Peach Cobbler Cinnamon Rolls

This peach cobbler cinnamon roll recipe transforms two beloved desserts into one irresistible breakfast treat. The tangzhong method creates exceptionally soft, fluffy rolls while the homemade peach jam and brown sugar filling capture the essence of a perfect summer cobbler.

I created these rolls after a trip to a local peach orchard last summer. The fragrance of ripe peaches was so intoxicating that I couldn't resist incorporating them into my family's favorite cinnamon roll recipe.

Ingredients

• Fresh ripe peaches: select fruit that yields slightly to gentle pressure and has a sweet fragrance
• Granulated sugar: balances the natural tartness of peaches
• Lemon juice: brightens the fruit flavor and helps preserve the jam's color
• Cornstarch: thickens the peach jam to prevent soggy rolls
• All purpose flour: provides structure while maintaining tenderness
• Instant yeast: ensures reliable rising without proofing
• Whole milk: adds richness and tenderness to the dough
• Unsalted butter: allows you to control the salt level while adding flavor
• Brown sugar: creates a caramelized sweetness in the filling
• Ground cinnamon: provides warmth and classic spice notes
• Cream cheese: adds tanginess to balance the sweet frosting

Step-by-Step Instructions

Prepare the Peach Jam:

Cook cubed peaches with sugar and lemon juice in a saucepan over medium heat for about 10 minutes until peaches break down. Mix cornstarch with water to create a slurry and stir into the peach mixture. Continue cooking for 2 more minutes until thickened to a spreadable consistency. Transfer to a bowl and refrigerate until completely cool.

Create the Tangzhong Base:

Whisk together water and flour in a small saucepan over medium heat for about 2 minutes until it forms a thick paste resembling mashed potatoes. The mixture should reach about 149°F if you have a thermometer. This cooked flour mixture will create exceptionally soft rolls that stay fresh longer. Cool to room temperature before using.

Mix the Dough:

Combine flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the dough hook. Mix dry ingredients for 30 seconds to distribute evenly. Add milk, egg, vanilla extract and cooled tangzhong to the bowl. Mix on low speed for 1 minute until combined, then increase to medium low speed for 5 minutes until a cohesive dough forms. Add softened butter 1 tablespoon at a time, allowing each addition to incorporate before adding the next. Continue kneading for 8 to 10 minutes until dough is smooth, elastic and pulls away from the sides of the bowl.

First Rise:

Transfer dough to a lightly greased bowl, cover with plastic wrap or a damp kitchen towel, and allow to rise in a warm place for about 60 minutes until nearly doubled in size. The dough should spring back slowly when poked with a finger.

Roll and Fill:

Turn dough onto a lightly floured surface and roll into a 16×12 inch rectangle. Spread softened butter evenly across the surface, leaving a half inch border along one long edge. Mix brown sugar and cinnamon in a small bowl, then sprinkle evenly over the butter. Spread cooled peach jam over the cinnamon sugar layer, then arrange thinly sliced fresh peaches on top.

Shape the Rolls:

Starting with the long edge that has filling to the edge, roll the dough into a tight log, pinching the seam to seal. Use a sharp knife or unflavored dental floss to cut into 12 equal pieces. Arrange rolls in a greased 9×13 inch baking dish, leaving space between each for rising.

Second Rise:

Cover the pan loosely with plastic wrap and let rolls rise in a warm place for 30 to 45 minutes until puffy. They won't quite double in size but should expand to touch each other.

Prepare Crumb Topping:

Mix melted butter with flour, granulated sugar, brown sugar and cinnamon until crumbly. Refrigerate until ready to use.

Bake the Rolls:

Preheat oven to 325°F. Sprinkle crumb topping evenly over risen rolls and bake for 30 to 35 minutes until golden brown. The internal temperature should reach approximately 190°F if using a thermometer.

Make the Frosting:

Beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, then heavy cream, mixing until light and spreadable. Drizzle or spread over warm rolls before serving.

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The peach jam is definitely the star of this recipe. I always make extra so I can swirl it into yogurt or spread it on toast the next morning. My daughter actually requested these instead of birthday cake last year, which tells you everything about how special they are.

Make Ahead Options

These cinnamon rolls can be prepared the night before serving. Follow the recipe through shaping the rolls and placing them in the baking dish. Cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from refrigerator and let stand at room temperature for 30 minutes before baking as directed. This makes them perfect for holiday mornings when you want something special without the early wake up.

Seasonal Adaptations

While fresh peaches create the most vibrant flavor during summer months, this recipe works beautifully with other fruits throughout the year. Try substituting the same amount of diced apples with a pinch of nutmeg in fall, or use frozen peaches in winter. Just be sure to thaw and drain frozen fruit thoroughly before making the jam to avoid excess moisture. The filling can also be simplified by using high quality store bought preserves when you're short on time.

Serving Suggestions

These rolls are substantial enough to serve as a complete breakfast indulgence, but they also pair beautifully with savory brunch items. Try serving alongside a simple egg frittata or breakfast casserole to balance the sweetness. For dessert, warm a roll slightly and top with a scoop of vanilla ice cream. The contrast between the warm spiced roll and cold cream creates an irresistible combination reminiscent of peach cobbler à la mode.

Storage Tips

Store completely cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, microwave individual rolls for 15 to 20 seconds until just warm. The tangzhong method helps these rolls maintain moisture longer than traditional cinnamon rolls, but they are undeniably best enjoyed fresh from the oven when the frosting is still slightly melty.

Recipe FAQs

→ Can I use canned peaches instead of fresh ones?

Yes, you can substitute canned peaches. Drain them well and reduce the added sugar in the jam as canned peaches are typically already sweetened. You may need to cook the jam slightly longer to achieve the proper thickness due to the higher moisture content.

→ What is tangzhong and why is it used in this dough?

Tangzhong is a Japanese technique where a portion of flour is cooked with water to create a paste before adding to the dough. This method pre-gelatinizes the starches in flour, which helps the dough retain moisture, resulting in exceptionally soft, fluffy rolls with a longer shelf life.

→ Can I prepare these rolls the night before?

Absolutely! After cutting and placing the rolls in the baking dish, cover them tightly and refrigerate overnight. In the morning, let them come to room temperature for about 30-45 minutes before baking. This makes them perfect for stress-free entertaining.

→ How do I know when the rolls are properly baked?

The rolls should be golden brown on top and have an internal temperature of about 190°F (88°C). If they're browning too quickly on top but still underbaked inside, cover loosely with foil for the remaining baking time.

→ Can these rolls be frozen?

Yes, you can freeze the rolls either before or after baking. To freeze before baking, place cut rolls in a disposable aluminum pan, cover tightly and freeze. Thaw overnight in the refrigerator before baking. To freeze after baking, cool completely, wrap individually, and freeze without frosting. Thaw and warm before adding fresh frosting.

→ What can I serve with these peach cobbler cinnamon rolls?

These rolls are delightful on their own, but for an extra-special treat, serve them warm with a scoop of vanilla ice cream. They also pair wonderfully with fresh fruit, a hot cup of coffee, or for contrast, a tangy yogurt parfait.