These Peach Cobbler Cinnamon Rolls are what it means to go all in with dessert! Pillowy soft with gooey centers, loaded with jammy, late-season peaches in both the filling and topping, a crunchy brown sugar streusel, and a brown butter vanilla bean cream cheese frosting to top them off make them absolutely irresistible!
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This is the definition of a showstopping summer dessert! Peaches are one of our favorite summer fruits, and we're never going to stop finding new ways to use them!
We're not going to sit here and tell you that these cinnamon rolls come together quickly, because that wouldn't be the case - it's not that type of dessert! They are cinnamon rolls after all! 😂
What we can say is that all of the steps are actually simple, and the ingredients are straightforward. We'll guide you through the steps and make you feel like a pro.
Looking for more bread recipes? Try our Swedish cardamom buns! For something savory (but shaped like a cinnamon roll!), try our garlic butter ham and cheese rolls!
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Why We Love This Recipe
- Seriously delicious. Sweet juicy peaches, cinnamon brown sugar streusel, brown butter cream cheese frosting studded with vanilla bean, I mean, we could go on, but they are so droolworthy!
- Bakery-worthy, but also totally doable. Yes, you could seriously sell these at a bakery (they are very impressive!), but you can most certainly make them at home with our step-by-step instructions.
- Make-ahead recipe option. If you prefer, you can spread the work out over a couple of days by prepping some of the components in advance. You can also prep the rolls the night before and let them rise overnight in the fridge, and bake them fresh in the morning. This can be a lifesaver for serving guests, keeping your kitchen a little tidier, or just managing this multi-step baking project!
🍑Ingredients
Here are the ingredients we used for this recipe. You can find more information on substitutions below.
Rolls
- All purpose flour. We use Bob's Red Mill all-purpose flour in all of our recipes. We recommend using all-purpose flour instead of bread flour for a pillowy soft texture to these cinnamon rolls.
- Yeast. We love using instant yeast because you can add it right to your mixture without activating it. Before beginning, make sure your yeast is fresh. If your yeast is dead, your rolls won't rise, and you'll need to start over. Instant yeast actually doesn't need to be activated, but if it's old and you're unsure if it's still fresh, here's a great guide on how to check if your yeast is still good!
- Any yeast will work, but if using active dry yeast instead, you may need to allow for longer rise times, and you'll definitely need to activate the yeast before beginning! If you want or need to activate your yeast, our Swedish cardamom buns have a great step-by-step guide.
- Kosher salt. We always use Diamond Crystal kosher salt in our kitchen. We love their fine-grain baking salt for this recipe. If using table salt or Morton's, use less salt, as both of these types are much saltier than Diamond Crystal.
- Egg and egg yolks. This dough is super soft and pliable thanks to one whole egg and 2 egg yolks. It makes the dough rich, extra delicious, and especially easy to work with.
- Milk. We'd suggest whole milk for this recipe, as it will yield the softest, best-tasting dough.
Jam
- Peaches. Fresh, in-season peaches are going to be absolutely delicious here. Don't worry about peeling them, unless you really don't like peach peels. We don't notice the texture at all!
- Lemon juice. We add a bit of lemon juice to the peach filling for some acidity to balance out that sweet richness.
- Cornstarch. We use a mixture of cornstarch and cold water and add it to the peaches to help thicken the mixture when making the peach jam.
Remaining components
- Butter. A European-style butter with a higher butterfat percentage is going to taste extra delicious in this recipe! If you can, we recommend using unsalted butter so you have complete control over the salt level.
- Sugar. We use a mixture of brown sugar (in the filling, streusel, and dough), white sugar (in the jam and streusel), and powdered sugar for the cream cheese frosting.
- Vanilla. We use vanilla extract in the rolls, and vanilla bean paste in the filling and cream cheese frosting for extra flair. The vanilla bean paste is optional, but it adds a little something. You can definitely just use vanilla extract instead!
- Cream cheese. The full-fat kind, not the whipped stuff that comes in a tub! Allow it to sit out at room temperature for a few hours or while you're making the other components, so it gets nice and soft. This ensures it's easy to mix and not clumpy.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & Variations
- No fresh peaches. If fresh peaches are out of season, feel free to use frozen, canned, or even pre-made peach jam.
