A Peach Cobbler Cinnamon Roll recipe that are decadent, fruity, and made entirely from scratch. It takes a little planning, much you can make ahead. Don’t forget the peach cream cheese frosting! These peach cinnamon rolls will rock your world!
My recipe testers (friends, family, neighbors) RAVED about these peach cinnamon rolls; they even said they could be sold in a bakery! Let’s dive in!
Don’t get me wrong, store-bought cinnamon rolls are a great way to start any morning. But these cinnamon roll peach cobbler breakfast rolls are a step or ten above your traditional cinnamon rolls.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, you can Jump to Recipe to head straight there!
Why You Will Love these Peach Cinnamon Rolls
- Creative and Fun – While this warm cinnamon roll recipe is a labor of love, it’s not complex. There are many fun steps to tackle and a perfect recipe to feed your creativity.
- Family Favorite – If cinnamon rolls are a holiday breakfast tradition, wow your family this year with this delicious twist!
- Fresh or Frozen – Use summer fresh peaches or frozen peaches; either way, this is delicious!
Simple Ingredients for Cinnamon Roll Peach Cobbler
Yes, it’s a long list of ingredients, but many are the same and I promise it will come together quickly!
Peach Cobbler Jam Filling
- Peaches (fresh or frozen); Brown Sugar (use light or dark);
- Vanilla Extract; a little Cornstarch, or arrowroot should also work. Or use a quality peach jam. Also try using Bourbon Vanilla! Oh my!
Cinnamon Roll Dough
- Whole Milk, Butter, Kosher Salt, and Granulated Sugar | I use salted butter in my baking, if using unsalted, add an additional ¼ teaspoon salt.
- Eggs | Making a soft, easy-to-roll dough, use large, room-temperature eggs for this recipe.
- Flour | Using bread flour is the best way to achieve fluffy and light cinnamon rolls, but you can use unbleached all-purpose flour. Try removing 2 tablespoons of flour, and adding 2 tablespoons of cornstarch if using all-purpose flour.
- Yeast | Use your favorite yeast, I like this brand.
- Butter, Cinnamon, Brown Sugar and Kosher Salt. | Make sure the butter is at room temperature!
Streusel Crumb Topping (optional, but so worth it)
- Butter (room temperature), Brown Sugar (light or dark), Granulated Sugar, Cinnamon, Nutmeg and Kosher Salt.
Peach Cream Cheese Frosting Ingredients
- Butter (salted, room temperature; if using unsalted, add ¼ teaspoon salt), Cream Cheese (room temperature), reserved Peach Jam, Powdered Sugar, Milk or Cream | Have all these ingredients out at room temperature.
How to Make Peach Cinnamon Rolls
This recipe is a labor of love, but it is oh-so-worth-it! It’s not complex, but it involves several steps. But don’t worry! I split the recipe up so you know what you can make ahead of time to make assembly easier. Plus, I included some make-ahead tips.
How to Make Quick Peach Cobbler Jam
Start with a medium saucepan, adding the sliced peaches, brown sugar, and vanilla. Stir the ingredients over medium heat for about five minutes, breaking up the peaches with a meat chopper or a flat spatula.
Next, combine cornstarch and water in a small bowl and carefully add it to the hot peaches. Stir continuously while you add just a tablespoon at a time until the peach mixture thickens.
Make-Ahead Tip – This peach jam can be made up to two days ahead. Let it cool completely, then store it in a covered large bowl or airtight container in the refrigerator until ready to use.
Make Cobbler Crumb Topping
Add the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt to a medium bowl for the cobbler topping. Next, combine the ingredients and mix in the soft or melted butter with your hands or a fork.
Once the topping mixture is moist and holds shape when pressed, cover and chill it in the fridge for at least 15 minutes before using it in the recipe.
Make-Ahead Tip – Make the crumb topping a day ahead and keep it covered in the fridge to preserve the freshness.
