In these peach cobbler cinnamon rolls, classic cinnamon roll filling is layered with peach preserves, while the rolls are baked to perfection, smothered in cream cheese frosting and finished with a delightful peach cobbler topping. The result is a pillowy soft sweet roll packed with cinnamon-sugar and peach flavor that will have everyone coming back for more.
Peach cobbler cinnamon rolls are a labor of love and perfect for special occasion brunches meant to impress. Serve them as a centerpiece alongside savory brunch fare like bacon, sausage and quiche Lorraine.
You could also present them as a dessert-for-brunch with a piping hot cup of coffee or plenty of mimosas to wash them down!
What You Need to Make Peach Cobbler Cinnamon Rolls
To make peach cobbler cinnamon rolls, you’ll need a handful of pantry staples, active dry yeast, milk, butter, peach preserves, cream cheese for the frosting, and canned peaches and biscoff cookies for the cobbler topping. If you can’t find biscoff cookies, regular shortbread cookies or plain sugar cookies can easily be used as an alternative.
The recipe uses bread flour to ensure a soft dough, though all-purpose flour can be used as well. If you opt to use all-purpose flour, start with 3 ½ cups and add more flour 1 tablespoon at a time as needed.
Ingredients:
- Bread Flour
- Granulated Sugar
- Kosher Salt
- Active Dry Yeast
- Milk
- Eggs- Room Temperature
- Butter-Room Temperature
- Brown Sugar
- Ground Cinnamon
- Peach Preserves
- Canned Peaches
- Plain Cream Cheese
- Confectioners Sugar
- Biscoff Cookies
How To Make Peach Cobbler Cinnamon Rolls
Lightly grease a large mixing bowl with butter and set aside.
In a separate bowl, add in bread flour, ¼ cup +1 tbsp sugar and the salt. Whisk thoroughly to combine and set aside.
Heat milk to 100-105F, then pour into a separate large mixing bowl. Add in yeast and 1 tablespoon of sugar and stir to dissolve. Let the yeast activate for 5-10 minutes. Once the milk starts to bubble and froth, it’s ready.
Add the room temperature eggs and melted butter to the activated yeast mixture and whisk until combined.
Gradually add the flour mixture to the milk mixture, about 1/2 cup at a time, and use a spatula or wooden spoon to mix. When a dough starts to form and about ¾ of the flour has been added, turn the dough out onto a lightly floured work surface.
Sprinkle the remaining flour over the top of the dough, and knead by hand until the dough is soft, pliable and slightly tacky. About 10 minutes.
Shape the dough into a ball and transfer to the prepared mixing bowl. Cover with a clean kitchen towel or plastic wrap, then place the bowl in a cold oven with the light turned on. Let the dough proof for 1 hour or until it has doubled in size.
While the dough is proofing, whisk together the brown sugar and cinnamon until thoroughly combined. Line a 9×13 inch baking dish with parchment paper and set aside.
When the dough is done proofing, punch it down and turn it out onto a moderately floured work surface. Lightly sprinkle the top of the dough with flour, then use your hands to form the dough into a rectangle shape. Using a rolling pin, roll out the dough into a large rectangular slab that’s approximately ¼ – ½ inch thick.
Spread the softened butter across the entire surface area of the dough, stopping just short of the edges. Spoon the peach preserves over the butter, and use a spatula to smooth it out so the peach preserves and butter are layered on top of each other.
Generously sprinkle the cinnamon sugar mixture over the butter and preserves, then press the mixture into the butter and preserves so it adheres.
Gently but tightly roll up the long edge of the rectangle until it forms a large log. When you reach the opposite end of the dough, press lightly to seal the edges. If the ends have tapered, cut them off to create an even cylinder.
Slide a large piece of unscented dental floss underneath the dough until you reach the middle of the log. Grip the dental floss on either side of the dough, then cross the floss ends and pull down to the counter to create a clean cut. Using this same motion, cut out 9 rounds that are approximately 2 inches thick. Transfer the rounds to the prepared baking dish.
Cover the baking dish with a clean kitchen towel, and place the baking dish in a warm corner of the kitchen. Proof again for 45 minutes to an hour, or until the cinnamon rolls are doubled in size.
While the cinnamon rolls are proofing, heat the oven to 350F, then make the frosting. In a medium sized bowl, whisk together cream cheese, milk and powdered sugar until homogenous and set aside.
Once the cinnamon rolls are proofed, bake, uncovered, for 10 minutes, then turn the pan 180 degrees and bake for another 10-12 minutes, or until the tops are golden brown.
While the cinnamon rolls are baking, make the cobbler topping.
In a small saucepan, combine the drained canned peaches, butter, sugar, brown sugar and salt. Gently stir to combine. Place the saucepan over medium-low heat and cook until the sugar dissolves, the butter is melted, and a syrup starts to form. About 2-3 minutes. Remove from heat and let rest until ready to use.
When the cinnamon rolls are ready, remove them from the oven and let cool for 10 minutes.
Spread the icing over the cooled cinnamon rolls, then top each cinnamon roll with a heaping tablespoon of the peach cobbler mixture. Sprinkle the crushed biscoff cookies over the top of the cinnamon rolls.
For easy removal, use a serrated knife to separate the cinnamon rolls.
Serve warm and enjoy!
Tips:
- This recipe calls for canned peaches to make the fruit portion of the cobbler, as they are more consistent with their texture and flavor. The peaches should be drained, but not rinsed, and if any pieces are particularly large, feel free to dice them into smaller chunks. If you prefer using fresh peaches, go for it! Just make sure the peaches aren’t overripe so they don’t fall apart when cooked with the butter and sugar.
