Peach Cobbler Cinnamon Rolls
These Peach Cobbler Cinnamon Rolls from @mymanabites combines the best of two delicious desserts into one amazing treat. Soft, fluffy cinnamon rolls filled with a sweet, spiced peach filling and topped with cream cheese frosting and a crunchy streusel. Perfect for breakfast or dessert!
Tasty Team
Total Time
1 hr 55 min
1 hr 55 min
Prep Time
1 hr 15 min
1 hr 15 min
Cook Time
40 minutes
40 min
Total Time
1 hr 55 min
1 hr 55 min
Prep Time
1 hr 15 min
1 hr 15 min
Cook Time
40 minutes
40 min
Ingredients
for 15 servings
Dough:
- 1 cup warm milk, (115°F)
- ⅕ teaspoon instant dry yeast
- 2 large eggs, room temperature
- ½ cup salted butter, room temperature
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ cup cane sugar
- 4 cups all-purpose flour
Peach Topping:
- 4 peaches, diced
- ¼ cup dark brown sugar, + 2 tbsp
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla paste
- 1 teaspoon cornstarch, + 2 tsp water
- ½ lemon, juiced
Filling:
- ¾ cup salted butter, melted and cooled
- ⅕ cup dark brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup heavy cream, to top off rolls before baking
Cinnamon Streusel:
- ½ cup salted butter, melted
- ⅔ cup dark brown sugar
- 1 cup all-purpose flour, + 2 tbsp
- ½ teaspoon ground cinnamon
- ¹⁄₁₆ teaspoon kosher salt
Frosting:
- 8 oz cream cheese, softened
- ½ cup salted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
Nutrition Info
- Calories 702
- Fat 36g
- Carbs 88g
- Fiber 2g
- Sugar 50g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Make the Dough: Add warm milk and yeast to a stand mixer bowl.
- Add eggs, softened butter, salt, cinnamon, and cane sugar to the mixture and mix until evenly combined.
- Add the flour and mix until combined using the paddle attachment for 1-2 minutes. Let the dough rest for about 5 minutes.
- Attach the dough hook and mix for about 5 minutes on setting 1. The dough should be slightly sticky; if too sticky, add flour a tablespoon at a time, no more than 3 tbsp.
- Grease a large mixing bowl with butter, transfer the dough to the greased bowl, cover, and let it double in size, about 45-60 minutes in a warm kitchen.
- Prepare the Peach Filling: In a saucepan, combine diced peaches, brown sugar, lemon juice, and cinnamon. Cook over medium heat for about 5 minutes until bubbly.
- Mix cornstarch and water, stir into the peach mixture, and cook for 1 minute until thickened. Remove from heat, stir in vanilla paste, and chill. Reserve ½ cup for topping.
- Make the Filling: In a bowl, mix cooled melted butter, brown sugar, nutmeg, and cinnamon until well combined. Set aside.
- Assemble the Rolls: After the dough has doubled in size, sprinkle flour on a clean surface and roll out the dough to about 12x24 inches.
- Spread the butter-cinnamon mixture evenly over the dough using a rubber spatula. Add dollops of peach topping, reserving ½ cup for the final topping.
- Slice strips from the long side of the dough that are about 1 ¾-inches thick. Roll each strip into a roll and place in a greased 12x16 baking pan. Let the rolls rise again for about 35 minutes until doubled in size.
- Prepare the Cinnamon Streusel: Combine melted butter, brown sugar, flour, cinnamon, and salt in a bowl. Spread on a parchment-lined tray and bake at 350°F for 8 minutes. Let cool.
- Bake the Rolls: Pour heavy cream over the risen rolls, ensuring it seeps between them for moisture. Sprinkle a tablespoon of the streusel over the rolls, reserving the rest for topping.
- Bake at 350°F for 30 minutes, checking to ensure the center and sides are cooked.
- Prepare the Frosting: In a stand mixer, beat cream cheese and softened butter until smooth.
- Gradually add powdered sugar, vanilla, and cinnamon, and mix until well combined. For a glaze-like consistency, add 2 tablespoons of milk and mix well. Set aside.
- Once baked, frost the warm rolls with the prepared cream cheese frosting.
- Top each roll with the reserved chilled peach filling and a sprinkle of the remaining streusel.
- Store in an airtight container in the fridge for 2-3 days. Reheat gently before serving.
- Enjoy!
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