- If using frozen peaches, allow them to thaw completely, then drain them of excess liquid before cutting them into chunks.
- For canned peaches, make sure to drain all of the excess liquid, and omit adding extra sugar to the peaches.
- If using peach jam, just skip the peach jam instructions altogether. This can definitely work, and will still be yummy, just maybe not QUITE as yummy!
- Skip the brown butter. You don't have to skip the brown butter if you don't want to, though we'd highly recommend it, since it adds so much flavor. However, if you're not in the mood to take the extra steps, feel free to use just regular butter instead.
- Add extra spices. Feel free to experiment with the spices you add to your rolls. Some other wonderful additions would be cardamom, nutmeg, or a hint of cloves!
- Extra rich and creamy rolls. For an extra rich and creamy flavor, add heavy whipping cream to the rolls instead of milk. You can also pour heavy cream over the rolls over
This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!
🔪Prep Work
- Allow cream cheese to sit out at room temperature for 3-4 hours, or even overnight, to become soft and easy to work with.
- Bring milk and eggs to sit out at room temperature for about an hour to reach room temperature.
- Chop peaches into ½-inch pieces.
- Whisk together cold water and cornstarch to form a slurry.
- Measure out the rest of the ingredients using a kitchen scale.
- Preheat oven to 325°F. Grease a 9×13-inch baking pan.
Pro Tips
- To quickly bring eggs to room temperature, place the eggs in a bowl of warm (not hot) water for 10-15 minutes.
- You can gently warm cream cheese in the microwave on 50% power in 30-second spurts to soften it quickly.
Instructions
- Step 1: Brown the butter over medium heat. When the butter is golden brown and gives off a nutty aroma, remove it from the heat and weigh it on a food scale. Add cold butter if needed until you have a total of 282 grams of butter.
Pro Tip
Make sure your butter has had a chance to cool down a bit before combining it with other ingredients. You risk killing the yeast if it's too hot, or scrambling the eggs. It can be warm, just not hot!
- Step 2: Combine peaches, lemon juice, cinnamon, salt, and sugar in a large saucepan over medium heat.
- Step 3: Cook for 20-30 minutes, stirring frequently until the mixture has thickened considerably and the peaches are soft and jammy. Stir in the cornstarch slurry and vanilla extract, and continue cooking for another 2-3 minutes, then remove from the heat to cool completely.
- Step 4: Whisk together milk with some of the warm (but not hot!) brown butter, the egg, egg yolks, brown sugar, and vanilla extract.
- Step 5: In a separate large bowl, whisk together flour, yeast, cinnamon, and salt.
- Step 6: Add in ⅓ of the dry ingredients and whisk to combine.
- Step 7: Add the remaining dry ingredients, and knead on low speed in stand mixer with a dough hook for 12-14 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should be soft and not sticky, and should pass the windowpane test.
- Step 8: Shape the dough into a ball and place into a greased bowl and cover. Set in a warm place for the first rise.
- Step 9: The dough is ready when it has doubled in size, and when pressed, an indent remains and doesn't bounce back. This should take roughly 1 hour.
- Step 9: Meanwhile, during the first rise, in a small bowl, make the cinnamon roll filling by combining softened brown butter, cinnamon, brown sugar, vanilla bean paste, and kosher salt. Keep it at room temperature so it remains soft and spreadable.
- Step 10: Punch down the risen dough, on and a clean working surface, roll it into a roughly 18x20-inch rectangle. Spread the brown sugar filling over top, leaving a bit of space at the edges.
- Step 11: Spread roughly half of the cooled peach filling over top of the brown sugar filling, reserving the rest for topping the buns later. Make sure to leave an edge where there is no peach filling.
- Step 12: Next, cut the cinnamon rolls into roughly 12 equal-sized rolls using your preferred method. We think it's easier and a little less messy to use a pizza cutter. Place into your prepared baking pan and then cover and let rise until puffy, and an indent remains when the buns are touched. This should take 1-2 hours.
