Peach Cobbler Cinnamon Rolls

Why You’ll Love Peach Cobbler Cinnamon Rolls Recipe

These rolls are incredibly soft thanks to a special dough technique that keeps them tender and pillowy. The homemade peach filling adds a bright, fruity contrast to the rich cinnamon sugar swirl. The crumb topping gives a slight crunch, while the cream cheese glaze melts into every swirl for the perfect finish. They’re ideal for brunch, holidays, or whenever you want to turn an ordinary morning into something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the peach jam

• fresh ripe peaches, cubed

• granulated sugar

• lemon juice

• cornstarch

• water

• thinly sliced peaches for layering

For the tangzhong

• water

• bread flour

For the dough

• bread flour

• granulated sugar

• instant yeast

• fine sea salt

• whole milk, room temperature

• heavy cream

• large egg, room temperature

• prepared tangzhong

• vanilla extract or vanilla bean paste

• unsalted butter, softened

For the brown sugar filling

• unsalted butter, room temperature

• brown sugar

• ground cinnamon

For the crumb topping

• all-purpose flour

• granulated sugar

• ground cinnamon

• unsalted butter, melted

For the cream cheese glaze

• unsalted butter, room temperature

• cream cheese, room temperature

• powdered sugar

• heavy cream

Directions

1. Make the peach jam by combining cubed peaches, sugar, and lemon juice in a saucepan over medium heat. Cook until the peaches release their juices and begin to soften. Stir together cornstarch and water, add to the peaches, and cook until thickened. Set aside to cool completely.

2. Prepare the tangzhong by whisking water and flour together in a small saucepan over medium heat. Cook, stirring constantly, until the mixture thickens into a paste. Remove from heat and let cool.

3. Make the dough by combining bread flour, sugar, yeast, and salt in a mixing bowl. Add the milk, cream, egg, vanilla, and cooled tangzhong. Mix until a shaggy dough forms, then knead until it begins to smooth out. Add softened butter gradually and continue kneading until the dough is smooth and elastic.

4. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size.

5. Roll the risen dough into a large rectangle on a lightly floured surface. Spread the butter evenly over the dough, then sprinkle with brown sugar and cinnamon.

6. Spread the cooled peach jam over the cinnamon layer and arrange thin peach slices evenly across the surface.

7. Roll the dough tightly into a log and slice into 12 equal rolls. Arrange them in a greased baking dish.

8. Cover and let rise again until puffy and nearly doubled.

9. Prepare the crumb topping by mixing flour, sugar, cinnamon, and melted butter until crumbly. Sprinkle over the rolls before baking.

10. Bake in a preheated oven at 350°F (175°C) for about 25–30 minutes, or until golden brown and cooked through.

11. For the glaze, beat together butter and cream cheese until smooth. Add powdered sugar and heavy cream, mixing until creamy. Spread over the warm rolls before serving.

Servings and timing

Servings: 12 rolls
Prep time: 2 hours 30 minutes (includes rising time)
Bake time: 25–30 minutes
Total time: Approximately 3 hours

Variations

For a shortcut version, use high-quality peach preserves instead of homemade jam. You can add chopped pecans or almonds to the filling for extra texture. A pinch of nutmeg or cardamom adds warmth and depth to the cinnamon sugar mixture. If peaches are out of season, nectarines work beautifully as a substitute.

Storage/Reheating

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual rolls in the microwave for 15–20 seconds until warm. To reheat a full pan, cover with foil and warm in a 300°F (150°C) oven for about 10–15 minutes. If freezing, store unglazed rolls in an airtight container for up to 2 months and thaw before reheating.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes, you can assemble the rolls, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise slightly before baking.

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water paste that helps create softer, fluffier bread by retaining more moisture in the dough.

Can I use all-purpose flour instead of bread flour?

Yes, but the texture may be slightly less chewy and structured compared to using bread flour.

How do I know when the dough is kneaded enough?

The dough should be smooth, elastic, and slightly tacky but not sticky. It should pass the windowpane test when stretched gently.

Can I use canned peaches?

Yes, just drain them well and pat dry to prevent excess moisture in the filling.

Why didn’t my rolls rise properly?

This could be due to inactive yeast or a cold environment. Make sure your yeast is fresh and allow the dough to rise in a warm spot.

Can I skip the crumb topping?

Absolutely. The rolls will still be delicious with just the glaze.

How do I prevent the filling from leaking out?

Roll the dough tightly and avoid overfilling. Chilling the log briefly before slicing can also help.

Can I freeze the unbaked rolls?

Yes, freeze them after shaping. Thaw overnight in the refrigerator, let rise, and bake as directed.

What’s the best way to serve these rolls?

They’re best served warm, when the glaze is soft and the peach filling is gooey and fragrant.

Conclusion

Peach Cobbler Cinnamon Rolls bring together the best of two beloved desserts in one soft, gooey, bakery-style treat. With layers of cinnamon sugar, sweet peach filling, and creamy glaze, they’re perfect for special mornings, gatherings, or whenever you want something truly comforting and memorable.