These Peach Cobbler Cinnamon Rolls combine two of my favorite things: soft, pillowy cinnamon rolls and a classic summer peach cobbler. The rolls are filled with a homemade cinnamon-spiced peach filling, topped with a buttery streusel, and finished with a simple powdered sugar glaze. I love them for dessert, a sweet treat or even an indulgent breakfast.
The secret to the incredibly soft dough is the tangzhong method. It sounds fancy, but it’s simply a mixture of flour, milk, and water cooked into a paste before being added to the dough.
Love peaches? Try my Blueberry Peach Galette or Blueberry Peach Crisp. Also make sure to try my Strawberry Cinnamon Rolls.
Peach Cobbler Cinnamon Rolls: Recipe at a Glance
Prep Time
65 mins
Proof + Cook Time
3 hrs 30 mins
Total Time
4 hrs 35 mins
Servings
12 Rolls
Calories*
367 kcal
Difficulty
Moderate
Main Ingredients
Bread flour, sugar, milk, eggs, butter, peaches, lemon, cornstarch, cinnamon, nutmeg and vanilla extract.
Technique
Preparing an enriched dough, letting it rise, making a peach filling, making a streusel topping, rolling, cutting and baking the rolls, making icing, and frosting.
*Calories are estimated
Table of Contents
Why My Recipe Works
- Approachable homemade rolls. There are a few components to prepare, but none of them are particularly difficult. The tangzhong does most of the heavy lifting when it comes to creating that soft, bakery-style texture.
- Perfect for peach season. When fresh peaches are ripe and abundant, this is a great way to turn them into something a little more decadent. Frozen and canned peaches also work, so you can make these rolls year-round.
- Tested and Reliable: Groceries are expensive! All my Dessert Recipes are tested by me, my team and/or recipe testers before posting.
Ingredients
This recipe comes together with pretty standard ingredients. Nothing overly fancy. Here is what you will need:
- Peaches: Fresh, frozen, or canned peaches can all be used. Depending on what you want to use, or what you have on hand, the preparation will be different. Following several rounds of testing, you will find a section below that will guide you on which type of peach and amount of cornstarch needed to thicken them. More peach desserts: Try my Blueberry Peach Galette and Blueberry Peach Crisp.
- Bread Flour: Bread flour creates the chewy yet incredibly soft texture that makes these rolls so fluffy. All-purpose flour can work, though the rolls will be slightly less fluffy. It’s what I use in my Strawberry Cinnamon Rolls recipe.
- Milk: You will need to use milk in both the tangzhong and the final dough. I recommend using whole milk, but 2% also works.
- Instant Yeast: You will find that most of my yeast-leavened Baking Recipes use Instant Yeast. It’s so much easier to work with, in my opinion. Active dry yeast can be substituted but will need to be bloomed first.
- Sugar: This recipe requires 3 different types of sugar: granulated, light brown and powdered. They are used for the dough, the streusel and the drizzle.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Type of Peaches to Use
Depending on what you have access to or the time of year, the preparation of the peach filling will vary slightly.
- For fresh peaches: Use 2 cups of ripe peaches, peeled and sliced. You may only need 1 tablespoon of cornstarch to thicken, depending on how ripe your peaches are.
- For frozen peaches: Use 2 cups of frozen peaches. Thaw completely and pour off any liquid before mashing the peaches. You will likely need 1 ½ tablespoons of cornstarch due to the extra moisture.
- For canned peaches: You will need one 15-ounce can of peaches packed in juice (not syrup). Drain the peaches but save the liquid. Use all of the peaches, about 1 ¾ cups and ½ cup of the reserved juice. You will need 1 ½ tablespoons of cornstarch to thicken.
How to Make this Peach Cobbler Cinnamon Rolls Recipe
There are several components to these homemade peach cinnamon rolls, so I recommend reading through the entire recipe before starting.
Prepare the Tangzhong
Step 1. Prepare the Tangzhong. Whisk together the bread flour, milk, and water in a small saucepan (Image 1). Cook over medium heat, stirring constantly, until a thick paste forms (Image 2). Transfer to a heat-proof bowl and allow it to cool completely to room temperature.
Prepare the Cinnamon Roll Dough
Step 2. Mix the Dough. Warm the milk to about 110°F and combine it with the cooled tangzhong, yeast, eggs, vanilla, bread flour, sugar, and salt in the bowl of a stand mixer (Image 3). Mix with the dough hook attachment on low speed until a shaggy dough forms.