Make the Cinnamon Roll Dough
Set a small saucepan over medium-low and add the butter, milk, sugar, and salt. Stir the ingredients until warmed, but be careful not to allow it to reach over 130° F (54° C). Note that the butter may not be completely melted. Watch closely!
Meanwhile, place the bread flour into a stand mixer bowl with the paddle attachment. Then, add the yeast and mix on low speed to combine.
Next, gradually pour the warmed milk mixture into the flour mixture, mixing on low. The dough should be thick and sticky.
While the mixer is still on low speed, add the room-temperature eggs and the rest of the flour, mixing well to incorporate fully.
Now, switch the paddle for the J dough hook attachment and knead the cinnamon roll dough for about five to ten minutes on low speed. Move on to the following step once the dough is smooth and elastic. If the dough is still very sticky and getting stuck to the sides of the bowl, add a small spoonful of flour, mix, and continue adding until the dough is tacky but not sticky.
Next, use a paper towel to coat a medium bowl with a teaspoon of unflavored oil. Add the dough into the bowl and turn it to cover the top with oil. Then, seal the bowl with plastic wrap, set it in a warm place, and allow it to rest for about 15 minutes.
- How to Create a Warm Proofing Place – Set your oven to the proof setting at about 75° F. If your oven doesn’t have this setting, preheat it to 100° F, then turn the oven off and place the bowl inside.
Make-Ahead Tip – You can either make all the other components ahead of time and save the dough process for the day you assemble the rolls or make the dough ahead, too! If you make it the day before, move the covered bowl to the fridge to rest overnight. Remove in the morning, roll and go!
- When forming the dough, try not to let the wet ingredients reach higher than 130° F. It can quickly overheat. If it becomes too hot, let it sit until it cools slightly.
- If you don’t have a kneading attachment, turn the dough onto a floured surface and knead for the same amount of time.
Make Cinnamon Filling
As the dough rests, combine the softened butter, brown sugar, cinnamon, and salt in a small bowl or the bowl of a stand mixer. Mix on medium-high speed until the ingredients are smooth and creamy.
Make-Ahead Tip – Because this is a quick and easy part of the recipe, you can make it the day of or get it out of the way the day prior and keep it on the counter or in the fridge until you assemble the cinnamon rolls, be sure to remove from fridge 30-60 minutes before spreading.
Roll Out Dough and Assemble Cinnamon Rolls
After the dough rests, turn it onto a lightly floured surface and roll it using a rolling pin. Continue flattening the dough until it forms an 18×21-inch rectangle – or as close as possible to the measurement.
- I love this rolling mat with measurements!
Next, spread the prepared cinnamon roll filling over the dough with an offset spatula. Leave about half to a full inch around the edges.
Then, scoop about two or three tablespoons of peach jam filling and set it aside, spreading the remaining over the cinnamon roll filling, making the layer a bit thicker towards the bottom of the dough.
Now, tightly roll the dough from the long side, pinching the edges to seal them using a bit of water, if necessary. Some of the jam may ooze out– Remove the excess and save it to add back in later.
Then, cut any uneven ends off and slice the rolled dough into about 12 or 15 evenly-sized discs. Place them in a greased or parchment-lined 9×13-inch baking sheet. Add the oozed-out peach jam over the tops of the rolls.
Make-Ahead Tip – This step is best completed just before baking. To make it a little easier, have all the components, like the filling and dough, prepped and ready to go!
Rise, Top, and Bake Peach Cinnamon Rolls
Next, preheat the oven to 400° F (205° C). Make sure your oven heats accurately; if in doubt, use an oven thermometer.
Cover the pan in plastic wrap and allow them to rise in a warm location for about 45 minutes. Depending on the warmth in your home and altitude, this could take less or more time. Once the rolls have doubled, they are ready to top and bake!
Remove the plastic wrap and sprinkle the prepared cobbler crumble topping on top.
