Fluffy peach cobbler cinnamon rolls with peaches, brown sugar filling, crumb topping, and cream cheese frosting – perfect for brunches.

Why You’ll Love This Recipe

This recipe delivers the perfect fusion of cinnamon roll and peach cobbler in every bite. Here’s why it’s bound to become your next favorite weekend bake:

A tangzhong starter ensures ultra-soft, pillowy dough

Bursting with real peaches and cinnamon sugar
Crumb topping adds irresistible texture
Cream cheese frosting for rich, velvety finish

Perfect for summer brunches, holidays, or indulgent mornings

Ingredients

Peach Jam:

1½ cups fresh ripe peaches, cubed
2 tablespoons granulated sugar

1 teaspoon lemon juice
2 teaspoons cornstarch
1 tablespoon water

½ cup very thinly sliced peaches

Tangzhong:

¾ cup water
¼ cup all-purpose flour

Dough:

3½ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons instant yeast

¾ teaspoon fine sea salt
½ cup whole milk, room temperature
1 large egg, room temperature

Tangzhong (from above)
1 teaspoon vanilla extract
4 tablespoons unsalted butter, softened

Brown Sugar Filling:

½ cup unsalted butter, room temperature
½ cup light or dark brown sugar
1 teaspoon ground cinnamon

Crumb Topping:

6 tablespoons unsalted butter, melted
¾ cup + 1 tablespoon all-purpose flour
½ cup granulated sugar

2 tablespoons packed light brown sugar
½ teaspoon ground cinnamon

Frosting:

4 tablespoons unsalted butter, room temperature

2 ounces cream cheese, room temperature
1 cup powdered sugar
2½ tablespoons heavy cream

Directions

Make the Peach Jam:
In a saucepan over medium heat, cook cubed peaches with sugar and lemon juice until juicy. Mix cornstarch and water into a slurry and stir into the fruit. Cook until thickened, then set aside to cool.
Prepare the Tangzhong:
Whisk flour and water in a saucepan over medium heat until it forms a thick paste. Let it cool to room temperature.
Mix the Dough:
In a mixer bowl, combine flour, sugar, yeast, and salt. Add milk, egg, tangzhong, and vanilla. Mix until dough forms. Gradually knead in the softened butter until the dough is smooth and elastic.

First Rise:
Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Make the Filling:
Mix butter, brown sugar, and cinnamon into a smooth, spreadable paste.
Assemble the Rolls:
Roll out dough into a 12×18-inch rectangle. Spread on brown sugar filling, followed by peach jam, and top with thin peach slices.

Shape the Rolls:
Roll dough tightly from the long edge into a log. Cut into 12 even rolls and arrange in a greased 9×13-inch pan.
Second Rise:
Cover and let rise again for 30–45 minutes until the rolls are puffy.
Add Crumb Topping & Bake:
Preheat oven to 350°F (175°C). Mix crumb topping ingredients until clumpy, then sprinkle over the rolls. Bake for 25–30 minutes until golden brown.

Frost:
Beat together butter, cream cheese, powdered sugar, and heavy cream until smooth. Spread over warm rolls.
Serve and Enjoy:
Best served fresh and warm. Store leftovers covered at room temperature or in the fridge.

Servings And Timing

Servings: 12 rolls

Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

Calories: Approx. 420 kcal per roll

Variations

Peach-Berry Twist: Add a handful of blueberries or raspberries to the peach filling.
Caramel Drizzle: Swap cream cheese frosting with a warm caramel glaze.

Spiced Up: Add nutmeg or cardamom to the filling for a deeper spice flavor.
Mini Rolls: Roll dough thinner and slice smaller rolls for bite-sized servings.
Gluten-Free: Use a 1:1 gluten-free flour blend and adjust texture as needed.

Storage/Reheating

Storage:

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Reheating:

Microwave individual rolls for 15–20 seconds or warm in a low oven until soft and gooey.

Freezing:

Freeze baked, unfrosted rolls. Thaw and warm before adding fresh frosting.