Step 3. Knead. Knead the dough for 7 to 10 minutes on medium-low speed until smooth and elastic. Add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next (Image 4). Continue mixing until the dough becomes soft, smooth, and slightly tacky (Image 5). This should take about 5 minutes, and the dough should be pulling away from the sides of the bowl.
Step 4. Dough Rise (First Rise). Transfer the dough to a lightly greased bowl, cover with a towel or plastic wrap, and let it rise until nearly doubled in size, about 60 to 90 minutes (Images 6-7).
Make the Peach Filling
Step 5. Mash and Cook. Mash the peaches with a potato masher and transfer them to a saucepan over medium-low heat. If using canned peaches, add the reserved peach juice (Image 8). Stir in the sugar and lemon juice. Simmer for about 20 minutes, stirring frequently, until the peaches have reduced. When you drag a spatula across the bottom of the saucepan, you should briefly be able to see the bottom of the pan.
Step 6. Add Cornstarch Slurry. Combine the cornstarch and water to make a slurry. Stir it into the peach mixture and continue cooking, stirring constantly, until the filling becomes thick and jammy (Image 9).
Step 7. Add Warm Spices. Remove the filling from the heat and stir in the cinnamon and nutmeg (Image 10). Transfer it to a wide, shallow dish and cool completely. Using a wider dish helps the peach filling cool more quickly.
Assemble the Peach Cinnamon Rolls
Step 8. Roll and Spread. Grease a 9×13-inch baking dish or baking pan with about 1 tablespoon of butter or cooking spray. After the dough has risen, remove the plastic wrap and punch down the dough. Then turn the dough out onto a lightly floured surface and roll it out using a rolling pin into a large rectangle measuring 12 inches by 18 inches (Image 11). Spread the completely cooled peach filling evenly over the dough with an offset spatula, leaving about a ½-inch border along one long edge (Image 12).
Step 9. Cut and Roll. Trim the edges for clean rolls if desired, then cut the dough into 12 equal strips using a sharp knife or preferably a pizza cutter, about 1.5 inches wide (Image 13). Roll each strip of dough up individually to create the cinnamon rolls. Place rolls in the prepared baking dish (Image 14). Cover with plastic wrap and let rise again until quite puffy, at least 60 minutes. Meanwhile, preheat your oven to 350°F.
Make the Streusel and Bake
Step 10. Make Streusel. Combine the all-purpose flour, brown sugar, sugar, cinnamon, and melted butter in a small bowl (Image 15). Mix until crumbly and refrigerate while the rolls finish proofing (Image 16).
Step 11. Dress. Just before baking, sprinkle the cold streusel evenly over the proofed rolls (Image 17).
Step 12. Bake. Bake for 25-28 minutes, or until golden brown and the center of the rolls reaches an internal temperature of 185-190°F (85-88°C). Remove the baking dish from the oven and let the rolls cool for 10-15 minutes (Image 18).
Glaze the Rolls
Step 13. Make Glaze. Combine the powdered sugar and water in a small bowl and stir until smooth. The glaze should be fluid enough to drip easily from a spoon (Image 19).
Step 14. Glaze. Drizzle the glaze generously over the still-warm Peach Cobbler Cinnamon Rolls and serve (Image 20).
Troubleshooting
I’ve made these homemade Peach Cobbler Cinnamon Rolls several times, and here are a few common issues you might run into:
- My dough feels too sticky. Don’t be tempted to add a lot of extra flour. This is a soft, enriched dough, and a slightly sticky texture is normal. It will become smoother as you knead and much easier to handle after the first rise.
- My peach filling is too runny. Keep cooking it until it’s thick and jam-like before adding the cinnamon. If the filling is too loose, it can seep out of the rolls while you’re shaping or baking them.
- My rolls didn’t rise very much. Make sure your yeast is fresh and give the dough enough time to proof in a warm spot. Rising times can vary depending on the temperature of your kitchen, so focus on the dough nearly doubling in size rather than watching the clock.
- The filling is leaking while I roll the dough. This usually means the filling is still warm or wasn’t cooked down enough. Let it cool completely before spreading it over the dough for the easiest assembly.