Bake for 18-25 minutes until the tops are slightly golden, and the center rolls do not appear gooey; you may want to rotate your pan half way through baking.
Make-Ahead Tips – If you save the frosting to make the day of assembling, make it while the rolls rise or as they bake.
Make the Peach Cream Cheese Frosting
Beat the room-temperature butter and cream cheese on medium-high for about four minutes in the bowl of a stand mixer. Once light and fluffy, reduce the speed to low and add the powdered sugar, vanilla, and reserved peach jam. Beat the ingredients until the frosting is smooth and soft.
Then, add some milk or cream if you want a thinner consistency. Set the frosting aside until the baked rolls cool.
Make-Ahead Tip – The frosting may be made two days ahead. Just cover and refrigerate until ready to use. Then, remove the frosting when you start assembling the rolls so it comes to room temperature for easier spreading. It may also need a good stir.
Cool, Frost the Rolls, and Serve!
Remove the freshly baked cinnamon rolls from the oven when baked to your liking. Some prefer their rolls to be softer, doughy and gooey, so bake them a little shorter than instructed. On the other hand, if you like your rolls more firm and tender, bake them for a little longer.
Finally, let the rolls cool for about 20 minutes and coat with frosting. Then, enjoy!
- Preheat the oven to 375° F (190° C) if you’re using a dark or glass pan.
- Remember to remove the butter, eggs, and cream cheese from the fridge to bring them to room temperature for the recipe. If you forget to take the eggs out, place them in a bowl of warm (not hot) water for 5-7 minutes.
Variations & Substitutions
Blueberry Cobbler Cinnamon Rolls: Replace the juicy peaches with fresh blueberries for a tasty twist.
Shortcut: To enjoy this delicious recipe but make it a little easier to complete, use canned pre-made cinnamon roll dough instead of homemade dough. And purchase peach jam, using it instead.
Gluten-Free Cinnamon Rolls: Use a gluten-free flour alternative, try a mixture of gluten-free all-purpose flour, almond flour or coconut flour, for the dough, and ensure the vanilla extract and spices are certified gluten-free.
Dessert Cinnamon Rolls: This recipe is just as fitting for dessert as breakfast. Serve with a scoop of vanilla ice cream!
No Bread Flour? Try this tip, use all-purpose flour instead and replace two tablespoons of flour with 2 tablespoons of cornstarch and whisk to combine.
- We love our Kitchenaid Mixer! Sturdy, comes with accessories.
High Altitude Peach Cobbler Cinnamon Rolls
This recipe as written will work well up to about 6,000 feet. If baking above that, reduce yeast by ¼ teaspoon. Make sure your dough is elastic and smooth; if too sticky, add more flour, if too dry, add more liquid (you can add water). Rising might take less time than at sea level as well, so check after about 20 minutes.
Frequently Asked Questions
Because of how you prepare the peaches, frozen, fresh, or even canned peaches are delicious for a peach cobbler. While fresh is best, use what you have on hand.
Sure! A good quality jar of peach jam can be used for this recipe. However, homemade is always better and it really takes just a few minutes!
The tops should be golden brown when the rolls are done baking. To be certain, insert a thermometer into the center. If it reads 190° F, the rolls are finished baking.
Instant yeast acts differently from the dry yeast this recipe calls for, but it will still work. Instead of activating the rapid-rise yeast in the milk and sugar mixture as you would with dry yeast, add it to the dry ingredients.
Refrigerate – Keep leftover cinnamon rolls in an airtight container in the fridge for about 3 to 4 days, then warm them in the oven or microwave before enjoying them again.
Can You Store Cinnamon Rolls at Room Temperature – Yes! Tightly sealed in a container, cinnamon rolls can be kept on the countertop for up to 2 days. If your house is hot, and the rolls are frosted, I suggest refrigerating them instead.
Can I freeze Peach cobbler cinnamon rolls?