- Step 13: Meanwhile, make the streusel topping. Add flour, cinnamon, sugar, salt, and cold butter chunks into a small bowl.
- Step 14: Using your hands or a fork, mix the ingredients together until a sand-like texture is achieved. Place in the fridge to chill until it's time to bake.
While you wait..
Preheat the oven to 325°F.
- Step 15: After the second rise, cover the rolls with the streusel topping before baking.
- Step 16: Bake until golden brown. This should take 42-47 minutes.
- Step 15: While the rolls are baking, combine cream cheese, softened brown butter, vanilla bean paste, cinnamon, and kosher salt in a mixing bowl.
- Step 16: Mix together with a hand mixer until soft, smooth and creamy.
Spread cream cheese frosting over top of the warm rolls, and top with more peach topping before digging in, and enjoy!
Equipment
- A stand mixer is going to be your best friend when it comes to kneading the dough for this recipe. It also helps to mix up the cream cheese frosting.
- We strongly suggest getting an oven thermometer to monitor the temperature of the oven and ensure it's the right temperature.
- We always prefer baking in metal pans for the most consistent results for our baked goods. They also conduct heat more evenly than glass or ceramic pans. Here is the rectangular 9x13-inch pan we use!
Leftover peaches?
Peaches for breakfast!
This peaches and cream oatmeal is so much better than the oatmeal packets we had growing up!
Storage
Short-term storage
Store leftover rolls in an airtight container unfrosted and without peach topping at room temperature for up to 4 days.
Store the peach topping and cream cheese frosting separately, in airtight containers in the fridge for up to 1 week.
Reheat gently in the microwave or in the oven when enjoying for the best flavor!
Longer term storage
We don't recommend freezing the frosting, as the texture may change.
The rolls and peach jam can be frozen in airtight, freezer-safe containers separately for up to 3 months.
Make Ahead Tips
Splitting the work up over the course of a couple of days can make this recipe feel a whole lot easier!
- Frosting, streusel, and peach filling can be made up to 4-5 days in advance and stored in the fridge. Make sure to let it come to room temperature before serving.
- The rolls can be made all the way up until the second rise step, then placed in the fridge for up to 16 hours to finish the second rise overnight! We've tested it this way and it works really well. Just make sure it doesn't exceed a 16-hour second rise in the fridge (we think 12-hours is the sweet spot), and that way you can prep all the work the day before, and have freshly baked rolls in the morning!
Expert Tips
- Brown the butter! Is this an extra step? Yes. Is it worth it? Also yes! It adds so much flavor to so many different components of the rolls, it's totally worth the extra effort!
- Weigh ingredients with a kitchen scale. This can make all the difference! In this day and age, we are done with measuring cups. A kitchen scale is a must-have when it comes to accurate baking, and it also makes your life easier by minimizing your dishes, too!
- Knead the dough until it's really soft. It takes a bit of patience, but if you want pillowy soft buns, this is necessary! Make sure it passes the windowpane test before moving on to ensure you get the softest, fluffiest rolls.
- Don't rush the rise. The dough needs proper time to develop flavor and texture. The dough is ready when it's doubled in size, and when you press lightly, it leaves an indent where pressed.
- Don't let the dough rise for too long, either. Don't overdo the rise time either though! Otherwise, the yeast will use up all of its energy before baking, which won't allow it to rise anymore when in the oven. Cold temperatures will slow the rise, while warm temperatures speed it up.
More peach inspiration!
A quick sweet treat!
If you need something fast (but also delicious!), mix yourself up a peach milkshake!
💬Common Questions
Why are my rolls browning so much? Are they burning?
It's totally normal for these cinnamon rolls to have a deep browning to them, don't worry! However, if you fear your rolls are getting too dark, you can always cover them with aluminum foil so they can finish baking without burning on top.
Why are my rolls taking so long to rise?
There can be a few reasons, but if your house is cold (for example, if you're making these in the winter, or if you keep your air conditioner really chilly) it may take longer for your dough to rise.
Be patient, rise times can vary, and try to find a nice warm spot in your home to help the process along.
