Description
Delight in these Peach Cobbler Cinnamon Rolls, a perfect blend of tender homemade sweet rolls filled with a luscious peach cobbler-inspired filling and a classic cinnamon-sugar swirl. Soft, flaky dough layered with warm cinnamon butter and juicy peach compote is baked to golden perfection, then topped with a smooth vanilla glaze. Ideal for a summer brunch or a comforting breakfast treat.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1/4 cup warm water
- 1 large egg
Peach Filling
- 2 cups fresh or canned peaches, diced
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
Cinnamon Filling
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the dough: In a large bowl, mix the flour, sugar, salt, and instant yeast. In another bowl, combine the warm water, warm milk, melted butter, and egg. Gradually add the wet ingredients to the dry, stirring until a soft dough forms. Knead the dough by hand for 8 to 10 minutes on a lightly floured surface until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
- Make the peach filling: While the dough rises, combine the diced peaches, brown sugar, ground cinnamon, vanilla extract, and cornstarch in a medium saucepan. Cook over medium heat for 5 to 7 minutes, stirring frequently until the mixture thickens into a jam-like consistency. Remove from heat and allow to cool completely.
- Prepare the cinnamon filling: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined and creamy.
- Shape the rolls: Once the dough has doubled in size, punch it down gently and roll it out on a floured surface into a 12×18-inch rectangle. Spread the cinnamon filling evenly over the dough, followed by spooning the cooled peach filling on top, distributing it evenly.
- Roll and cut: Starting from the long edge, roll the dough tightly into a log. Using a sharp knife, cut the roll into 12 equal slices. Place the slices cut side up into a greased 9×13-inch baking dish, close together but not overcrowded.
- Second rise: Cover the baking dish with a clean towel or plastic wrap and allow the rolls to rise for an additional 30 minutes until puffy.
- Bake the rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they are golden brown on top and cooked through.
- Prepare the glaze: While the rolls bake and slightly cool, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust milk quantity to reach desired glaze consistency.
- Glaze and serve: Drizzle the glaze generously over the warm cinnamon rolls before serving for a sweet finishing touch.
Notes
- Use canned or frozen peaches if fresh are unavailable or out of season.
- Add chopped pecans to the cinnamon filling for an added crunchy texture.
- These cinnamon rolls are best eaten the day they are made but can be gently reheated the next morning for fresh enjoyment.
