Peach Cobbler Cinnamon Rolls
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These peach cobbler cinnamon rolls are made with fresh or frozen peaches & orange in the filling that's thickened on the stove with a little cornstarch. Then a crumbly streusel gets added before it's baking, and an easy vanilla glaze gives it that bakery-style finish.
Equipment
Ingredients
CINNAMON ROLL DOUGH
- 1¼ cups milk
- 2¼ teaspoon active dry yeast (one packet)
- ⅓ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon salt (use table salt or fine sea salt)
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 4¾ cups all purpose flour
- 5 Tablespoons unsalted butter, softened to room temperature
BROWN SUGAR FILLING
- 5 Tablespoons unsalted butter, softened to room temperature
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
PEACH FILLING
- 2 cups peaches, peeled and chopped (about 4-6 peaches, depending on their size)
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- zest from one medium orange
- 1 Tablespoon orange juice, freshly squeezed (from about half an orange)
- 1 Tablespoon cornstarch
- 1 Tablespoon all purpose flour (for sprinkling on top)
STREUSEL TOPPING
- ¾ cup all purpose flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, melted
VANILLA GLAZE
- ½ cup powdered sugar
- 1 pinch salt
- 1 to 1½ teaspoons milk
- ¼ teaspoon vanilla extract
Instructions
Make the Peach Filling
- In a saucepan, add the peaches, brown sugar, cinnamon, orange zest and orange juice. Simmer on medium-low heat for 10-15 minutes, until the peaches soften and release a lot of their juice.
- Bring everything to a boil, add the cornstarch, and boil for 1 minute, stirring constantly, until it’s thickened. Set aside to cool completely to room temperature.
You can make the peach filling ahead of time and store it in the fridge in an airtight container for a few days.
Mix the Dough & Let it Rise
- Warm the milk in the microwave for 60-90 seconds, until it's between 105°F and 115°F (40°C to 46°C).
- To the warm milk, mix in the active dry yeast and granulated sugar. Set aside for 10 minutes, until it becomes frothy on top.
- In a large mixing bowl, whisk the milk & yeast mixture with the eggs, salt, and vanilla extract.
- Add the flour and mix with a large spoon just until there are no clumps of dry flour, after a minute.
- Add the softened butter and mix the dough in the mixing bowl until it starts to form a sticky dough, after a minute.
- Dust a clean work surface with flour. Knead the dough by hand for a full 8 minutes, until the dough springs back to its original shape when you indent it with your finger.
- Shape the dough into a ball. Place the dough ball back in a clean mixing bowl, and cover with a kitchen towel or dinner plate. Let it rest and rise in a warm place (like an empty oven with the light turned on) for about 2 hours, until it doubles in size.
As you knead the dough, sprinkle a little flour on the counter as needed to prevent it from sticking to the counter. The dough should be pretty tacky and still grabbing (not sticking) to your fingers and the counter at the end of kneading. This is why I prefer kneading this dough in my stand mixer to avoid adding excess flour. If I am kneading by hand, I keep extra flour in a small bowl nearby, to avoid putting my dough-covered hands into the flour bag and getting everything dirty.
Prepare the Filling & Shape the Rolls
- Grease a 9x13 baking dish and/or line it with parchment paper. Set aside.
- Prepare the brown sugar filling by mixing the softened, brown sugar, and cinnamon in a bowl until it forms a thick, creamy paste. Set aside.
- Once the dough has doubled in size, place it on a floured work surface. Roll out the dough with a rolling pin to a 1 cm-thick rectangle (roughly 30 cm by 45 cm).
- Gently spread the brown sugar filling evenly over the dough, leaving a ½-inch gap along the two long edges.
- Spread the peach filling on top, again leaving a ½ inch gap on the long edges (so the dough doesn’t unravel). Sprinkle one tablespoon of flour evenly over the peach filling (to absorb excess moisture).
- Roll the dough into a log, starting from a long edge. Slice the dough log into 12 even pieces using a sharp kitchen knife or dental floss (I prefer using floss to avoid squishing the spiral design.)
- Arrange the rolls in your prepared baking dish. Cover with a kitchen towel and let them proof at room temperature for 30 minutes.
Make sure you sprinkle flour on your counter first before rolling out the dough, otherwise it’ll stick and be really difficult to roll up.
To get all the rolls the same size, I lightly score the top with a knife using a ruler to measure 1½ inch rolls before cutting them with dental floss. Some bakers trim off the uneven ends, but I usually place those sides down in the baking dish so no cinnamon roll dough gets wasted!
Bake the Rolls & Drizzle with Glaze
- Preheat the oven to 350°F.
- While the oven preheats, mix the streusel by combining the flour, brown sugar, cinnamon, and softened butter with a fork or your hands until it forms a crumbly mixture. Sprinkle over the top of the proofed cinnamon rolls.
- Bake the rolls for 35-40 minutes, until they're puffed up and golden. A wooden skewer inserted into the bread part of the rolls should come out clean. Let the rolls cool for at least 15 minutes before adding the glaze.
- Prepare the glaze by whisking the powdered sugar, salt, 1 teaspoon of milk, and vanilla extract in a bowl until it’s smooth. Add another half teaspoon of milk if it’s too thick, then drizzle it onto the rolls. Enjoy!!
Notes
- Peaches: For fresh peaches, choose ones that are ripe and not hard, so they add a lot of natural flavor & sweetness. But if they’re too mushy, they’ll just turn to peach jam on the stove.
- Proof (Second Rise): The most common culprit of dense cinnamon rolls is underproofing the dough. Make sure they noticeably puff up, and pass the “poke test.” When you poke the dough with your finger, it should take 2-3 seconds to slowly fill halfway back to its original shape.
- Cool First: Let them cool for about 15 minutes before adding the glaze,, which is just long enough that the glaze won’t dissolve into the hot rolls, but they’re still warm enough so it can soak in just enough to keep them soft and moist for several extra days.
Nutrition
Serving: 1 roll (of 12)Calories: 505kcalCarbohydrates: 84gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 66mgSodium: 277mgPotassium: 180mgFiber: 2gSugar: 37gVitamin A: 581IUVitamin C: 2mgCalcium: 70mgIron: 3mg
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