- My rolls browned too quickly. Every oven is a little different. If the tops are getting too dark before the centers are fully baked, loosely tent the pan with foil for the remainder of the baking time.
Expert Tips
- Cool the tangzhong before making the dough. Don’t rush this part. Adding a hot tangzhong to the remaining ingredients can affect the yeast and eggs.
- Get that peach filling thick. This is probably the most important tip in the entire recipe, so I mentioned it a few times throughout this article. Peaches contain a lot of moisture, and a runny filling will make the rolls messy and can interfere with baking. Cooking the peaches down and thickening them with cornstarch creates a jammy filling that’s much easier to roll into the dough.
- Cool the peach filling completely. Warm filling can soften the dough and make shaping much more difficult. Spreading the filling into a shallow dish will speed up the cooling process.
- Roll individual strips instead of rolling and slicing a log. With a fruit filling, I believe strongly that this method is much easier to manage and helps keep more of that delicious peach mixture inside each roll.
- Watch the rolls, not just the clock. Proofing time depends heavily on room temperature. Your dough may need a little more or less time than stated. During the second proof, look for rolls that have expanded and become noticeably soft and puffy.
- Use temperature to check for doneness. Peach filling can make it harder to judge the center visually. An instant-read thermometer takes away the guesswork: aim for 185-190°F in the center.
- Glaze while warm, not piping hot. Waiting 10-15 minutes lets the rolls settle while still leaving them warm enough for some of the glaze to melt deliciously into the crevices.
Peach Cobbler Cinnamon Rolls Recipe FAQs
Tangzhong involves cooking a small amount of flour and liquid before preparing the dough. The technique helps the dough retain moisture, which translates to wonderfully soft and fluffy rolls. It’s particularly useful for enriched breads like these rolls, where I’m looking for that pillowy, bakery-style texture.
Yes. Prepare and shape the rolls, arrange them in the baking dish, cover tightly, and refrigerate overnight before their final proof. The next morning, remove the pan from the refrigerator and let the rolls come to room temperature and finish proofing until noticeably puffy before adding the streusel and baking.
Once completely cool, store leftover rolls in an airtight container for about 2 days at room temperature or up to 4 days in the refrigerator. For the best texture, warm individual rolls briefly before serving.
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Peach Cobbler Cinnamon Rolls
Ingredients
For the Tangzhong
- 4 tablespoon Bread flour – 30 grams
- ⅓ cup Water – 75 grams
- ⅓ cup Milk – 75 grams
For the Dough
- 7 tablespoon Milk (warm) – 100 grams
- 2½ teaspoon Instant yeast
- 2 Large eggs (lightly beaten, at room temperature) – 100 grams
- 1 teaspoon Vanilla extract
- 4¼ cups Bread flour – 510 grams
- ½ cup Sugar – 100 grams
- 1¼ teaspoon Kosher salt
- 6 tablespoon Unsalted butter (softened) – 85 grams
For the Filling
- 2 cups Peaches (mashed – see note) – 340 grams
- ½ cup Sugar – 100 grams
- 2 teaspoon Lemon juice
- 1-1½ tablespoon Cornstarch (see note)
- 1 tablespoon Water
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
For the Streusel Topping
- ¼ cup All-purpose flour – 31 grams
- 2 tablespoon Light brown sugar – 26 grams
- 2 tablespoon Sugar – 25 grams
- ¼ teaspoon Cinnamon
- 2 tablespoon Unsalted butter (softened) – 28 grams
For the Drizzle
- 1 cup Powdered sugar – 120 grams
- 2 tablespoon Water – 28 grams
Instructions
Prepare the Tangzhong
- Prepare the Tangzhong. Whisk together the bread flour, milk, and water in a small saucepan. Cook over medium heat, stirring constantly, until a thick paste forms. Transfer to a heat-proof bowl and allow it to cool completely to room temperature.
Prepare the Cinnamon Roll Dough
- Mix the Dough. Warm the milk to about 110°F and combine it with the cooled tangzhong, yeast, eggs, vanilla, bread flour, sugar, and salt in the bowl of a stand mixer. Mix with the dough hook attachment on low speed until a shaggy dough forms.
- Knead. Knead the dough for 7 to 10 minutes on medium-low speed until smooth and elastic. Add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue mixing until the dough becomes soft, smooth, and slightly tacky. This should take about 5 minutes, and the dough should be pulling away from the sides of the bowl.
