These Peach Cobbler Cinnamon Rolls are a lovely treat with juicy peach filling wrapped in fluffy dough. Topped with a sweet glaze, they’re perfect for any occasion!
Every bite reminds me of summer! I love making them for brunch, and they always disappear fast. Don’t be surprised if you want seconds—or thirds! 🍑😋
Key Ingredients & Substitutions
Warm Milk: Using warm milk helps to activate the yeast. Make sure it’s about 110°F/43°C—not too hot, as high temperatures can kill the yeast! If you’re dairy-free, almond or oat milk works well, just warm it up too.
Peaches: Fresh peaches bring a wonderful flavor, but frozen peaches are also a great choice. If using frozen, make sure to thaw and drain excess liquid before using. If you can’t find peaches, you could substitute with other fruits like apples or blueberries!
Butter: Unsalted butter is preferred for control over the saltiness. If you’re attempting a dairy-free version, coconut oil or a vegan butter can be great substitutes. I personally love the richness that butter adds to both the dough and filling!
What’s the Best Way to Ensure My Dough Rises Perfectly?
Guaranteeing that your dough rises well requires a warm environment and patience. Here are some tips:
- Check the freshness of your yeast. It should bubble and foam when mixed with warm milk.
- If your kitchen is cool, try turning on the oven for a minute, then turning it off. Place the dough in the warm (but turned off) oven.
- Cover the bowl tightly with plastic wrap or a clean towel to keep the heat in and protect the dough from drafts.
Taking these steps will help your dough rise beautifully, leading to soft and fluffy rolls!
Peach Cobbler Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (about 110°F/43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour (plus extra for dusting)
For the Peach Cobbler Filling:
- 2 cups fresh peaches, peeled and diced (or frozen, thawed)
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Cinnamon Sugar Filling:
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe needs about 30 minutes of prep time and around 2 hours for the dough to rise, which leads to a total of about 2.5 hours from start to finish. It’s a bit of a wait, but the delightful smell and taste will be worth every minute!
Step-by-Step Instructions:
1. Preparing the Dough:
In a small bowl, warm the milk to about 110°F (43°C) and sprinkle the yeast on top. Let it sit for 5-10 minutes until it gets foamy. This shows that the yeast is active!
2. Mixing the Ingredients:
In a large bowl, whisk together the sugar, melted butter, salt, and eggs. Once your yeast mixture is ready, add it in and mix everything well until combined.
3. Forming the Dough:
Gradually add the flour one cup at a time, mixing until a soft dough forms. Knead the dough on a floured surface for about 6-8 minutes until it’s smooth and elastic.
4. Letting it Rise:
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
5. Making the Peach Cobbler Filling:
In a medium saucepan, combine the diced peaches, sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Cook over medium heat while stirring frequently until the mixture thickens, about 5-7 minutes. Once thickened, remove from heat and allow to cool.
6. Rolling the Dough:
Once your dough has risen, punch it down to let out the air and roll it out on a floured surface into a 16×12-inch rectangle.
7. Adding the Toppings:
Spread the softened butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture on top. Evenly spread the cooled peach filling on top and dot with small pieces of butter.
8. Forming the Rolls:
Carefully roll the dough tightly starting from the long side to create a log, and pinch the seams to seal.
9. Cutting the Rolls:
Using a sharp knife, cut the log into 12 equal rolls. Place these rolls into a greased 9×13-inch baking pan.
10. Letting Them Rise Again:
Cover the pan with a kitchen towel and let the rolls rise for an additional 30-45 minutes, until they look puffed and fluffy.
11. Baking:
Preheat your oven to 350°F (175°C) and bake the rolls for about 25-30 minutes, or until they are golden brown on top.
12. Preparing the Glaze:
While the rolls are baking, prepare the glaze by whisking together the powdered sugar, cream, and vanilla until smooth.
13. Finishing Touch:
Once the rolls are done baking, drizzle the glaze over them while they’re still warm.
Enjoy your delicious Peach Cobbler Cinnamon Rolls while they’re fresh from the oven! You won’t be able to resist their sweet, fruity flavor. Happy baking! 🍑🥐
FAQ for Peach Cobbler Cinnamon Rolls
Can I Use Canned Peaches Instead of Fresh?
Absolutely! Canned peaches can work in a pinch. Just make sure to drain them well to remove excess moisture and cut them into small pieces before using them in the filling.
How Do I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week, but they might become less soft. For longer storage, freeze them in a freezer-safe container for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough up to the first rise, then refrigerate it overnight. Just let it sit at room temperature for about 30 minutes before rolling it out the next day. This is a great way to save time for brunch or gatherings!
What Should I Do If My Dough Doesn’t Rise?
If your dough doesn’t rise, it could be due to inactive yeast. Make sure your yeast is fresh and the milk isn’t too hot. If it’s been in a cooler environment, you can place the dough in a warm spot, such as the oven (turned off) with the light on, to encourage rising.