FAQs

Can I make these ahead of time?

Yes—assemble the night before, refrigerate overnight, and let come to room temperature before baking.

Do I need to use fresh peaches?

Fresh peaches give the best texture, but thawed frozen peaches work too—drain excess liquid.

What is tangzhong and why use it?

Tangzhong is a flour-water paste that adds softness and moisture, keeping the rolls tender longer.

Can I skip the crumb topping?

Yes, but it adds a delightful crunch and extra cobbler feel.

Can I use store-bought jam?

You can, but homemade peach jam adds a fresh, fruity flavor that really makes the dish special.

How can I tell when the rolls are done baking?

They should be golden brown and sound hollow when tapped. The internal temperature should be around 190°F (88°C).

What other fruits can I use?

Try apples, nectarines, or apricots for a similar texture and sweetness.

Can I make these dairy-free?

Yes—use plant-based milk, vegan butter, and dairy-free cream cheese alternatives.

Do these freeze well after baking?

Yes—freeze unfrosted rolls, then frost after reheating for best texture.

Can I halve the recipe?

Absolutely—cut all ingredients in half and bake in an 8×8-inch pan.

Conclusion

These Fresh Peach Cobbler Cinnamon Rolls are the ultimate hybrid of two beloved desserts—perfectly sweet, warmly spiced, and irresistibly soft. Whether you’re hosting brunch, baking for the family, or just treating yourself, these rolls offer a golden slice of summer indulgence in every swirl.

Fresh Peach Cobbler Cinnamon Rolls

Author: Chef Clara
Total Time: 3 hours 30 minutes
Yield: 12 rolls 1x

Diet: Vegetarian

Print Recipe

Description

Fluffy peach cobbler cinnamon rolls with peaches, brown sugar filling, crumb topping, and cream cheese frosting – perfect for brunches.

Ingredients

Scale

Peach Jam:

1½ cups fresh ripe peaches, cubed
2 tbsp granulated sugar
1 tsp lemon juice

2 tsp cornstarch
1 tbsp water
½ cup very thinly sliced peaches

Tangzhong:

¾ cup water

¼ cup all-purpose flour

Dough:

3½ cups all-purpose flour
⅓ cup granulated sugar
2 tsp instant yeast

¾ tsp fine sea salt
½ cup whole milk, room temperature
1 large egg, room temperature

Prepared tangzhong
1 tsp vanilla extract
4 tbsp unsalted butter, softened

Brown Sugar Filling:

½ cup unsalted butter, room temperature

½ cup light or dark brown sugar
1 tsp ground cinnamon

Crumb Topping:

6 tbsp unsalted butter, melted
¾ cup + 1 tbsp all-purpose flour

½ cup granulated sugar
2 tbsp packed light brown sugar
½ tsp ground cinnamon

Frosting:

4 tbsp unsalted butter, room temperature

2 oz cream cheese, room temperature
1 cup powdered sugar
2½ tbsp heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Cook peaches, sugar, and lemon juice until juicy. Stir in slurry (cornstarch + water) and cook until thickened. Cool.
Make tangzhong by whisking flour and water over heat until thick. Let cool.
In mixer, combine dry dough ingredients. Add milk, egg, tangzhong, vanilla; knead, then gradually add butter. Knead until smooth.

Let dough rise in greased bowl for 1 hour or until doubled.
Mix filling ingredients until smooth.
Roll dough into 12×18″ rectangle. Spread filling, peach jam, and peach slices.

Roll up dough, slice into 12 rolls, place in greased 9×13″ pan.
Cover and rise 30–45 mins.
Preheat oven to 350°F (175°C). Mix crumb topping until clumpy, sprinkle on rolls.
Bake 25–30 mins until golden. Let cool slightly.

Mix frosting until smooth and spread over warm rolls.

Notes

Best served slightly warm. Can be prepped the night before and baked in the morning. Swap peaches for nectarines or apricots if needed.

Prep Time: 3 hours
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American