- Dough Rise (First Rise). Transfer the dough to a lightly greased bowl, cover with a towel or plastic wrap, and let it rise until nearly doubled in size, about 60 to 90 minutes.
Make the Peach Filling
- Mash and Cook. Mash the peaches with a potato masher and transfer them to a saucepan over medium-low heat. If using canned peaches, add the reserved peach juice. Stir in the sugar and lemon juice. Simmer for about 20 minutes, stirring frequently, until the peaches have reduced. When you drag a spatula across the bottom of the saucepan, you should briefly be able to see the bottom of the pan.
- Add Cornstarch Slurry. Combine the cornstarch and water to make a slurry. Stir it into the peach mixture and continue cooking, stirring constantly, until the filling becomes thick and jammy.
- Add Warm Spices. Remove the filling from the heat and stir in the cinnamon and nutmeg. Transfer it to a wide, shallow dish and cool completely. Using a wider dish helps the peach filling cool more quickly.
Assemble the Peach Cinnamon Rolls
- Roll and Spread. Grease a 9×13-inch baking dish or baking pan with about 1 tablespoon of butter or cooking spray. After the dough has risen, remove the plastic wrap and punch down the dough. Then turn the dough out onto a lightly floured surface and roll it out using a rolling pin into a large rectangle measuring 12 inches by 18 inches. Spread the completely cooled peach filling evenly over the dough with an offset spatula, leaving about a ½-inch border along one long edge.
- Cut and Roll. Trim the edges for clean rolls if desired, then cut the dough into 12 equal strips using a sharp knife or preferably a pizza cutter, about 1.5 inches wide. Roll each strip of dough up individually to create the cinnamon rolls. Place rolls in the prepared baking dish. Cover with plastic wrap and let rise again until quite puffy, at least 60 minutes.
- Meanwhile, preheat your oven to 350°F.
Make the Streusel and Bake
- Make Streusel. Combine the all-purpose flour, brown sugar, sugar, cinnamon, and melted butter in a small bowl. Mix until crumbly and refrigerate while the rolls finish proofing.
- Dress. Just before baking, sprinkle the cold streusel evenly over the proofed rolls.
- Bake. Bake for 25-28 minutes, or until golden brown and the center of the rolls reaches an internal temperature of 185-190°F (85-88°C). Remove the baking dish from the oven and let the rolls cool for 10-15 minutes.
Glaze the Rolls
- Make Glaze. Combine the powdered sugar and water in a small bowl and stir until smooth. The glaze should be fluid enough to drip easily from a spoon.
- Glaze. Drizzle the glaze generously over the still-warm Peach Cobbler Cinnamon Rolls and serve.
Notes
- For fresh peaches: Use 2 cups of ripe peaches, peeled and sliced. You may only need 1 tablespoon of cornstarch to thicken, depending on how ripe your peaches are.
- For frozen peaches: Use 2 cups of frozen peaches. Thaw completely and pour off any liquid before mashing the peaches. You will likely need 1 ½ tablespoons of cornstarch due to the extra moisture.
- For canned peaches: You will need one 15-ounce can of peaches packed in juice (not syrup). Drain the peaches but save the liquid. Use all of the peaches, about 1 ¾ cups and ½ cup of the reserved juice. You will need 1 ½ tablespoons of cornstarch to thicken.
- Cool the tangzhong before making the dough. Don’t rush this part. Adding a hot tangzhong to the remaining ingredients can affect the yeast and eggs.
- Get that peach filling thick. This is probably the most important tip in the entire recipe, so I mentioned it a few times throughout this article. Peaches contain a lot of moisture, and a runny filling will make the rolls messy and can interfere with baking. Cooking the peaches down and thickening them with cornstarch creates a jammy filling that’s much easier to roll into the dough.
- Cool the peach filling completely. Warm filling can soften the dough and make shaping much more difficult. Spreading the filling into a shallow dish will speed up the cooling process.
- Roll individual strips instead of rolling and slicing a log. With a fruit filling, I believe strongly that this method is much easier to manage and helps keep more of that delicious peach mixture inside each roll.
- Watch the rolls, not just the clock. Proofing time depends heavily on room temperature. Your dough may need a little more or less time than stated. During the second proof, look for rolls that have expanded and become noticeably soft and puffy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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