Go Back
Peach Cobbler Cinnamon Rolls
Pin Recipe Print Recipe

Peach Cobbler Cinnamon Rolls

These Peach Cobbler Cinnamon Rolls are a dreamy Southern-inspired twist on classic cinnamon rolls! Filled with homemade peach jam and juicy peach slices, topped with a cinnamon-sugar crumb, and finished with cream cheese frosting, they’re perfect for breakfast, brunch, or a summer dessert—especially served warm with a scoop of vanilla ice cream.
Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon rolls, fruit-filled rolls,, peach cobbler cinnamon rolls, Southern dessert, summer breakfast
Servings: 12 rolls
Calories: 388kcal

Ingredients

For the 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 for the filling

For the Tangzhong

  • ¾ cup water
  • ¼ cup all-purpose flour

For the 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

For the Brown Sugar Filling

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

For the Crumb Topping

  • 6 tablespoons unsalted butter melted
  • ¾ cup + 1 tablespoon all-purpose flour
  • ½ cup granulated sugar
  • 2 tablespoons light brown sugar packed
  • ½ teaspoon ground cinnamon

For the Frosting

  • 4 tablespoons unsalted butter room temperature
  • 2 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2½ tablespoons heavy cream

Instructions

Make the Peach Jam

  • In a saucepan, combine cubed peaches, sugar, and lemon juice. Cook over medium heat for 12–15 minutes, mashing occasionally until juicy and thickened. Stir together cornstarch and water, then mix into the jam and cook 2 more minutes. Transfer to a bowl and cool completely.

Make the Tangzhong

  • Whisk water and flour together in a small saucepan over medium heat. Cook, whisking constantly, for 4–5 minutes until thick and paste-like. Transfer to a bowl and let cool.

Make the Dough

  • In a stand mixer, combine flour, sugar, yeast, and salt. Add milk, egg, vanilla, and tangzhong. Mix on low until a shaggy dough forms.
  • Add softened butter 1 tablespoon at a time, mixing until fully incorporated. Knead for 10–11 minutes until smooth and elastic.
  • Shape into a ball, place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Make the Crumb Topping

  • Mix together melted butter, flour, sugars, and cinnamon until crumbly. Chill until ready to use.

Roll and Fill

  • Roll dough into an 18×15-inch rectangle. Spread with brown sugar filling, then cooled peach jam. Layer very thin peach slices across the top.
  • Cut into 12 strips (1½-inch wide) and roll each strip into a swirl. Place in a parchment-lined 9×13-inch metal baking dish. Cover and let rise for 1 hour until doubled.

Bake

  • Preheat oven to 325°F (162°C). Sprinkle crumb topping over rolls. Bake for 30–35 minutes or until golden brown. Cool slightly.

Make the Frosting

  • Mix together cream cheese, butter, and powdered sugar until smooth. Whisk in heavy cream. Drizzle over warm rolls.

Notes

Measure flour properly: Use the spoon-and-level method or a kitchen scale.
Use fresh yeast: Check expiration before starting.
Peach slices: Slice very thinly so rolls are easy to shape.
Storage: Keep in an airtight container at room temp or refrigerated for 3–5 days. Reheat before serving.