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!

Prep Time1

Cook Time45

Rise time2

Total Time3 45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 716kcal

Author: Briana

Equipment

stand mixer with a dough hook
electric hand mixer
digital food scale
oven thermometer
9x13 baking dish

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!

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