Yes, you can freeze unbaked or baked rolls. To freeze unbaked rolls, assemble them, place on a baking sheet, and freeze until solid. Then, transfer to an airtight container or freezer bag.
When ready to bake, allow them to thaw and rise before baking. For baked rolls, freeze them individually or with parchment paper. Thaw and reheat in the oven at 350°F (175° C) covered loosely with foil for about 10 minutes.
How to reheat cinnamon rolls
Oven method to reheat cinnamon rolls (Best)
Preheat oven to 350° F (175° C). Place cinnamon rolls back in oven in original pan or in oven safe rimmed baking sheet, cover loosley with foil. Warm at 350° F (175° C) for 15 minutes until warmed through.
How to reheat cinnamon rolls in air fryer (second best)
Preheat air fryer between 320-350° F (175° C) (temp will vary based on your model of air fryer). Wrap cinnamon roll(s) without crowding in parchment paper or foil and heat for 2-6 minutes until warmed through.
How to reheat cinnamon rolls in microwave (meh, works in a pinch)
Not my favorite way, but works in desparate moments. Place a single cinnamon roll on microwave safe plate and heat in 30-second bursts until warmed through.
What to Serve with Peach Cobbler Cinnamon Rolls Recipe
I recommend splitting this recipe into a few days unless you want to spend a couple of hours in the kitchen.
Best breakfasts to serve with cinnamon roll peach cobbler
The next lazy weekend you have, bake these decadent peach cinnamon rolls and pair them with a few of our favorite breakfast dishes.
Easy Breakfast Egg Sandwich Recipe (Breakfast Sliders)
This easy Breakfast Egg Sandwich recipe is like no other—feed a crowd with amazing Hawaiian roll breakfast sliders! Soft scrambled eggs, sausage and cheese with an amazing sauce! The BEST Breakfast Sliders Recipe!
Prosciutto & Gruyere Quiche with Hash Brown Crust
Golden and crispy hash brown crust filled with a baked mixture of luscious eggs, cream, gruyere cheese, caramelized leeks, peppers, artichoke hearts, mushrooms and prosciutto.
Crockpot Cracker Barrel Hashbrown Casserole Recipe
Crockpot Cracker Barrel Hashbrown Casserole is rich, cheesy, and the ultimate comfort food! It's almost effortless, made with frozen hashbrowns, butter, and sour cream all tossed into the slow cooker, for the easiest side dish ever!
Best drinks to serve with Peach Cinnamon Rolls
Take it over the top with a classic Irish Coffee (adults only please), or this homemade Chai tea latte, this Starbucks White Hot chocolate or our Christmas morning chai latte (not just for Christmas morning!).
The Best Christmas Morning Chai Recipe (Dutch Bros)
This holiday season enjoy this copycat Dutch Bros Christmas Morning Chai recipe. A chai latte that is spicy and flavorful chai tea mixed with half and half and swirled with white chocolate syrup. Delicious hot or cold.
Starbucks White Hot Chocolate Recipe
A quick and easy recipe on how to make a Starbucks White Hot Chocolate recipe at home. Save time and money, by making this fast copycat white hot chocolate recipe in the comfort of your own home.
Easy Classic Irish Coffee Recipe (4 ingredients)
This easy Irish coffee recipe is a classic Irish coffee cocktail that is ideal for chilly nights. It is a delightful blend of coffee, whiskey, sugar, and cream, perfect for warming you up on a cold night or adding a touch of sophistication to your after-dinner drink.
