How to Make Peach Cobbler Cinnamon Rolls: Indulge in the best of both worlds with Peach Cobbler Cinnamon Rolls, a delightful combination of soft, pillowy brioche dough, warm cinnamon filling, and sweet peach jam.
How to Make Peach Cobbler Cinnamon Rolls
Topped with a crunchy crumble and drizzled with vanilla glaze, these rolls deliver a unique and satisfying flavor in every bite. Perfect for breakfast, dessert, or a cozy snack, these rolls will make your kitchen smell like heaven!
Why You’ll Love These Peach Cobbler Cinnamon Rolls
This soft, buttery dough forms the perfect base for these rolls, giving them a rich and tender texture. The peach jam adds a burst of sweet and tangy flavor, perfectly complementing the warm spices of cinnamon.
A buttery, crunchy crumble elevates these cinnamon rolls, adding texture and an irresistible cobbler-inspired twist. A simple yet delicious vanilla glaze ties all the flavors together, making each bite pure bliss.
Ingredients
For the Peach Jam:
- 250 g fresh peaches (peeled and sliced)
- 50 g granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 2 teaspoons water
For the Dough:
- 225 g whole milk (lukewarm, around 37°C)
- 30 g fresh yeast (or dry yeast as per packet instructions)
- 50 g granulated sugar
- 540 g all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 100 g butter (room temperature)
For the Cinnamon Filling:
- 100 g butter (softened)
- 100 g brown sugar
- 1 ½ tablespoons cinnamon
For the Crumble Topping:
- 100 g all-purpose flour
- 30 g brown sugar
- 70 g granulated sugar
- ½ teaspoon cinnamon
- 50 g butter (softened)
- ½ teaspoon vanilla extract
For the Vanilla Glaze:
- 100 g powdered sugar
- 2 ½ teaspoons milk
- 2 teaspoons vanilla extract
Step-by-Step Instructions
Step 1: Make the Peach Jam
Peel and slice the peaches, removing the stones. In a saucepan, combine the peaches, sugar, lemon juice, and vanilla extract. Cook over medium heat until bubbling, then reduce to a simmer for 8 minutes, stirring occasionally.
Mix the cornstarch and water to create a slurry, then stir it into the jam. Cook for 2 more minutes until thickened. Pour the jam into a flat dish to cool, then refrigerate for 1 hour while preparing the dough.
Step 2: Prepare the Dough
Warm the milk and dissolve the yeast in it. If using dry yeast, follow the packet instructions for blooming. Add sugar, flour, eggs, and salt to the yeast mixture. Using a stand mixer with a dough hook, mix on low speed until combined, then knead on medium speed for 4 minutes.
Gradually add butter in two parts, mixing until fully incorporated. Knead for another 8–10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap and a tea towel, and let it rise for 1 hour or until doubled in size.
Step 3: Make the Cinnamon Filling
Combine softened butter, brown sugar, and cinnamon in a bowl to form a paste. Set aside.
Step 4: Make the Crumble
In a bowl, mix flour, brown sugar, granulated sugar, and cinnamon. Add butter and vanilla extract, mixing with a fork or your hands until crumbly.
Step 5: Assemble the Rolls
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 5 mm thick. Spread the cinnamon filling evenly over the dough, followed by a layer of peach jam.
Roll the dough tightly into a log starting from the short side. Use unflavored dental floss or a serrated knife to cut the log into 12 even rolls.
Step 6: Second Rise and Baking
Place the rolls in a parchment-lined 33 x 23 cm (13 x 9 inch) baking tray. Sprinkle the crumble evenly on top. Cover with plastic wrap and a tea towel, letting the rolls rise for 45 minutes.
Preheat the oven to 190°C (375°F). Bake for 21–25 minutes on the second-lowest rack. Cover with aluminum foil in the last few minutes if the tops brown too quickly.
Step 7: Make the Vanilla Glaze
Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more powdered sugar or milk as needed. Drizzle the glaze over the warm rolls before serving.
Storage and Reheating
- Refrigeration: Store the rolls in an airtight container in the fridge for 3–5 days. Reheat in the microwave for 1–2 minutes to restore their softness.
- Freezing: Freeze the rolls in an airtight container for up to 30 days. Let them thaw at room temperature for 1 hour and reheat in the microwave.
Tips for Success
- Use a Kitchen Scale: Measuring by weight ensures precision and the best results.
- Don’t Overmix: Overmixing can lead to dense dough, so stop kneading once the dough is smooth.
- Light Pans for Even Baking: Light-colored aluminum pans work best for soft, evenly baked rolls.
Nutrition
- Calories: 517kcal
- Carbohydrates: 79g
- Protein: 8g
- Fat: 19g
- Saturated Fat: 12g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 74mg
- Sodium: 368mg
- Potassium: 161mg
- Fiber: 2g
- Sugar: 36g
- Vitamin A: 665IU
- Vitamin C: 1mg
- Calcium: 52mg
- Iron: 3mg
These Peach Cobbler Cinnamon Rolls are a decadent twist on the classic cinnamon roll. With layers of buttery brioche dough, warm cinnamon filling, sweet peach jam, and a crunchy crumble topping, these rolls are perfect for any occasion. Whether for breakfast, dessert, or a sweet snack, they’re sure to impress your family and friends. Try them today and bring the comforting flavors of peach cobbler to your table!
FAQ’s
1. Can I use canned peaches instead of fresh peaches?
Yes! Drain the canned peaches and chop them into smaller pieces before cooking them into jam.
2. Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Bring it back to room temperature before rolling and assembling the rolls.
3. Can I skip the crumble topping?
Yes, but the crumble adds a delightful crunch that complements the soft rolls. If you prefer, you can skip it or replace it with chopped nuts.
4. Can I freeze unbaked rolls?
Absolutely! Assemble the rolls, then freeze them before the second rise. Thaw overnight in the fridge and let them rise before baking.