Description

Delight in these decadent Peach Cobbler Cinnamon Rolls, combining the warm, spicy sweetness of cinnamon rolls with juicy, homemade peach jam. Featuring a tender, yeast-leavened dough filled with a luscious cinnamon-brown sugar mix and topped with a crumbly streusel and rich cream cheese frosting, these rolls are perfect for a special breakfast or dessert treat. The addition of fresh peaches adds a fruity, summery twist to a classic favorite, baked to golden perfection in the oven.

Ingredients

Browned Butter

1 1/2 cups unsalted butter
Additional cold unsalted butter to total 282g (approx. 1/2 cup or 113g)

Peach Jam

8 cups peaches, diced (about 8 peaches or 1500g)
1 cup granulated white sugar (200g)
1 tablespoon cinnamon
1/2 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
1/2 cup unsalted butter, browned and melted (113g)
1/2 cup brown sugar
1 large egg, room temperature
2 large egg yolks, room temperature
1.5 tablespoons vanilla extract
4 1/2 cups all purpose flour (612g)
2 ¼ teaspoons instant yeast (1 packet)
1 tablespoon ground cinnamon
2 teaspoons kosher salt

Filling

1/2 cup unsalted butter, browned, cooled but soft
1/2 cup brown sugar (100g)
1 tablespoon vanilla bean paste
1/2 teaspoon kosher salt
1 tablespoon cinnamon

Streusel Topping

1/2 cup all purpose flour (68g)
3 tablespoons brown sugar, packed (38g)
2 tablespoons granulated sugar (25g)
1 tablespoon ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, cut into chunks, cold

Cream Cheese Frosting

1/4 cup unsalted butter, browned
1/2 cup cream cheese, softened (4 ounces)
1 tablespoon vanilla bean paste
1 cup powdered sugar (156g)
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt

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Instructions

Brown the Butter: Brown the butter in a saucepan over medium heat until golden brown and emitting a nutty aroma. Remove from heat and weigh the butter. Add cold butter if necessary to reach a total of 282 grams. Set aside.
Make the Peach Jam: Combine diced peaches, lemon juice, cinnamon, kosher salt, and granulated sugar in a large saucepan over medium heat. Meanwhile, whisk together cold water and cornstarch to form a slurry and set aside. Cook the peach mixture for 20-30 minutes, stirring frequently until thickened and jammy. Stir in the cornstarch slurry and vanilla extract, cooking an additional 2-3 minutes before removing from heat to cool completely.
Prepare the Cinnamon Roll Dough – First Rise: In a stand mixer bowl, whisk together whole milk, some of the warm browned butter (not hot), egg, egg yolks, brown sugar, and vanilla extract. In a separate large bowl, whisk flour, instant yeast, cinnamon, and kosher salt. Add one-third of the dry ingredients to the wet ingredients and mix. Then add the remaining dry ingredients and knead with the dough hook on low speed for 12-14 minutes until the dough is smooth, elastic, not sticky, passes the windowpane test, and pulls away from the bowl. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place for about an hour until doubled in size and indentation remains when pressed.
Make the Filling: During dough’s first rise, mix softened browned butter, cinnamon, brown sugar, vanilla bean paste, and kosher salt in a small bowl until soft and spreadable. Keep at room temperature.
Shape the Rolls and Second Rise: Punch down the dough on a floured surface. Roll it out into an approximately 18 x 20 inch rectangle. Spread the prepared brown sugar cinnamon filling evenly over the dough, leaving space at the edges. Spread half of the cooled peach jam over the filling, leaving edges clear. Cut the dough into 12 equal rolls using a pizza cutter. Place them into a prepared baking pan, cover, and let rise for 1-2 hours until puffy and an indentation remains when touched.
Prepare the Streusel Topping: Combine flour, cinnamon, granulated and brown sugars, kosher salt, and cold butter chunks in a small bowl. Mix by hand or fork until the mixture resembles coarse sand. Refrigerate until ready to bake.
Bake the Rolls: Preheat oven to 325°F (163°C). After the rolls have risen, evenly cover them with the streusel topping. Bake for 42-47 minutes until golden brown.
Make the Cream Cheese Frosting: While rolls bake, beat softened cream cheese, browned butter, vanilla bean paste, cinnamon, and kosher salt with a hand mixer until smooth, soft, and creamy.
Assemble and Serve: Once rolls are baked and still warm, generously top them with the cream cheese frosting and the remaining peach jam. Serve immediately.
Store Leftovers: Store leftover rolls unfrosted and without peach topping in an airtight container at room temperature for up to 4 days. Keep the peach jam and cream cheese frosting separately in airtight containers in the refrigerator for up to 1 week. Reheat gently in microwave or oven before serving for best flavor.

Notes

Browned butter adds a rich, nutty flavor but can be skipped for a simpler version.
Use ripe, juicy peaches for the best jam flavor; fresh or thawed frozen peaches both work.
Ensure eggs and milk are at room temperature to help yeast activation.
The dough should pass the windowpane test for perfect texture—meaning it can be stretched thin without tearing.
If your kitchen is cool, extend rising times or place dough in a slightly warm (not hot) environment to rise properly.
Use a pizza cutter to make clean, even cuts when shaping rolls to reduce mess and tearing.
Store frosting and peach jam separately from the rolls to prevent sogginess.
Reheating gently preserves the texture and enhances flavors; avoid overheating to prevent drying out.

Prep Time: 1 hour 30 minutes
Cook Time: 50 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American