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Peach Cobbler Cinnamon Rolls
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Peach Cobbler Cinnamon Rolls

These Peach Cobbler Cinnamon Rolls are a dreamy Southern twist on the classic, combining soft, fluffy rolls with a sweet homemade peach jam, juicy peach slices, a buttery cinnamon-sugar crumb topping, and a luscious cream cheese frosting. Perfect for a summer brunch or dessert, especially served warm with a scoop of vanilla ice cream.
Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon rolls, fruit-filled rolls, peach cobbler cinnamon rolls, Southern dessert, summer breakfast
Servings: 12 rolls
Calories: 388kcal

Ingredients

For the Peach Jam:

  • 1½ cups fresh ripe peaches cubed
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • ½ cup very thinly sliced peaches for the filling

For the Tangzhong:

  • ¾ cup water
  • ¼ cup all-purpose flour

For the Dough:

  • 3½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons instant yeast
  • ¾ teaspoon fine sea salt
  • ½ cup whole milk room temperature
  • 1 large egg room temperature
  • Tangzhong from above
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter softened

For the Brown Sugar Filling:

  • ½ cup unsalted butter room temperature
  • ½ cup light or dark brown sugar
  • 1 teaspoon ground cinnamon

For the Crumb Topping:

  • 6 tablespoons unsalted butter melted
  • ¾ cup + 1 tablespoon all-purpose flour
  • ½ cup granulated sugar
  • 2 tablespoons light brown sugar packed
  • ½ teaspoon ground cinnamon

For the Frosting:

  • 4 tablespoons unsalted butter room temperature
  • 2 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2½ tablespoons heavy cream

Instructions

Make the Peach Jam

  • In a saucepan, combine the cubed peaches, sugar, and lemon juice. Cook over medium heat for 12–15 minutes, mashing the fruit occasionally until it becomes thick and juicy. Mix cornstarch and water together, then stir into the jam. Cook for 2 more minutes. Transfer to a bowl and let cool completely.

Make the Tangzhong

  • Whisk together water and flour in a small saucepan. Cook over medium heat, whisking constantly, for 4–5 minutes until thick and paste-like. Transfer to a bowl and let cool.

Make the Dough

  • In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Add milk, egg, vanilla, and cooled tangzhong. Mix on low speed until a shaggy dough forms.
  • Gradually add softened butter, 1 tablespoon at a time, mixing until fully incorporated. Knead the dough for 10–11 minutes until smooth and elastic.
  • Shape into a ball, place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Make the Crumb Topping

  • Mix melted butter, flour, granulated sugar, brown sugar, and cinnamon until crumbly. Chill until needed.

Roll and Fill

  • Roll dough into an 18×15-inch rectangle. Spread with the brown sugar filling, then the cooled peach jam. Layer the thinly sliced peaches evenly across the surface.
  • Cut into twelve 1½-inch strips and roll each into a swirl. Place rolls in a parchment-lined 9×13-inch metal baking dish. Cover and let rise for 1 hour, until doubled.

Bake

  • Preheat oven to 325°F (162°C). Sprinkle crumb topping evenly over the rolls. Bake for 30–35 minutes or until golden brown. Cool slightly before frosting.
  • Make the Frosting
  • Beat together butter, cream cheese, and powdered sugar until smooth. Whisk in heavy cream until fluffy. Drizzle generously over warm rolls.

Notes

Measure flour using the spoon-and-level method or a kitchen scale for best results.
Make sure your yeast is fresh—check the expiration date before using.
Slice peaches very thinly to make the rolls easier to shape.
Store in an airtight container at room temperature or refrigerated for 3–5 days. Reheat before serving.