Description
Indulge in these Peach Cobbler Cinnamon Rolls, a delightful fusion of classic cinnamon rolls and sweet peach cobbler flavors. Soft, fluffy dough envelops a cinnamon-sugar layer topped with a luscious peach filling, baked to golden perfection and finished with a smooth vanilla glaze. Perfect for a summer brunch or a comforting dessert, these rolls combine warm spices and fruitiness for a memorable treat.
Ingredients
Scale
For the Dough
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/4 cup warm water
- 1 large egg
For the Peach Filling
- 2 cups fresh or canned peaches, diced
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
For the Cinnamon Filling
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. In a separate bowl, whisk together the warm water, warm whole milk, melted butter, and egg. Gradually add the wet ingredients into the dry mixture, stirring until a soft dough forms. Knead the dough on a floured surface for 8 to 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Make the Peach Filling: While the dough rises, combine the diced peaches, brown sugar, ground cinnamon, vanilla extract, and cornstarch in a medium saucepan. Cook over medium heat, stirring frequently, for 5 to 7 minutes until the mixture thickens. Remove from heat and allow it to cool completely.
- Prepare the Cinnamon Filling: In a small bowl, mix the softened unsalted butter with brown sugar and ground cinnamon until evenly combined.
- Roll Out the Dough: Once the dough has risen, punch it down gently and roll it out on a floured surface into a 12×18-inch rectangle.
- Assemble the Rolls: Spread the cinnamon filling evenly across the rolled-out dough. Spoon the cooled peach filling evenly over the cinnamon layer.
- Form and Cut Rolls: Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 evenly-sized slices.
- Second Rise: Place the rolls cut-side up in a greased 9×13-inch baking dish. Cover and let them rise for another 30 minutes until slightly puffed.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they turn golden brown on top.
- Make the Glaze and Serve: While the rolls bake, whisk together powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract to create a smooth glaze. Once the rolls have cooled slightly, drizzle the glaze generously over the top and serve warm.
Notes
- You can substitute fresh peaches with canned or frozen peaches when out of season.
- For an added crunch, mix chopped pecans into the peach filling before baking.
- These cinnamon rolls are best enjoyed fresh on the day they are baked but can be gently reheated the next morning.
