Peach Cobbler Cinnamon Rolls

This recipe takes the best parts of peach cobbler: juicy fruit and a buttery crumble, and tucks them into soft, homemade cinnamon rolls. The result is tender, golden, and topped with sweet icing. Don’t let anyone tell you this should be a dessert. You go ahead and have it for breakfast 😉.

When peaches are at their peak, this is the recipe I turn to. The sweet fruit and crumble topping give plain cinnamon rolls a seasonal twist that feels just right for late-summer brunch. Pair with bacon and plenty of coffee, and everyone will be happy.

What You’ll Need

For the Dough

• 2 ¼ teaspoons dry yeast (I prefer SAF instant, but you can use active dry as well)
• 1 cup 2% milk(whole milk can be used for richer dough)
• ¼ cup granulated sugar
• ½ teaspoon sea salt
• ¼ cup unsalted butter, melted and cooled
• 3 ½ cups all-purpose flour (fluffed, spooned, and leveled for best results)

For the Filling

• ½ cup unsalted butter, softened
• 1 teaspoon cinnamon
• ⅓ cup brown sugar (light or dark both work; dark gives a deeper flavor)
• ¼ teaspoon salt
• 3 peaches, peeled and chopped (fresh peaches are best; if using frozen, thaw and drain well. I do not like canned for this recipe.)

For the Cobbler Topping

• ¼ cup unsalted butter, softened
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon salt

For the Icing

• 1 cup powdered sugar
• 2–3 tablespoons milk (adjust for desired consistency; peach nectar can be swapped in for a fruity glaze)

Instructions

Step 1: Mix the Dough

Add all of your dough ingredients right into the bowl of a stand mixer: the yeast, milk, sugar, salt, butter, and flour. Let the dough hook knead for about 5 minutes, until the dough is smooth and slightly tacky. If it’s too sticky, sprinkle in a little more flour. Don’t rush this step because under-kneaded dough will never live up to its soft and fluffy potential.

You’ll know the dough is ready when a golf ball sized piece can be stretched out thin to the point that you see translucent areas when you hold it up to the light. These are “windows” in the dough and it means you’ve kneaded enough.

Step 2: First Rise

Cover the bowl with a clean towel and let the dough rise until doubled in size, about 90 minutes. This is the rise that gives your rolls their soft, pillowy texture.

Place the bowl in a warm spot. Inside a slightly warmed but turned-off oven works great.

When it’s fully risen, turn the dough out onto the counter, stretch it into a rectangle, and the real fun begins.

Step 3: Make the Filling

Mix softened butter, brown sugar, cinnamon, and salt into a smooth paste. Peel and chop your peaches (or leave the skins on if you like a little texture).

If your peaches are extra juicy, blot them so the filling doesn’t get watery.

Step 4: Make the Cobbler Topping

Combine butter, flour, brown sugar, cinnamon, and salt until crumbly. You want sandy bits with a few clumps, not a smooth paste.

Step 5: Assemble the Rolls

Roll out your dough into a large rectangle. Spread the filling, sprinkle on the peaches, and add half the cobbler topping.

Cut into strips, roll each one up, and place in a greased baking dish. Scatter the rest of the topping on top.

Step 6: Second Rise

Cover the pan and let the rolls puff up for about 30 minutes.

They don’t need to double here, just rise enough to look light and airy before baking.

Step 7: Bake and Ice

Bake at 375°F for 25–30 minutes, until golden and bubbling.

Let cool just a few minutes, then whisk together powdered sugar and milk and drizzle over the warm rolls.

Storage Instructions

Store leftover rolls airtight at room temp for up to 2 days (cool first); after that, refrigerate up to 5 days. Reheat briefly—15–20 seconds in the microwave or 8–10 minutes at 325°F (tent with foil if needed).

To make ahead, assemble in the pan, cover tightly, and refrigerate up to 16 hours; let them sit at room temp 45–60 minutes until puffy, then bake. For best texture, add the icing right before serving.

To freeze, wrap baked (un-iced) rolls individually and freeze up to 2 months; thaw in the fridge, then warm at 325°F and glaze.

Questions and Troubleshooting

More for Peach Season

One of the most versatile fruits, we love everything from preserves to lemonade to cakes with peaches.

• You can use your canned peaches for this moist peach Bundt cake.
• The easiest dessert is a simple (but perfect!) peach cobbler.
• Later in the season, mix them with apples in peach apple pie.
• Peach preserves with a little cinnamon are one of my favorites.

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