Peach Cobbler Cinnamon Rolls

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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.

Prep Time1 5

Cook Time1

Rise Time2 30

Total Time4 35

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: Rolls

Author: Luay Ghafari

Cost: $20

Ingredients

For the Tangzhong

4 tbsp Bread flour - 30 grams
⅓ cup Water - 75 grams
⅓ cup Milk - 75 grams

For the Dough

7 tbsp Milk (warm) - 100 grams
2½ tsp Instant yeast
2 Large eggs (lightly beaten, at room temperature) - 100 grams
1 tsp Vanilla extract
4¼ cups Bread flour - 510 grams
½ cup Sugar - 100 grams
1¼ tsp Kosher salt
6 tbsp Unsalted butter (softened) - 85 grams

For the Filling

2 cups Peaches (mashed - see note) - 340 grams
½ cup Sugar - 100 grams
2 tsp Lemon juice
1-1½ tbsp Cornstarch (see note)
1 tbsp Water
1 tsp Cinnamon
¼ tsp Nutmeg

For the Streusel Topping

¼ cup All-purpose flour - 31 grams
2 tbsp Light brown sugar - 26 grams
2 tbsp Sugar - 25 grams
¼ tsp Cinnamon
2 tbsp Unsalted butter (softened) - 28 grams

For the Drizzle

1 cup Powdered sugar - 120 grams
2 tbsp 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

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.

Tips for Success:

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.

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