These Peach Cobbler Cinnamon Rolls are a sweet twist on classic rolls! Soft dough swirled with cinnamon and juicy peaches make for a yummy treat that’s perfect for any morning or dessert.
I love how easy these rolls are to whip up, especially when the smell of cinnamon fills the kitchen! Serve them warm, and you might just have to hide a few for yourself. 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your dough, giving it structure. If you’re gluten-free, a 1:1 gluten-free flour blend works well! Just ensure it contains xanthan gum for the right texture.
Active Dry Yeast: This yeast is essential for making the dough rise. If you have instant yeast, you can use the same amount without needing to activate it first in warm milk.
Peaches: Fresh peaches can be juicy and flavorful, but you can substitute with canned peaches if needed. Just make sure they are well-drained to avoid excess moisture. For a twist, use apricots or nectarines!
Cream Cheese: This adds a rich tanginess to the glaze. If you’re looking for a lighter option, you can use Greek yogurt. It’ll change the flavor slightly, but still delicious!
How Do You Achieve the Perfect Rise in Dough?
The rise of the dough is crucial for soft, fluffy rolls. The key is to create the right environment for the yeast to work. Here’s how to do it:
- Mix warm milk (not hot) with yeast, allowing it to foam. This confirms that the yeast is active.
- Knead the dough properly for 8-10 minutes. This develops gluten, which gives the dough structure.
- Let the dough rise in a warm location. If it’s too cold, consider placing it in an oven (off) with the light on for warmth.
Following these steps will help your dough rise beautifully, leading to fluffy rolls.
How to Make Peach Cobbler Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole milk, warmed (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
For the Filling:
- 1 cup fresh or canned peaches, diced (if canned, drained)
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp all-purpose flour (to thicken)
- 2 tbsp unsalted butter, softened
For the Glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tbsp milk (to desired consistency)
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and 1.5 to 2 hours total time for rising and baking. You’ll spend some time mixing and assembling the ingredients, but the delicious result will be worth the wait!
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, combine the warm milk with the active dry yeast. Let it sit for 5-10 minutes until it becomes foamy since this shows that the yeast is activated. In a large mixing bowl, add the flour, sugar, and salt. Pour in the yeast mixture along with the melted butter and egg. Stir until a dough starts to form, then knead this dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
2. Let It Rise:
Place the dough into a lightly greased bowl and cover it with a clean towel or some plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. You can use the oven with just the light on to create a warm environment.
3. Prepare the Filling:
In a separate bowl, mix together the diced peaches, granulated sugar, ground cinnamon, and 1 tablespoon of flour. This will help thicken the filling. Set the mixture aside while the dough rises.
4. Roll Out the Dough:
Once the dough has risen, turn it out onto a floured surface. Roll it out into a rectangle roughly 16×12 inches in size. Make sure it’s even so that all your rolls turn out nicely!
5. Add the Filling:
Spread the softened butter evenly over the rolled-out dough. Then, sprinkle the peach filling mixture evenly across the top.
6. Roll and Cut:
Starting at the long edge, roll up the dough tightly into a log. Once rolled, cut it into 12 even rolls using a sharp knife or a bench scraper.
7. Second Rise:
Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30-45 minutes until they look puffy.
8. Bake the Rolls:
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes, or until they are golden brown on top.
9. Prepare the Glaze:
While your rolls are baking, make the glaze by beating the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. Add milk a little at a time until you reach your desired glaze consistency.
10. Finish and Serve:
Take the rolls out of the oven and let them cool for about 10 minutes. Then, spread the cream cheese glaze over the warm rolls so it melts into the delicious cinnamon goodness. Serve warm and enjoy your peach cobbler cinnamon rolls!
FAQ for Peach Cobbler Cinnamon Rolls
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw them first and drain any excess liquid to prevent the filling from becoming too watery. Chop them into small pieces for the best texture in your rolls.
How Do I Store Leftover Cinnamon Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just reheat them in the oven or microwave before serving!
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it might be due to inactive yeast or not enough warmth. Make sure your yeast is fresh and try placing the dough in a warmer spot. If it still doesn’t rise after an hour, it could be worth starting over with new yeast.
Can I Make These Rolls Ahead of Time?
Yes! You can prepare the rolls up to the second rise, cover them tightly, and refrigerate them overnight. In the morning, let them come to room temperature and rise for about 30 minutes before baking them as directed.
