Introduction

These Peach Cobbler Cinnamon Rolls combine the warm, comforting flavors of cinnamon rolls with a fruity peach twist. Perfect for a special breakfast or brunch, they feature a soft dough filled with cinnamon and peach jam, topped with a creamy peach-infused cream cheese icing.

Several soft cinnamon rolls are placed in a white rectangular baking dish, each roll covered with a thick layer of creamy white icing that appears smooth and slightly glossy. On top of the icing, there are small, crumbly clusters of brown streusel evenly sprinkled across each roll, adding a crunchy texture. The rolls have a warm, golden-brown color visible beneath the icing, with some darker spots where the cinnamon filling swirls inside. The image is set against a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Milk (warmed to 110°F)
2 1/4 tsp Active dry yeast (1 packet or 11 grams)
2 Large eggs (slightly beaten, room temperature)
4 1/2 cups All-purpose flour
1 tsp Salt
1/4 cup White granulated sugar
10 TBSP Unsalted butter (room temperature)
1/2 cup Unsalted butter (room temperature)
1/2 cup Brown sugar (packed, light or dark)
1/2 TBSP Ground cinnamon
1/8 tsp Salt
16 oz Peaches (or 3-4 medium peaches, peeled and sliced)
3/4 cup White granulated sugar
1 TBSP Lemon juice
1/2 cup Brown sugar (packed, light or dark)
1/4 cup White granulated sugar
1/2 TBSP Ground cinnamon
1/4 tsp Salt
1 1/4 cup All-purpose flour
1/2 cup Unsalted butter (melted)
4 oz Cream cheese (room temperature)
4 TBSP Unsalted butter (room temperature)
2 tsp Pure vanilla extract
1 cup Powdered sugar (sifted)
1-2 TBSP Milk
3 TBSP Peach jam (optional)

Instructions

Step 1: Warm the milk in the microwave until it reaches 110°F. Sprinkle the yeast on top and let it sit for 10 minutes until foamy.
Step 2: In a large bowl, mix the flour, salt, and white sugar. Cut in 10 tablespoons of room temperature butter using a pastry cutter or fingers until the mixture resembles pea-sized crumbs.
Step 3: Add the milk and yeast mixture along with the lightly beaten eggs to the flour mixture. Use a stand mixer with a dough hook on low speed to bring the dough together, then knead on medium speed for 5 minutes until smooth.
Step 4: Preheat the oven to 200°F. Lightly spray a large bowl with nonstick spray, place the dough inside, cover with a kitchen towel, and place in the oven (turned off) with the door slightly open. Let the dough rise for 1 hour or until doubled in size.
Step 5: Meanwhile, prepare the peach jam. In a saucepan over medium heat, combine sliced peaches, 3/4 cup sugar, and lemon juice. Cook for 5-10 minutes until it thickens to about 1 1/4 cups. Let it cool completely.
Step 6: For the cinnamon crumb topping, preheat oven to 350°F. Spray a cookie sheet with nonstick spray. In a bowl, mix together brown sugar, white sugar, cinnamon, salt, flour, and melted butter with a fork until large chunks form. Spread on the cookie sheet and bake for 8 minutes. Cool completely, then break into chunks.
Step 7: Make the cinnamon filling by beating together 1/2 cup butter, brown sugar, cinnamon, and salt until smooth.
Step 8: Roll out the dough on a floured surface to about 1/4 inch thickness into a large rectangle.
Step 9: Spread the cinnamon filling evenly over the dough. Then spread 1 cup of the cooled peach jam over the filling, leaving a border around the edges. Sprinkle half of the cinnamon crumb topping on top.
Step 10: Roll the dough tightly from the short side into a log. Trim uneven ends and cut into 12 even rolls using a serrated knife with gentle sawing motions.
Step 11: Spray a 9×13-inch baking pan with nonstick spray. Arrange the rolls evenly, cover with a kitchen towel, and let rise for 20 minutes.
Step 12: Preheat oven to 375°F. Bake the rolls for 23-26 minutes until the tops are lightly golden.
Step 13: While the rolls bake, prepare the peach cream cheese icing. Beat the butter and cream cheese on high speed for 1 minute. Add powdered sugar and vanilla; mix on low until combined, then beat on high until smooth.
Step 14: Add milk until desired glaze consistency is reached. Mix in the optional peach jam.
Step 15: Spread the icing over the hot rolls immediately after baking so it melts into the cracks. Sprinkle the remaining cinnamon crumb topping on top and serve warm.

Tips & Variations

Use ripe but firm peaches for the best jam consistency or substitute frozen thawed peaches if out of season.
For a hand-kneading method, mix ingredients and knead on a floured surface for about 8-10 minutes until smooth and elastic.
Add chopped nuts like pecans to the filling or crumb topping for extra texture.
Peach jam is optional in the icing but adds a lovely fruity flavor—feel free to omit if preferred.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze un-iced rolls for up to 3 months. Reheat in the oven or microwave and add fresh icing before serving.

How to Serve

A close view of creamy cinnamon rolls in a white rectangular dish, showing four rolls tightly placed next to each other; each roll has a soft golden-brown dough layer swirled with dark cinnamon filling, covered with thick white icing that drips down the sides, topped with crumbly brown streusel bits scattered unevenly on the surface. All is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches work well as a substitute. Drain them well and chop before cooking to make the peach jam.

How do I know when the dough has risen enough?

The dough is ready when it has doubled in size and looks puffy. It should feel soft and slightly spring back when gently pressed.