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Peach cobbler cinnamon Rolls

Peach Cobbler Cinnamon Rolls

Rebekkah Rumora
These decadent and indulgent peach cobbler cinnamon rolls are a baked goods mash-up like no other. Pillowy soft and packed with cinnamon-sugar and peachy flavor, this hybrid recipe showcases the best of two beloved dishes and is excellent for special occasion brunches meant to impress.
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Prep Time 30 minutes
Cook Time 20 minutes
for proofing 2 hours
Course Breakfast
Servings 9
Calories 460 kcal

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 9x13 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

Calories: 460kcalCarbohydrates: 55gProtein: 4.7gSugar: 28g
Keyword breakfast, brunch, rolls
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