dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm place for 30 minutes, or until puffy.
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Preheat Oven: While the rolls are rising for the second time, preheat your oven to 350°F (175°C).
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Bake: Bake the rolls for 25 minutes, or until they are golden brown and cooked through.
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Make Frosting: While the rolls are baking, prepare the frosting. In a medium bowl, using an electric mixer (hand mixer or stand mixer), beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, beating until combined. Stir in the vanilla extract.
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Cool and Frost: Remove the baked rolls from the oven. Let them cool in the pan for about 10 minutes before spreading the frosting evenly over the top.
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Serve warm.
Notes
- Milk Temperature: Make sure the milk is warm, but not hot (105-115°F / 40-46°C), to activate the yeast.
- Yeast: This recipe uses active dry yeast. If using instant yeast, you can skip the proofing step (step 1) and add it directly to the dry ingredients.
- Peaches: You can use fresh, frozen (thawed and drained), or canned (drained) peaches. If using fresh peaches, choose ripe but firm peaches.
- Rising Time: Rising times may vary depending on the temperature of your kitchen.
- Cream Cheese and Butter: Make sure the cream cheese and butter for the frosting are softened to room temperature for easy mixing.
- Serving Suggestions: These peach cobbler cinnamon rolls are best served warm.
- Storage: Leftovers can be stored.