More of our favorite pastry recipes
- Breakfast Cinnamon Roll Casserole Recipe (canned rolls)
- Best Crock Pot Cinnamon Roll Casserole Recipe
- Classic Gooey Cinnamon Rolls
- Easy Mini King Cake Recipe with Crescent Rolls
- Best Italian Cream Puff Cake Recipe
- Easy Cream Cheese Danish Recipe (Copycat Starbucks)
- Easy Strawberry Phyllo Cheesecake Cups Recipe
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Easy Peach Cobbler Cinnamon Rolls Recipe (Homemade)
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- KitchenAid 5-Qt. Artisan Design
Peach Jam Filling (Make up to 2 days ahead)
- 15 ounces peaches peeled and sliced (fresh or frozen)
- ¼ cup brown sugar light or dark
- 1 tablespoon vanilla extract or try bourbon vanilla extract
- 1-2 tablespoons cornstarch or substitute with arrowroot
- 1-2 tablespoons water
Cinnamon Roll Dough (Make up to 1 day ahead)
- 1 cup milk I use whole milk, other percentages may be used.
- ⅓ cup butter salted, room temperature
- ¼ cup sugar I use cane sugar, regular granulated white sugar may be used.
- ½ teaspoon kosher salt
- 2 eggs room temperature
- 4 ¼-¾ cups bread flour may use unbleached all-purpose flour, replace 2 tablespoons flour with 2 tablespoons cornstarch and whisk together.
- 2 ¼ teaspoons active dry yeast I like Saf brand, this is the same as one packet
Cinnamon Filling (Make up to 2 days ahead)
- ½ cup butter room temperature
- 1 ½ tablespoons cinnamon
- ½ cup brown sugar light or dark, packed
- ¼ teaspoon kosher salt
Cobbler Crumb Topping (Make up to 2 days ahead, refrigerate)
- ¼ cup butter really soft or melted and cooled slightly
- ½ cup brown sugar packed (light or dark)
- 1 tablespoon granulated sugar
- 2 teaspoons cinnamon
- ¼-½ teaspoon nutmeg fresh ground is best
- ¼ teaspoon kosher salt
How to make quick peach jam
- In a medium saucepan, add cut-up peaches (15 ounces), brown sugar ( ¼ cup), vanilla (1 tablespoon) and stir until soft over medium heat, 5-6 minutes. Break up peaches using a meat chopper or flat spatula. In a small bowl, combine cornstarch and water, slowly add to hot peach mixture, stirring constantly. Start with 1 tablespoon adding more until desired thickness. Cool completely. May be made up to 2 days ahead, store in refrigerator, covered.
Make Cobbler Crumb Topping
- In a medium bowl, add flour, (¾ cup), brown sugar (½ cup), granulated sugar (1 tablespoon), cinnamon (2 teaspoons), nutmeg (¼-½ teaspoon) and kosher salt (¼ teaspoon). Stir to combine. Then using a fork or your hands, mixin the soft/melted butter (¼ cup) until moist and mixture holds together when pressed. Store in fridge, covered for at least 15 minutes before using.
Make Cinnamon Roll Dough (Make up to 1 day ahead)
- In a small saucepan add butter (⅓ cup), milk (1 cup), sugar (¼ cup) and kosher salt (½ teaspoon), stirring until warmed, not higher than about 120° F. Careful it can go from warm to hot fast. If too hot (greater than 130° F), let sit until cools slightly. Butter may not be completely melted, but that’s okay.
- While milk is warming (or cooling) place 2 cups of bread flour into bowl of a stand mixer with batter attachment, add yeast and mix on low to combine.
- Slowly pour in warmed milk mixture into flour and yeast mixture, mixing on low. It will be thick and sticky.
- With mixer on low, add room-temperature eggs and the remaining 2 ¼ cups of flour, mixing well to combine. *Forget to take your eggs out, place in bowl of warm (not hot) water for 5-7 minutes)
- Next, replace paddle attachment with J hook for kneading; knead the dough for 5-10 minutes on a low setting, until dough is smooth and elastic.*If the dough is too sticky (sticking to the sides of the bowl) after a few minutes, then add a tablespoon more of flour at a time, until it's tacky, but not sticky. The dough should be soft, elastic and smooth.
- Don’t have a kneading attachment? Then turn dough onto floured surface and knead for the same amount of time.
