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