🍑More Peach Recipes To Try
Love peaches? So do we! Try out these tasty peach recipes!
🌟Leave a Review!
If you make this recipe, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Peach Cobbler Cinnamon Rolls
These Peach Cobbler Cinnamon Rolls are the perfect cinnamon rolls! Pillowy soft with gooey centers, loaded with jammy in-season peaches, a crunchy brown sugar streusel, a brown butter vanilla bean cream cheese frosting, and more sweet peaches to top them!
Equipment
- stand mixer with a dough hook
- electric hand mixer
Ingredients
Brown butter (will be made as 1 large batch, then used in different components)
- 1 ½ cups unsalted butter 3 sticks or 339g. we start with more butter than we will need, because the butter will reduce by roughly 20% when browning
Peach jam (for topping and filling)
- 8 cups peaches diced about 8 peaches or 1500g
- 1 cup granulated white sugar 200g
- 1 tablespoon cinnamon
- ½ teaspoon kosher salt
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
- 2 tablespoons water
- 2 teaspoons vanilla extract
Cinnamon roll dough
- 1 cup whole milk room temperature
- ½ cup unsalted butter 1 stick, 113g browned and melted
- ½ cup brown sugar
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 1.5 tablespoons vanilla extract
- 4 ½ cups all purpose flour 612g
- 2 ¼ teaspoons instant yeast 1 packet
- 1 tablespoons ground cinnamon
- 2 teaspoons kosher salt
Filling
- ½ cup brown sugar 100g
- ½ cup unsalted butter browned and cooled but soft
- 1 tablespoon vanilla bean paste
- ½ teaspoon kosher salt
- 1 tablespoon cinnamon
Streusel
- ½ cup all purpose flour 68g
- 3 tablespoons brown sugar packed 38g
- 2 tablespoons granulated sugar 25g
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter cut into chunks, cold
Cream cheese frosting
- ¼ cup unsalted butter browned
- ½ cup cream cheese softened 4 ounces
- 1 tablespoon vanilla bean paste
- 1 cup powdered sugar 156g
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
Instructions
Brown the butter (optional step, can be skipped)
- Brown the butter over medium heat. When the butter is golden brown and gives off a nutty aroma, remove it from the heat and weigh it on a food scale. Add cold butter if needed until you have a total of 282 grams of butter.1 ½ cups unsalted butter
Peach jam
- Combine peaches, lemon juice, cinnamon, salt, and sugar in a large saucepan over medium heat.8 cups peaches, 1 cup granulated white sugar, 1 tablespoon cinnamon, ½ teaspoon kosher salt, 1 tablespoon lemon juice
- Meanwhile, whisk together cold water and cornstarch to form a slurry. Set aside.2 tablespoons corn starch, 2 tablespoons water
- Cook for 20-30 minutes, stirring frequently until the mixture has thickened considerably and the peaches are soft and jammy. Stir in the cornstarch slurry and vanilla extract, and continue cooking for another 2-3 minutes, then remove from the heat to cool completely.2 teaspoons vanilla extract
Cinnamom roll dough (first rise)
- Whisk together milk with some of the warm (but not hot!) brown butter, the egg, egg yolks, brown sugar, and vanilla extract in the bowl of a stand mixer.1 cup whole milk, ½ cup unsalted butter, ½ cup brown sugar, 1 large egg, 2 large egg yolks, 1.5 tablespoons vanilla extract
- In a separate large bowl, whisk together flour, yeast, cinnamon, and salt.4 ½ cups all purpose flour, 2 ¼ teaspoons instant yeast, 1 tablespoons ground cinnamon, 2 teaspoons kosher salt
- Add in ⅓ of the dry ingredients to the wet ingredients and whisk to combine.
- Add the remaining dry ingredients, and knead on low speed in a stand mixer with a dough hook for 12-14 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should be soft and not sticky, and should pass the windowpane test.
- Shape the dough into a ball and place into a greased bowl and cover. Set in a warm place for the first rise.
- The dough is ready when it has doubled in size, and when pressed, an indent remains and doesn't bounce back. This should take roughly 1 hour.