- Spread a teaspoon of unflavored oil into a medium bowl and, using a paper towel spread it all over the bowl. Plop your cinnamon roll dough into the bowl and turn to “grease” top and bottom, seal with plastic wrap and set in a warm place for 15 minutes to rest. Note at this point, you may cover the dough well and store in the fridge overnight, proceed with recipe in the morning.
How to create a warm proofing place
- I set my oven on the proof setting at about 75°F. If no proof setting, turn your oven on to 100° F, let it preheat, then TURN OFF, then place the dough inside for first resting.
Make Cinnamon Filling (Make up to 2 days ahead)
- Meanwhile, in a small mixing bowl or stand mixer, mix together softened butter (½ cup), packed brown sugar (½ cup) and cinnamon (1 ½ tablespoons) and kosher salt (¼ teaspoon). Mix on medium-high speed until smooth and creamy, set aside.
Roll out dough
- Once your dough has rested, it will be easy to roll. Like playdough. Turn dough onto a lightly floured surface (I like using my silpat with measuring gauge) and roll using a rolling pin into a 18×21 inch (roughly) rectangle.
- Using an offset spatula, spread the cinnamon roll filling evenly over the top of the dough, leaving ½-1 inches around the edges.
- Remove 2-3 tablespoons of the peach jam filling and set aside. Spread remaining completely cooled peach jam over the cinnamon roll filling, keeping it a little heavier towards the bottom of the dough.
- Roll, from the long side tightly and pinch edges to seal, using a little water on seams if needed. Note that some of the jam will ooze out, that’s okay, save it and we’ll tuck it back in.
- Cut ends off if uneven and then using a serrated knife or dental floss, cut into 12-15 evenly sized rolls and place in a well-greased or parchment-lined 9×13 pan. Spoon any extra peach jam that oozed out over the tops of the rolls.
- Preheat oven to 400° (205° C); 375° F (190° C) if using a dark or glass pan.
- Cover cinnamon rolls with plastic wrap and allow to rise in a warm place for about 45 minutes, until almost double. Make sure your oven is not turned off if rising in the oven. *Note that the warmth of your kitchen or altitude may affect how quickly your rolls rise, be patient and let them rise until doubled.
- Once doubled in size, remove plastic wrap and crumble the cobbler crumble topping over the top of the cinnamon rolls.
- Bake rolls for about 18-25 minutes until slightly golden in a preheated oven.While baking or during rising time, make the frosting.
Make the Peach Cream Cheese Frosting (Make up to two days ahead)
- In the bowl of a stand mixer or hand mixer, beat room temperature butter (¼ cup) and cream cheese (4 ounces) on medium-high for 4 minutes until light and fluffy. Reduce speed to low, and add powdered sugar (1 cup), vanilla (2 teaspoons), and reserved 2-3 tablespoons peach jam, beat until smooth, light, and fluffy.
- Add a little milk or cream if a thinner consistency is desired. Set aside until ready to use. (May be made 2 days ahead, cover and refigerate.
- Remove cinnamon rolls from the oven when golden brown and the middle rolls spring back when lightly touched. Everyone likes their cinnamon rolls baked differently, for softer, gooey rolls bake on the lower side, for more firm rolls bake on the longer side.Allow the rolls to cool for about 15-20 minutes before spreading the frosting on the tops. Or cool completely and serve with frosting on the side!
- Make peach jam (cobbler filling) ahead of time, up to 2 days ahead, store in fridge until ready to use.
- Make cobbler topping ahead of time, store in fridge in air-tight container or baggie until ready to use.
- Make cinnamon roll dough up to 1-2 day ahead of time.
- Make Cinnamon filling; store on counter up to 1 day until ready to use.
- Make frosting ahead of time, store in airtight container in fridge. Remove from fridge when you start the cinnamon rolls, so it comes to room temperature. Give it a good stir before spreading.