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Peach Cobbler Cinnamon Rolls
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Peach Cobbler Cinnamon Rolls

These Peach Cobbler Cinnamon Rolls are a dreamy Southern twist on classic cinnamon rolls, bursting with juicy peach flavor. Made with a homemade peach jam, soft and fluffy dough, and topped with a buttery cinnamon crumb and cream cheese frosting, they're perfect for brunch, dessert, or a sweet summer treat—especially when served warm with a scoop of vanilla ice cream.
Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon rolls, fruit-filled rolls, peach cobbler cinnamon rolls, Southern dessert, summer breakfast,
Servings: 12 rolls
Calories: 388kcal

Ingredients

For the Peach Jam:

  • 1½ cups fresh ripe peaches cubed
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • ½ cup very thinly sliced peaches for the filling

For the Tangzhong:

  • ¾ cup water
  • ¼ cup all-purpose flour

For the Dough:

  • 3½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons instant yeast
  • ¾ teaspoon fine sea salt
  • ½ cup whole milk room temperature
  • 1 large egg room temperature
  • Tangzhong from above
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter softened

For the Brown Sugar Filling:

  • ½ cup unsalted butter room temperature
  • ½ cup light or dark brown sugar
  • 1 teaspoon ground cinnamon

For the Crumb Topping:

  • 6 tablespoons unsalted butter melted
  • ¾ cup + 1 tablespoon all-purpose flour
  • ½ cup granulated sugar
  • 2 tablespoons light brown sugar packed
  • ½ teaspoon ground cinnamon

For the Frosting:

  • 4 tablespoons unsalted butter room temperature
  • 2 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2½ tablespoons heavy cream

Instructions

Make the Peach Jam:

  • In a saucepan over medium heat, combine the cubed peaches, sugar, and lemon juice. Cook for 12–15 minutes, mashing occasionally, until the mixture is juicy and thickened. Stir together cornstarch and water, then add to the pan and cook for 2 more minutes. Transfer to a bowl and let cool completely.

Make the Tangzhong:

  • Whisk the water and flour in a small saucepan over medium heat. Cook, whisking constantly, for 4–5 minutes until thick and paste-like. Transfer to a bowl and cool.

Make the Dough:

  • In a stand mixer, mix together the flour, sugar, yeast, and salt. Add milk, egg, vanilla extract, and the prepared tangzhong. Mix on low until a shaggy dough forms.
  • Add softened butter one tablespoon at a time, mixing until fully incorporated. Knead for 10–11 minutes until the dough is smooth and elastic.
  • Shape into a ball, place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Make the Crumb Topping:

  • In a bowl, combine melted butter, flour, granulated sugar, brown sugar, and cinnamon. Mix until crumbly. Chill until ready to use.

Roll and Fill:

  • Roll the dough into an 18×15-inch rectangle. Spread the brown sugar filling evenly over the surface, followed by the cooled peach jam. Layer very thin peach slices across the top.
  • Cut into twelve 1½-inch strips and roll each strip into a swirl. Place in a parchment-lined 9×13-inch metal baking dish. Cover and let rise for 1 hour, or until doubled in size.

Bake:

  • Preheat the oven to 325°F (162°C). Sprinkle the crumb topping over the rolls. Bake for 30–35 minutes, or until golden brown. Cool slightly before frosting.

Make the Frosting:

  • Beat together the butter, cream cheese, and powdered sugar until smooth. Whisk in the heavy cream. Drizzle over warm rolls before serving.

Notes

Use the spoon-and-level method or a kitchen scale to measure flour accurately.
Ensure your yeast is fresh—check the expiration date.
Slice peaches very thinly to make rolling easier.
Store in an airtight container at room temperature or refrigerate for 3–5 days. Reheat before serving.