These Peach Cobbler Cinnamon Rolls are decadent, fruity, and made entirely from scratch. It takes a little planning, and you can make parts ahead of time. Don't forget the peach cream cheese frosting! These peach cinnamon rolls are a real crowd-pleaser.
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 18x21 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!
Notes
Tips for Making Ahead
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.
Storage TipsRefrigerate - 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 rollsOven method to reheat cinnamon rolls (Best) | Preheat oven to 350° F (175° C). Place cinnamon rolls back in oven in the 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 the microwave (meh, works in a pinch) | Not my favorite way, but works in desperate moments. Place a single cinnamon roll on microwave safe plate and heat in 30-second bursts until warmed through.High Altitude Peach Cobbler Cinnamon RollsThis 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.