- To cut the dough into rounds without squashing the layers, a large piece of unscented dental floss is used to create a clean cut. If you prefer not to use dental floss, you can use a serrated knife instead, but take extra care when cutting so the dough doesn’t flatten.
Cobblers and crumbles are not the same, though they both typically go on top of stewed or baked fruit. Cobblers are made with a dough topping such as a biscuit or shortbread, while crumbles are streusel-like topping that is crumbled over the fruit before baking.
Yes! Though they are an unlikely match associated with different seasons, peaches and cinnamon are an excellent combination.
It’s best to serve peach cobbler cinnamon rolls the day they are made, but the individual components can be prepped in advance and stored for later use. The cinnamon rolls can be made, shaped, and tightly covered the night before, then stored unbaked in the fridge for up to 12 hours. Let them come to room temperature before baking. Likewise, the peach cobbler topping can be stored in the fridge overnight and gently warmed before use.
Peach Cobbler Cinnamon Rolls
Ingredients
For the dough
- 4 cups bread flour
- ¾ cup whole milk
- 2 ½ tsp active dry yeast
- 1 tsp kosher salt
- ¼ cup + 2 tbsp granulated sugar
- ½ cup butter melted
- 2 eggs room temperature
For the filling
- 5 tbsp butter room temperature
- ½ cup light brown sugar
- 1 ½ tbsp ground cinnamon
- ½ cup peach preserves
For the frosting
- 1 cup plain cream cheese
- 3 tbsp milk
- 1 ½ cups powdered sugar
For the peach cobbler topping
- 1 15 oz can sliced peaches drained
- 2 tbsp unsalted butter
- ¼ cup granulated sugar
- 1 tbsp brown sugar
- ¼ tsp kosher salt
- Biscoff cookies crumbled
Instructions
- Lightly grease a large mixing bowl with butter and set aside.
- In a separate bowl, mix together bread flour, ¼ cup + 1 tbsp granulated sugar and the salt and whisk to combine.
- Heat the milk to 100-105F; pour into a large mixing bowl, then add in the yeast and 1 tablespoon of sugar; stir to dissolve and let yeast proof for 10 minutes or until the milk starts to froth and bubble.
- Add the room temperature eggs and melted butter to the activated yeast mixture and whisk to combine.
- Slowly add the flour mixture to the milk mixture, about ½ cup at a time, and use a spatula or wooden spoon to mix.
- When a dough starts to form and about ¾ of the flour has been added, turn the dough out onto a floured work surface.
- Sprinkle the remaining flour over the top of the dough and knead by hand until the dough is soft, pliable and slightly tacky; about 10 minutes.
- Shape the dough into a ball and transfer to the prepared mixing bowl; cover with a clean kitchen towel.
- Place the bowl in a cold oven with the light turned on and proof until the dough has doubled in size; about 1 hour.
- While the dough is proofing, whisk together the brown sugar and cinnamon until thoroughly combined and set aside, then line a 9×13 inch baking dish with parchment paper and set aside.
- When the dough is done proofing, punch it down, and turn it out onto a moderately floured work surface and sprinkle the top of the dough with flour.
- Form the dough into a rectangle shape, then, using a rolling pin, roll out the dough into a large rectangular slab that’s approximately ¼ – ½ inch thick.
- Spread the softened butter across the entire surface area of the dough, stopping just short of the edges.
- Spoon the peach preserves over the butter, and use a spatula to smooth it out so the peach preserves and butter are layered on top of each other.
- Generously sprinkle the cinnamon sugar mixture over the butter and preserves, then press the mixture into the butter and preserves so it adheres.
- Carefully but tightly roll up the long edge of the rectangle to create a large log; once you reach the opposite end of the dough press lightly to seal (if the ends have tapered, cut them off to create an even cylinder).
- Slide a large piece of unscented dental floss underneath the dough until you reach the center, then cross the floss ends and pull down to the counter to create a clean cut.
- Using this same motion, cut out 9 rounds that are approximately 2 inches thick and transfer to the prepared baking dish.
- Cover the baking dish with a clean kitchen towel, and place the baking dish in a warm corner of the kitchen; proof again for 45 minutes to an hour, or until the cinnamon rolls are doubled in size.
- While the cinnamon rolls are proofing, heat the oven to 350F.
- Make the frosting; in a medium sized bowl, whisk together cream cheese, milk, and powdered sugar until homogenous and set aside.
- After the cinnamon rolls are proofed, bake, uncovered, for 10 minutes, then turn the pan 180 degrees and bake for another 10-12 minutes, or until the tops are golden brown.
- While the cinnamon rolls are baking make the cobbler topping.
- In a small saucepan combine the drained canned peaches, butter, sugar, brown sugar and salt; gently stir to combine
- Place the saucepan over medium-low heat and cook for 2-3 minutes or until the sugar dissolves, the butter is melted and a syrup starts to form; remove from the heat and let rest until ready to use.
- When the cinnamon rolls are ready, remove them from the oven and let cool for 10 minutes.
- Spread the icing over the cooled cinnamon rolls, then top each cinnamon roll with a heaping tablespoon of the peach cobbler mixture.
- Sprinkle the crushed biscoff cookies over the top of the cinnamon rolls.
- For easy removal, use a serrated knife to separate the cinnamon rolls.
- Serve warm and enjoy!
Nutrition
Here are a few other recipes you might enjoy!
- Blueberry Cinnamon Rolls
- Brioche Cinnamon Rolls
- Cinnamon Raisin French Toast
- Hawaiian Roll French Toast
Rebekkah is a food writer, recipe developer and sommelier who is obsessed with all things food and drink. When she isn’t lingering too long in her kitchen, she can be found making music in her apartment or traveling the globe in search of the perfect noodle.