Filling
- Meanwhile, during the first rise, in a small bowl, make the cinnamon roll filling by combining softened brown butter, cinnamon, brown sugar, vanilla bean paste, and kosher salt. Keep it at room temperature so it remains soft and spreadable.½ cup brown sugar, ½ cup unsalted butter, 1 tablespoon vanilla bean paste, ½ teaspoon kosher salt, 1 tablespoon cinnamon
Shaping the rolls and second rise
- Punch down the risen dough on a clean working surface, roll it into a roughly 18x20-inch rectangle. Spread the brown sugar filling over top, leaving a bit of space at the edges.
- Spread roughly half of the cooled peach filling over top of the brown sugar filling, reserving the rest for topping the buns later. Make sure to leave an edge where there is no peach filling.
- Next, cut the cinnamon rolls into roughly 12 equal-sized rolls using your preferred method. We think it's easier and a little less messy to use a pizza cutter. Place into your prepared baking pan and then cover and let rise until puffy, and an indent remains when the buns are touched. This should take 1-2 hours.
Streusel topping
- Add flour, cinnamon, sugar, salt, and cold butter chunks into a small bowl.½ cup all purpose flour, 3 tablespoons brown sugar, 2 tablespoons granulated sugar, 1 tablespoon ground cinnamon, ¼ teaspoon kosher salt, 3 tablespoons unsalted butter
- Using your hands or a fork, mix the ingredients together until a sand-like texture is achieved. Place in the fridge to chill until it's time to bake.
Bake
- Preheat the oven to 325°F. Cover the rolls with the streusel topping before baking after they have finished rising. Bake until golden brown. This should take 42-47 minutes.
Cream cheese frosting
- While the rolls are baking, combine cream cheese, softened brown butter, vanilla bean paste, cinnamon, and kosher salt in a mixing bowl.¼ cup unsalted butter, ½ cup cream cheese, 1 tablespoon vanilla bean paste, 1 cup powdered sugar, ½ teaspoon cinnamon, ¼ teaspoon kosher salt
- Mix together with a hand mixer until soft, smooth and creamy.
Assemble and enjoy!
- Finally, top the warm rolls with cream cheese frosting and remaining peach jam and dig in!
- Store leftover rolls in an airtight container unfrosted and without peach topping at room temperature for up to 4 days.Store the peach topping and cream cheese frosting separately, in airtight containers in the fridge for up to 1 week.Reheat gently in the microwave or in the oven when enjoying for the best flavor!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
Make ahead instructions
- Frosting, streusel, and peach filling can be made up to 4-5 days in advance and stored in the fridge. Make sure to let it come to room temperature before serving.
- The rolls can be made all the way up until the second rise step, then placed in the fridge for up to 16 hours to finish the second rise overnight! We've tested it this way and it works really well. Just make sure it doesn't exceed a 16-hour second rise in the fridge (we think 12-hours is the sweet spot), and that way you can prep all the work the day before, and have freshly baked rolls in the morning!
- Weigh ingredients with a kitchen scale. This can make all the difference! In this day and age, we are done with measuring cups. A kitchen scale is a must-have when it comes to accurate bakes, and it also makes your life easier by minimizing your dishes, too!
- Knead the dough until it's really soft. It takes a bit of patience, but if you want pillowy soft buns, this is necessary! Make sure it passes the windowpane test before moving on to ensure you get the softest, fluffiest rolls.
- Don't rush the rise. The dough needs proper time to develop flavor and texture. The dough is ready when it's doubled in size, and when you press lightly, it leaves an indent where pressed.
- Don't let the dough rise for too long, either. Don't overdo the rise time either though! Otherwise, the yeast will use up all of its energy before baking, which won't allow it to rise anymore when in the oven. Cold temperatures will slow the rise, while warm temperatures speed it up.
Nutrition
Calories: 716kcalCarbohydrates: 107gProtein: 10gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 116mgSodium: 749mgPotassium: 306mgFiber: 5gSugar: 61gVitamin A: 1246IUVitamin C: 5mgCalcium: 106mgIron: 3mg
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