Peach Cobbler Cinnamon Rolls (Print Version)
Fluffy rolls with peach jam filling and cream cheese frosting, combining the classic flavors of peach cobbler and cinnamon swirls.
# Ingredients:
→ Peach Jam
01 -
1½ cups fresh ripe peaches, cubed
02 -
2 tablespoons granulated sugar
03 -
1 teaspoon lemon juice
04 -
2 teaspoons cornstarch
05 -
1 tablespoon water
→ Filling
06 -
½ cup very thinly sliced peaches
07 -
½ cup unsalted butter, room temperature
08 -
½ cup light or dark brown sugar
09 -
1 teaspoon ground cinnamon
→ Tangzhong
10 -
¾ cup water
11 -
¼ cup all-purpose flour
→ Dough
12 -
3½ cups all-purpose flour
13 -
⅓ cup granulated sugar
14 -
2 teaspoons instant yeast
15 -
¾ teaspoon fine sea salt
16 -
½ cup whole milk, room temperature
17 -
1 large egg, room temperature
18 -
1 teaspoon vanilla extract
19 -
4 tablespoons unsalted butter, softened
→ Crumb Topping
20 -
6 tablespoons unsalted butter, melted
21 -
¾ cup + 1 tablespoon all-purpose flour
22 -
½ cup granulated sugar
23 -
2 tablespoons light brown sugar, packed
24 -
½ teaspoon ground cinnamon
→ Frosting
25 -
4 tablespoons unsalted butter, room temperature
26 -
2 oz cream cheese, room temperature
27 -
1 cup powdered sugar
28 -
2½ tablespoons heavy cream
# Steps to Follow:
01 -
Cook cubed peaches with granulated sugar and lemon juice over medium heat until thickened. Allow to cool completely.
02 -
Whisk water and all-purpose flour over medium heat until it forms a thick paste. Let the mixture cool.
03 -
Combine all-purpose flour, granulated sugar, instant yeast, and fine sea salt in the bowl of a stand mixer. Add the milk, egg, vanilla extract, and prepared tangzhong. Mix until dough forms. Knead softened butter into the dough until smooth and elastic.
04 -
Roll out the dough into a rectangle. Spread the filling of room temperature butter, light or dark brown sugar, and ground cinnamon evenly over the surface. Add thinly sliced peaches and peach jam on top.
05 -
Roll the dough tightly into a log shape and cut into 12 equal pieces. Arrange the rolls in a prepared baking dish and let them rise again.
06 -
Preheat oven to 325°F (162°C). Bake the rolls for 30–35 minutes or until golden brown and cooked through.
07 -
Mix cream cheese and room temperature butter together until smooth. Gradually add powdered sugar and heavy cream, continuing to mix until fully combined.
08 -
Drizzle the cream cheese frosting over the warm rolls. Serve fresh, optionally paired with vanilla ice cream.
# Additional Notes:
01 -
Allow peach jam and tangzhong to cool completely before incorporating into the recipe.