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Peach Cobbler Cinnamon Rolls with Peach Jam Cream Cheese Icing Recipe

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★★★★★

4.8 from 128 reviews

Delight in these Peach Cobbler Cinnamon Rolls featuring a tender yeast dough filled with cinnamon sugar and homemade peach jam, topped with a crumbly cinnamon topping and a luscious peach cream cheese icing. Perfect for breakfast or dessert, these rolls combine the warmth of cinnamon rolls with the fruity richness of a classic peach cobbler.

Ingredients

Scale

Dough

  • 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)

Cinnamon Crumb Topping

  • 1/2 cup Unsalted butter (melted)
  • 1/2 cup Brown sugar (packed light or dark)
  • 1/4 cup White granulated sugar
  • 1/2 TBSP Ground cinnamon
  • 1/8 tsp Salt
  • 1 1/4 cup All-purpose flour

Cinnamon Filling

  • 1/2 cup Unsalted butter (room temperature)
  • 1/2 cup Brown sugar (packed light or dark)
  • 1/2 TBSP Ground cinnamon
  • 1/4 tsp Salt

Peach Jam

  • 16 oz Peaches (or 3–4 medium peaches, peeled and sliced)
  • 3/4 cup White granulated sugar
  • 1 TBSP Lemon juice

Peach Cream Cheese Icing

  • 4 oz Cream cheese (room temperature)
  • 4 TBSP Unsalted butter (room temperature)
  • 1 cup Powdered sugar (sifted)
  • 2 tsp Pure vanilla extract
  • 1–2 TBSP Milk
  • 3 TBSP Peach jam (optional)

Instructions

  1. Prepare the yeast mixture: Warm the milk in the microwave until it reaches 110°F. Sprinkle the active dry yeast on top of the warm milk and let it sit for 10 minutes to activate.
  2. Mix dry ingredients and cut in butter: In a large bowl, combine the flour, salt, and sugar. Add the cubed unsalted butter and cut it into the flour mixture using a pastry cutter, fork, or fingers until the pieces are pea-sized.
  3. Knead the dough: Add the milk/yeast mixture and slightly beaten eggs to the flour mixture. Using a stand mixer with a dough hook, mix on low until dough begins to form. Then increase to medium speed and knead for 5 minutes. (If making by hand, knead thoroughly until smooth and elastic.)
  4. Let the dough rise: Preheat the oven to 200°F, spray a large bowl with nonstick spray. Place the dough in the bowl, cover with a kitchen towel, put the bowl in the oven, turn the oven off and crack the door open. Let the dough rise for 1 hour or until doubled in size. Alternatively, keep it in any warm place.
  5. Make the peach jam: In a medium saucepan over medium heat, combine peeled and sliced peaches, sugar, and lemon juice. Cook, stirring occasionally, for 5-10 minutes until peaches release their juices and the mixture thickens to a jam consistency, about 1 1/4 cups. Cool completely.
  6. Prepare the cinnamon crumb topping: Preheat the oven to 350°F and spray a cookie sheet with non-stick spray. Combine brown sugar, granulated sugar, cinnamon, salt, flour, and melted butter in a bowl and mix with a fork until combined and large crumbly chunks form. Spread on the cookie sheet and bake for 8 minutes. Allow to cool completely and then break into chunks.
  7. Make the cinnamon filling: Using a mixer, beat together room temperature butter, brown sugar, cinnamon, and salt until smooth and pasty.
  8. Roll out the dough: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick.
  9. Assemble the rolls: Spread the cinnamon filling evenly over the dough using an offset spatula. Spread 1 cup of the cooled peach jam on top, leaving a border around the edges. Sprinkle half of the cinnamon crumb topping evenly over the jam.
  10. Form the roll: Starting on the short side, roll the dough tightly into a log. Trim the uneven ends with a serrated knife, then cut the log into 12 even rolls using light sawing motions with a serrated knife.
  11. Second rise: Spray a 9×13-inch baking pan with nonstick spray. Arrange the rolls evenly in the pan. Cover with a kitchen towel and let rise for 20 minutes.
  12. Bake the rolls: Preheat the oven to 375°F. Bake the rolls for 23-26 minutes, or until the tops turn lightly golden brown.
  13. Prepare the peach cream cheese icing: While the rolls bake, beat the cream cheese and butter on high speed for 1 minute using a hand mixer. Add powdered sugar and vanilla, mixing on low until combined, then increase speed to high to beat until smooth. Add milk gradually to reach desired glaze consistency, then fold in peach jam if using.
  14. Ice the rolls: Spread the icing immediately on the hot rolls using a spoon so it melts into the cracks. Sprinkle the remaining cinnamon crumb topping on top. Serve warm.

Notes

  • If you do not have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth.
  • Use ripe, juicy peaches for best jam flavor. Peaches can be fresh or thawed from frozen.
  • For a thinner glaze, add more milk gradually; for a thicker glaze, use less milk.
  • Make sure all butter and cream cheese are at room temperature to ensure smooth mixtures.
  • Keep the oven door slightly ajar while proofing the dough in the turned-off oven to maintain a warm environment without overheating.
  • The cinnamon crumb topping can be made ahead and stored in an airtight container to save time.

Keywords: Peach Cobbler Cinnamon Rolls, peach cinnamon rolls, homemade cinnamon rolls, peach jam, cream cheese icing, breakfast pastry, cinnamon crumb topping

Find it online: https://freshrecipehub.com/peach-cobbler-cinnamon-rolls-with-peach-jam-cream-cheese-icing-recipe/